Frame

FRAME – Food Resilience through Architecturally Modelled Environments was created to contribute to the transformation of European food systems through the application of behavioral science and nudging strategies. The project starts from a concrete challenge: many policies and initiatives for food sustainability already exist, but they often fail to translate into effective everyday behaviors by citizens, businesses, institutions and local communities. FRAME addresses this gap by working on the design of contexts, tools and training pathways capable of guiding choices towards more sustainable practices.

The project involves public and private stakeholders in research, training and applied experimentation activities. The main actions include the development of a Competence Framework dedicated to behavioral science applied to food systems, the creation of a gamified MOOC, the organization of workshops, hackathons and challenges, and the creation of a Virtual Lab to test nudging strategies in simulated environments. These activities aim to strengthen the skills of policy makers, businesses and educators, helping them design more effective interventions to reduce food waste, promote sustainable consumption and improve the impact of food policies.

A central element of FRAME is the creation of a stable collaboration ecosystem. The project includes the creation of National Hubs in the partner countries and a European Think Tank, conceived as spaces for dialogue among universities, local authorities, businesses, civil society organizations and public decision-makers. These platforms will foster the exchange of good practices, the co-design of solutions and the integration of behavioral science into local, national and European strategies.

MAReA coordinates the project, overseeing strategic direction, overall management, partner coordination and activity monitoring. Through FRAME, MAReA contributes to strengthening the link between innovation, sustainability and capacity building, promoting practical tools to make food systems more resilient, inclusive and change-oriented.