SUSPLUS supported cooperation between eight European universities. Experience and competencies of key persons involved in the project are as follows:
Warsaw University of Life Sciences: Prof. Rembiałkowska (project coordinator) has broad experience in research and education in the topic of sustainable rural development, organic agriculture and environment, organic food quality and health impacts. She has coordinated, among the others, 2 Leonardo da Vinci Partnerships and 3 Erasmus Intensive Programmes. Before SUSPLUS, she was a leader of one Erasmus+ Strategic Partnership project.
University of Copenhagen: Susanne Bügel (Prof. in Human Nutrition working with randomized controlled human interventions; board member of FQH – Food Quality and Health association); Johannes Kahl (expert in food science with special focus on organic food systems; chair of FOH).
Estonian University of Life Sciences: Sirli Pehme (her research is focused on sustainability assessment of different agricultural systems for both food and energy production; expert on environmental life cycle assessment).
University of Kassel: Angelika Ploeger (Coordinator of the EU Master ‘Sustainable Food Systems’ developed by The Faculty of Organic Agricultural Sciences together with five other European higher education institutes from Lyon, Aarhus, Ghent, Fulda and Cluj).
Münster University of Applied Sciences: Carola Strassner (Professor of Sustainable Food Systems and Nutrition Ecology at MUAS; specialized in food systems sustainability, a whole systems approach to sustainability in the sphere of food and nutrition, especially alternative food networks; managing partner of the business company a’verdis – Sustainable Foodservice Solutions).
ISARA-Lyon: involved in the EU Master Programme ‘Sustainable Food Systems’; Alexander Wezel (an agroecologist and landscape ecologist, dealing with agroecosystems analysis and management, biodiversity, water quality, conservation) and Christian Pineau (with a business profile developed over 26 years of experience in various food companies; dealing with Food Science and Food Industry matters at the University; active teacher, researcher in the topic of traditional foods, providing consulting services and vocational training to companies of the food and agricultural sectors).
University of Gastronomic Sciences: very active in the areas of sustainable food systems, with a special focus on slow food movement, offering such courses as e.g. ‘Sustainability analysis of agrofood systems’; Paola Migliorini (working on different aspects of sustainable agricultural production; she has participated in several interdisciplinary projects related to agricultural aspects of food).
Universidad Politecnica de Madrid: Teresa Briz (from the Department of Agricultural Economics; teaching Agricultural Marketing and Foreign Trade; specialist in the consumer aspects of the organic production, with a deep interest and achievements in the management of the sustainable food supply systems).