We are ready to work within a consortium on projects related to the characterization and valorization of local foods as well as the development of eco-friendly, and slow foods that can claim to provide better products for consumers while also being good for those who produce them and the environment. We are also interested in implementing solutions in farming systems that advocate for the transformation of agriculture, and consumption models into more sustainable systems (implementation of climate change adaptation and mitigation strategies, reduction of carbon footprint and greenhouse gas fluxes, substitution of fossil fuels with renewable energy, and preservation of locally adapted breeds). Our team is prepared to assist with the planning of the project events (conference, workshops, and meetings).