The School aims at framing the many aspects involved in taking food “from farm to fork” by following a thoroughly sustainable path. Lectures will highlight recent findings in the relationships that occur among production of animal or plant food materials and their subsequent processing, as seen from the viewpoint of overall sustainability. The school aims at providing an holistic view of these issues, covering the whole range from the wise use of existing resources to the use of new resources, and from consumer acceptance and information to socio-economic impact, as well as on “circular economy” aspects, including new ways of turning food byproducts into high value materials to be used also in non-food frames.