The project will establish a framework upon which the Consortium will build to understand the potential impact of genetic resources and biodiversity on the final food, and to modulate plant phenotypes aiming to select the best raw material to generate the Premium food product (nutritious, healthy, safe and sustainable) by increasing resistance to biotic and abiotic stresses, reduce the use of fertilizers/herbicides, improve nutritional value of crops and overall quality, extend shelf-life and reduce losses.