Sessions in Sustainable Food Systems at the Science, Technology and Society (STS) Conference Graz (2023 May 8-10)

The 21st Annual STS Conference Graz 2023 „Critical Issues in Science, Technology and Society Studies“ is organised by Science Technology and Society Unit of the Institute of Interactive Systems and Data Science of Graz University of Technology. There is a track with sessions in Sustainable Food Systems including – F.1 Microbes in, for, around Food Systems – F.2 From the edge to the core: participatory food environment research in European cities – F.3 Food Justice in Alternative Food Networks: theoretical, empirical and transdisciplinary perspectives – F.4 (M)eating the future: technologies, materialities, and politics of food – F.5 How can universities support the transition to sustainable food systems?

Eastern Africa Agroecology Conference Transforming Food Systems for Responsible Production, Consumption, and Social Wellbeing (2023 Mar 21-24)

The 1st Eastern Africa Agroecology Conference Transforming Food Systems for Responsible Production, Consumption, and Social Wellbeing aims to invoke consciousness and motivate regional and continental communities to dialogue how to invest in interventions, which can ameliorate the negative impacts of the current unsustainable food systems by transitioning towards more environmentally friendly solutions with long-term vision and planning. Conference Theme: Strengthening Resilience and Sustainability in Food Systems for Environmental and Socioeconomic Development. Location: Nairobi, Kenya, 21–24 March 2023. The conference is a hybrid event comprising in-person attendance and live-streaming for on-line participants. Cost: 100-200 USD

Oxford Real Farming Conference (2023 Jan 4-6)

ORFC – Oxford Real Farming Conference was held 4-6 January 2023 in both online and in person. The online archive is available on https://orfc.org.uk/orfc-archives/ The online conference is a mix of live-streamed sessions from Oxford and online-only sessions with farmers, food producers, activists, academics, authors and many others across six continents. Anything you miss will be recorded for you to catch up on, and each session will available for replay shortly after it has ended. All delegates outside Western Europe, the US, Canada, Japan, Australia and New Zealand can join us for FREE. There is interpretation through COATI (Colectivo para la autogestión de tecnologías para la interpretación) to ensure that sessions are interpreted into many languages.

From Emily Norton, #OFC2023 Chair: “… The collective challenge is not just to avoid the mistakes of the past. Instead, it is to seek the systemic solutions that prevent poverty, environmental exploitation and ultimately conflict. In exploring the consequences of conflict on our farms and communities, we’re aware that we cannot rely on yesterday’s toolbox to fix today’s problems. Hence OFC23 aims to inspire a regeneration in our politics, our society and our supply chains, as well as our farms. This is also long overdue. It’s time to start farming a new future. See you at Oxford.”

Food Systems Transformation: A Worldwide Response to Multiple Crises (2023 Jan 18-21)

Every year, the Federal Ministry of Food and Agriculture (BMEL) discusses current topics and issues with global outreach. The 2023 GFFA addresses the issue “Food Systems Transformation: A Worldwide Response to Multiple Crises”.  The international community urgently has to develop and implement solutions to realise the right to adequate food. The only expedient solutions are those that address food security, the climate catastrophe, and the extinction of species alike. A comprehensive transformation of global food systems is of vital importance. The event is open to the public. The 2023 GFFA is set to build on the UN Food Systems Summit for this process. Its aim is to promote discussion and to explore possible ways for global and national collaboration in a spirit of partnership. 2000 visitors from politics, business, academia and civil society will discuss how to bring about successful transformation. There is a special focus on the following four questions: 1) How can we create crisis-proof food systems? 2) How can we create climate-friendly food systems? 3) How can we preserve biological diversity? 4) How can we improve collaboration for sustainable global food systems?

You can find further information on the subject in the Backgroundpaper. The website also has Communiqués from the past 14 years.

The role of Nordic research in transition to sustainable agro-marine food systems (2023 Jan 24)

The Nordic Joint Committee for Agricultural and Food Research organised a webinar entitled “How do Nordic research institutions approach sustainability in the food systems? Experiences from research and education” and the slides are available here. The sessions aims to have an interdisciplinary, multi-stakeholder dialogue among partner universities and other relevant institutions on the role of Nordic research in transition to sustainable agro-marine food systems. The seven Nordic universities share their experiences and practices. The link to the session is also still good – it takes you their website where you can access past presentations.

Health through Agrifood Systems (One Health Dialogue) (2022 Dec 13)

FAO in Geneva’s One Health Dialogue is on Health through Agrifood Systems. This One Health series dialogue will showcase concrete examples from countries of implementing One Health tools at the community, national, regional and global levels, and discuss the challenges faced during the implementation as well as their sustainability. FAO, UNEP, WHO and WOAH intend to develop tools to inform their approach to One Health and strengthen the capacity of Members, Member States and State Parties to implement it at regional, national and local level, also exploiting resources already available. Some questions to be addressed include: What are the One Health tools currently available? How do they work? What are the next steps for implementing the One Health tools in the field?  Visit the Events page here for recordings.

Sustainable Urban Food Systems for SDGs Acceleration (2022 Dec 15)

In December 2022, FAO co-hosted a High-Level Dialogue on “Sustainable Urban Food Systems for SDGs Acceleration” at the 17th Annual Session of the Global Forum on Human Settlements (GFHS). The Event had 3 Key Points: 1) Highlight the most urgent challenges urban food systems face to ensure access to healthy diets and reduce environmental ‘foodprint’. 2) Showcase concrete examples of successful practices to reduce urban food systems’ contribution to climate impact, including consumption patterns. 3) Identify gaps and share recommendations on the transition to sustainable urban food systems. GFHS Secretary General Mr. Lu Haifeng pointed out in his closing remarks that cities should concentrate on six priorities: 1) sustainable urban planning, 2) sustainable waste management, 3) efficient and stable transition to renewable energy, 4) green, low-carbon and smart buildings and communities, 5) people-oriented public space and resilient infrastructure, and 6) sustainable urban food system. By doing so, we can better achieve the goal of resilient, carbon neutral and nature-positive city, and more effectively coordinate to deal with climate crisis, energy crisis, economic crisis, food crisis and the biodiversity crisis for a safer and greener urban future.”

Sustainable Food Systems self-paced workshop: Empowering Dietitians to Transform the Food Systems: 4 Dimensions Learning Experience (2021)

During this two-hour workshop, Food + Planet Co-founders (Sherene, Kate, Sharon, and Chris) feature ways registered dietitian nutritionists can align human nutrition with planetary health while honoring economic and sociocultural dimensions of sustainable food systems. Upon completion of the workshop, you can download a continuing professional education units (CPEUs) certificate for 2 CPEUs. There are four sessions: 1 – Nutrition – Sharon Palmer MSFS, RDN; 2 – Sociocultural – Sherene Chou MS, RDN; 3 – Planetary – Chris Vogliano PhD, RDN; 4 – Economic – Kate Geagan MS, RDN.

Is Front-of-Package Food Labeling Finally Here? A Panel Discussion on Policy, Research, and Advocacy (2022 Dec 13)

Healthy Eating Research (HER) and the HER Food Labelling Work Group are hosting a webinar on front-of-package food labelling  on December 13th, 1:00-2:00 pm EST. Register here: https://lnkd.in/gHgh7Nmy. Front-of-package labeling on food products is a promising policy to inform consumers and promote healthy diets. In August 2022, three organizations submitted a citizen’s petition asking the U.S. Food and Drug Administration (FDA) to implement a mandatory interpretive front-of-package nutrition labeling system for packaged foods and the White House national nutrition strategy includes plans to develop a front-of-package food labeling system. FDA is also working to develop a new “healthy” symbol for the front of packaged foods. This webinar will include three experts who will comment on the policy and advocacy landscape for front-of-package food labeling and the latest global research on how best to design such labels and how they influence consumers. Moderated by Drs. Christina Roberto and Marissa G. Hall, co-chairs of the HER Food Labelling Work Group.

Facilitating healthier and more sustainable food choices | EUFIC symposium (2022 Nov)

How can we make it easier for consumers to choose healthy and sustainable food? This symposium was organised by EUFIC and presents recent research on how food labels, dietary recommendations, nudges, and digital tools can help direct consumers towards healthier and more sustainable food choices. We explain consumer preferences, profiles, and barriers, and how they can influence which strategies are most appropriate in which contexts. Presentations: 0:00:00 – How to communicate to consumers about healthy and sustainable diets 30:53 – How to overcome barriers related to plant-based foods 54:08 – Food labels and digital tools in a supermarket context 1:23:39 – Increasing plant-based foods consumption: Results from college cafeterias studies. Speakers: * Dr Betty Chang is the Research Area Lead at the European Food Information Council. * Prof. Armando Perez-Cueto is a professor in Food, Nutrition and Culinary Sciences at Umeå University. * Dr Michiel De Bauw is working at the Sustainable Food Department of the Belgian supermarket chain Colruyt Group. Dr Emma Garnett is a researcher in the Health Behaviours Team at the University of Oxford.