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Technology and Innovation for Sustainable Food Systems and Nutrition

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The conference on Food Safety and Nutrition in 2050 – organised by Directorate-General for Health and Food Safety of the European Commission – provided an opportunity for dialogue among global stakeholders on the emerging challenges to the food chain and the role of future policy-making in addressing those challenges.

The conference also provided the opportunity to foster a dialogue on consumers' expectations for safe, nutritious, quality and sustainable food and the role of food science, technology and innovation in achieving them. Held on 17 July 2015 in Milan, Italy.

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Technology and Innovation for Sustainable Food Systems and Nutrition

  1. 1. Technology and innovation for sustainable food systems and nutrition Milano, 17 July 2015 Emile A. Frison - IPES-Food
  2. 2. E.A. Frison - IPES-Food Milano, 17 July 2015 What is wrong with our food systems?  Triple burden of malnutrition Hunger, micronutrient deficiencies, obesity &NCDs  Environmentally unsustainable Biodiversity losses, water pollution, soil degradation, GHG emissions, unsustainable use of natural resources, low resilience …  Social inequities Poverty, disempowerment …
  3. 3. E.A. Frison - IPES-Food Milano, 17 July 2015 A « SUSTAINABLE » FOOD SYSTEM SUSTAINABLE FOOD SYSTEM CULTURALLY ADAPTED: Respect for cultural identities and traditions ENVIRONMENTAL SUSTAINABILITY: agrobiodiversity enhanced, soil health protected, GHG emissions lowered, dependence on fossile energies minimized HEALTH OUTCOMES: diverse diets affordable to all, reduced consumption of heavily processed foods RURAL DEVELOPMENT AND THRIVING LOCAL ECONOMY, also benefiting other sectors LIMITING DISRUPTIVE IMPACTS ON OTHER FOOD SYSTEMS by avoiding externalities, eg through overproduction or dumping (both internal and external) SOCIAL EQUITY: Decent livelihoods for farmers and decent wages for workers in the food system
  4. 4. E.A. Frison - IPES-Food Milano, 17 July 2015 WHAT IS A FOOD SYSTEMS APPROACH? Health and well-being
  5. 5. E.A. Frison - IPES-Food Milano, 17 July 2015 What innovation is needed?  Address current problems  Must address multiple dimensions & objectives  Beyond food safety and nutrition This means:  Multidisciplinary and multisectorial collaboration  Transdisciplinarity: different types of knowledge  Participatory approaches, co-innovation
  6. 6. E.A. Frison - IPES-Food Milano, 17 July 2015 Innovation in agriculture  Beyond silver bullet technological fixes  From input intensive agriculture to knowledge intensive agriculture  Re-inventing links between farmers & consumers
  7. 7. E.A. Frison - IPES-Food Milano, 17 July 2015 Knowledge intensive agriculture  (Re-)diversification of agriculture for Improved resilience and environ’l sustainability Providing for quality diverse diets  Agro-ecology based model Input substitution Circular economy Strong social dimension
  8. 8. E.A. Frison - IPES-Food Milano, 17 July 2015 Social innovations  Farmer markets  Producer cooperatives  Seasonal basket purchasing agreements  Contract farming  Public procurement agreements  Need supportive policy environment
  9. 9. E.A. Frison - IPES-Food Milano, 17 July 2015 International Panel of Experts on Sustainable Food Systems  Co-Chaired by : - Olivier De Schutter - Olivia Yambi
  10. 10. E.A. Frison - IPES-Food Milano, 17 July 2015 A PANEL OF EXPERTS  With cross-regional balance  Combining different disciplines, allowing for a holistic « food systems » approach to reform  Combining different sources of knowledge  Developing a transdisciplinary approach to support the transition to sustainable food systems  Independent in order to define research agenda without outside interference and to address the political economy dimensions of food systems reform
  11. 11. E.A. Frison - IPES-Food Milano, 17 July 2015 PANEL MEMBERS
  12. 12. E.A. Frison - IPES-Food Milano, 17 July 2015 PANEL MEMBERS
  13. 13. Thank you! http://www.ipes-food.org/
  14. 14. Asian Food Regulation Information Service is a resource for the food industry. We have the largest database of Asian food regulations in the world – and it’s FREE to use. We publish a range of communication services (free and paid), list a very large number of food events and online educational webinars and continue to grow our Digital Library. Feel free to contact us anytime to talk about your specific requirements, offer comments, complaints or to compliment us. We look forward to hearing from you soon! www.asianfoodreg.com admin@asianfoodreg.com

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