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ISCN 2016: Session 1: Food Sustainability at the Micro and Macro Level

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Bastian Flury, Project Manager, ETH Zurich – World Food System Center with contribution from Christine Bratrich, Director ETH Sustainability

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ISCN 2016: Session 1: Food Sustainability at the Micro and Macro Level

  1. 1. || The World Food System Center 17.06.16Bastian Flury 1
  2. 2. ||Bastian Flury 17.06.16 2 The World Food System Center – 39 Groups 7 Depts Aquatic Sciences Agricultural Sciences Environmental Sciences Biology Food Sciences Nutrition and Health Engineering Architecture Economics Research Education Outreach
  3. 3. ||Bastian Flury 17.06.16 3 Research Focus Areas Creating and connecting to effective food markets that create value for all stakeholders Design and processing for safe, accessible, high quality and healthy food and food products Establishing sustainable food production systems that are resilient in the face of increasing perturbations
  4. 4. ||Bastian Flury 17.06.16 4 Research 2) Flagship Research Projects: Cross thematic areas, transdiciplinary, visionary, largescale, systems approaches, multi- stakeholder 3) Collaboration: FOAG Foresight Study, Stellenbosch Research Collaboration 1) World Food System Grants: 23 interdisciplinary research projects, annual competitive grant process. Current programs: Mercator Research Program (Organic Agriculture) | Coop Research Program (Sustainability in Food Value Chains)
  5. 5. ||Bastian Flury 17.06.16 5 Summer Schools and study tours Education
  6. 6. ||Bastian Flury 17.06.16 6 Ideas Competition – Innovation Lab Public and Expert Events Research Dissemination and Participation Outreach and Dialog
  7. 7. ||Bastian Flury 17.06.16 7 Forum for Sustainable Food Systems
  8. 8. ||Bastian Flury 17.06.16 8 New Partnerships
  9. 9. || Working on a Sustainable Catering Policy 17.06.16Bastian Flury 9 Lozano et al. (2015) A review of commitment and implementation of sustainable development in higher education: results from a worldwide survey. Journal of Cleaner Production, 108:1-18.
  10. 10. || Catering Commission 17.06.16Bastian Flury 10 • Stakeholder ownership LIVING LAB FOR SUSTAINABLE CAMPUS CATERING Requirements • Scientific evidence •Best practices • Awareness • “Label”good!
  11. 11. || Catering Commission 17.06.16Bastian Flury 11 • Stakeholder ownership LIVING LAB FOR SUSTAINABLE CAMPUS CATERING Requirements • Scientific evidence •Best practices • Awareness • “Label”good!
  12. 12. || Quasi-Experimental Design 17.06.16Bastian Flury 12 “test canteen” “control canteen” BASELINE INTERVENTION alternative choice + information information only
  13. 13. || 17.06.16Bastian Flury 13 7% more climate- friendly meals sold. no decline in sales. 20% reduction in waste... ... with only 2% small portions sold Climate-friendly meals are not necessarily more nutritious; People have difficulties assessing the nutritional value of meals.  yes, we can do something  information alone is not enough  carbon footprint is not the whole picture
  14. 14. || www.worldfoodsystem.ethz.ch Thank you 17.06.16Bastian Flury 14

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