Type of Dialogue
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Shift towards healthy and sustainable consumption patterns
Trilateral UN Independent Dialogue: Focus on consumers’ education, innovative solutions and cross-borders learning experience.
The UN Environment Programme estimates that 931 million tonnes of food waste were generated in 2019, 61% of which came from households, 26% from foodservice and 13% from retail. That means that as much as 17% of total global food production is never consumed. Household per capita food waste generation is found to be broadly similar across country income groups, suggesting that actions to tackle food waste are equally relevant in higher, upper and lower-middle-income countries. The lack of education in this field generates confusion among consumers regarding recycling and resource circulation concepts. Other impacts on sustainability derive from agricultural production systems, causing deforestation, pollution, contamination and loss of biodiversity. Innovation also plays an essential role in the AgriFood production chain, bringing new solutions to sustainability from farming to restaurants and consumers’ homes.
Education and innovation are the keys to building a resource circulating society. This independent dialogue aims to inspire solutions oriented to grow awareness, modify consumers’ behavior and propose new practices for a transition to a more sustainable production and consumption. Dots between Brazil, South Korea and Switzerland will be connected by sharing current initiatives and discussing how they could vehicle the transformation in different cultural and social contexts.
- Collaborative approach: The power of collaboration across the Private Sector, Government, Media and NGOs is key to systematically address this issue, creating shared value and convincing stakeholders that they can be part of this change. What are the current status and leading sectors in the specific countries?
- Current initiatives: what are the current initiatives on place at the interface between sectors? How to shift consumers’ behavior, market and industry practices and transform initiatives from exception to standard at local level?
- Cross-borders approach: food waste prevention and reduction is an issue to be tackled by joining forces worldwide. Initiatives aimed at reaching this goal are effective if independent or adaptable to geolocations and wealth conditions. What is still missing? How to build this bridge?
- Role of technology: when does technology start playing a fundamental role? Can innovative food provide viable alternatives to industry standards? How can it be involved in the education of consumers considering different age ranges, cultural background, accessibility, etc?
Guest speakers and panelists
– Renato Sérgio Jamil Maluf, coordinator of the Brazilian Research Network on Food and Nutritional Sovereignty and Security.
– Hyoung-Joon Lim, Director of World Food Programme (WFP) South Korea Office.
– Braida Thom, Project manager at the ETH Competence Center World Food System.
– Pedro Alexandre Martins, Innovation Manager & Head of Sourcing and Sustainability at Livup (Brazil)
– Daehoon Kim, CEO of Nuvilabs (South Korea)
– Ladina Schröter, public affairs & co-lead sustainability at Planted (Switzerland)
– Gustavo Guadagnini, CEO of The Good Food Institute (Brazil).
– Florian Viton, Lead Flavor Science and Biotransformation CJ Food (South Korea)
– Christian Schwab, the head of the Integrative Food and Nutrition Center of the EPFL (Switzerland)