Concertation Indépendante
Cible géographique:
Albanie, Andorre, Autriche, Bélarus, Belgique, Bosnie-Herzégovine, Bulgarie, Canada, Croatie, Tchéquie, Danemark, Estonie, Finlande, France, Allemagne, Grèce, Hongrie, Islande, Irlande, Italie, Lettonie, Liechtenstein, Lituanie, Luxembourg, Malte, Monaco, Monténégro, Pays-Bas, Macédoine du Nord, Norvège, Pologne, Portugal, République de Moldova, Roumanie, Fédération de Russie, Saint-Marin, Serbie, Slovaquie, Slovénie, Espagne, Suède, Suisse, Ukraine, Royaume-Uni de Grande-Bretagne et d’Irlande du Nord, États-Unis d’Amérique
Discussion topic outcome
Key solution areas for plant-based innovation to contribute to a just transition to healthy, sustainable diets in the US/Europe: 1. Innovations that enable us to mainstream the use of a greater diversity of healthy, sustainable, plant-based foods and ingredients as well as preparation methods and processes (eg fermentation) - providing the right enabling conditions and incentives on farms, in homes, on menus and on store shelves. (eg UK brand Hodmedods work with British farmers to build commercially viable supply chains for forgotten local pulses and grains) 2. Innovations that embed, democrat
... Lire la suiteise and improve how much we value skills, knowledge and awareness about healthy, sustainable plant-based foods - from home cooks to school curriculums, mainstream professional training and qualifications (in culinary arts, agriculture, food science and healthcare…), local and national government, and food businesses. (eg The University of West London’s Undergraduate degree in Food and Culinary Management integrates sustainability and nutrition throughout; Charlie Cart is a self-contained mobile mini-kitchen that enables cooking classes to take place anywhere, from schools to libraries) 3. Innovations that improve the short AND longer-term affordability of healthy and sustainable plant-based foods (and that reflect the true cost of unhealthy, unsustainable foods) in mainstream retail and food service, removing price barriers to longer-term behaviour change regardless of household income. (eg UK retailer The Co-op has reduced the price of its own-brand plant-based products to match animal-based alternatives; prescription programmes - such as Wholesome Wave and Rose Vouchers - enable low-income families to buy more fresh produce) 4. Innovations that bring people at all income levels closer to healthy and sustainable plant-based foods and without stigma, whether it’s growing, cooking or eating; and whether it’s about physical proximity/access or improved general visibility and transparency of the foods (this could be business models, community initiatives, communications or digital approaches). (eg Heru Urban Farming in St Louis in the US grows healthy, fresh produce for the local community, especially the most food insecure, while also providing education and training on growing, cooking and healthy living). 5. Innovations that increase the diversity of people, in the broadest sense, in the plant-based movement: products, meals, brands etc. that appeal to a broader range of people and communities 6. Business models that create and distribute value more evenly. Plant-based innovation alone can only achieve so much, however well-designed and well-intentioned. To push beyond the limits and failings of our current economic system (that drives so many of the inequalities related to food and diets), plant-based innovation needs to be part of broader strategies for reducing inequality and business models for sharing value more evenly. Lire moins
Piste(s) d'Action: 1, 2, 4
Mots-clés : Environment and Climate, Innovation