Planning a Sustainable Food System
Gastronomy often refers to the art of making food in a certain way from a particular region, while sustainability focuses on making sure we are not wasteful of our natural resources with continual use well into the future without being detrimental to our health or the environment. By the UN’s definition, sustainable gastronomy means cuisine that takes into account where the ingredients are from, how the food is grown and how it gets to our markets and eventually to our plates.
The food system is facing complex challenges, which call for a systemic, multi-level and multi-stakeholder participatory approach for addressing interrelated issues across economic, social, public health and environmental dimensions. The COVID-19 pandemic, the conflicts across the world, increasing public health challenges and food inflationary pressures are reminders of the need to adopt a multi-stakeholder approach for building a resilient food system that can cope with disruptions.
If we fail to plan, we plan to fail. To address the food system sustainability challenges, we need to plan to save our food, and with that our environment, health, and economy. Join us for the webinar on planning a sustainable food system as we recognise World Sustainable Gastronomy Day.
You will hear from stakeholders across the food system from farm to fork that are tirelessly working to ensure that we have food placed on our plates discuss what they are doing, the challenges that are facing and what the future holds for food system sustainability.
Agenda
13:00-13:05 Welcome
13:05-13:20 Keynote speech by Dr Ifeyinwa Kanu
13:20-14:00 Dr Wendy Burton
14:00-14:30 David McKay
14:30-14:35 Comfort break
14:35-15:05 Chilufya Chileshe
15.05-15:35 Beatriz Albo
15:35-15:55 Panel Discussion Q&A for all the speakers
15:55-16:00 Closing remark
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Facilitators
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Dr Ifeyinwa KanuDirector, IntelliDigest and AFN Network+ Champion on BioeconomyShe holds a PhD in Environmental Engineering with research interest in the use of Artificial Intelligence to optimise Anaerobic Processes.
Dr Kanu loves nature and she is passionate about engineering solutions to address environmental and societal challenges. She is leading IntelliDigest on a mission to empower global food sustainability, eliminate food waste and zero hunger.
Dr Kanu is an Enterprise Fellow of Royal Academy of Engineering and Royal Society of Edinburgh. She is a fellow of the Royal Society of Arts and an Associate Fellow of UK Higher Education.
Dr Kanu is a Champion of the STFC Food Network.
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Dr Wendy BurtonResearch Associate at University of York and PPI lead on the HENRY (Health, Exercise, Nutrition for the Really Young) III Trial
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David McKayDavid is Co-Director at Soil Association Scotland.
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Chilufya ChilesheChief Operating Officer, SDG2 Advocacy Hub
Chief Operating Officer, SDG2 Advocacy Hub
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Beatriz AlboDirector, Sabordeamor
Director, Sabordeamor
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