Online Workshop Session: Sustainable food system
Part of a series of online workshops by SDSN Switzerland and NRP 73 ‘Sustainable economy'
02.07.2020 | 16:00 – 18:00 | online via ZOOM
Results of the workshop
Graphic Recording by Filippo Buzzini, www.sketchysolutions.ch
Calls to action:
To Researchers and Government: Create more transparency on the true cost of food along the food chain to enable human, natural and economic health
To the government: Put environmental and health information on food for consumers to make a better choice. Set a standard for voluntary declaration as in the EU.
To all stakeholders: Concerted multistakeholder initiative for a strategy, framework and policy formulation for the transitions of a sustainable food system. In this embedded the vision of impact to be achieved and adressing the enablers such as transparency on footprint (metrics), education, etc
Presentations Input Session Leaders
Towards a more sustainable food system in Switzerland
A sustainable food system includes the dimensions of health, environment and affordability by consumers. Results of the NRP 73 research project Impact of Swiss Food Consumption and Trade of Prof. Dr. Alexander Mathys suggest that strategies recommended by the Swiss Society for Nutrition would be associated with a 36% improvement in environmental performance, 33% less expenditure and a 2.7% improvement in health outcomes. Hence the question is: What are the most relevant influencing factors towards a more sustainable food system in Switzerland?
Objectives of the workshop
Presentation of research findings
Share insights and leading practices in the private industry
Identify levers and relevant actors to promote sustainable food systems in Switzerland
Formulate three calls to actions and address them to specific stakeholders
15:45 | Participants join the online workshop
16:00 | Introduction by the facilitator
16:05 | Breaking the ice
16:15 | Input by the session leaders to set the scene
16:30 | Discussion in breakout rooms. Participants are invited to formulate two calls to action based on the research findings.
17:30 | Fishbowl discussion with the session leaders, experts and participants to validate and prioritize the calls to action and discuss how stakeholders can implement them.
18:00 | End of the session
Session leaders & Experts
Prof. Dr. Alexander Mathys, Institute of Food, Nutrition and Health, ETH Zurich
Dr.Lukas Böni, Co-Founder, Planted
Dr. Karen Cooper, R&D Programm Manager for Climate Change, Nestlé
Dr. Beatrice Conde-Petit, Food Science Officer, Bühler
Fabian Ottiger, foraus, Co-Leiter Entwicklungspolitik and Project Officer, World Ressources Forum
Dr. Adrian Müller, FiBL, Gruppe Agrar- und Ernährungspolitik
Prof. Dr. Fred Paccaud, President of the Steering Committee of NRP 69 ‘Healthy Nutrition and Sustainable Food Production’