Online Workshop Session: Sustainable food system

Health, environment and affordability 

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?

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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

Programme

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

Registration via ZOOM

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Session leaders & Experts

Session leader: 

• Prof. Dr. Alexander Mathys, Institute of Food, Nutrition and Health, ETH Zurich  

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Experts: 

• Lukas Böni, Co-Founder, Planted

• Karen Cooper, R&D Programm Manager for Climate Change, Nestlé