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
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?
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
Lukas Böni, Co-Founder, Planted
Karen Cooper, R&D Programm Manager for Climate Change, Nestlé