R

Free

4hours 15mins

SHIFTING OUR FOOD SYSTEMS TO SUPPORT SUSTAINABLE EATING FOR CLIMATE & PUBLIC HEALTH

Thursday 9 December 2021
13:00–17:15 GMT • 14:00–18:15 CET

Symposium: 4hr 15mins

SHIFTING OUR FOOD SYSTEMS TO SUPPORT SUSTAINABLE EATING FOR CLIMATE & PUBLIC HEALTH

Thursday 9 December 2021
13:00–17:15 GMT • 14:00–18:15 CET

Symposium: 4hr 15mins

R

Free

4hour 15mins

A GLOBAL EVENT FOR HEALTH PROFESSIONALS, POLICY MAKERS, ACADEMICS AND STUDENTS

There has never been a more urgent need to shift our food systems to support sustainable eating, for the simultaneous benefit of our climate and public health.

Following the UN’s Climate Change Conference, COP26, this timely e-symposium takes an insightful farm-to-table approach, offering inspiration for all professionals supporting sustainable eating. It brings together experts from around the world to offer their expertise on both policy and action. The programme provides something for everyone working across the food system – from health professionals to policy makers to producers. It’s FREE and CPD accredited.

The event will explore:
  • How we define ‘sustainable’ eating and measure the ecological impact of our food and food systems 
  • Sustainable land use and food production
  • Practical, accessible strategies and resources for citizens, to support transition to a plant-based diet
  • Climate footprint labelling

AND MORE!

WATCH THE WEBINAR TO…

GAIN CLEAR UNDERSTANDING OF:
  • The ecological impact of food and food systems
  • The new ‘Harmonized Environmental Storage and Tracking of the Impacts of Agriculture’ (HESTIA) platform. This open-source platform captures environmental impact data so that farmers, food producers, professionals, policy makers and citizens can access standardised information on the sustainable impact of food and food systems
BE AWARE OF:
  • The latest consensus on sustainable eating
  • An interdisciplinary perspective for sustainable land use and food production
  • How one sustainable farmer transitioned to plant-based farming and grew economically
  • The latest developments on climate footprint labelling
BE ABLE TO:
  • Understand and access practical strategies and resources aimed at the public, conveying the scientific consensus on food and climate change in an accessible way
  • Understand the nutritional considerations around sustainable eating and how to support the public and myth bust concerns
  • Learn about how to help citizens address barriers and enablers in transitioning towards a plant-based way of eating

Please note, the programme is subject to change. Events are not intended to be used by non-professionals or as a substitute for, or basis for any medical treatment.

CHAIRS:

Professor Jennie MacDiarmid Professor in Sustainable Nutrition and Health, University of Aberdeen
Sue Davies Head of Consumer Rights and Food Policy, WHICH

Melissa Mogor

Programme outline

13:00–13:15 GMT Chairs’ welcome

Sue Davies' Biography

Head of Consumer Rights and Food Policy, WHICH

Sue Davies is Head of Consumer Rights and Food Policy at Which?. She leads Which?’s work on food, trade, sustainability and wider consumer rights and consumer product safety policy. She was the Chair of the European Food Safety Authority from 2012-2016 and has been awarded an MBE in recognition of her work on food safety.

13:15–13:45 Changing our Food System – economically possible and essential for health and planet

Dr Marco Springmann
Senior Researcher, University of Oxford TBC

Dr Fabrice DeClerck Science Director, EAT

13:45–14:15 Consensus on Sustainable Eating as a global force for change

Dr Fabrice DeClerck
EAT Science Director

Melissa Mogor

14:15–15:00 Sustainable food production and sustainable land use systems from a broad interdisciplinary system perspective

Professor Elin Röös
Senior Lecturer at the Department of Energy and Technology; Division of Agricultural Engineering, Swedish University of Agricultural Sciences

PLUS, a case study. Making it work from feed to food
Sustainable Farming – driving the shift to plant-based food systems

Farmer Mr Adam Arnesson in interview with Professor Elin Röös

15:00–15:15 BREAK

Melissa Mogor

15:15–15:45 Taking a bite out of climate change

Accessible strategies & resources aimed at the public

Dr Ximena Schmidt
Global Challenges Research Fellow, Brunel University London

Dr Ximena Schmidt’s Biography

Global Challenges Research Fellow, Brunel University London

Ximena is a chemical engineer and a life cycle sustainability expert with over 10 years’ experience collaborating and leading interdisciplinary multi stakeholders’ projects in food systems, including sustainable diets, clean cooking fuels, food waste valorisation and circular economy. She is lecturer in chemical engineering at Brunel University London.

15:45–16:15 Transitioning towards a plant-based diet

With UK and USA plant-based Dietitians covering nutritional considerations to myth busting and consumer empowerment

Rosie Martin and Ginny Messina

Melissa Mogor

16:15–16:45 Climate Footprint Labelling

David Bryngelsson
CEO, Founder, Carbon Cloud

David Bryngelsson’s Biography

CEO, Founder, Carbon Cloud

CEO and founder of CarbonCloud, with a deep understanding of the science behind climate change and food production combined with a business mind David has a unique ability to package the science in ways to make it available and relevant for the food industry. David is a much-appreciated public speaker.

16:45–17:15 Panel Discussion

What can Policy Makers and Health Influencer do to aid the transition?

17:15 CLOSE

CPD CERTIFICATE & LEARNING MATERIALS

Applications for CPD approval have been made to the BDA and the AfN
You are welcome to attend individual sessions. CPD certificates will be issued based on length of total time attended.

 

Webinar slides and links to other key resources will be sent within a week of viewing the live webinar, along with a separate personalised CPD certificate to save for your files. Add hello@mynutriweb.com to your safe senders to ensure you receive them.

This symposium has been kindly supported by Oatly

About Oatly
We are the world’s original and largest oat drink company. For over 25 years, we have exclusively focused on developing expertise around oats: a global power crop with inherent properties suited for sustainability and human health. Our commitment to oats has resulted in core technical advancements that enabled us to unlock the breadth of the dairy portfolio, including alternatives to milks, ice cream, yogurt, cooking creams, and spreads. Headquartered in Malmö, Sweden, the Oatly brand is available in more than 20 countries globally.
We aim to help drive a systemic shift in society to a more plant-based food system to tackle climate change and public health challenges. We always aim for our products to have as good as or better nutritional profile than the dairy benchmark.

For more information, please visit www.oatly.com

Oatly produce a specialised newsletter for health professionals. If you would like to sign up please click here.

For health professional website, please visit hcp.oatly.com to download articles, fact sheets, reports, webinars and more!

Please note, approval of each sponsor and activity is carefully assessed for suitability on a case by case basis. Sponsorship does not imply any endorsement of the brand by MyNutriWeb, its organisers, its moderators or any participating healthcare professional, or their association. Sponsorship funds are reinvested into the creation and promotion of professional development opportunities on MyNutriWeb.

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