Professor in Sustainable Nutrition and Health, University of Aberdeen

Jennie is a Professor of Sustainable Nutrition and Health and the Interim Director of interdisciplinary challenge Health, Nutrition and Well-being. She gained a BSc (Hons) in Nutrition and Food Science from the University of Surrey, during which she spent a year working at the CSIRO research laboratories in Melbourne, Australia. After graduating she worked as a research assistant at the Institute of Food Research (Norwich) and the University of Dundee (Psychology dept) investigating chocolate and eating behaviours. In 1997 she completed her PhD at the University of Leeds (Psychology), after which she spent 18 months working for the International Obesity Task Force in Aberdeen. Before joining the Rowett Institute at the University of Aberdeen in 2006, she worked in department of environmental and occupational health in the medical school. Her research focuses on food and nutrition security and the impact of diets on climate change and land use. This includes understanding how to change dietary habits to be healthier and more environmentally sustainable.

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.

Watch this webinar to:

• Problem areas in food system economics
• Value of shifting to sustainable food finance
• Science-finance insights

• What science says about risks of persistent climate emergency
• How this relates to food system incentives
• Landscape of food system transformation actions

• Explain why food finance needs rapid, pervasive innovation
• Cite a number of “good food finance” tools that can drive the transition
• Describe connections to the Paris Agreement and global climate process

Senior Advisor, Sustainable Finance, EAT Foundation

Joseph is Executive Director of Citizens’ Climate International. He is the lead strategist supporting the Acceleration Dialogues (diplomatic climate-solutions roundtables) and Resilience Intel—an effort to move the world to 100% climate-smart finance. Joseph represents Citizens’ Climate in the Carbon Pricing Leadership Coalition, the UNFCCC negotiations, and other UN processes, and is founder of Geoversiv. His articles appear from time to time in the Guardian. He served as Interim Director for the Food System Economics Commission from April through November 2020, and is a senior advisor to EAT for sustainable finance. He is a lead contributor to the Earth Intelligence podcast.

Watch this webinar to:

• What is a healthy diet?
• What are planetary boundaries in relation of food?
• How does healthy food consumption help us to achieve both?

• The diversity of options that are available for healthy food consumption
• Our individual and collective responsibilities to supporting human and environmental health
• False claims regarding efforts to achieve both health and sustainability

• Speak to both human and environmental health opportunities
• Navigate the nuances differentiating health and sustainability in food consumption
• Recommend food choices to protect people and planet

EAT Science Director Science Director and One CGIAR

Fabrice DeClerck PhD is the Science Director of EAT and Senior Scientist with OneCGIAR. For the past twenty years he has led research at the interface of environment, agriculture and human health – notably contributing to the EAT-Lancet Commission on healthy diets from sustainable food systems.

The lecture will cover:

• How sustainable food production and consumption can be defined
• How sustainability at farm level can be assesed based on different perspectives
• The need to include a multitude of aspects in designing sustainable food systems

Watch this webinar to:

GAIN CLEAR UNDERSTANDING OF:

• The major sustainability challenges at farm level in Europe
• Ways to assess farm level sustainability
• How different perspectives influence solutions

BE AWARE OF:

• Common trade-offs between sustainability dimensions
• How simplified solutions can drive development in a non-optimal direction
• When important aspects are left out

BE ABLE TO:

• Assess food production more holistically
• Explain why different people might reach different conclusions in terms of food system sustainability
• Better grasp the comlexity of food system sustainability

Elin’s research focuses on sustainable food production and sustainable land use from systems from a broad and interdisciplinary system perspective.
Elin conducts research and teaches about sustainable food production and sustainable land use from many different angles. These include assessment of the environmental impact of different foods using life cycle assessment (LCA), to calculating the climate impact and land use associated with different types of diets and comparing environmental impacts of different farming and food systems. She also works in many interdisciplinary projects where she looks at the economic and information policy instruments for more sustainable dietary patterns and how more sustainable and healthy food ingredients can be produced and processed.She also works at the Centre for Organic Food and Farming (EPOK) with the research synthesis and research communication.

Organic farmer from Sweden running a diverse agro-ecological based farm. Recently made a transformation moving from animal farming towards producing more plant-based food (for example oats, ancient grains, peas, beans, vegetables). This has increased the number of people fed per hectare while the greenhouse gas intensity has decreased, and the farm is much more resilient.

Adam’s main job as a farmer lies in taking care of thier soil and every species it is shared with, producing eco system services and of course producing food that is healthy for us, making sure that this can be done for many generations to come.

This presentation will explore the origins and the effects of the dietary portfolio to reduce serum cholesterol and cardiovascular risk.

• Why it is important to make food climate change research accessible to citizens
• What we have done to engage with the public
• Where and how you can access free resources and even join us

Watch this webinar to

Gain clearing understanding of:

• The impacts of food to climate change
• Why it is important to make food climate change research accessible to citizens

Be aware of:

• What Take a Bite out of Climate Change has done and is doing
• What we do and how we engage with the public
• Where and how you can access free resources to learn about the impacts of food to climate change

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.

About the session

Although there is now universal consensus that a plant-rich diet should be eaten to help with health and planet, studies show that some people still perceive this as difficult to achieve, while some have concerns and in others myths around plant-based eating are observed. So what are these and how can we help more consumers to overcome challenges and enjoy a plant-rich diet?

In this session we will hear from

Two expert Dietitians on either side of the Atlantic who are both inspiring consumers to enjoy a more plant-rich diet. In interview with X they will share their expertise in translating the science into accessible ways that consumers can understand providing practical and inspirational solutions and support to overcoming the perceived barriers.

Watch this webinar to

Gain clear understanding of:

• Barriers to plant-based eating
• Enablers to plant-based eating

Be aware of:

• The benefits of plant-based eating for health and planet
• The nutritional considerations surrounding plant-based eating how to overcome concerns
  – Protein quality
  – Anti-nutrients
  – Mineral bioavailability
  – Calcium
  – Iodine
  – Iron
  – B12
• The myths surrounding plant-based eating and how to overcome them

Be able to:

• Support consumers in transitioning towards a plant-based way of eating through practical and behaviour change strategies when
  – Shopping
  – Cooking/preparing
  – Eating out
• Consider the importance of language and communciation styles

Dietitian, UK

Rosie is a plant-based specialist dietitian promoting dietary change for human, planetary and animal health. Rosie works as the Employee Health & Wellness Dietitian for her local NHS trust, as well as running and her private business, Rosemary Nutrition and Dietetics.

Dietitian, USA

Virginia Messina, MPH, RD is an expert in vegetarian and vegan nutrition. She has twice co-authored the Academy of Nutrition and Dietetics’ Position on Vegetarian Diets, is the co-author of three popular books on vegan nutrition, and of a vegetarian textbook for health professionals. She speaks about plant-based nutrition at events for both the public and health professionals.

• The special role of climate change relative other sustainability topics for food
• How quantitative climate labels are changing the landscape and waking the food industry up; the last industry to realize that they cannot ignore this.
• How a SaaS platform can solve the standardisation and collaboration problems, that consultancy standards (ISO, PEF, etc) cannot solve and the need for a complete separation of method discussions and the execution of assessments and data collection

Watch this webinar to

Gain clear understanding of:

• The importance of separating climate change from other sustainability challenges for food producers
• How climate labels pave the way for climate policy introduction
• The necessity of a shared network-based SaaS platform for finding a cost effective and rapid decarbonisation of the food sector

Be aware of:

• How quantitative climate labels lead are the opposite of greenwashing and lead the way towards concrete decarbonisation
• The problem of having sustainability experts designing the solution by committee
• The importance of separating the discussion of method from the implementation of accounting within the industry

Be able to:

• Describe why climate change should not be bundled with other sustainability issues
• Describe how climate labels create a decarbonisation incentive structure similar (yet weaker) to market based public policy and thus paves the way for such policy
• Describe how a SaaS platform with the right incentive structure is necessary get the food industry to voluntarily map out the GHG emissions of their supply chains and production systems

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.