R

Free

45mins

Sustainable food production and sustainable land use systems from a broad interdisciplinary system perspective

Associate Professor Elin Röös, Adam Arnesson

Sustainable food production and sustainable land use systems from a broad interdisciplinary system perspective

Associate Professor Elin Röös, Adam Arnesson

R

Free

45mins

A GLOBAL EVENT FOR HEALTH PROFESSIONALS, POLICY MAKERS, ACADEMICS AND STUDENTS
Part of the symposium ‘Shifting our food systems for climate and health’

Click here to see all the symposium webinars

 
Session Outlines and Learning Objectives
  • 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
Melissa Mogor

Guest speaker

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

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.

Melissa Mogor

Adam Arnesson
Organic farmer and biosphere steward at Jannelunds Farm, central Sweden

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.

Melissa Mogor

Chair

Professor Jennie Macdiarmid
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.

Melissa Mogor

Chair

Sue Davies
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.

VIEW ELIN RÖÖS AND ADAM ARNESSON’S TALK (45 MINS CPD)

Part of the symposium series:

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

CPD CERTIFICATE & LEARNING MATERIALS

This webinar has been approved for CPD by the BDA and 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!

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