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Sustainable Food hearing/workshop: "Feeding the planet sustainably: from foresight to better integrated policies" (Brussels, 19-20/11/2012)

This event was organised in the context of the impact assessment preparing the 'Sustainable Food' initiative announced by the Commission.

The hearing/workshop gathered 75 external participants representing the actors of the food system, researchers and NGOs with an interest in food related issues together with 25 European Commission officials from the relevant policy departments.

 

Discussions with the stakeholders have been introduced by the presentation of the key findings from four recent global food foresight exercises.

 

Stakeholders' initiatives to improve food sustainability were discussed in breakout sessions. They ranged from the elaboration of pre-competitive standards and methods to evaluate and communicate food sustainability, actions to reconnect the urban consumer with food production, to use the leverage of food services, multi-stakeholder platforms and partnerships along the food supply chain to identify ‘hot-spots’ and to improve sustainability, to integrated strategies encompassing the various dimensions of food.

 

The input gathered will help to complete the list of issues requiring analysis, to assess possible gaps in the present policy landscape, and to identify action themes for the initiative, specific objectives and implementing options to consider.

 

Programme and participants

Programme pdf - 313 KB [313 KB]

List of participants pdf - 152 KB [152 KB]

 

Keynote presentations from the introductory session

Scenarios and challenges for feeding the world in 2050 pdf - 2 MB [2 MB]

The future of food and farming pdf - 2 MB [2 MB]

Systemic interdependencies between food, yields, and livestock pdf - 512 KB [512 KB]

Sustainable food systems pdf - 783 KB [783 KB]

 

Initiatives presented and reports from the breakout sessions

Group 1:  Informing the consumer on the impact of food choices

LiveWell pdf - 686 KB [686 KB]

The Sustainability Consortium (TSC) - Integrating Sustainability in Decision Making in Supply Chains pdf - 758 KB [758 KB]  

European Food Sustainable Consumption and Production Round Table pdf - 515 KB [515 KB]

Involving citizens in agriculture: possibilities for changed food attitude and behaviour pdf - 4 MB [4 MB]

Report on the Group 1 discussion pdf - 110 KB [110 KB]

 

Group 2:  The potential of food services to deliver sustainable food  

The Eating City Platform: Experiences in public foodservices pdf - 524 KB [524 KB]

Public Food in Copenhagen; Organic conversion on the road towards sustainable food supply pdf - 3 MB [3 MB]

Better Hospital Food pdf - 21 KB [21 KB]

Report on the Group 2 discussion pdf - 123 KB [123 KB]

 

Group 3: Supplying and consuming sustainable food: breaking barriers in the system

Sustainable fresh food production - a retail chain approach example from the Netherlands pdf - 2 MB [2 MB]  

Danube Soya pdf - 2 MB [2 MB]

Supplying and consuming sustainable food. Märkisches Landbrot pdf - 5 MB [5 MB]

Report on the Group 3 discussion pdf - 64 KB [64 KB]

 

Concluding remarks pdf - 95 KB [95 KB]

 

 

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