Competence Forums 2016

Competence Forums 2016

Published April 20, 2016

A core feature of EAT Stockholm Food Forum is the fostering of interactive dialogue among stakeholders from different sectors and academic fields. One key platform for this is the series of Competence Forums (CFs) being held from 9am – noon on the 14th June 2016 during “The Ideas” session.

You have a choice between two types of competence forums:

Type one: Short one hour sessions that aim to act as active learning or case-based workshops delivered by world-class knowledge leaders. The aim is to deliver key, focused skills or spark dialogue on topics pertinent to the vision and mission of EAT.

**If you select this option, you have a choice of two Competence Forums with time for a 1 hour networking Swedish “Fika” between them.

OR

Type two: Focused think-tank discussion with world-leading experts brought around an issue or challenge for specific outcomes. Three hours in length held under Chatham House Rules under the leadership of a designated facilitator.

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Take your pick of what to join for "The Ideas" session:

Role of Proteins to achieve the SDGs [FULL]

The session will focus on the important role that protein plays in global diets. Meat production and consumption is currently a heated topic for discussion; the global trends of rapid increases in red meat consumption in almost all countries in the world has shown to have substantial negative health effects, and is creating high pressure on natural resources for feed production and land under grazing. Fish is often often proposed as a healthier alternative, but wild capture fisheries is stagnating and the rapid growth in aquaculture is requiring rapid innovations to ensure resilience of these production systems. Both meat and fish sectors also suffer from problems with emerging antibiotic resistance.

The UN has declared 2016 the year of pulses, and the protein contributions from pulses and other vegetables will continue to be important in the future to be able to reach the SDG’s, since they are high protein content, but require less resources to produce than fish and meat. How can we make pulses more attractive? Finally, the session also brings up insects, and the role they can have, both as feed in the fish and livestock sector, and as food directly in human diets. In order for alternative protein sources to fish and meat to become attractive, we also need to look at the consumer behavior and culture.

Facilitator: Henk Westhoek, Netherlands Environmental Agency

Time: 9:00-12:00

Speakers:

  • Kees Aarts, Protix
  • Allison Ammeter, Chair of the Canadian Committees for International Year of Pulses 2016

Healthy Profits for the Food Service Industry

Nobody goes to a restaurant or cafeteria to go on a diet. Still, 73% of diners say they would like to eat “a little healthier” if they didn’t have to sacrifice on taste or on the experience. This session what you can do to profitably help your customers eat less, eat healthier, eat more sustainably, and enjoy it more. New insights from hundreds of restaurants and cafeterias in Norway, Sweden, Finland and the United States and from the book Slim by Design show what works and what backfires. Focus will be on low cost ways to cut food waste, improve healthy (high margin) food choices, build traffic, and improve guest satisfaction.

Facilitator: Brian Wansink, Cornell Nutrition Department

Time: 9:00-10:00

Speakers:

  • Andreas Berggren, CEO Fazer Food Services
  • Torgeir Silseth, CEO Nordic Choice
  • Richard Bergfors, CEO Max Hamburgers

Win-win: The Sustainable Development Goals (SDGs) in Business

Is the business-world ready to look at their role in the global “sustainability picture” through the SDGs? And see them as a functional framework, not just to “do good” but also “do good business”?  Do the SDG´s offer small and large, national and global businesses a better understanding of future challenges, help them develop new services and products and gain access to new markets?

Facilitator: Stine Hattestad & Jan-Gustav Strandenaes, Pure Consulting

Time: 9:00-10:00

Speakers:

  • Kristine Hartmann, Executive Vice President Transformation Aker Bio Marine
  • Tonje Frydenlund, Managing Director Nordic Countries & Continental Europe Snøhetta

Turning global risks into sustainable solutions for business             

Start the day by triggering your brain – how can we turn the food crisis to positive food business opportunities? Try speed dating fellow participants in this highly interactive session to come up with solutions. This is your opportunity to share your own story and learn from the experts behind the Global Opportunity Reports (Global Opportunity Report on Food), starting with DNV GL’s Chief Sustainability Officer, Bjørn Kj. Haugland, who will inspire you with the highlights. In 60 minutes we hope that you will create 5 opportunities through roundtable conversations – these opportunities will be presented at the plenary later in the day.

Facilitators: Cecilie Hultmann & Jahn Henry Løvaas, DNV GL

Time: 9:00-10:00

Speakers:

  • Bjørn Kj. Haugland, CSO DNV GL
  • Ole Lund Hansen, Chief Leadership Programs, UN Global Compact
  • David Rosenberg, CEO Aerofarms

Retail-nudging as a tool for healthy and sustainable customer choice

What makes retail consumer choose one venue over another? How does access to product information and product placement influence choices in food retail stores? This session will highlight the challenges of creating a positive trend in food retail consumption to help the consumers choose healthier, more sustainable products, while still gaining good margins for the retailers. The focus will be on nudges in food retail in-store management to help promote good food choices, while maintaining a healthy profit.

Facilitator: Therese Lindahl, Beijer Institute SRC

Time: 11:00-12:00

Speakers:

  • Maria Smith, ICA
  • Erik Lidbroth, Tetra Pak

Prioritising nutrition as part of Europe’s migration challenge                     The conflicts in Syria and Afghanistan have triggered the largest humanitarian crisis in Europe since World War II. Furthermore, climate change is likely to drive further changing migration patterns. As more migrants are settled within Europe, what are the implications for their nutrition and health?  What are the benefits and limitations to cash transfers and direct food aid? How should we assist in creating more holistic approaches to food in these settings, that incorporate the cultural, health and environmental dimensions?

Facilitator: Martin Bloem, World Food Programme

Time: 11:00-12:00

Speakers:

  • Dr Mandana Arabi, Gain Health
  • Jessica Fanzo, Johns Hopkins University
  • Prof. Morten Rostrup, Oslo University Hospital

Driving change towards sustainable food systems [FULL]

There seems to be considerable agreement on what requirements sustainable food systems need to fulfil. In short, they need to provide sufficient and healthy food for all, without unduly affecting people and the planet. But how can we drive change towards this goal? It is clear that there is no single solution to this question but a combination of different actions and approaches is required. How can diverse stakeholders collaborate to gradually move towards more sustainable food systems? What are the main drivers of change, and what role can each of us play?

In this interactive session in World Café format we identify opportunities how science, private sector, civil society and governments can build transformative movements that make change happen. The session results will feed into the UN Sustainable Food Systems Program (SFSP).

Facilitator: Frank Eyhorn, Helvetas

Time: 9:00-10:15

Speakers:

  • Alwin Kopse, Swiss Office for Agriculture
  • Karen Cooper, Nestlé
  • Jamie Morrison, FAO
  • Carol Gribnau, Hivos

One Planet Food: Developing actionable metrics for sustainable recipes & diets [FULL]

One Planet Food is a brand new communication and transformation platform in development by WWF Sweden to canalize work on sustainable diets, cooking, food choices and the food chain. It sets out to transform the food chain and to achieve a new, refreshing and mouth-watering way to show what sustainable eating looks like, tastes like and feels like. It is not just the road to a better world; but a real working showcase for increased consumer value and altered business models in the food sector. The initiative is launched in Sweden but scaling up internationally is in the plans.

During this workshop, we will enlist you in the search for a few easy to use science based criteria for sustainable recipes and meals. One Planet Food is starting with health, climate and biodiversity by setting actionable criteria for sugar, CO2 and land use, but is there more? We will explore and use the result on meals, products and diets within the frame of One Planet Food based on participants expertise and earlier as well as ongoing work on metrics for sustainable diets. Come, share and take part in the creation of One Planet Food!

Facilitator: Kaj Torok, Futerra

Time: 11:00-12:00

Speakers:

  • Peter Wrenfelt, U&We
  • Anna Richert, WWF Sweden

Overcoming barriers to Sustainable Food Production [FULL]

Food production and allocation will be a major focus as the world population continues to increase. Agricultural systems worldwide must become more productive and less wasteful to achieve an estimated 70% increase in output. Sustainable agriculture practices, both aqueous and terrestrial, must be sought from an integrated approach along the entire value chain from producer to consumer. Today we will collaborate to focus on producers’ challenges and opportunities and look to potential future strategies and partnerships. This session will explore the risks and opportunities for scaling food production looking at some emerging challenges.

Facilitator: Marc Van Ameringer, GAIN

Time: 9:00-12:00

Speakers:

  • Claes Johansson, Lantmannen
  • Maria Carty, Lantmannen

Blogging for the Huffington Post: How to get Good Messages Out [FULL]

In the social-media age, being agile and adept enough to communicate your message in a variety of ways is critical to success. Whether in op-ed form of 1000 words or in a tweet of 100 characters, flexibility and creativity are needed to reach today’s critical thinkers and influencers. As executive editor at The Huffington Post, Lance Gould convenes editorial series around zeitgeist themes, and assembles heavyweight thinkers on that platform to paint mosaic portraits of the current news of the day. In this interactive workshop, he’ll counsel how to best communicate your message in a variety of platforms, from HuffPost itself (including HuffPost’s new “What’s Working” initiative) to Twitter to Facebook. Every participant will be set up with their own blog account (to be edited by Lance and possibly published).

Facilitator: Lance Gould, Executive Special Projects Editor at The Huffington Post

Time: 11:00-12:00

Unlocking the potential of cities [FULL]

Cities are where the future happens first. More than 50% live in cities and this is predicted to grow to 70% by 2050. How can we learn from cities and their emerging healthy and sustainable food practices? How are cities catalyzing partnerships with business to accelerate action in this field? How do we measure the effects of food policies in cities?

Facilitator: David Edwards, Prince of Wales Foundation, International Sustainability Unit

Time: 9:00-12:00

Speakers:

  • Stefania Amato, C40
  • Emil Blauert, Nordic Cities
  • Ben Reynolds, UK Sustainable Cities
  • Michiel Bakker, Director Global Food Services Google

Antimicrobial resistance [FULL] 

The damaging effects of antimicrobial resistance (AMR) are manifesting themselves across the world. AMR has become an urgent threat. Antimicrobials are overused in food animal production globally and their resistance threatens the effective prevention and treatment of an ever-increasing range of infections. The global community has an opportunity to introduce urgent action. This three-hour, closed-door competence forum on AMR aims to bridge the emerging high level international discussions on AMR with science, food industry and political expertise. The scientific and animal welfare standpoints will be discussed, in addition to Nordic participation in international efforts to combat antibiotic resistance. Furthermore, opportunities for food industry engagement and commitments that can be brought forward to the United Nations General Assembly in September will be explored. This is a unique opportunity to show leadership, innovation and initiative around AMR, with a high-level multi-stakeholder audience.

Facilitator: Camilla Stoltenberg, Director-General of the Norwegian Institute of Public Health

Time: 9:00-12:00

Speakers:

  • Prof. Anthony So, Director Centre for a Livable Future, Johns Hopkins SPH
  • Jon Hindar, CEO Cermaq

Minimising Food Waste from Field to Fork [Full] 

Of all food produced globally, it is estimated that one third is thrown away or spoiled along the pathway from producer to consumer. These losses equate to 1.3 billion tonnes per annum worth around US$1 trillion. Although complete elimination of food waste is not a realistic objective, this is well in excess of what is acceptable. Improving on the current position is imperative, with multifaceted rewards from addressing under-nutrition on the one hand, to using natural resources like water and land more efficiently on the other.

This session relates to SDG12 “Ensure sustainable consumption & production patterns”, and concentrates on the challenge of addressing the waste and losses of food at various stages from field to fork. The session will focus on a) Where and why does food waste arise in the value chain across different socio-economic and geo-political settings, b) What feasible remedial actions offer sustainability and promise at a meaningful scale.

Facilitator: Carey Meyers, Rockefeller Foundation and Tristram Stuart, Founder Feedback Global

Time: 9:00-12:00

Speakers:

  • Tristram Stuart, Founder Feedback Global
  • Ulf Dafgård, Vice-President of Gunnar Dafgård AB

Envisaging Positive Food Futures [Full] 

“Envisioning positive food futures in the Anthropcoence Food production has been one of the major factors that has driven the Earth into a new geologic era, the Anthropocene, where humanity is a main driver behind large Earth system processes. The Anthropocence involves real risks that potentially threatens the biophysical conditions required for flourishing human societies. However, focusing on dystopian futures can actually make those futures more likely by discouraging the positive actions needed to create desirable futures. This session will explore a diverse set of healthy, sustainable, fair, and prosperous “Good Food Creating “Good Food Futures” will require social transformation. We expect that this transformation will build on things that already exist in today’s world (such as technologies, initiatives or organizations), but that are currently not widespread or dominant. We call these things “seeds” of positive futures.

In a Future Earth initiated research project, we have asked diverse people to identify what they believe are such seeds, to map the diversity of seeds, and analyze their potential for transformative change. We believe that understanding these diverse seeds, and analyzing how they could grow, spread, or change to create positive futures can help develop better strategies to create different types of “Good Food Futures.” This session will engage in a structured exploration of current healthy and sustainable food related seeds to create and analyze alternative “Good Food Futures”. By creating alternative “Good Food Futures,” the participants will identify opportunities and strategies beyond the seeds themselves to build such futures. The session will be led by researchers that are world leading experts in food and sustainability scenario planning within sustainability science.”

Facilitator: Dr. Joost Vervoort, Oxford University & CGIAR/CCAFS

Time: 9:00-12:00

Speakers:

  • Dr. Laura Pereira, Stellenbosch University
  • Prof. Garry Peterson, SRC
  • Sam Kass, Chef & Senior Food Analyst at NBC News
  • Dr. Albert Nordström, SRC

Increasing Accountability for Nutrition[Full] 

Nutrition is firmly on the global agenda with now being the time for action. The Sustainable Development Goals, the 2030 Agenda and the ‘Decade of Action’ on Nutrition declared by the United Nations have renewed enthusiasm and awareness regarding the importance of nutrition in achieving sustainable development and prosperity worldwide. The session will be a unique opportunity for a dialogue with diverse stakeholders regarding the nutrition accountability agenda – what is being measured, reported and what is stimulating action? How do we enhance action-oriented accountability?

Facilitator: Alexander Müller, Study Lead TEEBAgriFood
Time: 9:00-12:00
Speakers:

  • Dr. Francesco Branca, Director of Nutrition for Health and Development WHO
  • Corinna Hawkes, Professor of Food Policy, City University London
  • Olly Buston, Jamie Oliver Food Foundation

African Seminar [Invitation only] 

Africa as a continent is rapidly urbanizing, undergoing dramatic demographic shifts as the populations of cities expand: Africa’s urban population is projected to grow from its current 40 percent to 56 percent by 2050 and more than a quarter of the 100 fastest-growing cities in the world are in Africa. There are challenges in managing and planning for this urban expansion in a sustainable way that ensures a healthy planet and urban population. International and local government development efforts have primarily focused on rural areas, to help stymie migration to the cities. However, Africa’s urban transition has the potential to transform the development prospects of countries across the region. Feeding cities presents a major opportunity to improve the lives of small-scale farmers and rural residents.

Co-facilitated: Austin Davis, NORAD

Time: 8:00-09:30, Monday 13th of June

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If you are attending the forum and would like to attend one of the FULL sessions — you can add your name to the waiting list by emailing:

  • Kristine[at]eatforum.org for the 1 hour sessions

OR

  • Sarah.Marshal[at]eatforum.org for the 3 hour sessions

We will do our best to accommodate all requests.