EAT Stockholm Food Forum 2018

#EATforum18

There is no silver bullet solution, nor a single path to tackling the complex health and environmental challenges presented by our global food systems. Difficult trade-offs will need to be made and inconvenient truths faced.

At the 2018 EAT Stockholm Food Forum we explored a range of solutions available for achieving healthy and sustainable diets for a growing global population. We confronted some of the hard questions head on, such as how to feed the world with zero land expansion and ocean depletion, or the benefits of processed foods and clean meat.

In short, we were stepping out of the comfort zone.

The forum was held on June 11-12, 2018 at Annexet and Quality Hotel Globe in Stockholm.

Missed any talks? All keynotes, EAT Talks and panels are available on EAT’s Youtube channel.

Looking for photos? Experience the many magic moments from the forum on EAT’s Flickr account.

Program Day 1

Monday, June 11

07:00
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REGISTRATION
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09:00
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10:00

THE GREAT FOOD TRANSFORMATION IS HERE

This year, the EAT forum places solutions for food system transformation center-stage. We will showcase innovations, demonstrate economic and political benefits and define strategies for managing this phenomenal shift. We won’t shy away from broaching the uncomfortable conversations needed to bring solutions to light. Feeding a healthy and sustainably-produced diet to a future population of 10 billion will be a monumental challenge, but it is within our reach. How do we harness the actions that are needed?
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  Working as One to Catalyze the Great Food Transformation
  Dr. Gunhild A. Stordalen
  
  Keynote
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  The Great Food Transformation
  H.E. Isabella Lövin
  
  Keynote
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  State of the Union
  Professor Johan Rockström Dr. Sania Nishtar
  
  Keynote
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  Food and Climate Change Inextricably Linked
  Christiana Figueres
  
  Keynote
10:00
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10:30

BREAK
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10:30
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12:30

THE LINE MUST BE DRAWN: SUSTAINABLY MANAGING LAND AND OCEANS

To feed a growing population without surpassing the planetary boundaries, we need to manage our land and oceans differently – essentially halting land expansion for food. Current farmed land must produce healthy, delicious food and be the staging ground for environmental restoration. Aquaculture is promising to help fill the protein gap, but must avoid creating new problems. How far can technology take us on this journey and what are the costs? Are oceans the next farms and what does this mean for marine conservation?
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  All Together Now: People, Planet, Health
  Dr. Fabrice DeClerck
  
  Speech
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  Sustainability at Land and Sea
  Jan Eliasson
  
  Speech
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  Food Security Within Environmental Boundaries
  Sunny Verghese
  
  Speech
- -
  
  Food Security Within Environmental Boundaries
  Dr. Thina Margrethe Saltvedt Sunny Verghese Ajay Vir Jakhar
  
  Interview
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  Eat, Connect the Dots, Bend the Curve
  Dr. Marco Lambertini
  
  Keynote
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  Empowering Coastal Communities
  Gilbert F. Houngbo
  
  Keynote
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  Feeding the World With Zero Land Expansion and Marine Degradation
  Corby Kummer Izabella Koziell Dr. Ayana Elizabeth Johnson Ruth Kimmelshue
  
  Panel
  
  Organic can have low environmental impacts, but may require more land to feed a global population; intensification is thought to produce more yield per hectare, but has high environmental costs. What are the options for providing healthy diets without pushing further into natural ecosystems? This cross-sectorial panel goes to the heart of a central paradox to the Great Food Transformation: We must achieve zero hunger, yet we also need to halt land expansion for food. Will we have to completely change the ways we manage our land and oceans, in order to be able to protect several planetary boundaries?
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  Oceans
  H.E. Nikolai Astrup
  
  Keynote
12:30
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13:30

LUNCH

Location: Delegate Lounge.
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13:30
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14:30

SIDE EVENTS

All side events take place at the Quality Hotel Globe, adjacent to Annexet. Please allow at least 5 minutes to walk from Annexet to the hotel. Side events are an opportunity for partners to showcase their work, ideas, and innovations. They allow experts to consult a diverse group of stakeholders on complex issues related to food systems transformation and are a place for empowering partners and community-building. Information on side events that are by invitation only will be displayed in the Delegate Lounge and at the registration desk in the hotel lobby.
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  Side events
  
  Please click here for an overview of side events.
14:30
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15:00

BREAK
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15:00
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17:00

NOTHING TO SPARE: HOW TO END FOOD LOSS AND WASTE

Every ton of food not wasted corresponds to land not converted, greenhouse gases not emitted or cubic meters of water not drawn from river systems. Every liter of water saved protects the integrity of the water cycle and our oceans. Every pound of food saved from loss or waste will create economic and environmental gains. So what are we waiting for? And where are we stalling?
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  Waste Not, Want Not: Addressing Inequities of the Global Food System
  Dr. Jessica Fanzo
  
  Keynote
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  Recognizing individual actions as a force for positive change
  Lauren Singer
  
  EAT Talk
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  Which solutions are needed for large-scale reduction of food waste?
  Bernice Lee Bjørn Arild Wisth Annica Bresky Mark Watts
  
  Panel
  
  This panel will address the solutions needed to win the war on food waste. Thinking big but actionable, is it possible to implement a treaty of sensible rules and guidelines that countries can adopt? For example, on waste quotas along value chain, promoting “ugly” vegetables, re-use of food waste in livestock feed, finding a way to tax food waste. Do we know enough to have clear and actionable recommendations for food system actors? Are there any ethical dilemmas involved? And, what role does industry see for itself in the war on food waste?
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  Reducing Food Waste and Increasing Food Utilization: Practical Examples of Targeting, Measuring, Partnering and Acting
  Michiel Kernkamp
  
  Keynote
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  Creating government policy change
  Zain Asher Arash Derambarsh
  
  Interview
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  What Do Chefs Bring to the Food-Waste Conversation?
  Mary Sue Milliken
  
  Keynote
17:00
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END OF DAY 1
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19:30
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DINNER

Location: Annexet.
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Program Day 2

Tuesday, June 12

07:00
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REGISTRATION
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09:00
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12:00

DISRUPTIVE DIALOGUES

EAT Stockholm Food Forum’s Disruptive Dialogues engage small groups of experts in honest, challenging, solutions-oriented discussions around strategically important topics for transforming the global food systems. They are held at the Quality Hotel Globe, adjacent to Annexet. Due to capacity constraints, only delegates who have been invited and/or signed up in advance will be able to attend the Disruptive Dialogues.
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  Disruptive Dialogues
  
  Please click here for an overview of the disruptive dialogues
09:00
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11:30

FUTURE BYTES: THE TECH THAT'S TRANSFORMING FOOD

Technology has the power to make the seemingly impossible, possible. For food, that is about filling our future plates with healthier, more nutritious and more sustainable meals. To get there, food technologies will need to go beyond the early adaptors and achieve scale. How can we maximize the impact of technology for the benefit of everyone in the food system? How hard will disruption hit food? What are the most promising emerging food technologies?
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  Welcome Remarks
  Caleb Harper
  
  Keynote
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  Generation Food: How Food Shapes and is Shaped by Millennial Culture
  Marco Gualtieri
  
  Keynote
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  The Risk of Doing Nothing
  Shafinaz Hossain
  
  EAT Talk
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  Sell Surplus Food Instead of Wasting
  Klaus B. Pedersen
  
  EAT Talk
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  The Rocking Chair Test: Leaving a Legacy by Transforming the Food System
  Brad Barbera
  
  EAT Talk
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  Translating Tech to Action and Food System Change
  Caleb Harper Niklas Adalberth Dr. Heather Tallis Sean de Cleene
  
  Panel
  
  Technology has the power to make the seemingly impossible, possible. For food, that is about filling our future plates with healthier, more nutritious and more sustainable food. To get there, food technologies will need to go beyond the early adaptors and achieve scale. How can we maximize the impact of technology for the benefit of everyone in the food system? How hard will disruption hit food? And, what are the most promising emerging food technologies?
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  Q/A With Audience
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  Feeding Tomorrow: The Power of Visual Storytelling to Connect With Millennials and Inspire Action Around Our Food system
  Oliver English
  
  Speech
12:00
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13:00

LUNCH

Location: Delegate Lounge.
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13:00
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14:30

GROWING PAINS: RECIPES FOR BETTER YIELDS AND BETTER NUTRITION

Plant-based dietary trends have fueled a rediscovery of countless crop varieties with promising nutritional and environmental profiles. With their ability to deliver more crop per drop and withstand unpredictable seasonal changes, diversifying what we grow can help meet nutrition needs. Gene editing or lab-grown meats offer to increase productivity, nutrition and tolerance to environmental uncertainties through direct manipulation, but not without controversy. Can smallholder farms increase productivity to meet food-security needs? Is gene editing really a promise to take charge of our own future or the next environmental calamity?
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  Staying Alive – Lessons From the Field on Food, Identity and Dignity
  HRH Crown Prince Haakon of Norway
  
  Speech
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  Africa Can Feed and Nourish Itself
  Dr. Ibrahim Assane Mayaki
  
  Keynote
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  Cellular Agriculture Today: Opportunities and Realities
  Erin Kim
  
  EAT Talk
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  What Does the Future of Small-Holder Farming Look Like?
  Ertharin Cousin Dr. Bing Zhao Norah Asiyo Ebukalin Dr. Diana Horvath William H. Moore John Cordaro
  
  Panel
  
  This panel will explore the future of small-holder farming and sustainable livelihoods. Price competition between major retailers sets the price of commodities, with impacts on wages for farmers. Even with improvements and better yields per unit of input, how can we avoid being locked into unaffordability of farming due to these pricing strategies set above the level of farmers? How can the global market become more equitable for smallholder farmers? And, how will the tech revolution disrupt smallholders?
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  Put Your Money Where Your Mouth Is: Matching the Economics to the Ambition of a Sustainable Food System
  Mark Wilson
  
  Keynote
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  What Does Good Food Mean To Us?
  Marcus Samuelsson
  
  EAT Talk
14:30
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15:00

BREAK
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15:00
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16:30

FUELING AN APPETITE FOR CHANGE: HEALTHY AND SUSTAINABLE AS THE NEW NORMAL

How and where we interact with food in our daily lives shapes our attitudes and our dietary habits. The complex landscape of economic trade and production markets, advertising, packaging and consumption offers multiple entry points through which to turn our relationship around. So, what are the trade-offs and how can we convince the world that this is where we need to be? Will big business really get on board and how much impact can consumer changes in diet really have?
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  Culture Change for Planetary Health
  Dr. Howard Frumkin
  
  Speech
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  Healthy Environments: The Chilean Labeling and Advertising Law
  Guido Girardi
  
  Speech
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  Global Partnership for Feeding a Growing Population
  Charlotte Petri Gornitzka
  
  Speech
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  MAXIMIZING the Potential of Policy and Partnerships
  Dagfinn Høybråten
  
  Speech
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  Philanthropy as a Lever for Change
  Melissa Stevens
  
  Speech
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  Feeding the Next Generation
  Professor Corinna Hawkes Sam Kass
  
  Interview
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  Cities as the Engine for the Great Food Transformation
  Vanessa Hauc Niels Lund Professor Eeva Furman Martin Palmer
  
  Panel
  
  Cities have both direct and indirect influence on food environments. How we encounter food in urban environments plays a big role in consumer perception and choice. This panel will delve into cities’ role as changemakers, as municipal governments are grappling with ways to define a city’s livability, including ways to make healthy and sustainable food the default option. How do cities take the growing interest in sustainable living and eating from niche to mainstream? Food environments are also particularly important for children to instill healthy and sustainable behaviors at an early age. Must we compromise quality for convenience, or affordability?
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  Will Big Business Get On Board?
  Lisa Maccallum
  
  EAT Talk
16:30
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17:30

THE FUTURE OF THE FOOD SYSTEM: PLAY YOUR PART, PLAY IT LOUD

Too much is at stake to allow food systems to get “too big to fail.” Change is possible through collective action. Multi-level partnerships mean getting out of our comfort zones. By the time this last session kicks off, the delegates at EAT Stockholm Food Forum will have rolled up their sleeves, joined forces, tackled uncomfortable conversations, shared solutions, forged new connections and literally sowed the seeds of change. Together we are building a new narrative and together we can define strategies for managing political and economic opinion change. A true success story of the Great Food Transformation. Let’s get to work.
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  Fixing Food to Achieve Multiple Goals
  Dr. Kristalina Georgieva
  
  Keynote
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  The Great Food Transformation: Onward and upward!
  Dr. Alessandro Demaio Charlotte Ersbøll Dr. David Nabarro Carin Jämtin Anahita Dhondy Naoko Ishii
  
  Panel
  
  During EATForum18, we have showcased innovative solutions, uncommon collaborations, and fruitful ideas that will help us onwards towards a healthier and more sustainable food system. Cutting through the complexity of the food system, this panel will highlight opportunities for immediate action. What are the next steps to keep the momentum going: individually, locally, regionally and globally?
17:30
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END OF #EATFORUM18
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Featured Speakers

Ajay Vir Jakhar

Chairman

Bharat Krishak Samaj (Farmers' Forum, India)

Dr. Alessandro Demaio

CEO

EAT

Anahita Dhondy

Chef Manager

SodaBottleOpenerWala

Annica Bresky

Executive Vice President

Division Consumer Board, Stora Enso

Arash Derambarsh

City Councillor

Courbevoie, France

Dr. Ayana Elizabeth Johnson

Founder & President

OceanCollectiv

Bernice Lee

Executive Director, Hoffmann Centre for the Sustainable Resource Economy

Chatham House

Dr. Bing Zhao

Director and Global Coordinator of Purchase for Progress (P4P)

UN World Food Programme

Bjørn Arild Wisth

Deputy CEO

Nordic Choice Hotels

Brad Barbera

Director of Innovation

The Good Food Institute

Caleb Harper

Principal Investigator & Director

the MIT Open Agriculture Initiative

Carin Jämtin

Director General

Swedish International Development Cooperation Agency (SIDA)

Charlotte Ersbøll

Senior Advisor

UN Global Compact

Charlotte Petri Gornitzka

Chair

Development Assistance Committee (DAC)

Christiana Figueres

Convener

Mission 2020

Corby Kummer

Executive Director, Food & Society Program

Aspen Institute

Professor Corinna Hawkes

Director

Centre for Food Policy, City University London

Dagfinn Høybråten

Secretary General

Nordic Council of Ministers

Dr. David Nabarro

Strategic Director

4SD

Dr. Diana Horvath

President

2Blades

Erin Kim

Communications Director

New Harvest

Ertharin Cousin

Distinguished Fellow

Global Food and Agriculture, Chicago Council on Global Affairs

Professor Eeva Furman

Director

Environmental Policy Centre of the Finnish Environment Institute (SYKE)

Dr. Fabrice DeClerck

Science Director

EAT

Gilbert F. Houngbo

President

International Fund for Agricultural Development (IFAD)

Guido Girardi

Senator

Senate of the Republic of Chile

Dr. Gunhild A. Stordalen

Founder & Executive Chair

EAT

Dr. Heather Tallis

Global Managing Director and Lead Scientist for Strategy Innovation

The Nature Conservancy

Dr. Howard Frumkin

Head, Our Planet, Our Health

Wellcome Trust

HRH Crown Prince Haakon of Norway

Dr. Ibrahim Assane Mayaki

CEO

NEPAD

H.E. Isabella Lövin

Minister for International Development Cooperation and Climate & Deputy Prime Minister of Sweden

Izabella Koziell

Director, Water, Land and Ecosystems Program

CGIAR/IWMI

Jan Eliasson

Chair

SIPRI

Dr. Jessica Fanzo

Professor of Climate and Director of the Food for Humanity Initiative

Columbia Climate School

Professor Johan Rockström

Director & Professor in Earth System Science

Potsdam Institute for Climate Impact Research (PIK) & University of Potsdam

John Cordaro

Special Representative Food Security, Nutrition and Safety

Mars, Incorporated

Klaus B. Pedersen

Co-Founder

Too Good To Go

Dr. Kristalina Georgieva

CEO

World Bank

Lauren Singer

CEO & Founder

Trash Is For Tossers, Package Free, & The Simply Co

Lisa Maccallum

Founder & Co-Creator

Inspired Companies

Marco Gualtieri

Founder & Chairman

Seeds&Chips

Dr. Marco Lambertini

Director General

WWF International

Marcus Samuelsson

Chef

Mark Watts

Executive Director

C40

Mark Wilson

CEO

Aviva

Martin Palmer

Secretary General

Alliance of Religions and Conservation (ARC)

Mary Sue Milliken

Co-Chef/Owner

Border Grill Restaurants & Trucks

Melissa Stevens

Executive Director, Center for Strategic Philanthropy

Milken Institute

Michiel Kernkamp

CEO

Nestlé Nordic

Naoko Ishii

Global Environment Facility

CEO & Chairperson

Niels Lund

Vice President, Health Advocacy

Novo Nordisk

Niklas Adalberth

Founder

Norrsken Foundation

H.E. Nikolai Astrup

Minister of International Development of Norway

Norah Asiyo Ebukalin

Executive Director

Popular Knowledge Women’s Initiative (P’KWI)

Oliver English

Creator, Feeding Tomorrow Documentary & Co-Founder and CEO

Common Table Creative

Ruth Kimmelshue

Corporate Senior Vice President, Business Operations and Supply Chain; Sustainability

Cargill

Sam Kass

Chef & Founder

Trove Worldwide

Dr. Sania Nishtar

Co-chair

WHO High-Level Independent Commission on Non-communicable diseases

Sean de Cleene

Head of Food Security and Agriculture Initiatives

World Economic Forum

Shafinaz Hossain

Next Gen Council Member

Thought for Food (TFF)

Sunny Verghese

Co-founder & Group CEO, Olam International Limited & Chair, World Business Council for Sustainable Development

Dr. Thina Margrethe Saltvedt

Senior Adviser Sustainable Finance

Nordea Bank AB

Vanessa Hauc

Host

EAT Stockholm Food Forum

William H. Moore

Executive Director

The Eleanor Crook Foundation

Zain Asher

Anchor

CNN International & Host of EAT Stockholm Food Forum 2018