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.

All side events take place at the Quality Hotel Globe, adjacent to Annexet. 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.

Please allow at least 5 minutes to walk from Annexet to the hotel.

Monday 11 June 07:30 – 08:30

TITLE: Talanoa Dialogue: Putting food systems front and center of the climate agenda

ROOM: Pluto, 3rd floor

SUMMARY: Sustainable food is paramount to achieving the Paris Agreement but is still not recognized centrally in solutions to climate change. This is our time to change the discourse around climate and food systems; through a process called the Talanoa Dialogues, we will bring input from this event to the table at COP24 later this year.

POINT OF CONTACT:  Emily Norford (

Monday 11 June 13:30 – 14:30 


ORGANIZER: CGIAR Research Program on Water, Land and Ecosystems (WLE)

TITLE: Business Models from the Edge: Wealth from Wastewater, Salary from Sunbeams, Profits From Poop

ROOM: Oxen/ Väduren, 5th floor

SUMMARY: It’s time to shake up the food production business and ensure wise use and reuse of natural resources. Turn toilet waste into fuel or fertilizer. Irrigate using solar technology. Global researchers will pitch financially, environmentally and socially viable business models. Join us to get business ideas, offer advice, and learn.




ORGANIZER: Centre for Food Policy, City University of London

TITLE: Scoring Shared Goals and Tackling Trade Offs – A workshop to identify win-wins for health, sustainability and economic goals

ROOM: Tre Kronor, 5th floor

TIME: 13:15 – 14:45

SUMMARY: In this workshop delegates will gain insights into how health, sustainability and economic goals can be achieved coherently across food systems. Participants will be given a summary of what we learn about the goals we have in common and how to overcome conflicts

POINT OF CONTACT: Corinna Hawkes ( & Kelly Parsons (



ORGANIZER: Friends of the Earth

TITLE: Meat of the Matter: Institutional Strategies for Climate-Friendly Food Purchasing

ROOM: Skytten/ Vattumannen, 5th floor

SUMMARY: From cities to school districts to restaurants, we are witnessing a wave of institutions leveraging their purchasing power to provide healthy and climate-friendly food. This session will highlight success stories and offer concrete strategies to harness the power of procurement shifts for public health, environmental protection, and budgets.

POINT OF CONTACT: Chloe Waterman (



ORGANIZER: International Food Policy Research Institute (IFPRI)

TITLE: Antiglobalism and Food Security:  2018 Global Food Policy Report

ROOM: Cosmos, 3rd floor

SUMMARY: Antiglobalism was on the rise in 2017. What will that mean for food security and nutrition? The Sweden launch of IFPRI’s 2018 Global Food Policy Report will examine the impacts of global integration—including the movement of goods, investment, people, and knowledge—and the threat of current antiglobalization pressures.

POINT OF CONTACT: Christopher Rue (




TITLE: Leading the Charge – Next Gen Perspectives on Feeding a Hungry Planet

ROOM: Pluto, 3rd floor

SUMMARY: The world population will reach 10 billion by 2050, requiring more food to be grown on less land. But, as the demand for food production increases, many people are misinformed about agriculture. Hear from three young leaders working to bridge the gap of understanding and restore our connection to food.

POINT OF CONTACT: Whitney Jones ( & Kristen Ellis (



ORGANIZER: Nordic Food Policy Lab, Nordic Council of Ministers

TITLE: Designing your menu of food policy solutions for sustainable diets

ROOM: Jungfru/ Vågen, 5th floor


Join the Nordic Food Policy Lab to launch the “Solutions Menu: A Nordic Guide to Sustainable Food Policy” by exploring concrete tools, materials and behind-the-scenes advice on devising innovative and non-invasive policy tools.  We will connect ‘solutions-owners’ with ‘solutions-seekers’, allowing for a joint exploration of the secret ingredients that will help us proactively address the SDG targets related to poor and unsustainable diets. During this session, we will collectively harness knowledge that will help others to engage more effectively in the development of robust and impactful polices. Furthermore, you’ll be one of the first people to receive your very own copy of the “Solutions Menu”.

POINT OF CONTACT: Afton Halloran ( & Marie Persson (




ORGANIZER: Chatham House and the International Livestock Research Institute

TITLE: Livestock enhanced diets in the first 1,000 days: Pathways to healthy and sustainable futures in low-income countries?

ROOM: Lilla Stjärnrummet, 11th floor

SUMMARY: A new evidence review shows that livestock-derived foods – meat, milk and eggs – are essential elements in the diets of women and children in developing countries. Nutrient-rich diets will improve their futures. This session presents this evidence and asks how we can meet the needs of poor people at a key moment in their lives – during the first 1000 days of a child’s life – without compromising our planet’s health.


Nabila Shaikh (

Silvia Alonso (

Mats Lannerstad (

Tuesday 12 June 07:30 – 08:30


ORGANIZER: United Nations System Standing Committee on Nutrition (UNSCN) 

TITLE: Actioning Nutrition to drive the 2030 Agenda 

ROOM: Pluto, 3rd floor  

SUMMARY: The SDGs call for transformative and systemic change, and good nutrition is both a desirable outcome and driver of this change. The UN Decade of Action for Nutrition is an invitation for each of us to innovate and invest our passion in accelerating the achievement of the SDGs. How will you help drive the change? 

POINT OF CONTACT: Stineke Oenema ( 



ORGANIZER: World Business Council for Sustainable Development  

TITLE: The True Cost of Food Discussion Breakfast  

ROOM: Tre Kronor, 5th floor  

SUMMARY: FReSH has developed a discussion paper on the True Cost of Food. The event will discuss technical, organizational, and policy barriers that prevent true cost approaches to be widely used today. By reaching out to partners active in this area, we aim at overcoming those are barriers and transform food systems for sustainability & health. 

POINT OF CONTACT: Urs Schenker ( 



ORGANIZER: Novo Nordisk/ Gehl  

TITLE: Understanding Healthy and Liveable Cities with Gehl & Cities Changing Diabetes, Novo Nordisk 

ROOM: Jungfru/ Vågen, 5th floor  

SUMMARY: In this event, Gehl with Novo Nordisk’s Cities Changing Diabetes program will explore the role of the built environment in shaping how healthy we are as individuals and communities using the Inclusive Healthy Places Framework, a tool to inform the design and development of public spaces. We will conclude with a 45-minute site visit. 

POINT OF CONTACT: Claire van Hoolandt ( 

Wednesday 13 June 

(Please see individual times)


ORGANIZER:  EAT, World Business Council on Sustainable Development (WBCSD) and World Economic Forum (WEF) 

TITLE: Food Systems Dialogues 

ROOM:  Stora Stjärnrummet, 11th floor  

TIME: 08:00 – 13:00  

SUMMARY: Food needs to be affordable, safe, nourishing and healthy.  It should be produced in ways that reflect the 2030 Agenda for Sustainable Development. Although many share a vision of a food system that delivers for all, leaving no one behind, there is a broad range of views on how to make that happen. If we are able to appreciate each others’ points of view and find ways to agree on what should be done, we are in a better position to align our efforts and make a lasting difference together. That is why EAT, WBCSD and WEF have combined efforts to initiate and support Food Systems Dialogues in communities, nations, regions and internationally.

POINT OF CONTACT: David Nabarro ( 


ORGANZIER: World Benchmarking Alliance  

TITLE: The Role of Benchmarks in Food System Transformation  

ROOM: Saturnus, 3rd floor  

TIME: 09:00 – 11:00  

SUMMARY: The World Benchmarking Alliance is exploring the development of corporate SDG benchmarks that focus on the transition towards a sustainable and healthy food system. The consultation will bring together experts and stakeholders to reflect on the role of benchmarks in accelerating this transition in the context of the forthcoming EAT-Lancet Commission report. 

POINT OF CONTACT: Gerbrand Haverkamp 



ORGANIZER: World Business Council for Sustainable Development  

TITLE: FReSH workshop: from Transformation Goals to Business Solutions 

ROOM: Lilla Stjärnrummet, 11th floor  

TIME: 09:00 – 16:00 

SUMMARY: FReSH is an ambitious global business partnership established by WBCSD and EAT to supply healthy, enjoyable food to all, produced responsibly, within planetary boundaries. Join us to advance the development of impactful business solutions tackling the big shifts that need to happen in our food system from fork to farm.  

POINT OF CONTACT: Emeline Fellus (