Healthy and Climate Friendly Diets
If the world community is to achieve the goals of the advice of the UN Climate Panel, the climate footprint from food consumption must be significantly reduced. How can researchers, consumers, authorities and food companies contribute to achieving the UN goals and help promote a healthier and more climate-friendly diet? This was the topic of a webinar hosted by the DTU National Food Institute as a side event to the World Food Summit.
Researchers and others within in the food system gave short inspiring presentations about:
- Data and methods for calculating the climate footprint of food - and other parameters that can contribute to a broader understanding of food sustainability
- Experience in implementing new national, climate-friendly dietary guidelines in practice
- Status and perspectives in relation to establishing minimum criteria for sustainable procurement of public food
- Tools to motivate producers and consumers to make more sustainable and climate-friendly choices
- Overview of sustainable and climate-friendly dietary advice in different countries.
More than 100 people attended the webinar. Presentations and slides can be found at the website of the DTU National Food Institute.
- Welcome (Christine Nellemann, Director of DTU National Food Institute)
- Moving beyond climate change: Toward environmentally sustainable food systems (Peter Fantke, Professor, DTU Sustain)
- Sustainable and climate-friendly Food-Based Dietary Guidelines in different countries (Corné van Doreen, Senior Advisor Sustainable Diets, WWF Netherlands)
- The Danish official Dietary Guidelines - good for health and climate - the process (Anne Pøhl Enevoldsen, Office Manager, Danish Veterinary and Food Administration)
- Climate impact of The Danish Climate friendly plant rich diets using different databases (Ellen Trolle, Senior Research Officer, DTU National Food Institute)
- Nordic collaboration on Environmental Footprint (Charlotte Thy, Coordinator, Nordic Environmental Footprint Group and Senior Product Developer & Lead Auditor, Bureau Veritas Denmark)
- Tools to motivate producers and consumers towards more climate-friendly food development and food choices (Helle Margrete Meltzer, Research Director, Norwegian Institute of Public Health)
- Setting minimum criteria for green public procurement (Simon Rask, Head of Section, Danish Veterinary and Food Administration)
- Q & A, discussion and final remarks (Christine Nellemann, Director of DTU National Food Institute)
For questions about the event, contact firstname.lastname@example.org.