Transforming Food Systems: Public Trust and Engagement to Reach the UN SDGs
How can we increase public trust, understanding and engagement in a common effort to shift towards sustainable food production and consumption?
10:00 – 11:30 UTC, 02 June 2021
Registration for all public sessions here.
In 2021, the United Nations (UN) Secretary-General will convene a Food Systems Summit with the aim to re-think and transform global production and consumption of food in a way that collaboratively works toward achieving the UN Sustainable Development Goals (SDGs). Food unites all humans on earth – we all need to eat to survive. In that sense, and with respect to its production and markets, food is a global issue. At the same time, local climates, biodiversity, cultural practices, economies and traditions affect what is available and produced, and what we eat at a very local level. While local conditions offer untapped potential for alternative solutions to combating food shortages, and working toward more sustainable production and consumption, globalized aspects of food systems need to become more sustainable and inclusive.
Many problems with current food systems have been identified, but to reach solutions, re-thinking and engagement across sectors are needed. Thus the UN Food System Summit aims to open up a worldwide dialogue; between governments, agricultural sector, industry, local farmers, scientists and consumers. The GYA has initiated a project group on this topic, which is preparing a policy brief for the Food Systems Summit from the collective perspective of expertise among early-career researchers from different countries and disciplines. This GYA panel aims to gather diverse perspectives from science and industry, and to seek sustainable solutions to the future of food systems, with a cross-cutting view to many of the SDGs, including: 2 ‘Zero Hunger’; 3 ‘Good Health and Wellbeing’; 10 ‘Reduced Inequalities’; 12 ‘Responsible Production and Consumption’; and 13 ‘Climate Action’. Further, the panel will ask, how can we increase public trust, understanding and engagement in a common effort to shift towards sustainable food production and consumption?
This panel is being organized in collaboration with the GYA UN FSS Project Group.
E. Carina H. Keskitalo, Professor of Political Science, Department of Geography, Umeå University, Sweden.
Chibuike Udenigwe, Professor and University Research Chair, School of Nutrition Sciences, University of Ottawa, Canada.
Hugo de Vries, President of the European Federation of Food Science and Technology (EFFoST); Research Director, French National Institute for Agricultural, Food and Environmental Research (INRAE), France.
Anet Režek Jambrak, Professor, Faculty of Food Technology and Biotechnology, University of Zagreb.
Shalini Subash Arya, Food Engineering and Technology Department at the Institute of Chemical Technology Mumbai, India.