Programme

How sustainable food systems can contribute to achieving food security and nutrition, in line with SDG2 on Zero Hunger:

concrete examples by stakeholders on three domains of the Roadmap by FAO, in line with the PG’s Work Programme

♦ Session 1 - Fisheries and aquaculture

Moderated by Piroska Kállay, EESC Member

• Europeche (tbc)
• Brian O’Riordan, Policy Adviser, LIFE Platform (LIFE: Low-Impact Fishers of Europe - represents the artisanal, small-scale European fleet) 
• Javier Ojeda, producer member of APROMAR, the Spanish Aquaculture Business Association Aquaculture
• example of sustainable aquaculture in Hungary (tbc)

Q&A

♦  Session 2 - Healthy diets

Moderated by Tiina Vyyryläinen, EESC Member (tbc) and concluded by Claudio Serafini, Organic Cities

• FAO, Presentation of best practices (tbc)
• Sara Lamonaca, Director, Consumer Information, Nutrition and Health, FoodDrinkEurope: food industry actions towards healthy diets and transition in dietary patterns
• Audrey Pulvar, Ville de Paris, AgriPAris Seine in Paris
• Diana Szakál, Head of the PlanEat research project in Hungary

Q&A

♦  Session 3 - Food loss and waste

Moderated by Antje Gerstein, EESC Member (tbc)

• Cristina Lisetchi, Policy Officer, Farm to Fork strategy, DG SANTE, European Commission
• Daniela Chaves, Project Manager FoodLoops project, member of the Collaborating Centre on Sustainable Consumption and Production (CSCP)
• Gyula Kasza and Atilla Kunszabo, Programme Manager Wasteless, National Food Chain Safety Office ‘Maradék nélkül’

Q&A