Draft programme

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09.00-09.30 Registration of participants

09.30-09.35 Introduction and welcome of participants

Peter Schmidt, EESC President of the Permanent Study Group on Food Security and chair of the study group NAT/677 on more sustainable food systems

 

09.35-09.45 Opening remarks by the Dutch government

Mr Rob van Brouwershaven, director of the Plant Supply Chain and Food Quality Department of the Netherlands, Ministry of Economic Affairs

 

09.45-10.45 Session I – Setting the context: principles, possible measures and future perspectives for sustainable food systems

Moderator: Peter Schmidt

The purpose of this session is to provide the context for the discussion, highlighting the definition and principles of "sustainable food systems", the key measures to achieve more sustainable and healthier food consumption, future perspectives for food demand and production, and research opportunities fostering innovation.

Principles to guide the transition to Sustainable Food Systems

Olivier de Schutter, former UN Special Rapporteur on the Right to Food, Co-chair of the International Panel of Experts on Sustainable Food Systems (video message)

Promoting more sustainable and healthier food consumption, and reducing food waste

Clementine O'Connor, Sustainable Food Systems Consultant to the World Resources Institute and UNEP. Expert to the rapporteur NAT/677.

Foresight and perspectives for EU agriculture to meet an increasing food demand while ensuring sustainability

Flavio Coturni, European Commission, DG Agriculture and Rural Development, Head of Unit Agricultural Policy Analysis and Perspectives

Innovation opportunities for more sustainable food systems in Horizon 2020

Barend Verachtert, European Commission, DG Research and Innovation, Acting Head of Unit Agri-Food chain

Discussion

10.45-12.25 Session II – Stakeholders' and civil society's views and initiatives for a transition to more sustainable food systems

Moderator: Mindaugas Maciulevicius, EESC member and rapporteur NAT/677

The session will allow various stakeholders to put forward their views, initiatives and ideas for a transition to more sustainable food systems. The discussion should take a holistic and systemic approach by considering the environmental, economic and social dimensions of sustainability and the importance of cross-sectoral co-operation across the food supply chain.

  • Paulo Gouveia, Chief Policy Advisor, COPA COGECA
  • Federica Calcagno, Responsible of Quality, Pastificio Fontaneto srl, member of Italian national confederation of crafts and SMEs (CNA), member of the UEAPME
  • Rosita Zilli, Deputy Secretary-General, European Community of Consumer Co-operatives (Eurocoop)
  • Brigitte Alarcon, WWF UK, Livewell for Life project
  • Thierry Kesteloot, Oxfam Solidarité, focal point for Western Europe of the Civil Society Mechanism of the Committee on World Food Security

Discussion

12.25-12.30 Concluding remarks by Mr Mindaugas Maciulevicius