EPH Conference logo


Winds of change:
towards new ways of improving public health in Europe

Ljubljana, Slovenia
28 November - 1 December 2018




Healthy meals: a way to environmental, economic and social sustainability?


Organised by

EUPHA Section on Food and Nutrition, Swedish National Network for Good Food Habits


The food we eat, how we eat it, and the way we produce it has a bearing on most of the Sustainable Development Goals in Agenda 2030 and the overall aim of this pre-conference is to highlight this.
Healthy meals are of special relevance to the issue of sustainability, having a large impact on several aspects, for example, environmental, economic and social. The published report from the EUPHA section on Food and Nutrition illustrates the relationship between healthy and sustainable diets. Specifically, given the importance of publicly-financed meals in Sweden, host of the EPH Conference 2017, we would like to shine a light on these types of meals as a way to reach greater overall sustainability.
This pre-conference aims to reflect upon certain issues central to more sustainable meals. The importance of plant-based diets will be highlighted, and the impact of production methods and consumption patterns will be touched upon, taking procurement practices and waste into consideration. The pre-conference will present both the theoretical background and share some practical examples.


Welcome from the chair
13:30 Natalie Rangelov, Vice-President of the EUPHA Section on Food and Nutrition and Lena Björck, Swedish National Network for Good Food Habits

Food as an essential link between health and sustainability

13:40 Amanda Wood, The EAT-Lancet commission/Stockholm Resilience Centre.
Topic: Using science-based criteria to reconfigure global food systems

14:00 Elin Röös, Swedish Agricultural University.
Topic: Food production and climate impact

14:15 Mattias Eriksson, Swedish Agricultural University.
Topic: Economic and environmental costs of food waste

14.30 Emma Patterson, Stockholm County Council/Karolinska Institutet.
Topic: How can Swedish school meals be made more sustainable?

Questions to all from the 1st session

15:00-15:30 Coffee break

Changing the conditions to enable sustainable diets to be normal

15:30 Tim Lang, Professor of Food Policy, University of London, UK

Experience: Ghent en Garde, striving for more sustainable local food system

16:05 Katrien Verbeke, City of Ghent, Belgium

Food, health and equality from an Agenda 2030 perspective

16:30 Annica Sohlström, General Director Swedish National Food Agency

Questions to all from the 2nd session

Concluding comments from chair


Registration fee
The registration fee is € 70 which includes networking lunch and refreshments.