10th

EPH Conference logo

 

Sustaining resilient and
healthy communities

Stockholm, Sweden
1 - 4 November 2017

PRE-CONFERENCE WEDNESDAY 1 NOVEMBER 2017 (12:30 - 17:00) 

Stockholmsmässan

 

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

Background

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.

Programme

Welcome from the chair
13:30 Natalie Rangelov, Vice-President of the EUPHA Section on Food and Nutrition

Food as an essential link between health and sustainability
13:40 Elin Röös, Swedish Agricultural University
Topic: Food production and climate impact

13:55 Mattias Eriksson, Swedish Agricultural University 
Topic: Economic and environmental costs of food waste

Changing the conditions to enable sustainable diets to be normal
14:20 Tim Lang, Professor of Food Policy, University of London, UK

15:00-15:30 Coffee break

How do we achieve healthy and sustainable meals for all?
15:30 Katrien Verbeke, City of Ghent, Belgium 
Topic: From strategic to operational goals; Ghent’s sustainable food policy

15:55 Emma Patterson, School Food Sweden Stockholm County Council/Karolinska Institute
Topic: How sustainable are Swedish school meals?

16:10 Amanda Wood, The EAT-Lancet Commission/Stockholm Resilience Centre
Topic: Policy recommendations and roadmap for action locally, nationally and globally

Questions and discussion

Food, health and equality from an Agenda 2030 perspective
16:40 Annica Sohlström, General Director Swedish National Food Agency

Concluding comments from the chair

 

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