How can food consumption behaviours and solution-oriented interventions trigger an EU-wide shift towards a more sustainable future? Moreover, how are these behaviour interventions applied in real life contexts?
The VALUMICS webinar “Putting Solutions on the Table: Successful Approaches and Interventions to Support more Sustainable Food Consumption Behaviours in the EU”, 16 July 2020, 15:00 CET, will explore these questions with an outstanding line-up of food and behaviour change experts, who will share and discuss pilot interventions and strategies suitable for the food industry and policy makers.
Register here to join us!
Food is one of the strongest levers to optimise human health and environmental sustainability. Food consumption accounts for at least 25% of the average material footprint of a European citizen, which is about three times larger than its estimated sustainable level, studies suggest1. From a carbon emission perspective, current European eating patterns are based on carbon intensive behaviours2, such as daily consumption of animal-derived products that can cause as much as 20 times more carbon emissions than the plant-based counterpart per gram of protein3. Therefore, a significant global dietary shift and the reduction of high impact food consumption are necessary in order to be able to meet the UN Sustainable Development Goals (SDGs) and the Paris Agreement4.
A shift to a sustainable food system can bring environmental, health, economic and social benefits. Therefore, the most pressing question is: How to halve the consumption of high impact foods in Europe in the next decades and thereby, reduce its footprint?
The aim of the VALUMICS webinar ‘Putting Solutions on the Table’ is to share and discuss insights from existing evidence from hands-on, behaviourally-informed pilot interventions and strategies suitable for the food industry and policy makers in order to drive more sustainable food consumption practices.
The webinar will look into food consumption behaviour patterns in the EU, decision-making drivers and solution-oriented interventions tested in real-life contexts, particularly in food retail stores, to pilot actions and learn what can support the shift towards more sustainable food consumption, e.g. by supporting the increase of plant-based products in people’s diets.
Date: 16 July 2020
Time: 15:00-16:30 CET
Henk Westhoek, DG SANTE, European Commission
Pierre-Marie Aubert, IDDRI
Antonella Samoggia, UNIBO
Matthew Gorton, UNEW
Mariana Nicolau, CSCP