The Future of Food Conference will provide a high-level platform to discuss future trends and priorities in food innovation in Europe, in the broader context of the UN Sustainable Development Goals and the EU Farm to Fork Strategy.
Our audiences: EU policymakers, EIT Food partners and other key stakeholders active in agri-food innovation, education, entrepreneurship and consumer engagement, as well as industry, farmer and consumer associations.
Two months after the UN Food Systems Summit, the Conference will take stock of the Summit’s outcomes and it will look at the role of the EU in implementing its commitments through the uptake of innovation which can deliver both economic and societal impact in line with the SDGs.
We will also address the role of younger generations in transforming food systems. We will discuss challenges and solutions in areas such as: soil health and regenerative agriculture; circular food systems; sustainable food labelling. The program will include sessions on the impact of information on consumer trust in food, and education, with a special focus on vocational education and training.
Two months after the UN Food Systems Summit, the conference will take stock of the Summit’s outcomes, and we will look at the role of the EU in implementing the Summit’s commitments through investment in food research, innovation and education.
In this session, we will discuss the role of innovation in delivering on UN Food Systems Summit commitments. Exploring the challenges and opportunities to uptake and mainstream innovative solutions in Europe, the role of governments, industries, farmers and consumers will be highlighted.
The session will ask:
Young people have a vital role to play in building a future-fit food system. In this session, FutureFoodMaker representatives from Generation Z will outline the role of younger generations as change-makers and innovative thinkers in food system transformation.
Presentation and discussion with EIT Food’s FutureFoodMakers
Presentation and debate with EIT Food’s FutureFoodMakers
Reactions and responses to the Generation Z Menu For Change
As announced in the Circular Economy Action Plan (CEAP), the Commission will propose that companies substantiate their environmental claims using Product Environmental Footprint (PEF) and Organisation Environmental Footprint (OEF) methods. These Life Cycle Assessment (LCA) methods measure the environmental performance of a product or organisation throughout the value chain, from the production of raw materials to the end of life, using 16 environmental ‘impact categories’.
Foundation Earth is an independent, non-profit organisation, which has joined forces with a group of industry partners to develop front-of-pack environmental scores on food products, enabling consumers to make more sustainable buying choices. This involves developing a methodology of collecting dynamic environmental data relating to food products which is then translated into an effective and clear scoring system for consumers across Europe. This year, the Foundation launched two pilot programmes to test consumer response to front-of-pack labelling options, as it sets about developing an optimum scoring and labelling system for full roll-out in 2022.
In this session we will explore environmental labelling in Europe
Regenerative agriculture will play an important role in the transformation to more sustainable food systems. Farmers need support to help them adopt regenerative practices and transition to a new model of Economic, Social and Environmental sustainability. This support includes developing innovative technologies enabling regenerative agriculture, and training farmers on their use. It also includes the provision of adequate financial rewards to farmers for the uptake of regenerative practices, ensuring they can remain competitive throughout this demanding transition. Finally, beyond the “push” of farmers, commitment from the supply chain and consumer awareness will also help generate the market “pull” that will stimulate the uptake of regenerative practices.
This session will explore the transition to regenerative agriculture:
According to the EIT Food Foresight Study on the impact of COVID-19 in the agri-food sector, the HoReCa segment proved to be one of the most negatively impacted by the pandemic. Hotels, restaurants and catering businesses faced multiple challenges due to lockdowns and travel bans. What is the future of the hospitality segment in these disruptive times? How can the HoReCa industry become more sustainable, not just environmentally but also socially and economically?
In this breakout session you will learn more about international trends, key opportunities and challenges as well as good practices in the sector. The session will kick off with a presentation of the EIT Food project “Direction: Restaurant of the Future”. We will hear from representatives from the gastronomy community on their co-creative work on sustainable practices in the HoReCa business. This will be followed by a panel discussion on how sustainable practices, educational initiatives and innovation play a role in transforming the future of hotels, restaurants and catering.
Presentation of EIT Food Projects
Presentation of EIT Food Projects
FoodUnfolded® is the public-facing platform of EIT Food, raising awareness of the origins and future of our food, as well as of the problems our food system is currently facing and the solutions that are being explored to solve them. FoodUnfolded® commits to being an accurate, accountable, and non-partisan source of information on food and the food system, providing tools to discern valuable information from false and superficial sources in the contradictory landscape of traditional and online media. The popular Netflix documentary Seaspiracy, which came out in March 2021, presented FoodUnfolded® with a challenge – which is often present in science communication: defining the fine line between accuracy and engagement. On the one hand, documentaries such as Seaspiracy can craft powerful narratives, that represent a wake-up call for many consumers and an impressive introduction to sustainability issues within the food system – yet at the risk of being accused of simplism and sensationalism, somehow distorting the image of the industry. On the other hand, attempts to give consumers more accurate, science-based information without telling them what to think, can make the content appear more inconclusive and less impactful on consumers’ awareness and attitudes towards food system challenges. In an ever-more polarised world, how can we build strong, engaging narratives and tackle issues whilst still being as factual as possible? How can narratives be powerful without creating antagonisms?