According to the IPCC Sixth Assessment Report, realising the full mitigation potential from the food system requires change at all stages from producer to consumer and waste management. The IPCC states that emerging food technologies such as cellular fermentation, cultured meat, plant-based alternatives to animal-based food products, and controlled environment agriculture, can bring substantial reduction in direct GHG emissions from food production. EU policymakers and agrifood stakeholders will need to make decisions about funding, investment, roll-out plans and policy incentives which will define the transition to a more sustainable and climate friendly food system. Developing such transition pathways requires a thorough understanding of how the carbon footprint of the agrifood sector is distributed across regions and value-chains.
In cooperation with FoodDrinkEurope
Cooperation among food industry players, as well as between industry, farmers and other stakeholders, is key to develop and deploy innovative solutions to increase the sustainability and resilience of the agrifood sector and achieve the EU’s climate objectives. The Code of Conduct, one of the first deliverables of the Farm to Fork Strategy, encourages food system stakeholders to voluntarily commit to improve their sustainability performance and it fosters collaboration allowing food businesses to share best practices, learn from one another, and blaze a trail for smaller actors. The Code also recognizes the importance of partnership to strengthen supply chain relations and identify synergies and opportunities for collaboration in R&I, capacity building, training, skill development and uptake of digital solutions and modern technologies.
The EU has declared 2022 the European Year of Youth, recognising young people’s role in building a better, more sustainable future. With its commitment to inclusive food system innovation, EIT Food is working to ensure that youth have a spot at the table, shaping the future of food by educating young talents to think entrepreneurially and solve food system challenges. Greater participation of younger generations in innovation can accelerate the EU’s ambitions to transform food systems. This session will bring on stage two of the best teams, formed by students aged 16-19 years old, who have taken part in the 2022 edition of ‘Skills for the Future‘. This cross-KIC project, realised in collaboration with Junior Achievement Europe, aims to mainstream the teaching of entrepreneurial skills in high schools, prepare students to become future change-makers and promote the adoption of new teaching and learning methodologies. Students confronted with challenges focusing on Food Waste, Agriculture 4.0 and Healthy Nutrition, are involved in innovation camps and tasked with creating innovative solutions and mini-enterprises. Two teams will pitch their business ideas to the audience and issue a call to action to further develop the solutions.
After the plenary sessions, attendees will break out into 5 parallel sessions. These sessions are meant to provide an opportunity for interaction, brainstorming and collaboration between participants who will be expected to play an active role. For each breakout session EIT Food will provide a concept note to brief participants and guide the conversation.
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Felix Leinemann, Head of Unit, Blue Economy Sectors, Aquaculture and Maritime Spatial Planning, European Commission 
David Bassett, Secretary General, European Aquaculture Technology & Innovation Platform (EATiP) 
