Agenda

16 June 2022

08:30 - 09:00
Registration opens, coffee served and networking
09:00 - 09:15
Welcome remarks
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Andy Zynga
CEO, EIT Food
09:15 - 09:45
Opening keynotes
Virginijus-Sinkevičius
Virginijus Sinkevičius
European Commissioner for Environement, Oceans and Fisheries
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Jindřich Fialka
Deputy Minister for the Section of Food of the Ministry of Agriculture, Czech Republic
09:45 - 10:45
Ahead of COP27: What innovations will be key to decarbonize the agri-food sector?

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.

  • What is the latest science telling us about the impact of food production and consumption on GHG emissions?
  • What are the potential transition pathways that could be adopted by the sector and the key innovation priorities which should contribute to shaping these pathways?
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Moderator: Jennifer Baker
Journalist
Presentations
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Serenella Sala
Deputy Head of Unit, Land Resources Unit, Joint Research Centre
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Monica Crippa
Project Officer, Air and Climate, Joint Research Centre
Panel
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Gaelle Le Gelard
Design Manager, Food, The Ellen MacArthur Foundation
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Alan Belward
Director, Sustainable Resources, Joint Research Centre
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Matt Close
President for Global Ice Cream, Unilever
10:45 - 11:15
Coffee and networking break
11:15 - 12:15
The EU Code of Conduct on Responsible Food Business and Marketing Practices: the role of voluntary initiatives and partnerships in the transition to a sustainable and climate neutral food system

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.

  • What are the best practices and key learnings emerging from existing examples of commitments and collaborations made by signatories under the Code? Is the Code promoting the uptake and roll-out of innovative solutions?
  • What are the challenges and opportunities to replicating, accelerating and upscaling these best practices at EU level to achieve a greater impact?
  • How can industry and policymakers better enable SMEs to join the journey towards more sustainable food systems, facilitating their participation in the Code?
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Moderator: Jennifer Baker
Journalist
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Michiel de Ruiter
Chairperson of EIT Food’s Supervisory Board
Dirk Jacobssmall
Dirk Jacobs
Director, FoodDrinkEurope
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Sean Westcott
Senior Vice President R&D Europe, PepsiCo
12:15 - 12:45
Spotlight on youth: Empowering youth in food system transformation

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.

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Moderator: Mario Roccaro
Education Programme Manager, EIT Food
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Antoaneta Angelova-Krasteva
Director for Innovation, Digital Education & International Cooperation, DG EAC, European Commission
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Alessandra Moretti
Member, European Parliament and Member of Committee on the Environment, Public Health and Food Safety
12:45 - 14:00
Lunch break
14:00 - 15:15
Interactive parallel sessions - Part 1

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.

Workshop part 1
Citizen co-creative lab - Inclusive food system innovation
From traceability to responsibility: How can we make sustainable practices in the food industry the norm?
Workshop part 1
Inclusive food system innovation
Attracting youth to a career in the agrifood sector and tackling the skills shortages: the role of education
Workshop part 1
Accelerating innovative solutions
The transition towards protein diversification
Breakout session
Accelerating innovative solutions
Scaling sustainability: accelerating the transition to climate-smart agriculture
Breakout session
Accelerating innovative solutions
New European Bauhaus: Engaging citizens in the transformation towards more inclusive food systems
15:15 - 15:45
Coffee and networking break
15:45 - 16:45
Interactive parallel sessions - Part 2
Workshop part 2
Citizen co-creative lab - Inclusive food system innovation
From traceability to responsibility: How can we make sustainable practices in the food industry the norm?
Workshop part 2
Inclusive food system innovation
Attracting youth to a career in the agrifood sector and tackling the skills shortages: the role of education
Workshop part 2
Accelerating innovative solutions
The transition towards protein diversification
Breakout session
Accelerating innovative solutions
The case for Regenerative Agriculture: improving soil health, nutrition and farmer profitability
Breakout session
Accelerating innovative solutions
Sustainable and healthy food from algae