Workshop for the network KTH Food Sustainability, 13 March
Food sustainability is one of the main challenges that our society is facing and ensuring the food chain supply in terms of quality, security, safety, and affordability are priorities. Food production has a strong impact on climate change, biodiversity, water and soil quality. Additionally, addressing the impact of food on nutrition and well-being is fundamental in terms of public health.
2019
This is a past event.
About the workshop
This workshop is directed to all researchers and teachers at KTH with interest in sustainability along the food supply value chain, including sustainable food production and consumption, functional food products towards improved nutrition and health, and utilization of residual agricultural by-products and food waste.
The overall aim is to consolidate the network KTH Food Sustainability as a visible research, educational and outreach platform integrating the currently scattered efforts at KTH. Four areas of interest have been identified related to the current food sustainability challenges: Sustainable Food Production and Consumption, Food Protection and Safety, Food Quality and Health, and Food Processes and Waste Management. This workshop will provide the arena for stimulating discussions, in order to engage the interested participants in the network and catalyse future collaborations.
Preliminary program
Welcome
Göran Finnveden, Vice-president for Sustainable Development KTH
Introduction to KTH Food Sustainability
Rebecka Milestad, Cecilia Sundberg, Francisco Vilaplana researchers KTH
FORMAS - Introduction to the National Research Programme for Food
Erika Ax, Senior Research Officer
Pitch presentations
KTH researchers
Coffee break and speed dating
Presentation of Food Science Sweden
Anna Ström Chalmers
Information about the Sweden Food Arena
Lunch with discussions
Outcome of the discussion, future directions and concluding remarks
Well-visited workshop on food sustainability
