FOOD 2030: Towards sustainable agri-food systems
11 mai 2018
The Congress FOOD 2030: Towards sustainable agri-food systems will be held on 5-6 September 2018, as one of the major events to mark the 200th anniversary of the University of Hohenheim, Stuttgart. It will bring together experts, researchers and stakeholders from various disciplines with diverse experiences related to food systems.

It wants to contribute to solutions to the urgent challenges of the Agenda 2030, i.e. to end hunger, achieve food and nutrition security, and promote sustainable agriculture as formulated in the Sustainable Development Goal #2. Interconnected pressures from natural resource scarcity, climate change and population growth, systems of production and consumption in Europe and globally need fundamental changes. The call for concerted action and meaningful partnerships to address these challenges is greater than ever before. 


The international and interdisciplinary meeting will foster discussions on innovative pathways for future food systems that are healthy, food secure, resilient and sustainable. It will also network researchers, policy makers, civil society and the private sector to facilitate exchanges and interactions in light of the upcoming 9th framework program for research of the EU.

It will focus on the following questions:

What are new insights from current research projects?
What are new research questions and approaches to transforming agri-food systems?
What expectations do representatives from civil society, public and private sectors have with regard to scientific research and sustainable agri-food systems

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Food 2030 - an EU research and innovation policy response to the recent international policy developments including the Sustainable Development Goals (SDGs) and agreement of the United Nations Climate Change Conference (COP21).

Food 2030 is built on key Food and Nutrition Security (FNS) Priorities:

NUTRITION for sustainable and healthy diets: Ensuring that nutritious food and water is available, accessible and affordable for all. It involves reducing hunger and malnutrition, ensuring high levels of food safety and traceability, reducing the incidence of non-communicable diet-related diseases, and helping all citizens and consumers adopt sustainable and healthy diets for good health and wellbeing.
CLIMATE smart and environmentally sustainable food systems: Building climate smart food systems adaptive to climate change, conserving natural resources and contributing to climate change mitigation. It seeks to support healthy, productive and biodiverse ecosystems. Ensuring diversity in food systems (including production, processing, distribution and logistics) including in terms of cultural and environmental diversity. Natural resources (water, soil, land and sea) are used sustainably within the planetary boundaries and available to future generations.
CIRCULARITY and resource efficiency of food systems: Implementing resource-efficient circular economy principles across the whole food system while reducing its environmental footprint. Circularity is applied for sustainable and resource-efficient food systems and food losses and waste are minimized throughout.
INNOVATION and empowerment of communities: Boosting innovation and investment, while empowering communities. A broad innovation ecosystem leading to new business models and value-added products, goods and services, meeting the needs, values and expectations of society in a responsible and ethical way. More and better jobs across the EU, fostering thriving urban, rural and coastal economies and communities. Through closer partnerships with industry and food producers, markets that function in a responsible manner thereby fostering fair trade and pricing, inclusiveness and sustainability. Scientific evidence and knowledge from a wide diversity of actors underpinning the development and implementation of FNS relevant policies, at all geographical scales (local to global).

[To read more, please click here] https://food2030.uni-hohenheim.de/en/program

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