Future Proof Food: putting less in, getting more out – supply chain partnerships & the holistic approach to food sustainability

How can we use less resources in making our food and how can we diversify production to alternative and healthy sources of nutrition? This event will aim at bringing together policy, research and practice in these fields in a discussion with speakers from London Universities, the European Commission and the food industry.

Join us on 5 February 2015 from 10.00 to 13.00, followed by lunch, at London House (rue du Trône 108, Brussels).




09.30- 10.00    Registration

10.00-10.15    Welcome and Introduction

10.15-10.30    Tomorrow’s Healthy Society - Research Priorities for Foods and Diets Presentation of JRC Foresight Study

10.30-11.15    Putting less in: reducing the costs of food provision
What are the recent trends in resource-efficient and eco-innovative food production and processing? What challenges still remain and how can we address them?

12.30-13.00    Discussion How are developments likely to impact on wider aspects of the food we consume, from security to cultural preference, in developed and developing economies and in terms of health, sustainability and equality?

13.00-14.00    Networking Lunch & Demonstration (Insects au Gratin)


Michael Reynier, Deputy CEO, London Higher - PRESENTATION

Ian Holmes, Horizon 2020 National Contact Point (UK): Food Security, Sustainable Agriculture and Forestry, Blue Growth and the Bioeconomy

Wim Debeuckelaere, Head of Sector Food Improvement Agents, DG SANTÉ - PRESENTATION

Anne-Katrin Bock, Joint Research Centre, European Commission - PRESENTATION

Dr Valentina Stojceska, Lecturer in Energy in Food Chains, Brunel University London - PRESENTATION

Susana Soares and Andrew Forkes, Lecturers in Department of Engineering & Design, London South Bank University (presenting Insects au Gratin) - PRESENTATION



For futher information contact: Bernardo Rodrigues (Bernardo.Rodrigues@london.gov.uk)