London Higher Europe successfully organised event on Future Proof Food

The event which took place on the 5th of February at the offices of London's European Office in Brussels gathered around 40 participants for a discussion around Future Proof Food: putting less in, getting more out – supply chain partnerships & the holistic approach to food sustainability.

Presentations and the panel tackled questions such as how can we use fewer resources in making our food and how can we diversify production to alternative and healthy sources of nutrition. The event aimed to bring together policy, research and practice in these fields in a discussion with speakers from London Universities, the European Commission and the food industry.

Two panel discussions were organised. The first one focussed on 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?

The second panel was looking at how developments are 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.

Speakers included 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, Anne-Katrin Bock, Joint Research Centre, European Commission, Dr Valentina Stojceska, Lecturer in Energy in Food Chains, Brunel University London, Susana Soares and Andrew Forkes, Lecturers in Department of Engineering & Design, London South Bank University.

           Download the PRESENTATIONS.