How do we improve preparedness for sustainable and healthy food systems?

04.07.22 | Event
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Photographer
Martin Lehmann, Ritzau Scanpix
Recent crises have raised questions about exactly what food preparedness society has, and how equipped we are to deal with disruption. How prepared are we really if the crises get worse? What are our main solutions for a sustainable future with strong resilience?

Information

Dates
04.07.2022
Time
11:00 AM - 11:45 AM
Location

Almedalsveckan
Sweden

Type
Debate meeting

The Nordic Region has made great strides in promoting sustainable and healthy food systems, but major challenges remain. Today, food systems account for more than a third of our greenhouse gas emissions and are a major source of biodiversity loss.

That’s why the food we produce and eat is a central part of the Nordic Region’s Vision 2030, which aims to make the Nordic Region the world’s most sustainable and integrated region by 2030. 

The road to sustainable and healthy food systems is currently paved with the effects of the ongoing climate and environmental crisis, Russia’s invasion of Ukraine, and the COVID-19 pandemic, which in recent years has revealed weaknesses in our food supply.

We need considerably greater efforts to build resilience and strengthen our preparedness, while at the same time stepping up the pace towards a green transition and a sustainable society. Planning under complex, uncertain, and unlikely conditions is of critical importance for society.

Recent crises have raised questions about exactly what food preparedness society has, and how equipped we are to deal with disruption. How prepared are we really if the crises get worse? What are our main solutions for a sustainable future with strong resilience?

This seminar poses the following questions: What is the impact on Nordic food systems and the ongoing adjustment to the current crises relating to the climate, the environment, the wars, and the pandemic? What must we do to improve preparedness and resilience in the course of the transition to a more sustainable food system? What solutions will the food of the future bring?

Panellists

  • Per Hansson, NKJ/SLU, Project Manager for the Nordic Council of Ministers’ Resilience Project 
  • Markus Lassheikki, Head of Development at the Central Union of Agricultural Producers and Forest Owners (MTK), Secretary of the Primary Production Department at the National Emergency Supply Agency in Finland  
  • Elisabeth Hidén, agronomist, President of the Federation of Young Swedish Farmers  
  • Ingrid Petersson, Director General of Formas  
  • Annica Sohlström, Director General of the Swedish National Food Agency  

Moderator: Sharon Jåma, journalist