Seminar: Environmental sustainability of food

14
Mar 2019

12:00
  Nofima Ås, Osloveien, Ås, Norway

Welcome to the first event in the FoodProFuture Seminar Series. In the coming months, we will present and discuss results from the various workpackages.

We start with WP1: “Life cycle & environmental impact.” The seminar topic is the environmental sustainability of food based on plant protein and the sustainability of the current protein food consumption.

The seminar is led by Erik Svanes from Østfoldforskning.

Programme

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12.00-12.10
Introduction: This is FoodProFuture
Anne-Kjersti Uhlen, NMBU

12.10-12.25
What is sustainability? How can we determine if production and consumption of food is sustainable?
Erik Svanes, Østfoldforskning

12.25-12.50
Sustainability in the Swedish context. Experiences from the project “Hållbara Matvâgar”.
Anna Woodhouse, RISE

12.50-13.00
Coffee break

13.00-13.45
Environmental sustainability of existing Norwegian protein consumption and of select plant protein products
Erik Svanes, Østfoldforskning

13.45-14.00
Open discussion on environmental sustainability in Norway

14.00-14.15
Introduction to social sustainability
Erik Svanes, Østfoldforskning

14.15-14.30
Discussion: What are the most important topics regarding social sustainability for Norwegian protein foods production and consumption, taking into account imported feed stuffs and other raw materials?

Seminar: Environmental sustainability of food - 14 March 2019