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Sustainable and healthy food

12 may 2021 - from 10 am to 1 pm


Background and context
Over the coming decades, the world's population will continue to grow steadily. The world's food supply will have to keep up as the negative effects of climate change on food production have become increasingly apparent. Moreover, the global burden of disease related to inadequate nutrition (both from undernutrition as well as malnutrition) will continue to increase.
The food chain, from food production to consumption will therefore come under increasing pressure and will inevitably have to adapt to these pressing challenges. Creative solutions will be required at all levels involved, such as agriculture, food processing, distribution, consumption as well as the social context of food.
Following the example of other international institutions, the Superior Health Council, which already pays special attention to the relationship between food and health, wishes to encourage a transdisciplinary approach to this problem.
With this morning seminar, the Superior Health Council aims to support the creation of a multisectoral dynamic that is necessary to lead to the development of new concepts with a solid and consensual basis, which aim in particular at fair and sustainable production and healthy food consumption.
The presentations of the various experts and the ensuing reflections will undoubtedly contribute to these objectives.
It promises to be an exciting morning.
We warmly welcome you to join us.

On behalf of the Superior Health Council,
Prof. Stefaan De Henauw, President of the permanent working group on Nutrition, Food and Health
Prof. Jean Nève, President of the SHC



  • 10.00 (am) Welcome
    Jean Nève, President SHC
    Stefaan De Henauw, President working group Nutrition & Health 
    Tom Auwers, President FPS Public Health

  • 10.20 (am) Transforming the food system towards sustainability: what does this mean for our diet?
    Tim Benton 
    Chatham House, U
    nited Kingdom

  • 11.00 (am) "The rise of kale" –  Positive food system transformation stories from the Nordic countries and the underlying policy actions
    Mads Fischer-Moller 
    Professor in Food Policy
    Scotland Rural College, United Kingdom

  • 11.30 (am) Farms and food literacy: our health depends on it
    Marjolein Visser
    Chair of Agroecology
    Université Libre de Bruxelles, Belgium

  • 12.00 (pm) Is inclusiveness the real challenge of sustainable urban food systems?
    Katrien Verbeke
    Social entrepreneur, Belgium

  • 12.30 (pm) Break

  • 12.40 (pm) Safe and sustainable food put into practice
    Luc Pussemier
    Expert in food safety
    Superior Health Council, Belgium

  • 01.00 (pm) Debate with all speakers

Practical information
This online seminar, which will take place online for obvious reasons related to the current pandemic,
will be held on Wednesday 12 May 2021 from 10 am to 1 pm.
Participation is free of charge.
Simultaneous translation to Dutch, French and English is foreseen. 
Accreditation has been requested.