144/1003 - The role of biodiversity in improving diets, nutrition and health.

Organized by: Fondation Daniel et Nina Carasso (France)
Track 3: Public Health Nutrition and Environment
Sunday 15 October 14.00 - 18.30 h. Room 4 - Libertador A

PART I - The role of biodiversity in improving diets: Keynote I - The role of biodiversity in improving diets.

Chair

Dr. Jessica Fanzo

Bloomberg Distinguished Professor. Johns Hopkins University. USA.


Sustainable diets as an ecosystem service - a review.

Speaker

Prof. Barbara Burlingame

Professor of Nutrition and Food Systems. College of Health. Massey University. New Zealand.


Discussion of biofortification and the sustainable intensification agriculture models.

Speaker

Dr. Howarth Bouis

Founding Director HarvestPlus USA


Presentation of recent projects linking agrobiodiversity with dietary diversity and health outcomes.

Speaker

Dr. Andrew Jones

University of Michigan. USA.


Nutrition-sensitive landscapes and diversity in food systems

Speaker

Dr. Gina Kennedy

Senior Scientist. Bioversity International. USA.


PART II - Towards sustainable food systems - Why we need a transformation and what can be done

Chair

Dr. Emile Frison

Chair, International Scientific Committee on Sustainable food systems and diets. Member, International Panel of Experts on Sustainable Food Systems. Belgium.


Keynote I - What are the environmental and social outcomes of current food production systems from a political economy analysis of the power relations that play a major role in shaping these systems.

Speaker

Dr. Emile Frison

Chair, International Scientific Committee on Sustainable food systems and diets. Member, International Panel of Experts on Sustainable Food Systems. Belgium.


What consumer can and should do to foster the necessary transformation of food systems.

Speaker

Prof. Claude Fischler

National Center for Scientific Research (CNRS) & Director of the Interdisciplinary Institute of Contemporary Anthropology. France.


What is the private sector doing to move toward more sustainable food systems: example from Danone and the FRESH initiative.

Speaker

Dr. Agnes Martin

Director Nutrition & Science Europe. Dairy R&D at Danone Nutricia Research. France.


Keynote II - What are the health outcomes of our food systems from a political economy analysis of the power relations that play a major role in shaping these systems?

Speaker

Dr. Cecilia Rocha

School of Nutrition. Ryerson University. International Panel of Experts on Sustainable Food Systems (IPES-Food). Canada.


What is being done in Latin America to transition to sustainable production of food?

Speaker

Prof. Ricardo Uauy

MD. PhD. Nevin Scrimshaw International Nutrition Foundation. Boston. USA. London School of Hygiene and Tropical Medecine. London. United Kingdom.


See biography