IMDEA Food Institute, with the International Union of Nutrition Sciences (IUNS) and within the framework of the #AnnualFoodAgenda EIT Food project, has brought together world leaders in Nutrition and Health to answer the question “Can we ensure healthy and sustainable nutrition?”
This World Food Day 2020 was an exceptional occasion as countries around the world face the widespread effects of the global coronavirus disease pandemic (COVID-19). In terms of food security, this health crisis will inevitably lead to changes in the food and nutrition system to guarantee health, well-being and life quality to the world population, brought hand to hand with personalised nutrition.
More than 500 people joined this streamed session for 4 hours where experts top level experts world wide from Asia, Europe, North America, and LatinAmerica, offered potential answers to the future challenge of providing a healthy and sustainable diet for a growing world population, which will reach 10 billion people in 2050.
How can we guarantee the food security of the planet?
We need to raise global awareness and establish global commitments and actions that will transform food systems to solve not only hunger, but also to reduce diet-related diseases and heal the planet. The future of food will also depend on the new consumers behaviours who, with their choices, will determine the new patterns of the world food system.
Professor Guillermo Reglero, IMDEA Food director, opened the session following by the Professor Alfredo Martínez, President of IUNS and Head of the Precision Nutrition and Cardiometabolic Health Programme at IMDEA Food who moderated the different sessions together with Dr. Ana Ramirez de Molina, Deputy Director of IMDEA Food.
The future of food will also depend on new consumer behaviours that, with their choices, will determine the new patterns of the global food system.
Consumers were the focus for the third round table of this session, which brought together Dr. Catherine Geissler, Secretary General of IUNS, Usune Etxebarria Aranburu, head of Health and Gastronomy at the BCC Innovation (Basque Culinary Center) who presented the strategy for a 360º holistic approach to the consumer. On the other hand Annaïck Locqueneux, head of the Spanish Platform Consumer Brand, a new communication channel between producers and the new generation of consumers who choose what type of products they want to buy and at what price.
The next trends in nutrition for 2020 were presented by Professor Jose Mª Ordovas, head of the Precision Nutrition and Obesity programme at IMDEA Food and leader of the Nutrition and Genomics Laboratory at TUFTS University in Boston, who sees this horizon in the world of food:
sustainable and eco-friendly nutrition, vegan and plant-based nutrition, personalized nutrition and biohacking, prevention through nutrition education, protein alternatives, mindfull nutrition, ketogenic nutrition and sugar-free nutrition.
The conclusions of this session will potentially provide a roadmap through the vision of top level experts, many of whom will be present at the 2021 Food Systems Summit to raise global awareness and establish global commitments and actions to transform food systems to solve not only hunger, but also to reduce diet-related diseases and heal the planet.
The AnnualFoodAgenda project is a consumer-centered initiativeis power by EIT Food to engage consumers, encouraging them to think about the food they eat and involving the entire value chain. This project wants to go beyond the next stage linking healthy diets to an active and healthy life-style, as well as to a healthier planet, and hopefully, increasing food career-turning decisions, inspiring the new generations of future consumers to dive into the food journey.
Further information please visit www.AnnualFoodAgenda.com