Future Food – Sustainable food production
Podere Lesignano, San Marino, 19 September 2019
The FAO predicts a doubling in global meat consumption by 2050. 70 per cent of agricultural land worldwide is currently used for livestock, more than half of it for growing livestock feed.
It is now clear that this overconsumption of meat is fueling global warming.
Avoiding meat and dairy products is one of the biggest ways to reduce your environmental impact, according to recent scientific studies. Switching to a plant-based diet can help fight climate change, according to a major report by the UN's Intergovernmental Panel on Climate Change (IPCC). Cutting meat and dairy products from your diet could even reduce an individual's carbon footprint from food by two-thirds, according to a recent Oxford study, published in the journal Science.
In order to contribute the Climate change discussion on European level and to come up with practical solutions ahead of the UN Climate action summit on 23 September, the IED together with Repubblica Futura, has been organizing a Conference on 19 September in San Marino on "Future Food".
analyzing the impact of meat consumption
raise awareness among European citizens and make them actively participate in the debate
explore existing alternatives.
formulate policy recommendations
Academic keynote speakers
Dr. SC Stacy Pyett
Program Manager Proteins for Life (Wageningen University, The Netherlands)
Our future proteins, presentation by Stacy Pyett
Prof. Wender Bredie
Department of Food Science of the University of Copenhagen
Changing Consumer behavior, presentation by Wender Bredie
Sustainable food producers will present their project:
Giuseppe Scionti - Novameat (meat without meat)
Plant-based meat reinvented, presentation by Giuseppe Sconti
Giulia Tacchini - Entonote (edible insects)
Luigi Galimberti - Sfera Agricola (hydroponic cultivation)