Sustainable diets. Why and how?
On 8 May 2019 Denmark’s green think tank CONCITO and University of Copenhagen’s Sustainability Science Centre hosted a sustainability seminar on "Sustainable Diets. Why and how?" with presentations by Brent Loken from EAT and Daniel Vennard from World Resources Institute.
The seminar that drew some 300 participants was opened by CONCITO's chairman Connie Hedegaard and moderated by Katherine Richardson, leader of University of Copenhagen's Sustainability Science Centre.
Brent Loken, Director of science translation at EAT, gave a presentation on "Feeding 10 billion a healthy and sustainable diet" based on the EAT-Lancet Commission's recent report on Food in the Anthropocene.
Daniel Vennard, Director of WRI's Better Buying Lab, moved from why to how in his presentation on "Nudging consumers towards a sustainable diet" based on the context from WRI's recent report on Creating a Sustainable Food Future and focused on the research and experiences from WRI's Better Buying Lab.
Watch the opening adress by Connie Hedegaard and the two keynote presentations here:
After the two keynote presentations there were short responses from the following Danish experts and stakeholders followed by comments and questions from the audience:
- Arne Astrup, professor and head of department at University of Copenhagen’s Department of Nutrition, Exercise and Sports
- Marie Trydeman Knudsen, Researcher at Aarhus University’s Department of Agroecology and member of the Danish Council on Climate Change
- Jakob Jønck, CEO, Simple Feast
- Signe Frese, CSR Director, COOP Denmark
- Jan Johannesen, Sustainability Director, Arla
- Michael Minter, Head of programme, CONCITO.
Watch the responses and the following Q&A here:
Download the presentations from the seminar here:
