Selve konferencen finder sted på Christiansborg samtidig med at mad-festivalen Copenhagen Cooking and Food Festival fylder gader og restauranter i byen omkring.
Her er en fyldig omtale af konferencen på engelsk.
The Danish minister of Environment and Food, Esben Lunde Larsen, is hosting the international food summit “Better Food for More People”.
100 international political decision makers, industry leaders, experts and gastronomy frontrunners are invited by the Minister to elaborate and to come up with new solutions in order to ensure better food for more people in the future.
Inspiring Food Summit in the Nordic capital of modern gastronomy
The Food Summit will take place in Copenhagen 25 – 26 August 2016 during the Copenhagen Cooking and Food Festival 2016 (19-28 August) which is a large festival with more than 280 events breaking the new around gastronomy.
The official opening of the Food Summit will be on 25 August in the evening at Copenhagen Town Hall where top chefs from the National Culinary Team of Denmark will prepare a unique dinner. The initial summit takes place in the Danish Parliament, “Christiansborg” on 26 August 2016 from 9.00 am – 4.30 pm.
Participative dialogue leads to actions!
The Food Summit will invite to an exclusive participative dialogue involving highly respected personalities with different competences across nationality and sectors. The participants will be given the opportunity to present their own cases and views on the summits challenges and solutions. Political decision makers, industry leaders and gastronomy frontrunners will be put together and with help from experts and problem owners to deliver recommendations on how to take action and implement new ideas and strategies.
The outcome of the discussions and the recommendations are intended to be a driving force for further development and concrete actions that can be applied across nations, companies and cultures ensuring better food for more people using gastronomy as an inspiring tool for changes. Concrete actions will not only apply on the day of the summit but will be communicated on media platforms ensuring widest possible impact.
The challenge: Better Food for More People
The purpose is to start an international dialogue on how to unleash the full potential of gastronomy in the cities of the world to ensure better food for more people. The summit is intended to become an annual event.
This year discussions will revolve around ensuring better food for the growing urban population. Focus will be on gastronomy as a tool to ensure safe, healthy, tasteful and affordable food in an urbanized world.
To frame this discussion we introduce a metaphor for all the food which is prepared and served in the kitchens in the cities: “The Big Kitchen.” In “The Big Kitchen” food is produced at restaurants, working places, kindergartens, schools, hospitals, industries, grocery stores, etc. – and of course in private homes. To what extend these places succeed in using gastronomy as a key driver for Better Food for More People is for the Food Summit to explore – and to break into new ideas.
Another consistent theme throughout the Food Summit is the consequences of urbanization. The urban population of the world has grown rapidly from 746 million in 1950 to 3.9 billion in 2014. The world’s urban population is expected to surpass six billion by 2045. This development is no news to the world, but it requires all stakeholders in the food business to take different measures in order to uphold food safety, meet new information demands, and provide high food quality etc.
Four key targets are chosen to enlighten the challenge “Better Food for More People”:
Better food through better information
In an increasingly urbanized world floating with information from all sides, it still requires more to ensure that people who do not live close to where food is produced still have sufficient and useful knowledge about the food they eat, the food production and the gastronomic perspectives. To improve the urban consumers’ and kitchens’ food choices there is a need to provide better, relevant and trustworthy information on food – through both official and commercial sources and social media.
We must ensure that food is safe. The significance of handling this challenge proves itself even more important with food chains constantly prolonging in an urbanized world. We will discuss efficient and reliable food safety controls as well as close cooperation between the industry and the food safety authorities.
Gastronomy – the tool for better food
We can unleash gastronomy values on culinary quality and good nutrition to a greater number of urban consumers by democratizing gastronomy. To increase the demand for better food by urban citizens we need to explore already successful examples.
We can prevent food waste both through centralized and resource-effective kitchen production facilities as well as in the private kitchens. To do this we need to implement solutions using gastronomy values on quality, best practises and business cases as inspiration to take action.
