Bælgfrugter. Foto: Colourbox.dk

Webinar and presentations about healthy and climate-friendly diets

Wednesday 11 May 22
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by Jonas Bang
On 2 May, more than 100 people attended a webinar on healthy and climate-friendly diets, where they learned about sustainable food systems, dietary guidelines and much more. Watch the webinar and see the presentations.

If the world community is to achieve the goals of the advice of the UN Climate Panel, the climate footprint from food consumption must be significantly reduced. How can researchers, consumers, authorities, and food companies contribute to achieving the UN goals and help promote a healthier and more climate-friendly diet?

This was the topic of a webinar held by DTU National Food Institute on 2 May, that you can now see the recording of. The webinar was a side event in the World Food Summit 2022, initiated by the Danish Ministry of Food, Agriculture and Fisheries.

See and read more

See the presentations and slides from the webinar:

  • Welcome (Christine Nellemann, Director of DTU National Food Institute)
    Video

  • Moving beyond climate change: Toward environmentally sustainable food systems (Peter Fantke, Professor, DTU Sustain)
    Video
    Presentation (pdf)

  • Sustainable and climate-friendly Food-Based Dietary Guidelines in different countries (Corné van Dooren, Senior Advisor Sustainable Diets, WWF Netherlands)
    Video
    Presentation (pdf)

  • The Danish official Dietary Guidelines - good for health and climate - the process (Anne Pøhl Enevoldsen, Office Manager, Danish Veterinary and Food Administration)
    Video
    Presentation (pdf)

  • Climate impact of The Danish Climate friendly plant rich diets using different databases (Ellen Trolle, Senior Research Officer, DTU National Food Institute)
    Video
    Presentation (pdf)

  • Nordic collaboration on Environmental Footprint (Charlotte Thy, Coordinator, Nordic Environmental Footprint Group and Senior Product Developer & Lead Auditor, Bureau Veritas Denmark)
    Video
    Presentation (pdf)

  • Tools to motivate producers and consumers towards more climate-friendly food development and food choices (Helle Margrete Meltzer, Research Director, Norwegian Institute of Public Health)
    Video
    Presentation (pdf)

  • Setting minimum criteria for green public procurement (Simon Rask, Head of Section, Danish Veterinary and Food Administration)
    Video
    Presentation (pdf)

  • Final remarks (Christine Nellemann, Director of DTU National Food Institute)
    Video