The Arla Foods challenge:
“How to secure relevance of dairy in the sustainable diets of the future?”
We challenge you to create scenarios and innovative ways in which we can ensure that dairy products stay relevant to consumers seeking sustainable and healthy foods, inspiring diets, and good lives also in the coming decades. What expectations do you foresee? What kind of products will deliver on the multiple challenges? How can we communicate in an engaging way? How to co-create more, both with other industries, stakeholders and consumers?
Today we face a global challenge to transform our food systems and our food consumption patterns in order to secure a sustainable future. Agriculture is identified as one of the major contributors to global warming and puts pressure on limited planetary resources like freshwater and biodiversity and our diets have been pinpointed as possible levers of change. What we choose to eat and how that food is produced will be highly influential as the global population increases and becomes more wealthy.
Food consumption is a key factor for health. Our dietary choices are identified as the primary modifiable risk factor in many parts of the world for whether or not we live healthy. Current prevalence of undernutrition and obesity are today huge challenges, co-existing in developed and developing parts of the world.
The United Nations Food and Agricultural Organization has defined sustainable diets as diets being protective and respectful of biodiversity and ecosystems, culturally acceptable, accessible, economically fair and affordable; nutritionally adequate, safe and healthy, while optimizing natural and human resources. The multiple dimensions pose a great challenge to the food industry. Farmer owned Arla Foods is dedicated to further improving the sustainability performance of our value chain, from cow to consumer, and to continue to offer a wide range of healthy inspiring products that fits into a balanced and healthy diet. We are convinced that responsibly and sustainably produced dairy products have the qualities required to contribute to sustainable diets. Not least because it is a food group, supplying affordable high-quality nutrients thereby delivering on food- and nutritional security for consumers. In addition, dairy production contributes substantially to people’s livelihoods globally. Thus dairy has significant socio-economic- as well as environmental impacts with many links to the UN Sustainable Development Goals.
But how can we become more innovative and fulfil high expectations in a future marketplace?
Speakers at the conference
The speakers for the Arla Challenge.
Anna-Karin Modin Edman, sustainability manager at Arla Foods since 2013, is passionate about dairy as part of healthy and sustainable diets. She has a PhD in Chemical Engineering from Lund University focusing on system analysis and biogeochemical modelling. She is engaged in implementing the Dairy Sustainability Framework in Arla Foods and is an active member of the Dairy Working Group of the Sustainable Agriculture Initiative.
Bent Egberg Mikkelsen,
Professor, Aalborg University
Bent Egberg Mikkelsen holds a M.Sc. of Food Science from the Royal Agricultural University, Copenhagen and a PhD in Social Science, from Roskilde University. Bent has acted as the principal investigator on several research projects and his work include several assignments on nutrition at schools and hospitals for the Council of Europe, food and nutrition at work for the Nordic Council of Ministers, healthy eating at school for the European WHO regional office and the EU platform for Health, Diet and Physical activity. He is a Professor of Nutrition and Public Food Systems at Aalborg University. He is the past president of EU expert committee for the school fruit scheme (SFS). He is the member of advisory boards of ProMeal, Glamur and VeggieEat and FoodLinks EU projects. Member of scientific panel in the Sapere Taste Education network. He is the Member of the Management committee of COST action IS1210 and the Richfields consortium on Big Food Data. He is the principal investigator on the SoL Multi-Level Multi-Component community intervention on healthier eating and one of the main drivers behind the Integrated Food Studies and the FoodScapeLab at AAU in Copenhagen
Center Director for Danish Centre for Food and Agriculture, Aarhus University
Dr. Halberg has more than 20 years of experience in research and modelling of organic and conventional farming systems including agronomy, economics and resource use and environmental impact. During the last 10 years as ICROFS director he has been the overall coordinator of transdisciplinary research and development programs in Denmark, EU and East-Africa. Niels Halberg is also in charge of the contract for research based policy advice with the Ministry of Environment and Food of Denmark.
Session time: August 31th, 10.15 – 12.00