Environmental Sustainability of Food Systems and Diets
Online Symposium, March 25, 2021
Time: March 25th 2021 9.30-15.30 EET
Place: Zoom (the link will be delivered to participants by email)
This symposium presents leading experts in Europe in the fields of nutritional epidemiology and nutritional biochemistry and aims to strengthen networking in the context of environmentally sustainable foods and diets.
Dietary recommendations and food product innovations supporting wellbeing of both people and the planet are hot and current topics in research and in public discussion. Although tools to improve the sustainability of diets have been recognized, many consumer and human physiological issues still set major challenges to the full exploitation of many environmentally sustainable food and nutrient sources. Interdisciplinary collaboration and knowledge transfer are needed to find the best methods and solutions to address these challenges.
Programme and more information
The Symposium is organized by
The Finnish Institute for Health and Welfare, THL www.thl.fi
University of Helsinki www.helsinki.fi
University of Eastern Finland https://www.uef.fi
STN/JUST FOOD project www.justfood.fi
STN/Leg4Life project www.leg4life.fi
University of Eastern Finland, Institute of Public Health and Clinical Nutrition/FoodValley
Nordic Working Group for Healthy, Safe and Sustainable Diet (HSSD)
Technical facilitation by
Osana yhteistä ratkaisua Oy
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