Friday, June 28th, from 8 to 11 AM at Hästgatan 12
Mistra Food Futures will be present in Almedalen and invites you to a seminar on Sustainable Food Preparedness. This year, we have a platform together with SLU Future Food, and you are welcome to engage in discussions on Sustainable Food Preparedness with us.
The food system faces dual challenges – sustainability transition and the transition to improved food preparedness. With the right strategies, these transitions can go hand in hand to create Sustainable Food Preparedness. Research shows that it is possible to make changes that simultaneously create both a robust and sustainable food system.
Food preparedness has often focused on short-term resilience, such as stockpiling of essential goods. Challenges like the 2018 drought or the 2023 heavy rains are typically managed reactively rather than developing long-term strategies. But what happens when the stocks run out? With the geopolitical developments, the food system must be able to handle prolonged pressures. Knowledge exists on how to integrate short-term measures with long-term plans to create a sustainable and resilient food system.
A resilient food system is prepared not only to withstand disruptions but also to adapt to stresses, flexible enough to handle prolonged disruptions to ensure continuous food supply. By treating food preparedness and sustainability transition as interconnected policy areas, public investments in both areas can reinforce each other.
How do we find solutions to the food system’s two tough challenges – increased sustainability and improved preparedness? The program begins with a breakfast discussion with conversations around tables with various themes, continues with a panel discussion on improved food preparedness through resilience, and ends with discussions on heavy rains and droughts affecting our food landscape.”
Sustainable Food Preparedness – Full Program
8:00 AM – 8:45 AM
Breakfast Discussions with Moderator – led Conversations on Various Themes
Food preparedness often focuses on short-term resilience, such as stockpiling of essentials. But what happens when the stocks run out? What we need is a food system that withstands pressures and is flexible enough to handle prolonged disruptions while continuously delivering food. By linking food preparedness with sustainability transition, public investments can reinforce each other.
Choose among our breakfast tables:
– A resilient food system, led by Ulf Sonesson, business developer at RISE
– Competitive companies within planetary boundaries, led by Helena Hansson, professor of economics at SLU and program director at Mistra Food Futures, along with Åsa Domeij, sustainability manager at Axfood
– Fossil-free future, led by Per-Anders Hansson, professor at SLU and vice program director at Mistra Food Futures
– One health, led by Susanna Sternberg Lewerin, professor of epizootiology and infectious disease control at SLU and program director at SLU One Health
– Water in an extreme future, led by Jennie Barron, professor of agricultural water management at SLU
9:00 AM – 9:45 AM
Do We Need Stockpiles if We Have Sustainable Food Systems? (Mistra Food Futures)
Improved food preparedness can be achieved through sustainable and resilient food systems. By focusing on increased resilience, both improved food preparedness and sustainable food systems can be achieved. The seminar focuses on how a food system built on resilience is prepared to withstand disruptions while being flexible enough to adapt and adjust.
In the panel:
Helena Hansson, professor of economics, specialization in agricultural economics at SLU and program director at Mistra Food Futures
Kristina Jansson, investigation secretary for the report “Food Preparedness for a New Era” (SOU 2024:8) at the Swedish Food Agency
Patrik Strömer, policy expert at the Swedish Food Federation
Mikael Oscarsson (KD), Member of Parliament, Defense Committee, Defense Commission
Moderator: Annsofie Wahlström, program director at SLU Future Food
10:00 AM – 10:45 AM
Water in the Food Landscape – What Needs to Be Done and Who Should Pay? (SLU Future Food)
Food preparedness has often focused on short-term resilience. Challenges like the 2018 drought or the 2023 heavy rains are typically managed reactively instead of developing long-term strategies. But with geopolitical developments, the food system must be able to handle prolonged disruptions.
There is knowledge on how to integrate short-term measures with long-term plans to create a sustainable and resilient system for managing water in the food landscape. But what needs to be done for it to become a reality? Who should do it? And who should pay for it?
In the panel:
– Jennie Barron, professor of agricultural water management at SLU
– Magnus Ekblad, rural development strategist at Heby municipality
– Sarah Säll, researcher in sustainable food consumption and economic incentives at SLU
Moderator: Annsofie Wahlström, program director at SLU Future Food
The panel discussions will be live-streamed from Almedalen and will also be available for viewing afterward.
Link to the event in the Almedalen program
If you have any questions about the event, welcome to contact us:
anne.lennartsson@slu.se
