SU-EATABLE LIFE - Newsletter 6 | FOOD4CLIMATE - Our food choices for climate action
SU-EATABLE LIFE SIDE EVENT (online)
28 SEPT 2021, FROM 3pm CEST
Launched by the Italian Ministry for Ecological Transition in collaboration with the World Bank Group’s Connect4Climate and with the participation of the Lombardy Region and the Municipality of Milan, All4Climate - Italy 2021 aims to foster proactive dialogue on the challenges of the climate crisis and deliver on the objectives of the Paris Agreement.
The initiative encompasses the full lineup of climate events taking place in Italy this year, aiming to make 2021 a landmark year for climate ambition.
The side-event 'FOOD4CLIMATE - Our food choices for climate action', hosted within the #All4Climate - Italy 2021 agenda, aims to discuss the topic of sustainable and healthy diet promotion for climate change mitigation, with an illustration of the SU-EATABLE LIFE project carried out in Italy and UK in 2018 2021. With the contribution of international experts, the event will illustrate the project's results and lessons learnt, with youth as the main targeted audience.
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WHEN: 28 Sept 2021, 3pm - 4.30pm CEST
LANGUAGE: English
ORGANIZER: Barilla Center for Food and Nutrition Foundation (SU-EATABLE LIFE project Coordinating Beneficiary)
HOW TO PARTICIPATE: The event will take place online. Free participation upon registration | >> Register here << |
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AGENDA
OPENING | Juliane Caillouette-Noble, CEO, the Sustainable Restaurant Association
INSTITUTIONAL REMARKS | Philip Owen, Head of Unit, DG CLIMA.A2 - Climate Finance, Mainstreaming, Montreal Protocol
INSTITUTIONAL REMARKS | Angelo Salsi, European Climate, Infrastructure and Environment Executive Agency (CINEA); Head of Department D - Natural resources, climate, sustainable blue economy and clean energy
CLIMATE ACTION THROUGH FOOD CHOICES: THE SU-EATABLE LIFE PROJECT | Riccardo Valentini, Full Professor of Forest Ecology at Tuscia University, Italy; member of the Intergovernmental Panel on Climate Change (IPCC); Coordinator, SU-EATABLE LIFE project
SU-EATABLE LIFE AS A DRIVER FOR CLIMATE MITIGATION AND WELLBEING FOR COMPANIES | Claudio Domenicali, CEO, Ducati Motor Holding Spa
CASE STUDY: SOME THOUGHTS FROM THE DUCATI CANTEEN | Valentina Masi, Environment Manager, Ducati Motor Holding Spa
COOKING WITH THE CHEF: HOW TO PREPARE A DELICIOUS & CLIMATE-FRIENDLY MEAL| Marta Confente, Chef, ALMA
CHEFS DRIVING THE CHANGE TOWARDS SUSTAINABILITY | Andrea Sinigaglia, General Manager, ALMA
ROUNDTABLE | A CONVERSATION WITH:
Marta Antonelli, Head of Research, BCFN Foundation; Research Manager, SU-EATABLE LIFE project
THE SU-EATABLE LIFE PROJECT EXPERIENCE IN CHANGING FOOD HABITS IN CANTEEN. PRE AND POST-COVID LESSONS LEARNED
Katy Boom, Director of Sustainability, University of Worcester
CASE STUDY: SOME THOUGHTS FROM A UK UNIVERSITY CANTEEN
Christian Reynholds, Senior Lecturer, Centre for Food Policy, City University London
ZEROING FOOD WASTE
CLOSING REMARKS | Riccardo Valentini
