Skip to main content

Programme & practical info

Preliminary Summit Program

Thursday, 24 August 2017: World Food Summit at Christiansborg, the Danish Parliament

8.00-9.00
Registration and coffee

9.00-10.10
Official welcome and kickoff
Welcome by the Danish Minister of Environment and Food, Esben Lunde Larsen

The Power of Gastronomy – Everyone in the World Should be a Forager
Keynote speech by René Redzepi, founder of MAD and the creative mind behind the
restaurant Noma

Partnerships - Creating solutions – from ideas to actions
Keynote speech by Professor dr.scient Flemming Besenbacher, Chairman of Carlsberg A /S, The Carlsberg Laboratory, and the board of the Tuborg Foundation

10.10-10.30 
Coffee break

10.30-12.00 
The power of a plant, how to grow healthy minds and schools
Keynote speech by Stephen Ritz, founder of the Green Bronx Machine

How food safety regulation can enable and facilitate innovation in the food industry
Keynote speech by EU-Commission for Health and Food Safety (TBC)

How people’s view on dining has changed
Keynote speech by Gao Fu, President of World Federation of Chinese Catering Industry Tourism and Hospitality Committee

How we can engage all stakeholders in order to achieve the global goal on food waste
Keynote speech by Marcus Gover, CEO, WRAP (TBC)

12.00-13.00 
Lunch and networking

13.00-16.00 
Breakout sessions – Session 1:
Exploring challenges and target: New challenges concerning food are arising in cities. The urban population of the world has grown rapidly from 746 million in 1950 to 3.9 billion in 2014 and is expected to surpass 6 billion by 2045. The need for strong solutions across the world is calling for action among the world´s politicians, CEO’s, scientist, gastronomy frontrunners and chefs.

During this first breakout session the participants will discuss current challenges and identify  how the overall target is relevant  for politicians/government, gastronomy frontrunners, retail, food service sector and organizations and how they can contribute to the target.
 
#1 Better Information
#2 Safer Food
#3 Food Diversity
#4 Prevention of Food
   
In parallel 
Case competition: Top students from all over the world will get together in a case competition to help enlighten how to unleash the full potential of gastronomy in the cities of the world to ensure Better Food for More People. 

16.00-18.30 
Visiting to Bite Copenhagen
Bite Copenhagen presents innovation and knowhow concerning global food challenges. and creating new solutions.

18.30-21.00 
Official Summit Dinner at Copenhagen City Hall
Opening speech by Her Royal Highness Princess Marie

Friday, 25 August 2017: World Food Summit at Christiansborg, the Danish Parliament

9.00-12.00 
Breakout sessions – Session 2:
Sharing best practices: In light of  the challenges the second session will focus on sharing existing insights and best practices that can inspire new local and global actions. The  cases will represent different approaches to the challenges and give concrete and actionable insights into how participants can use existing tools to achieve the target.

Taking action: Inspired by the challenges, cases and best practices, participants are asked to identify new actions, which they can support and act upon in the coming year using knowledge, network or resources through local, regional or global partnerships – actions which can drive political, industry and civil commitment.

#1 Better Information
#2 Safer Food
#3 Food Diversity
#4 Prevention of Food Waste

12.00-13.00 
Lunch and networking
Exhibition of ideas for solutions for the case competition challenge

13.00-14.15 
The policy makers of tomorrow
Keynote speech from Henrik C. Wegener, Dean of University of Copenhagen

Bringing new ideas forward
Presentation by the top four teams. Discussion and feedback from the panel of judges.

14.15-14.30
Coffee break

14.30-16.00
The participants present the results of their work from the theme sessions

16.00-16.15
Final closing remarks by Danish minister of Environment and Food, Esben Lunde Larsen

Visions for the future

16.15-17.00
Farewell drinks served by Bocuse d’Or and Group photo

Breakout sessions

Breakout session #1: Better Information

Day 1 - Session 1 - 13.00-16.00

13.00-13.10
Introduction by moderator, Melina Shannon-DiPietro, Managing Director, MAD

13.10-13.30
Motivation to the target: 50% of children and young people have knowledge of nutrition and are able to apply this in their choice of meal by 2030.

[Reducing obesity and enhancing meal habits among children – the challenges our food system is facing today] - by Timothy Lang, PhD, FFPH, Hon DSc, Professor, Centre for Food Policy, City University of London

[Gastronomy as a driver for healthy eating habits among children] - by Ritt Bjerregaard, President, Bocuse D’Or Denmark


13.30-14.15
Exploring challenges

Challenge No. I: Knowledge and skills

Young people lack experiences in how food is produced as well as how good and healthy meals are prepared - by Darina Allen, Owner and Founder, Ballymaloe Cookery School (TBC) 

Panel discussion:

  • Christian Bitz, Nutritionist
  • Jesper Vollmer, Founder, Rå
  • Sitara Baras, Culinary Consultant, The Culinary Arts Academy of Istanbul

Comments from the audience and wrap-up by moderator

14.15-14.30
Coffee break

14.30-15.50
Exploring challenges

Challenge No. II: Action and choice

Young people are not empowered to act upon their knowledge of what good and healthy food is.

[Navigating the “food (information) jungle” – the role of behavioral economics and choice architecture] - by Hildreth England, Assistant Director, MIT Open Agriculture Media Lab

Panel discussion:

  • Anja Philip, Director, Forbrugerrådet TÆNK
  • Pelle Guldborg, CEO, iNudgeyou
  • Victor Smith, Professor, FairSpeak
  • Yoyo Sun, Blogger (TBC)

Comments from the audience and wrap-up by moderator

Challenge No. III: Division of responsibility

The responsibility of promoting a healthy diet among children and young people is split across a large, diverse and complex group of decision makers and influencers - by Esben Lunde Larsen, Minister of Environment and Food of Denmark (TBC)

Panel discussion:

  • Ghita Parry, Chairman, Danish Diet & Nutrition Association
  • Joachim Knudsen, Managing Director, McDonald’s Denmark
  • Sabine O’Hara, Director, CAUSES, University of District of Columbia
  • Ori Shavit, Blogger

Comments from the audience and wrap-up by moderator

15.50-16.00
Closing remarks by moderator, Melina Shannon-DiPietro, Managing Director, MAD

Day 2 - Session 2 - 09.00-12.00

09.00-09.10
Introduction by moderator, Melina Shannon-DiPietro, Managing Director, MAD


09.10-10.15
Best practices – Cases to inspire

How school gardens can be a tool for enhancing awareness and understanding of food among children

  • Pamela Hess, Director, Arcadia Center for Sustainable Food and Agriculture
  • Stephen Ritz, Founder, Green Bronx Machine
  • Søren Ejlersen, Co-founder, Haver til Maver

How communities can be a supporting factor for enhancing awareness and understanding of food among children

  • Marcel van Ooyen, President and CEO, GrowNYC (TBC)
  • Nick Saul, President, Community Food Centres Canada (TBC)
  • Ronald Tabano, CEO, John V Lindsay Wildcat Academy (TBC)
  • Sarah Elizabeth Ippel, Founder, Academy for Global Citizenship (TBC)


10.10-10.15
Coffee break

10.15-11.00

Best practices – Cases to Inspire (continue)

How storytelling can create healthy eating habits - by Casper Bue Bjørner, General Manager, The Walt Disney Company – Nordics (TBC)

Health is Everyone’s Business Action Platform - by Charlotte Ersbøll, Senior Advisor, United Nations Global Compact (TBC)


11.00-11.45

Taking Action

Political decision makers:

  • Christine Paludan-Müller, Project Manager, Nordea Foundation
  • Datuk Dr. Noor Hisham Abdullah, Director General, Ministry of Health of Malaysia
  • Esben Lunde Larsen, Minister of Environment and Food of Denmark
  • Joao Breda, Programme Manager, WHO (TBC)
  • Lilliam Barrios-Paoli, PhD candidate, New York Food Policy Center (TBC)
  • NN, National Health and Family Planning Commission of China (TBC)

Business:

  • Christophe Bonduelle, CEO, Bonduelle (TBC)
  • Dorthe Petersen, CEO, Meyers Madhus
  • Georg Schweisfurth, Founder, Basic (TBC)
  • Mikkel Sander, Sustainability Manager and Food Strategist, Roskilde Festival
  • Pedro de Andrade Farais, CEO, BRF (TBC)
  • Régis Degelcke, CEO, Auchan (TBC)
  • Thierry Brissaud, Founder, Bio C Bon (TBC)


Gastronomy:

  • Alex Atala, Founder, D.O.M. Restaurant (TBC)
  • Amanda Ursell, Nutritionist and journalist, The Sun (TBC)
  • Monica Patiño, Chef (TBC)
  • Nadia Lim, Chef (TBC)
  • Rune Kalf-Hansen, Chef (TBC)
  • Sam Sifton, Food critic, New York Times (TBC)


11.45-11.55
Recommendations for actions – Finalizing the charter


11.55-12.00
Closing remarks by moderator, Melina Shannon-DiPietro, Managing Director, MAD

Breakout session #2: Safer food

Day 1 - Session 1 - 13.00-16.00

13.00-13.10
Introduction by moderator, Anne Villemoes

13.10-13.20
Motivation to the target: 50 % reduction of illness cause by food
Why we need to discuss food safety in a global perspective

13.20-14.20
Exploring challenges:

Food safety challenges from an industry perspective 

  • Introducing challenges faced by (Arla) when producing food to many people around the world - by Arla (TBC)

Food safety challenges from a micro food enterprise perspective

  • First hand experiences with starting up a food company, which focusses on high quality ingredients and which obstacles she has encountered on her journey in regards to food safety regulation - by chef and entrepreneur Sarah Wiener, Das Spiezezimmer, Berlin

Food safety challenges in the household 

  • How can we enhance the general knowledge of food safety- how to prepare and store food? - by Fred Young, Founder, Rainbow of Hope (TBC)

Food Safety challenges seen from an authority perspective

  • Main challenges in securing safer  food on a global market - by Dr. Chin Cheow Keat, Deputy Director, Food Safety and Quality Division(TBC)

14.20-14.30
Coffee break

14.30-15.15
Group discussions – identifying main challenges:

Group 1 


Carsten Boyer Thøgersen, Director, Copenhagen Business School, Copenhagen Confucius Institute

Karl Kristian Møller, Chief Analyst, Danish Crown

Fred Young, Founder, Rainbow of Hope

Dr. Chin Cheow Keat, Deputy Director - Centre for Food Safety, Ministry of Health
Sarah Wiener, Chef, Das Speisezimmer

Mirjana Prica, Managing Director, Food Innovation Australia Ltd (FIAL)

Group 2


Bent Claudi Lassen, Chairman of the Board, FoodNexus Nordic

Kim Rahbek, CEO, Sticks'n'Sushi

Kasper Lebroch, EVP, Tulip Food Compagny

Henk Swarttouw, Ambassador, Embassy of the Kingdom of the Netherlands in Denmark

Nicola Temple, Writer

Esben Holmboe Bang, Owner and chef, Restaurant Maaemo

Group 3


Christian Aarøe, Owner and Sommelier, AOC

Rasmus Larsen, Prorektor, Technical University of Denmark

Andy Morling, Head of Food Crime, National Food Crime Unit, Food Standards Agency

Christoph Wöerner, Supply Chain Director, Aramak

Benedikt Wechsler, Ambassador, Embassy of Switzerland in Denmark

Mr. Pawan Kumar Agarwal, CEO, Food Safety and Standards Authority of India (TBC)

Group 4

Erik Bisgaard Madsen, Vice Dean of Private and Public Sector Services, University of Copenhagen John Bell, Director – Bioeconomy, Horizon 2020

Maksut Askar, Chef, NeoLokal

Fabio Ziemssen, Head of Food Innovation and Food-Tech, METROGöran Holm, Executive Vice President, Scandinavia, HK Scan (TBC)

15.15 – 15.45
Panel debate - Main findings from group discussions


15.45-16.00
Closing remarks by moderator, Anne Villemoes

 

 

Day 2 - Session 2 - 9.00-12.00

09.00-09.15
Introduction by moderator, Anne Villemoes

09.15-09.30
Future global food safety solutions
- need for proactive action in order to reach 50% reduction target - by Henrik Wegener, Rector, University of Copenhagen (TBC)

09.30-10.30
Exploring solutions

Food safety solutions from an industry perspective
- Insight on how to overcome serious food safety challenges
 
Food safety solutions from a micro food enterprise perspective
- Case on how to maintain and promote creativeness in their food production without compromising food safety - by Mirjana Prica, FIAL- Food Innovation Australia

Food safety solutions in the household
- How can we enhance the general knowledge of food safety- how to prepare and store food? - by Maksut Askar, Chef, NeoLokal,(TBC)

Food Safety solutions seen from an authority- perspective 
- Best practice from authority perspective… - by Andy Morling, Head of Food Crime, National Food Crime Unit, Food Standards Agency (TBC)

Yuan Lin, DG, China Food and Drug Administration (TBC)

Esben Egede Rasmussen , direktør, Fødevarestyrelsen

10.30-10.45
Coffee break

10.45-11.30
Group discussions – Taking action on main challenges:


Group 1 

Carsten Boyer Thøgersen, Director, Copenhagen Business School, Copenhagen Confucius Institute

Karl Kristian Møller, Chief Analyst, Danish Crown

Fred Young, Founder, Rainbow of Hope

Dr. Chin Cheow Keat, Deputy Director - Centre for Food Safety, Ministry of Health
Sarah Wiener, Chef, Das Speisezimmer

Mirjana Prica, Managing Director, Food Innovation Australia Ltd


Group 2

Bent Claudi Lassen, Chairman of the Board, FoodNexus Nordic

Kim Rahbek, CEO, Sticks'n'Sushi

Kasper Lebroch, EVP, Tulip Food Compagny

Henk Swarttouw, Ambassador, Embassy of the Kingdom of the Netherlands in Denmark

Nicola Temple, Writer

Esben Holmboe Bang, Owner and chef, Restaurant Maaemo


Group 3

Christian Aarøe, Owner and Sommelier, AOC

Rasmus Larsen, Prorektor, Technical University of Denmark

Andy Morling, Head of Food Crime, National Food Crime Unit, Food Standards Agency

Christoph Wöerner, Supply Chain Director, Aramak

Benedikt Wechsler, Ambassador, Embassy of Switzerland in Denmark

Group 4

Erik Bisgaard Madsen, Vice Dean of Private and Public Sector Services, University of Copenhagen 

John Bell, Director – Bioeconomy, Horizon 2020

Maksut Askar, Chef, NeoLokal

Fabio Ziemssen, Head of Food Innovation and Food-Tech, METRO

Mr. Pawan Kumar Agarwal, CEO, Food Safety and Standards Authority of India (TBC)

11.30-11.50
Recommendations to Actions – Finalizing the Charter 

11.50-12.00

Closing remarks by moderator, Anne Villemose

 

Breakout session #3: Food Diversity

Day 1 - Session 1 - 13.00-16.00

13.00-13.15
Introduction by moderator, Judith Kyst, Executive Director, Food Culture (Madkulturen)

13.15-13.45
Why should we care about food diversity? - by:

  • Emma-Jayne Abbots, Senior Anthropologist, University of London
  • Bee Wilson, Food Journalist and Author, The Telegraph (TBC)

13.45-14.45
Exploring challenges:

Challenge no. I How can food diversity have a positive impact on the individual’s everyday meals? - by Trine Hahnemann, Food writer, chef and owner of Hahnemann Kitchen

Challenge no. II What business opportunities and challenges lies within the field of food diversity? - by Michiel Kernkamp, CEO Nestlé Nordic (TBC)

Challenge no. III How can food diversity have a positive impact on the community? - by Michael Twitty, Food writer and Culinarian Historian, Afroculinaria (TBC)

Challenge no. IV How can gastronomy become a vehicle to enhance food diversity?Speaker to be confirmed

14.45-15.10
Discussing challenges (incl. coffee break)
In groups

15.10-15.50
Panel discussion and feedback from group discussions

Panel:

  • Luca Mignini, President, Global Biscuits and Snacks, Campbell’s Soup (TBC)
  • Karen Hækkerup, Former Member of the Danish Parliament, The Social Democratic Party (TBC)
  • Per Køster, Chairman, Organic Denmark (TBC)


15.50-16.00
Closing remarks by moderator, Judith Kyst, Executive Director, Food Culture (Madkulturen)

Day 2 - Session 2 - 09.00-12.00

09.00-09.15
Introduction by moderator, Judith Kyst, Executive Director, Food Culture (Madkulturen)

09.15-10.15
Exploring solutions – Cases to Inspire

Food Diversity and individuals
Speaker TBC

Business opportunities and challenges within the field of food diversity? - by Jessamyn Rodriguez, Founder and CEO of Hot Bread Kitchen (TBC)

Food diversity and communities - by Katrine Købke, Head of Arla Innovation Center China, Arla Foods amba (TBC)

Gastronomy as vehicle to enhance food diversity - by Christian Puglisi (TBC)

10.15-10.45
Discussing how to take action (incl. coffee break)
In groups

10.45-11.15
Panel discussion - how to take action

Panel:

  • Nick Shapira, Jamie Oliver, International Strategy & Development Director, Jamie Oliver Restaurant Group (TBC)
  • Jock Zonfrillo (TBC) Chef and owner, Street-ADL and Orana restaurants (TBC)
  • Thomas Harttung, Owner, Barritskov (TBC)

11.15-11.45
Recommendations to Actions – Finalizing the Charter
Discussion in plenum

11.45-12.00
Reflections on Food Diversity sessions and closing remarks by moderator Judith Kyst, Executive Director, Food Culture (Madkulturen)

 

Breakout session #4: Prevention of Food Waste

Day 1 - Session 1 - 13.00-16.00

13.00-13.10
Introduction by moderator, Craig Hanson, Global Director, World Resources Institute

13.10-13.30

Motivation to the target: 50% Reduction of food waste at consumer level by 2030 - By Danielle Nierenberg, President and co-founder of Food Tank (TBC)

13.30-14.15
Exploring challenges

Challenge no. I How can gastronomy – the sector and frontrunners – influence consumption values and cooking habits leading to a better use of food resources and prevention of food waste? - by Selina Juul, Stop Wasting Food Movement 

Challenge no. II How can gastronomy – the sector and frontrunners – give inspiration to new business models leading to a better use of food resources and prevention of food waste?  - by Matthew Orlando, Head Chef, Amass Restaurant

Challenge no. III How can the food businesses throughout the supply chain support better use of food resources at consumer level? - by Michael LaCour, Director, Ikea Food

14.15-14.30
Coffee break

14.30-15.50
Setting targets

Panel discussion: Setting targets / Challenge no. I

  • Yuriko Koike, Governor of Tokyo (TBC)
  • Nicole Klaski, The Good Food 
  • Dana Gunders, Leading Expert, Natural Resources Defense Council (TBC) 
  • Peder Holk Nielsen, President and CEO, Novozymes (TBC)
  • Toine Timmermans, Program Manager, Wageningen University 
  • Christine Demen Meier, Head of Entrepreneurship & Innovation, Lousanne Hotel Management

Panel discussion: Setting targets / Challenge no. II

  • Zeev Elkin, Minister for Environmental Protection, Israel (TBC)
  • Marcus Gover, CEO, UK Waste and Resources Action Programme 
  • Dr. Ainu Hushan M S Suhaimi, Deputy Director, International Networking Programme, Malaysia Government 
  • Anette Keuchel, Restaurant "Restlos Glücklich” (TBC)
  • Domonika Jarosz, Campain Manager, Feed the 5.000 
  • Thomas, Schmidt, Professor, Thnûnen-Institut, "Reduce Food Waste" (TBC)
  • Henrik Andersen, CEO, Arla Ingredients (TBC)

Panel discussion: Setting targets / Challenge no. I

  • Johannes Remmel, Minister for Climate Protection and Environment (TBC)
  • Chris Koetke, Chairmann, Feed the Planet 
  • Selina Juul, Stop Wasting Food Movement 
  • Alain Cojean, Founder, Cojean (TBC) 
  • Nils Andersen, Non-executive Director, Unilever (TBC)
  • Jørgen Dejgaard Jensen, Professor, Copenhagen University 

15.50-16.00
Closing remarks by moderator, Craig Hanson, Global Director, World Resources Institute

Day 2 - Session 2 - 9.00-12.00

09.00-09.15
Introduction by moderator, Craig Hanson, Global Director, World Resources Institute

09.15-10.15
Best practices – Cases to Inspire

Gastronomy providing inspiration to new business models leading to a better use of food resources

The New Pantry: Repurposing Delicious Waste Though Culinary Science - by Ali Bouzari, founder of Pilot R+D & Jeremy WittSitt Deputy Director, U.S. Army Natick Soldier Systems Center 

Food businesses support the better use of food resources at consumer level 

Let’s eat the rest! How to reduce food waste in the dairy sector - by Cees de Jong, CEO, Chr. Hansen 

Developing better information in durability of food - by Kristen Hovdal, CEO, Keep-it

10.15-10.30
Coffee break

10.30-11.00
Best practices – Cases to Inspire (continue)

Citizen Movement 

Mobilising people around the world in food waste campaigning - by Dominika Jarosz, Campaign Manager, Feed the 5.000

Partnership on regional, national and local level - by Toine Timmersmans, Program Manager FUSIONS, Waggeningen University

11.00-11.45
Taking Action

Political decision makers:

  • Suzanne Mooney, Founder, The Lost Food Programme, Malaysia 
  • Flemming Besenbacher, Carlsberg Foundation 
  • Erik Solheim, Executive Director, United Nations Environment Program (TBC) 
  • Dr. Rajiv J. Shah, President, The Rockefeller Foundation (TBC)
  • Zeev Elkin, Minister for Environmental Protection, Israel (TBC)
  • Yuriko Koike, Governor of Tokyo (TBC)
  • Marcus Gover, CEO, UK Waste and Resources Action Programme 

Business:

  • Michael LaCour, Director, Ikea Food 
  • Allan A. Agerholm, CEO, BCHG 
  • Cees de Jong, CEO, Chr. Hansen 
  • Jens Zimmer Christensen, Chairmann, HORESTA 
  • Christine Demen Meier, Head of Entrepreneurship & Innovation, Lousanne Hotel Management 
  • Dahl Jeppensen, Danish Supermarket Group (TBC)
  • Nils Andersen, Non-exwecutiv Director, Unilever (TBC)
  • Henrik Andersen, CEO, Arla Ingredients (TBC)
  • Peder Holk Nielsen, President and CEO, Novozymes (TBC)
  • Toine Timmermans, Program Manager, Wageningen University 

Gastronomy:

  • Domonika Jarosz, Campain Manager, Feed the 5.000 
  • Selina Juul, Stop Wasting Food Movement 
  • Matthew Orlando, Head Chef, Amass Restaurant 
  • Nicole Klaski, The Good Food 
  • Chris Koetke, Chairmann, Feed the Planet 
  • Anette Keuchel, Restaurant "Restlos Glücklich” (TBC)
  • Ali Bouzari, founder of Pilot R+D 
  • Jeremy Wittsitt, Deputy Director, U.S. Army Natick Soldier Systems Center 

11.45-12.00
Recommendations to Actions – Finalizing the Charter

11.55-12.00
Closing remarks by moderator, Craig Hanson, Global Director, World Resources Institute

MENU