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Safer Food

The potential for ensuring safe food around the world has never been better. Our knowledge of how to cook and prepare safe food is increasing and food companies around the world are better equipped and educated to handle food safely. Still almost 1 in 10 people in the world fall ill after eating contaminated food and 420 000 die every year. 


The food safety challenges which are met by the global population is very diverse depending on whether the consumer chooses to buy his lunch as a prepacked meal put onto the market by a multinational food chain or by stopping by the local street noodle shop. Either way the notion of gastronomy – how to prepare and appreciate the food eaten – has the same potential to provide consumers with appetizing and safe meals where creativity, profitability and food safety can coexist.
 
By the year 2020, an entire generation will have grown up in a primarily digital world and 80 % of the adult population in the world will own a smartphone. This opens up for new food safety solutions such as apps about how to store and prepare safe food and providing food producers with new digital solutions when producing food and when ensuring the traceability. This will increasingly transform our production methods and eating habits as well as how we source, obtain and seek knowledge about food.

2030 TARGET: 50 % reduction of illness cause by food due to knowledge of hygiene at the consumer level.

At the 2017 World Food Summit we will explore innovative gastronomy and new ways to use digital technologies and solutions to enhance food safety globally and reducing foodborne diseases.

SESSION 1: Exploring challenges & setting targets

AUGUST 24, 1 PM – 4 PM

PARTICIPANT PREPERATION BEFORE THE SUMMIT
Which targets will motivate you to take action?

EXPLORING CHALLENGES
How can we balance food safety and innovative gastronomy?
How can we optimize digital solutions in the food industry and consumption? 
How can we enhance the general knowledge of food safety- how to prepare and store food?

Session 2: Sharing best practices & taking action

AUGUST 25, 9 AM – 12 NOON

PARTICIPANT PREPERATION BEFORE THE SUMMIT

  • Which action can you take the coming year?
  • Which resources can you commit?

Moderator: Anne Villemoes, Anne Villemoes Communications, Denmark

 Read about the other themes:

Better Information

How can gastronomy help children and young people make better food choices, through better information and cooking skills?

Food Diversity

How can gastronomy support culinary diversity while at the same time supporting and developing our food culture? 

Prevention of Food Waste

How can gastronomy contribute in achieving our common global goal: halve per-capita food waste at consumer level by 2030?

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