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Where does our food come from, what does it contain and how can it be prepared? Good information is crucial in order to learn about food and what it takes to prepare good food.

According to WHO childhood obesity is one of the most severe public health challenges of the 21st century and the problem is particularly linked to urban settings. The challenge is also highlighted with the UN SDG #3 concerning promotion of healthy lives for all.

The distance between he urban population and food production accounts for significant shifts in dietary patterns, and as children increasingly grow up in urban environments many have never obtained a basic awareness and understanding of where their food and meals come from.

Further, the urban consumer is daily exposed to excessive amounts of food products and information about food, which both are constantly developing due to new technologies and know-how. Combined with the fact that social structures including infrastructure, environment, and behavior play a crucial role in urban citizens’ eating habits, a basic understanding of what good and healthy food is can in turn be hard to obtain and sustain.

The session on better information thus rests on the assumption that gastronomy can provide a critical leverage for more informed and structures surrounding better food choices among urban citizens.

2030 TARGET: 50% of individuals, workplaces, institutions, and businesses understand the power of choice architecture and next generation solutions and apply this in creating healthy eating behaviors.

At the 2017 World Food Summit we will explore how linking better information, next generation solutions and gastronomy can giveurban citizens a stronger outset for making better food choices.

SESSION 1: Exploring challenges & setting targets

AUGUST 24, 1 PM – 4 PM


  • Which targets will motivate you to take action?


  • Urban citizens lack experiences in how food is produced as well as how good and healthy meals are prepared.
  • Urban citizens are not empowered to act upon their knowledge of what good and healthy food is.
  • The responsibility of promoting a healthy diet among urban citizens is split across a large, diverse and complex group of decision makers and influencers.

SESSION 2: Sharing best practices & taking action

AUGUST 25, 9 AM – 12 NOON


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

Moderator:  Melina Shannon-diPietro, Managing Director of MAD


 Read about the other themes:

Safer Food

How can we ensure safe food for all and what role can gastronomy and innovation play in achieving this? 

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?