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Food Diversity

Food has always been a great part of human identity and culture. Food has been bringing people together both across and within nations, cultures, and traditions. 

In 2015 more than 244 million people lived outside their country of origin and more than half of the world’s population live in cities. Globalization and the growing urbanization mean that different food cultures are travelling across the world bringing new life to local culinary traditions.

These trends would suggest an increase in food diversity.

However, study shows that the global diet is becoming more and more homogenous relying on a few crops. The consequence is the loss of food diversity living across local cuisines and cultures.

Food diversity is the result of different flavours, seasons, terroir, history, religion, technology and craftsmanship. Food diversity holds the potential to connect people, inspire food innovation and to obtain better food for more people.

Gastronomy can work as inspirational vehicle to spur food diversity globally by nurturing and seeking inspiration from local food cultures and by encouraging the social aspects of meeting over a meal.

All the benefits of food diversity are yet to be explored.

2030 TARGET: 50% of all people actively use knowledge of food diversity to guide their meal choices and food culture.”

At the 2017 World Food Summit we will explore the positive impacts of food diversity on individuals, businesses and communities and how to make gastronomy a vehicle to enhance food diversity

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 food diversity have a positive impact on the individual’s everyday meals?
  • What business opportunities and challenges lies within the field of food diversity?
  • How can food diversity have a positive impact on the community?
  • How can gastronomy become a vehicle to enhance food diversity?

Session 2: Sharing best practices & taking action

AUGUST 25th 9 AM – 12 NOON

PARTICIPANT PREPERATION BEFORE THE SUMMIT

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

Moderator: Judith Kyst, CEO, Madkulturen (Food culture), 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?

Safer Food

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

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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