How does data support the transition towards more sustainable, healthy, inclusive food systems? This was the guiding question for the “Food for Thought” session we held with representatives from the European Commission, the Sustainability Consortium and our sister project, DRG4Food, at the beginning of February 2024.
After a brief introduction by Samuel Almeida and Kai Hermsen, coordinators of FOODITY and DRG4Food, respectively, we enjoyed insightful presentations by two guest speakers.
Tackling food challenges systemically through innovation
Wim Haentjens, Policy Officer at the European Commission’s Directorate General for Research and Innovation and member of Unit B2 (Bioeconomy and Food Systems), updated us about recent food and data policy developments, as well as on the European Commission’s Food 2030 Pathways for Action.
The report provides an update on the Food 2030 initiative — the EU’s research and innovation policy to support the transition towards sustainable, healthy and inclusive food systems guiding our vision — and drives future research and innovation policy reflections related to Horizon Europe, the farm-to-fork strategy, the European Green Deal and beyond.
In particular, Wim stressed the need for a systemic approach to address the complex challenges facing the EU agri-food sector. A process that can bring “co-benefits, is inter/transdisciplinary and appeals to multi-stakeholders, including primary producers, processors, retailers, food services, civil society, researchers and policymakers.”
He suggested considering the various aspects involved in improving food systems — from reducing food waste to making dietary adjustments and re-imagining urban food systems — in a holistic way in order to develop effective food innovation strategies.
The fact that innovation plays a fundamental role in driving positive changes in the food ecosystem was another of the key takeaways of the session. Not only regarding technological advancements but also in the areas of governance and institutional innovation, as well as in social innovation. “We need efficient and effective innovations, moving from lab to market and from ideas to action”, Wim said.
Koen Boone, Managing Director (Europe) at the Sustainability Consortium, shared his thoughts on how improved data availability can make our food systems more sustainable.
In addition, he introduced several food labelling systems aimed at making the product’s sustainability data available, thus encouraging transparency and accountability on the environmental impact of the food industry.
The session ended with a discussion on leveraging the potential of the data economy and digital technologies while ensuring a fair, inclusive, and just transformation, as well as the direction we should look at to identify future research needs in data and food areas.
Overall, it provided us with a lot of food for thought! It gave us a better understanding of the Food 2030’s Pathways for Action and reminded us of the importance of systemic thinking, investing in research and innovation, and stimulating open science and international collaboration to accelerate the transition towards more sustainable, healthy, inclusive and resilient food systems.
At FOODITY, we aim to give citizens more power over their food and nutrition data. That is why we support groundbreaking innovators to develop data-driven solutions for healthier and more sustainable food systems.
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