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FOOD4CLIMATE: Our food choices for climate action
The side-event, hosted within the #All4Climate - Italy 2021 agenda, aims to discuss the topic of sustainable and healthy diet promotion for climate change mitigation, with an illustration of the SU-EATABLE LIFE project carried out in Italy and UK in 2018 2021. The event will illustrate the project's results and lessons learnt, with youth as the main targeted audience.

AGENDA

Moderator: Juliane Caillouette-Noble, CEO, the Sustainable Restaurant Association

INSTITUTIONAL REMARKS | Philip Owen, Head of Unit, DG CLIMA.A2 - Climate Finance, Mainstreaming, Montreal Protocol

INSTITUTIONAL REMARKS | Angelo Salsi, European Climate, Infrastructure and Environment Executive Agency (CINEA); Head of Department D - Natural resources, climate, sustainable blue economy and clean energy

CLIMATE ACTION THROUGH FOOD CHOICES: THE SU-EATABLE LIFE PROJECT | Riccardo Valentini, Full Professor of Forest Ecology at Tuscia University, Italy; member of the Intergovernmental Panel on Climate Change (IPCC); Coordinator, SU-EATABLE LIFE project

SU-EATABLE LIFE AS A DRIVER FOR CLIMATE MITIGATION AND WELLBEING FOR COMPANIES | Claudio Domenicali, CEO, Ducati Motor Holding Spa

CASE STUDY: SOME THOUGHTS FROM THE DUCATI CANTEEN | Valentina Masi, Environment Manager, Ducati Motor Holding Spa

Marta Confente
COOKING WITH THE CHEF: HOW TO PREPARE A DELICIOUS & CLIMATE-FRIENDLY MEAL| ALMA Kitchen School

Andrea Sinigaglia, General Manager, ALMA
CHEFS DRIVING THE CHANGE TOWARDS SUSTAINABILITY

A CONVERSATION WITH:

Marta Antonelli, Head of Research, BCFN Foundation; Research Manager, SU-EATABLE LIFE project
THE SU-EATABLE LIFE PROJECT EXPERIENCE IN CHANGING FOOD HABITS IN CANTEEN. PRE AND POST-COVID LESSONS LEARNED

Katy Boom, Director of Sustainability, University of Worcester
CASE STUDY: SOME THOUGHTS FROM A UK UNIVERSITY CANTEEN

Christian Reynolds, Senior Lecturer, Centre for Food Policy, City University London
ZEROING FOOD WASTE

CLOSING REMARKS - Riccardo Valentini
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