26 – 28 July 2021. Rome. Pre-Summit of the UN Food Systems Summit. This is the recording of the 3 blocks of the session of the first day on Science and Innovation: 26 July 2021. Science and Innovation for Food Systems – Serving People and Planet.
The session presented the science, including social sciences and natural sciences, for food systems transformation that supports the objectives of the UN Food Systems Summit. Advanced and emerging sciences as well as traditional knowledge are considered. We scrutinize propositions, draw attention to conflicting agendas, and seek synergies based on the best peer-reviewed science, successful examples at national and local levels, and quantitative model findings at global levels.
Block 1: Bio-Science, Digital Sciences and Agronomy Innovations
This segment focused on innovations at the frontiers of science for food systems in the areas of bio-, digital and agronomy sciences. Is took stock of the important new and emerging innovations in these fields and discuss how to put them effectively to work to transform food system, how potential risks and unintended consequences can be minimized and what ethical considerations need to be taken into account.
Prof. Louise O. Fresco, Vice Chair of the Scientific Group, President of the Executive Board, Wageningen University & Research
Prof. Elizabeth Hodson de Jaramillo, Professor Emeritus School of Sciences of the Pontificia Universidad Javeriana, and member of Inter American Network of Academies of Sciences (IANAS)
Dr. Lee Recht, Head of Sustainability, Aleph Farms
H.E. Sergey V. Vershinin, Deputy Minister of Foreign Affairs, Russian Federation
Dr. Manuel Otero, Director-General, Inter-American Institute for Cooperation on Agriculture (IICA)
Block 2: Science Serving End Hunger and Safe and Nutritious Food for All
This segment focused on technological, institutional and policy innovations to eliminate hunger, malnutrition and poverty and to ensure availability, affordability, and uptake of nutritious foods. What are the innovations from the frontiers of natural, applied, economic and the social sciences that hold promise for improving productivity, reducing inefficiencies in resource distribution and empowering marginalized and excluded communities and groups?
Dr. Kaosar Afsana, Vice Chair of the Scientific Group, Professor Public Health, BRAC University
Dr. Claudia Sadoff, Managing Director, Research Delivery and Impact of the CGIAR System Organization (CGIAR)
Ms. Marije Beens, Vice Minister of Agriculture, Nature and Food Quality, Netherlands
Dr. Godfrey Bahiigwa, Director, Department of Rural Economy and Agriculture, African Union Commission
Ms. Polina Shulbaeva, Coordinator for IIFB, CBD process, Rusland
Block 3: Science and Institutional Innovations for Food Systems Sustainability
The segment focused on the scientific, policy and institutional innovations that can most effectively deliver sustainable food systems that are climate-neutral or climate-positive, regenerative, and protect biodiversity and the environment. What are the institutional, policy and technological innovations for sustainable harvesting of natural resources, sustainable agricultural practices, and sustainable consumption patterns?
Prof. Mohamed Hassan, Vice Chair of the Scientific Group, President of The World Academy of Sciences for the advancement of science in developing countries (TWAS)
Prof. Thomas W. Hertel, Professor of Agricultural Economics at Purdue University and Executive Director of the Global Trade Analysis Project (GTAP)
H.E. Mariya Gabriel, Commissioner for Innovation, Research, Culture, Education and Youth, European Commission
Ms. Geraldine Matchett, Co-CEO and CFO, Royal DSM
Ms. Su Kahumbu Stephanou, Founder and CEO, iCow
Dr. Patrick Caron, CIRAD