National nutrition symposia will discuss the relationship between food production, nutrition and sustainability.
Leading academics and researchers will gather in four Canadian cities (Edmonton, Toronto, Montreal, and Moncton) from October 6th to the 9th to shed light on the relationship between food production, nutrition and sustainability, and how it relates to health professionals whose role it is to educate the public. During the symposia, titled Food Forever: Sowing the seeds for sustainable diets, renowned academics and researchers will address the challenges posed in maintaining a food supply that is both nutritious and sustainable. Speakers at the event, organized by the Registered Dietitians at Dairy Farmers of Canada, will provide topical thought leadership on the consequences that the food we produce and consume has on the planet in the following presentations:
Sustainability of the global food supply: John D. Floros, PhD, Kansas University
Scientific and technological developments over the last century transformed our food supply into a global, enormously complex, and extremely sophisticated system that has successfully achieved a safe, nutritious, abundant, and sustainable supply for the population. However, there is criticism on whether our modern food system will be sustainable in a few centuries, or even decades. Dr. Floros' presentation outlines how agriculture will need to be more science- and technology-focused to be sustainable.
Sustainable diets: Good for us, good for the planet: Brad Ridoutt, PhD, CSIRO Agriculture Flagship
With food systems now recognized for having a major environmental impact, individuals are now seeking sustainable diets, but sustainable healthy diets should be what the population is in search of; diets that are environmentally beneficial should not be recommended if they are nutritionally deficient. However, the concept of sustainable healthy diets presents a complicated multidimensional problem, as high nutritional quality is not necessarily associated with low greenhouse gas emissions. Dr. Ridoutt's presentation discusses this complex issue and potential solutions.
Food waste concerns all of us: Ralph C. Martin, PhD, P.Ag., University of Guelph
With over 7 billion people on the planet today, and an expected 9 billion by 2050, predictions estimate that food production will have to increase by 70 – 100 per cent to keep up with the demand. However, it may be possible to mitigate the production increase. An estimated 40 per cent of food is wasted, with households accounting for approximately half of the waste. Dr. Martin's presentation examines how reducing food waste and being aware of food's value is a solution to this unsustainable production demand.
Milk production: A life-cycle analysis: Édouard Clément, Eng., M.Sc.A., Groupe AGÉCO
The Canadian dairy sector operates in a fast evolving environment. Consumers are increasingly concerned about the sustainability of food products and expect Canadian companies to be responsible corporate citizens. In an effort to clarify the path towards sustainable milk production in Canada, Dairy Farmers of Canada commissioned a study, titled Socioeconomic and Environmental Life Cycle Assessment (LCA) of Canadian Milk Production. The study found that Canadian dairy farmers produce among the lowest amount of greenhouse gas (GHG) emissions per unit of milk globally. Moreover, due to efficiency gains on farm, GHG emissions from primary milk production within the Canadian dairy industry have steadily and significantly decreased during the last 30 years and account for less than 2 per cent of the country's total carbon footprint.
What is the contribution of milk production on the environment? A local dairy farmer's perspective
Canadian dairy farmers are committed to producing high-quality milk, employing high standards of care for their animals. Today's dairy farmers are leaders of innovation and every year they invest in sustainable practices, such as the use of natural resources, animal care, traceability, food safety, and biosecurity. Increasingly, dairy farmers collaborate with other professionals to improve environmental or social practices, and participate in research activities. In each of the four cities, a local dairy farmer will talk about how they work to improve sustainability on their own farm.
