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2nd SUSFANS Stakeholder Core Group Workshop

2nd SUSFANS Stakeholder Core Group Workshop
Brussels, Belgium
27/10/2016 – 28/10/2016

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About SUSFANS

The research project SUSFANS addresses ‘Metrics, Models and Foresight for European Sustainable Food and Nutrition Security’.
Funded by the European Commission’s Horizon 2020 Programme, SUSFANS involves 16 organisations for delivering and disseminating  research.

SUSFANS’ overall objective is to build a conceptual framework, an evidence base and analytical tools for underpinning EU-wide food policies with respect to  their impact on consumer diet and their implications for nutrition and public health in the EU, the environment, the competitiveness of the EU agri-food sectors, and global food and nutrition security.

SUSFANS Stakeholder Core Group
An important part of the SUSFANS project is to collect input from stakeholders involved in food systems at all levels. Therefore, a Stakeholder Core Group (SCG) which consists of 30 selected experts and decision-makers representing a wide range of stakeholder communities and hence ‘worldviews’ (e.g. primary producers, food industry, retail, consumer groups, investors, regulators, policy-makers and academics) was created. This SCG advises the SUSFANS consortium on key topics during 4 workshops (e.g. October  2015, October 2016, mid 2017, mid 2018).

Purpose of the 2nd Stakeholder Core Group Workshop
This second SCG Workshop introduced the latest scientific developments of the SUSFANS project. The updated Conceptual Framework, and the most recent progress on sustainability metrics selection and representation, were presented.

The workshop also highlighted case studies on innovation pathways (a) in livestock-fish supply chains toward healthier diets and reduced environmental impact of the diet; and (b) from consumer and supply-chain perspectives towards increased share of fruits and vegetables in the diet. To underpin and further define case studies, preliminary results were presented on:

• Consumer Behaviour Analysis;
• Metrics for Dietary Adequacy and Environmental Sustainability;
• Reviews of Existing Food System Scenarios.

Parallel working groups actively reviewed and provided feedback on these preliminary results.

Organising Committee
Dr John Ingram – University of Oxford, UK – Chair
Dr Pierre Dussort – ILSI Europe, BE – Vice-Chair
Mr Thom Achterbosch – LEI Wageningen, NL
Dr Monika Zurek – University of Oxford, UK

Draft Programme
The Flyer including the programme is available here.

Venue and Accommodation
The Event was held at:
Thon Hotel Brussels City Centre
Avenue du Boulevard 17
BE – 1210 Brussels, Belgium
Tel: +32 2 205 15 11
E-mail: brusselscitycentre@thonhotels.be
Web: www.thonhotels.com

Located next to Place Rogier and the Botanical Garden, the hotel is within walking distance to the railway station Bruxelles-Nord with departures to and from Brussels Airport, and connection to Bruxelles-Midi with the International lines Eurostar and Thalys. The hotel has express check-in/check-out kiosks and a fitness club with sauna. For those travelling by car, the hotel has a parking garage.

A number of standard guest rooms have been pre-booked at special rates in the Thon Hotel Brussels City Centre where the workshop will take place.

Single Room

€122.58*

Double Room

€142.58*

 *Rates include buffet breakfast, free WiFi, fitness centre, €7.58 city tax and 6% VAT.

Standard single room: €142.58* per night
Standard double room: €162.58* per night

Cancellation policy
Cancellations of registrations and hotel reservations should be made in writing to Ms Ruth Marquet at rmarquet@ilsieurope.be.

Registration
Registration is open to SUSFANS partners and invited stakeholders from academia, industry and the public sector.
Requests for attendance from interested scientists who have not received an invitation should be emailed to Dr Pierre Dussort,
Scientific Project Manager, at: pdussort@ilsieurope.be.

The registration covered:
• Admission to the workshop;
• Workshop booklet;
• Welcome dinner on 27 October 2016 at 19.00;
• Buffet lunch and refreshments during the workshop on 27-28 October 2016.

Important: Due to the limited number of seats, registrations and hotel reservations were available on a ‘first come first served’ basis. Hotel reservations received after 1 October 2016 were accepted subject to availability.

Upon completion of the online registration, each registrant receives an electronic confirmation of the registration and hotel reservation and hotel reservation if a room booking was requested.