The global food system is complex, heterogeneous and involves multiple inputs, outputs and feedback loops. Understanding it and identifying opportunities for improvement requires a comprehensive view of the whole system, including its socio-economic and environmental dimensions.
Date: Wednesday 9th September 2020 Time: 11:00 to 12:30 (CEST) Registration: Online Target Audience: Technical and Scientific professionals
Before we know what to think about changes to make to our diets or food supply, we first need to determine how to think about the food system:
- Under what scenarios is it possible for the global food system to provide the bioavailable nutrients to feed the global population?
- What scenarios are practical to deliver, for example in terms of level of change required, cost of that change or affordability of food?
- What is the most optimal to deliver a sustainable food system?
The DELTA model has been developed by the Riddet Institute at Massey University to help people explore the ability of the food production system to generate enough nutrients to nourish an increasing global population. It does not claim to have ‘the answer’ but seeks to grow understanding and critical thinking about our collective ability to meet one of the most basic human needs.
The talk will include an overview of the model and its purpose, the current state and intended development path, and a live demonstration of DELTA.
Speakers:
Jeremy Hill is Fonterra’s Chief Science & Technology Officer, a role he has held since 2007. He is also a Professor for Sustainable Nutrition, Riddet Institute, Massey University, where he established the Sustainable Nutrition Initiative TM to explore the role of food production in sustainable nutrition.
He has had over 30 years in the dairy industry, and between 2012-2016 he served as President and Chairman of the IDF Board. Jeremy was recently appointed as a Member of the New Zealand Order of Merit in recognition of services to the dairy industry and scientific research.
Olivia Finer is a Business Graduate at Fonterra, most recently holding a role in the Office of the Chief Science and Technology Officer. Within this role, she has contributed to Fonterra’s sustainable nutrition portfolio and supported the communications and roll out of the Sustainable Nutrition Initiative TM
During her time on the Graduate Programme, Olivia has had a diverse range of experiences, with other roles in Consumer & Foodservice Sales & Operations, Category Marketing, and Mergers & Acquisitions. She has a background in both Food Science and Finance, graduating with both degrees from the University of Otago in 2018.
Andrew Fletcher has been in the dairy industry since 1991, when he joined the New Zealand Dairy Research Institute. Trained as a Chemical Engineer, Andrew has been involved in a range of research, management and strategy roles based at the Fonterra Research and Development Centre in Palmerston North.
From 2010, Andrew led Fonterra’s contribution to establishing the Transforming the Dairy Value Chain PGP programme. Andrew currently is the Programme Leader Sustainable Food Systems (including leading the development of the DELTA model) and the Strategy Implementation Manager for Dairy Tomorrow (the NZ Dairy Industry strategy) on secondment to DairyNZ. For more or to register CLICK HERE
