Side-event: Friday 31 August 2018, 10:30-12:00
Public statements on carbon- and sustainability-footprints sometimes overcast the benefits and joys of eating meat. And to some extent rightfully so: we urgently need to preserve our planet for future generations. But are footprints of meat really as bad as sometimes stated? Maybe, maybe not. This session will discuss approaches to objectively calculate footprints of meat, and innovative approaches to reducing those footprints. Infused by varying insights from the audience.
Registration: Due to the overwhelming interest in the SDG Conference, the registration is closed.
Organiser: Vion Food Group, partner of 100 years WUR. Moderated by Manuel Adamini.
|10:30-10:35||Welcome and introductions|
|10:35-10:55||Sustainability in the meat value chain: Why and How|
|Dr. Gerd Diebold (BASF)|
|10:55-12:00||House-of-Commons style debate on a series of propositions related to the theme|
|Public and Manuel Adamini|