Online event on Contributions of GI to sustainable healthy diets.
Date: 18 November 2020
Time: 9-11.30 AM
Program and presentations
09:00 Opening: Claude Vermot-Desroches, president of oriGIn and oriGIn France, and Florence Tartanac (FAO)
09:10 Key Presentations:
– GI and health: a first review of literature and approach by categories of products, Bin Liu, nutrition and food system officer FAO
– Importance of biodiversity and local conditions for sustainable diets, Barbara Burlingame, Professor of Nutrition and Food Systems at Massey University, New Zealand
– Importance of the microbiota and how GI can contribute, Christophe Chassard, French National Research Institute for Agriculture, Food and Environment (INRAE)
– Everyday eating and GIs – tradition and health, Virginie Amilien and Gun Roos, researchers at Consumption Research NorwaySIFO at OsloMet – Oslo Metropolitan University in Norway.
10:00 – Breakrooms discussions towards recommendations for practitioners and public authorities
a) How to develop further the knowledge on the link between traditional products, GI, and sustainable healthy diets? Moderated by Céline Spelle, French Network Terroir cheese
b) How to raise awareness of producers on how to better preserve nutritional quality of their products and how to communicate to consumers? Moderated by Nathalie Vucher, Association Provence Herbs and president of INAO committee on controls
c) Following what indicators, and according what modalities better communicate to consumers on GI and nutrition/health? Moderated by Sophie Réviron, Head of the Agri-food markets group, AGRIDEA, Switzerland
11:00 Wrap up and conclusion
11:30 End of the webinar