Beskrivning

Valorization of the agricultural, food-processing and culinary heritage, fight against food waste, rational production at all levels (agricultural production, breeding, food industry, distribution, consumption...): so many subjects to be discussed in order to find tracks which will lead from "always more" to "better because rational and limited".

This event is Organized by The French Institute of Sweden. Under the supervision of the Ministry of Europe and Foreign Affairs, the French Institute of Sweden is one of the 98 French institutes around the world whose mission is to promote cooperation between France and Sweden in the following areas.
 
· Linguistic and educational cooperation
· Scientific and academic cooperation
· Cultural and artistic cooperation
· Promotion of French higher education abroad and welcoming foreign students to France (Campus France)

Founded in 1937, the French Institute of Sweden is located in the premises of the French Embassy in Sweden.

Medverkande

Almas Heshmati, Professor of Economics, Jönköping International Business School;

Per Styregard, Speaker, journalist, editor;

Daniel Ddiba, Environmental engineer;

Kimberly Nicholas, Associate Professor of Sustainability Science, Lund University Centre for Sustainability Studies (LUCSUS)
Visiting Scholar, Woods Institute for the Environment, Doerr School of Sustainability, Stanford University