Invitation

Learning by doing : strategies for a multi-level transition towards sustainable right-based food systems

FIAN Belgium values the transition of food systems and is pleased to invite you to the event ‘Strategies for a multi-level transition towards sustainable right-based food systems’. The event will take place on 22 May from 14:00 to 17:30 at the European Economic and Social Committee. This event will be broadcast also online. It will be translated in English and French. Register here before 14 May

Context

To address the complexity of food systems is needed a holistic and collaborative approach, based on grounded experimentation and social innovation that leaves no one behind. It should encourage relevant actors from different sectors and with different roles to engage in governance structures at different scales, from local to EU level. They need to increase their capacities to look at the complete picture to integrate objectives and actions at multiple levels and across areas that affect food systems.

This event will be hosted by FIAN Belgium in partnership with the European Economic and Social Committee of the European Union. This event is part of the Erasmus+ funded CRESS project (Collaborative Action and Learning for Local Rights-based Sustainable Food Systems). Through engaging with 60 food-related initiatives experiences across six European Member States, this project seeks to increase knowledge and capacity building for European civil-society organizations and public authorities to engage in local food systems for democratic decision-making.

The objectives of this event are :

To present the results of the CRESS project and guide the coalition of interests between food systems’ actors for future policy development in a cross-scale. To create a space for deliberation to assess how the EU policy framework and spaces can be used to support the transformation of food systems at the local level.

To provide evidence of innovative experiences of local food sustainability that encourages the development of learning-based food policies at EU level.

Agenda

14.00 – 14.10 : Introduction & Welcome | Almudena Garcia Sastre - FIAN Europe

14.10 – 14.20 : How can the EU take a leading role in promoting food democracy for food systems transformation ? | Peter Schmidt - President of the NAT Section, European Economic and Social Committee (EESC)

14.20 – 15.10 : Session I – Evidences for social innovation in democratic food policy making across EU

  • A local –based vision - CAD Namurois | Ludivine Alen - Eco conseillère Service Air Climat énergie - SACé Département de l’Aménagement Urbain - DAU VILLE DE NAMUR
  • A regional perspective – Good Food Policy Council at the Brussels Capital region
    | Brigitte Grisar - Federation des Services Sociaux
  • The federal approach – German Food policy councils | Sabine Past - President Heidelberg Food Policy Council

Pause

15.30 -16.45 : Session IIStrategies for a multi-level transition towards sustainable right-based food systems

  • Presentation of the Atlas : What can we learn from participatory based food-related initiatives across Europe ? | Sofia Alorda - Economic, Social, Cultural and Environmental Rights Observatory (ODESCA)
  • Methodologies for participatory policy-making to transform food systems at EU level | Elisabeth Jost - FIAN Austria
  • How do we connect the dots ? A right-based architecture for a multi-level governance for food systems transformation | Emily Mattheisen - FIAN International
  • European policy barriers for food systems transformation | Oriane Petit - FIAN Europe
  • Towards a European Food Policy Council as a new governance model in the future EU Framework on Sustainable Food Systems | Piroska KÁLLAY, President of the Permanent Group on Food Systems and Rapporteur of the opinion at the EESC

17.05 -17.20 - Q&A sections

17.05-17.15h : Conclusions and final remarks

The event is in English and French.


This event is organised by FIAN Belgium in cooperation with the European Economic and Social Committee of the European Union. This event is part of the CRESS project (Collaborative Action and Learning for Local Rights-based Sustainable Food Systems) funded under Erasmus+.