24 Jan 2018

THE BARILLA FOUNDATION AT DAVOS: THE FOOD SUSTAINABILITY INDEX FOR MORE SUSTAINABLE FOOD POLICIES

To achieve the Sustainable Development Goals and the Paris Agreement, we need tools to guide the choices of decision makers and other stakeholders. BCFN co-organized the workshop 'Aligning initiatives to track progress towards a new global food system' at the 48th yearly World Economic Forum meeting, to present the Food Sustainability Index, created in partnership with The Economist Intelligence Unit as the guiding instrument to discover where food is really good because it is produced in the most sustainable way 




Developing a global index to provide decision makers and other stakeholders with a tool to guide their choices in addressing the paradoxes of our food system: this is the objective of the Barilla Center for Food & Nutrition for the first time at the World Economic Forum in Davos. The breakfast event 'Aligning initiatives to track progress towards a new global food system' took place today in Davos, and was co-organized by BCFN, along with the International Food Policy Research Institute (IFPRI), Global Alliance for Improved Nutrition (GAIN), London's City University, Rabobank and EAT Foundation. The event was the occasion to present the Food Sustainability Index, set up by BCFN with The Economist Intelligence Unit, to analyze 'where' food is produced more sustainably. The Food Sustainability Index (FSI) could be the scientific basis for creating a new global index. "We have two macro-challenges: implementing the Paris Agreement and achieving the UN Sustainable Development Goals. These challenges share one common element: food. If we are aiming to achieve "Zero Poverty", we need to fight world hunger first. In order to "conserve and sustainably use the oceans" we need to remember that 70% of global fresh water is used for irrigation (22% for industry and 8% for residential use). If we want to "combat climate change", we cannot forget that agriculture generates over 30% of greenhouse gas emissions (more than heating and transport). The food we put on our plates and our food models are at the basis of the challenges we face" claims Marta Antonelli, Research Programme Manager at the Barilla Center for Food & Nutrition (BCFN). 

Today, we face a growing world population, escalating climate change, increasing obesity and rapid urbanization. How can we transform our global food system to make it sustainable and efficient, and to ensure that it can effectively address the nutritional challenges that our Planet puts before each of us? The second edition of the Food Sustainability Index was developed against this background. This research was created as a tool for analysis and guidance for institutions and decision makers across the world, in order to set out policies to improve the sustainability of the global food system. Starting from the 34 countries that account for 87% of global GDP and 2/3 of the world population, the Index analyses where agriculture is most sustainable, where less food is wasted (and innovative waste reduction policies are implemented), and where we eat in the most balanced way, without excess or shortage. 

FOOD SUSTAINABILITY MEDIA AWARD: AN AWARD TO REPORT FOOD PARADOXES
Challenging the paradoxes of the food system (hunger vs obesity; food vs fuel, waste vs hunger) entails many dimension. In addition to the FSI, there is also the Food Sustainability Media Award, a joint initiative of BCFN and the Thomson Reuters Foundation that rewards practical solutions to make our food choices more sustainable. The award is addressed to journalists, bloggers, freelance and emerging talents, and includes two categories: Multimedia (videos, short films and animation - audio and photos) and print journalism A new, unpublished work and a published piece will be rewarded in each category, winning respectively 10,000 Euro and a media training course on food sustainability organized by the Thomson Reuters Foundation. The winning unpublished works will also be published on the TRF and BCFN websites, and will be distributed by the Reuters Press Agency, which boasts over one billion readers. The finalist works will be shortlisted for the “Best of the web” award, which is chosen directly by the online audience. Entries can be submitted from 15 January to 31 May 2018, by registering for the contest at the website of the Food Sustainability Media Award.



BCFN PRESS OFFICE c/o INC ISTITUTO NAZIONALE PER LA COMUNICAZIONE
Simone Silvi - Senior Account Media Relations - s.silvi@inc-comunicazione.it - +39 335.10.97.279
Mariagrazia Martorana - Media Relations Consultant - m.martorana@inc-comunicazione.it - +39 333.57.61.268

PRESS OFFICE CONTACTS
Luca Di Leo, Head of Media Relations, luca.dileo@barillacfn.com , +39 0521 2621
Valentina Gasbarri, Communication and External Relations Manager, valentina.gasbarri@barillacfn.com  , +39 338 7882700

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