Better meals for Europe’s children:
Pathways to serving healthier, tastier, more sustainable food in schools WATCH THE DISCUSSIONREAD THE EVENT REPORT
24 March 2022
10:00 - 13:00 CET
online
Public food procurement can help address today’s most pertinent challenges to health and well-being: from obesity to the climate crisis.
Schools are important places to leverage the multiple health, environmental and social benefits of serving better food.
This online event will bring together a wide range of actors to discuss the different aspects of moving towards healthy, sustainable school meals, and what implications for policy and practice this can have.
Welcome Remarks & Setting the Scene
Milka Sokolović
Director General, EPHA
Manuel Franco
University of Alcalá & SchoolFood4Change project
What’s cooking in Europe? Spotlight on promising initiatives in cities and schools
Elena Salazar
Eating Better Alliance
Lidón Martrat Sanfeliu
Barcelona City Council
Andrea Magarini
City of Milan
What are nutritionally healthy and sustainable meals for schoolchildren?
Perrine Nadaud
French Agency for Food, Environmental and Occupational Health & Safety (Anses)
Marianne Sabinsky
Danish Veterinary and Food Administration
Patricia Colombo
Karolinska Institutet
Agneta Hörnell
Umeå University & European Federation of the Associations of Dietitians (EFAD)
How to accelerate the uptake of healthy, sustainable meals in European schools?
Clare Farrand
WHO Europe
Elin Sandström
Swedish Food Agency & European Public Health Nutrition Alliance (EPHNA)
Mojca Blenkuš
National Institute of Public Health, Slovenia & Joint Action Best Remap
Wim Debeuckelaere
European Commission, Farm to Fork Unit
Marie-Cecile Rouillon
European Commission, Coordinator on the Rights of the Child
Discussion moderated by:
Nikolai Pushkarev
EPHA
Contact
Nikolai Pushkarev
Policy Coordinator for Food Systems & NCD Prevention
nikolai.pushkarev@epha.org
