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 

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