Forum calls for a prompt transition from analysis to concrete action
The President of Emilia-Romagna Region, Stefano Bonaccini, closed the second edition of the World Food Research and Innovation Forum, the official opening event of Cibus 2016.
After sessions dedicated to the strategic European Food Research Agenda and to Global Innovation, focus shifted on Food finance, on how Food can be a vector for human and economic development and on the Global Food Agenda for sustainable development.
"To feed 9 billion people in the next decades we have to reduce food waste and raise food production, but we have at the same time to promote sustainable development", commented Bonaccini. "Our ambition is to complete the transition from analysis to intervention in a few months, because we want our commitment to the Feeding the planet challenge to set up concrete action".
The first step in this direction was represented by the kick-off of the World Food Research and Innovation Forum permanent working structure and by the presentation of the Forum's road map, which will lead to the 2018 edition of this global event on food related issues.
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President Resource Seeds International and 2014 World Food Prize Laureate
Interview with Robert Jan Hamer
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Interview with Hugo De Vries
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A unique Platform gathering worldwide policy makers and experts from research and business communities representing the entire food stakeholder community, an opportunity for an exchange of strategic views and dialogue on food security, safety and sustainability issues.
Academics, researchers, entrepreneurs, CEOs, executive and managing directors, policy makers, certification and accreditation bodies, regulatory and government officials, public authorities and international organizations.
The first Forum edition delivers a fresh format that will inspire strategic visions for the next global challenges on food and nutrition.
It is a unique venue to discover the latest scientific and technology trends, learn about new policy approaches and interact with world leaders.