Tagesspiegel World Food Convention 2017
Between Hunger and Abundance – How will we feed ourselves in the future?
The focus will be on the latest trends in world nutrition and food industry at the first Tagesspiegel World Food Convention on June 22, 2017 in Berlin. Worldwide ressources and nutrition are distributed unequally – Tagesspiegel will bring the key stakeholders together.
Be part of the discussion and register for free at www.worldfoodconvention.com
Thursday, June 22, 2017, 9 am to 6 pm, admission from 8 am
BOLLE Säle, Alt-Moabit 98, 10559 Berlin
Discuss with 500 decision makers from politics, industry, diplomacy, NGOs as well as science and academia:
Will agriculture become more ecological or more efficient? Will it define its markets globally or locally? How will it deal with new breeding methods and technologies? Where must the state intervene? Must we give up meat? From where will the feed of the farm animals come? Will we need to raise the price of food in the first world to increase its value?
Speakers will be among others:
Dr. Gerd Müller, Federal Minister for Economic Cooperation and Development
Christian Schmidt, MdB, Federal Minister of Food and Agriculture
Arthur Potts Dawson, Green chef and advocate UN World Food Programme
Liam Condon, Member of the Board of Management, Bayer AG
Dr. Maria Andrade, Senior Sweetpotato Breeder, International Potato Center Mozambique
Dr. Thorsten Göbel, Head of Executive Staff Policy, Dialogue & Theology, Bread for the World
Christoph Minhoff, General Director, Federation of German Food and Drink Industries
Valentin Thurn, Documentary Filmmaker, Author and Journalist
The conference will be held in English. Simultaneous interpretation into German will be provided.
For further questions please contact:
Linda Benert, 030-29021-15550, worldfoodconvention@ tagesspiegel.de
ATB as part of the The Leibniz Research Alliance 'Sustainable Food Production and Healthy Nutrition' supports the event as ideational partner.
The Leibniz Research Alliance 'Sustainable Food Production and Healthy Nutrition' pools the competence of 15 Leibniz research institutes from several disciplines in the field of food production and nutrition. It serves as a joint platform for decentralised and independent research of the Alliance partners. One focus is on possible protein supply strategies for future generations, facing climate change as well as a rapidly growing world population.