On Wednesday 7 October at 12pm, CEMAS is holding the conference “Cultivar, nutrir, preservar. La importancia del medio en nuestra alimentación” [Cultivate, nourish, preserve. The importance of the environment in our diet], a meeting organised jointly with the Official Association of Dieticians and Nutritionists of the Valencian Community (CODiNuCoVa) on the theme proposed by the United Nations Food and Agriculture Organisation (FAO) for Food Day 2020.
During the conference, we will discuss, together with experts in nutrition, food, sustainability and the environment, the current situation in the Valencian Community in order to move towards a fairer, healthier and more sustainable food system.
Do you want to join this meeting? Fill in the registration form.
Opening
12pm
Paula Crespo, President of CODiNuCoVa.
Vicente Domingo, Director of CEMAS.
CULTIVAR table
12:15pm to 13:45pm
- What and how do we produce?
- What direction do we want to take?
- How can we improve?
- Needs
- Proposals for improvement
Moderator: Paula Crespo, President of CODiNuCoVa
- Seguridad Alimentaria: de la granja a la mesa [Food safety: from the farm to the table]. Julio Máñez Prats. Deputy of the College of Veterinary València board (ICOVV) and Coordinator Veterinary Public Health Centre of València.
- Nosaltres som de la terra. Marta Alemany, President of La Crisopa V. Agroecology.
- Qué producir y cómo producir: las cuatro esferas de calidad alimentaria [What to produce and how to produce: the four areas of food quality]. David Bernardo López Lluch, Doctor of Agricultural Engineering, Universidad Miguel Hernández, Elche.
NUTRIR table
16:00pm to 18:30pm
- Healthy and sustainable food.
- What and how do we eat?
- How and where do we get our food?
- Nourish the body but also the local economy.
- Needs
- Proposals for improvement
Moderator: Lola Raigón, Doctorate in Agricultural engineering.
- Alimentarnos de manera saludable, un cambio necesario [Eating healthily, a necessary change]. Rocío Planells Pérez, Dietician-Nutritionist, Official Association of Dieticians-Nutritionists of the Valencian Community (CODiNuCoVa).
- ¿Comer sano en un mundo enfermo? propuestas para un sistema alimentario en crisis [Healthy eating in a sick world? Proposals for a food system in crisis]. Raquel Álvarez Herranz, Territorial Promotion Technician, Food Justice.
- Elementos clave para definir una gobernanza sostenible [Key elements in defining sustainable governance]. Gloria Bigné Báguena, Coordinator of Cátedra Tierra Ciudadana- UPV.
- Alimentarse en contextos de vulnerabilidad Eating in vulnerable contexts]. Clara González Safont, Dietician-Nutritionist, Health Technician – Local Assembly of the Valencian Red Cross.
PRESERVAR table
19:00pm to 20:30pm
- Preserving customs, the environment, the land, the planet
- Tools at our disposal
- What steps can we take to make food sustainable in every way?
- Needs
- Proposals for improvement
Moderator: Vicente Domingo, Director ofCEMAS.
Rapporteur: Rafael Birlanga, Vice-President of CODiNuCoVa.
- “Too Good To Go”, luchando contra el desperdicio de alimentos [Too Good To Go, fighting against food waste]. Carmen Huidobro, environmentalist and specialist in awareness campaigns, Too Good To Go.
- Desperdicio alimentario: responsabilidad compartida [Food waste: shared responsibility]. Noemí García, Dietician-Nutritionist, Quànima nutrició.
- La preservació del patrimoni culinari tradicional i els seu paper en la consecució d’una alimentació saborosa, saludable i sostenible [The preservation of traditional culinary heritage and its role in achieving a tasty, healthy and sustainable diet]. Josep Bernabeu Mestre, Director of the Mediterranean Gastronomy Centre (Gasterra).
- El papel del agricultor y ganadero en la producción de alimentos [The role of the farmer and rancher in food production]. Carles Peris, Secretary General of La Unió de Llauradors.
- Lidia García