25 September 2018. Transforming food systems was the focus of an event that aims to “stretch the very fabric” of SDG 2, organized by Kellogg, FReSH and the SDG 2 Advocacy Hub.
- Nutrition was woven throughout the week, with a cooking challenge at NYU to highlight “nutrition without borders” with award-winning chefs, and a forum hosted by the Barilla Center for Food and Nutrition and the Sustainable Development Solutions Network (SDSN).
- A thought leadership panel hosted by Kellogg Company, FReSH and SDG2 Advocacy Hub focused on Sustainable Development Goal 2 and food system resilience. Convened alongside the UN General Assembly, this event created integrated discussions to drive transformational change in our food systems for both people and planet.
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The event consisted of two curated panels to drive provocative, disruptive conversations that identify tangible and actionable solutions to achieve SDG2.
- Every year, one-third of the world’s food is never consumed — costing the global economy $940 billion and contributing to 8 percent of greenhouse gases. This event assessed global progress toward Sustainable Development Goal Target 12.3 on food loss and waste, explored how it can help meet SDG 2 on hunger, and announced the biggest developments of the year in the worldwide effort to halve food loss and waste by 2030.
- Former White House Chef Sam Kass demonstrated a new recipe and give tips on how to avoid food waste at home.
- DAVE LEWIS, Group Chief Executive of Tesco and Chair of Champions 12.3
- VYTENIS ANDRIUKAITIS, European Commissioner for Health and Food Safety
- HANS HOOGEVEEN, Ambassador and Permanent Representative of the Netherlands to the UN Organizations for Food and Agriculture
- JOSEFA LEONEL CORREIA SACKO, Commissioner for Rural Economy and Agriculture of the African Union Commission
- SAM KASS, Former White House Chef, Founder of TROVE and Venture Partner with Acre Venture Partners
- LIZ GOODWIN, Senior Fellow and Director, Food Loss and Waste at World Resources Institute
- LINDIWE MAJELE SIBANDA, Co-Chair of Global Alliance for Climate Smart Agriculture, Farmer, and Champion for Sustainable Food Systems AGRA
- SHENGGEN FAN, Director General of the International Food Policy Research Institute IFPRI
- PETER FREEDMAN, Managing Director of The Consumer Goods Forum
- MARCUS GOVER, Chief Executive of WRAP
- GILBERT HOUNGBO, President of the International Fund for Agricultural Development IFAD
- SELINA JUUL, Founder of Stop Wasting Food movement Denmark
- KEVIN FAY, Executive Director of the Global Food Cold Chain Council
- STEFANIA LALLAI, Sustainability and External Relations Director for Costa Cruises
- MICHAEL LA COUR, Managing Director, IKEA Food Services AB
- JOAQUIM LEVY, Managing Director and World Bank Group Chief Financial Officer of World Bank
- Every year, millions of children under-five die from preventable causes such as pneumonia. Urgent action and financing is require to meet the SDGs associated with child survival.
- Save the Children, UNICEF, GSK, Global Citizen and Global Financing Facility are organised this intimate high-level meeting to discuss how we can end this scandal and sustainably finance child survival.
- Global leaders in child health and nutrition, from public and private donors, and from implementing partners and governments. Together, they agree to a plan of action to ensure our global and domestic health and nutrition financing architecture is equipped to realise the ambition of the SDGs and end preventable child deaths by 2030.
- chaired by Carolyn Miles, CEO, Save the Children US.
- Florence Sibomana, SUN youth advocate
- Kevin Watkins, CEO, Save the Children UK
- Mark Suzman, Chief Strategy Officer, The Bill & Melinda Gates Foundation
- Rogerio Roberio, Senior Vice President at GSK
- Ambassador Hideo Suzuki, Assistant Minister for Global Issues Japanese Government
- Mariam Claeson, Director, Global Financing Facility (GFF)
- Donor Governments
- Country supported by the GFF
26 September 2018. Global Citizen Festival: Sustainability at centre stage
Chef Pierre’s fonio fruit salad
Chef Pierre’s fonio fruit salad showcases fonio, an ancient grain with deliciously mild, nutty flavour that has grown in West Africa for 5,000 years and is a key ingredient of West African cuisine. Similar to millet, fonio too was replaced by imported grains and became scarce in food markets around the region.
Fonio has been nicknamed the ‘miracle grain’, as it is high in micronutrients and can be grown in areas of poor quality soil with little water. Through Yolélé, Chef Pierre is connecting West Africa’s fonio farmers with Western markets by championing the sustainable production of this grain in West Africa. This will help not only to promote healthy eating but also protect the region’s biodiversity and support the livelihoods of fonio farmers.