The 2nd Global Conference of the SFS Programme: a taste of what was served
To welcome participants to the second Global Conference of the One Planet Network Sustainable Food Systems Programme, several world-class chefs served up a meal that showcased how to address the challenges that are faced by our food systems, and why food is crucial to achieve the UN SDGs. The meal consisted of diverse and under-utilised ingredients, which deliver high nutritional value while also helping preserve nature and biodiversity, and providing livelihoods to food producers.
The dinner was an opportunity to experience what the future of food can taste like, and also to learn about the exciting present in Costa Rica, where the government is prioritizing native varieties through the Costa Rican National Plan for Sustainable and Healthy Gastronomy, and leads one of the SFS Programme's core initiatives titled "Sustainable and healthy gastronomy as a key driver for sustainable food systems".
Chef Erik Oberholtzer said: “We don’t reach people’s hearts until we go through their stomachs. That’s why if we really want to change the food system for the better, we must showcase how these ingredients can be nutritious, sustainable, and best of all, delicious.” Co-organized by the Costa Rica Ministry of Agriculture and Livestock, Hivos, WWF, the Costa Rican Gastronomy Foundation (FUCOGA), the Food Forever Initiative, the SDG2 Advocacy Hub, and the Nordic Food Policy Lab, with support from Germany's BMU.
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