Monday October 25 - Pre-Congress
Important: Please note that all times are CEST
Pre-Congress Workshops
15.00 - 16.00
Workshop A - Danone (part 1)
Sustainable healthy diets: from guidelines into practice
15.00 - 16.00
Workshop B - PEN
Accelerating the adoption of evidence into dietetic practice with the PEN®: Practice-based Evidence in Nutrition System
16.00 - 16.15
Movement break & Virtual expo visiting
16.15 - 17.30
Workshop A - Danone (part 2)
Sustainable healthy diets: from guidelines into practice
16.15 - 17.30
Workshop C - Bayer
Seed to Shelf: A berry exciting journey through the EU value chain
Workshop A - Danone
Sustainable healthy diets: from guidelines into practice
There is an urgent need to transform our food systems to reduce their environmental impact, while providing nutritious and healthy food that is affordable and culturally relevant accessible. An international call to action has been launched to include a sustainability dimension into Food Based Dietary Guidelines. In response, several countries have started to review national FBDGs to include a sustainability dimension.
During this workshop, different cases will be presented and recommendations will be discussed in interaction with the audience and Q&A sessions. At the end of the session dietitians will have insights and best practices shared through discussion with peers.
Format
Virtual presentation, practical cases will be discussed in interaction with the audience.
Learning objectives
After this session, you will be able to:
- To update dietitians in Europe to the national dietary guidelines evolution to include the sustainability angle.
- To identify best practices around Europe and to leverage the importance of food culture, accessibility and acceptability.
- To engage the dietitians on how to practice sustainability through nutrition and to empower them to take a leading role in these discussions.
- To explain the Danone vision of the sustainable healthy diets and how the categories strive to contribute positively.
Speakers
Azmina Govindji – RD MBDA
Founder of Azmina Nutrition, is an award-winning dietitian, TV nutritionist, international speaker and best-selling author of 20 books. Her latest peer-reviewed book, Vegan Savvy: The Expert’s Guide to Nutrition on a Plant-based Diet is supported by The British Dietetic Association and The Vegan Society. She was previously Chief Dietitian to Diabetes UK and now runs her own consultancy helping to ensure that nutritional messages are realistic and evidence-based. You can follow her on twitter and Instagram @azminanutrition
Sue Baic – MSc RD MBDA
Registered Dietitian with over 30 years’ clinical and public health experience in the NHS and in academia at the University of Bristol as a senior lecturer and researcher. She works as a freelance dietitian and regularly presents on her subject to academic, healthcare professional and consumer audiences. Sue also writes for professional journals, consumer publications and national media on her subject. She is also a co-author of several popular nutrition books, including Nutrition for Dummies and is a media spokesperson for the British Dietetic Association (BDA). Sue has considerable interest and experience in the field of sustainable diets combined with an understanding of ways to translate into practice for consumers. She has worked with a variety of organisations, including the BDA, to develop resources and talks in the field.
Agnès Martin – PhD
Agnès has been working for Danone for the last 28 years where she currently serves as Health and Diet Advocacy Director in the Corporate Public Affairs team. Previously, she has been responsible for implementing business scientific strategy, developing and implementing governance principles for health and nutrition, managing the not-for profit Danone Institutes organization, etc, either at corporate, business division and business unit levels.
Beyond her solid scientific background combining multiple disciplines such as life sciences (MD), ecology (PhD), nutrition, public health, sustainability, Agnès has a sound experience in scientific research applied to business, scientific communication, engagement with external stakeholders and public affairs. She is currently responsible for leading internal and external conversations related to the sustainability of food systems and diets echoing the OnePlanet-OneHealth vision of the company.
Workshop B - PEN
Accelerating the adoption of evidence into dietetic practice with the PEN®:
Practice-based Evidence in Nutrition System
Are you a dietitian, dietetic educator, employer of dietitians or an association leader? Do you find it difficult to stay up-to-date with research? The PEN® system is a non-for-profit organisation which finds, appraises and translates nutrition evidence into practical advice for you, your students, employees and members. Attend the webinar to learn how!
Format
Presentation with interactive elements, including a live demonstration of the PEN® system
Learning objectives
After this session, you will be able to:
- Identify how the PEN System finds, appraises and synthesises evidence
- List the key features of the PEN system and understand how they can support you
- Identify how the PEN system helps bridge the research to practice gap
Speakers
Mary Anne Smith – Canada
Mary Anne Smith is the Director of the PEN® System. She holds a Masters of Applied Nutrition, and a PhD in Food Science from the University of Guelph. Her research interests include knowledge translation, food policy, food safety, and food security and she has worked in the past in private practice and as a consulting dietitian for government and non-governmental organizations.
Eleanor Johnstone – United Kingdom
Eleanor Johnstone in the Professional Practice Manager at the BDA. Eleanor has a keen interest for research in nutrition and dietetics, working as an Evidence Analyst for PEN and a committee member for the EFAD Research and Evidence Based Practice committee. Eleanor holds a postgraduate degree in Dietetics from Leeds Beckett University.
Workshop C - Bayer
Seed to Shelf: A berry exciting journey through the EU value chain
We all know that fruits and vegetables are essential to a healthy diet. However, many Europeans still do not eat five portions per day, as recommended by the World Health Organization. In this pre-conference workshop, we’ll take a journey through the value chain, from seed to shelf, to discover new innovations, farming practices and retail initiatives that are making fruits and vegetables more accessible and appealing to consumers.
This event will include a virtual farm tour and a discussion with experts in the field. Get ready for a v-edgy workshop!
Format
Virtual Farm Tour & Panel Discussion
Learning objectives
After this session, you will be able to:
- Describe ways produce is made more accessible and appealing at different points in the food value chain
- Explain how farmers, retailers and dietitians in Europe contribute to produce promotion
Speakers
Kees van Lenning
Kees is from The Netherlands, where he studied Biology at the University of Groningen. He went on to receive his PhD from the University of Las Palmas Gran Canaria in Spain. Kees has been working in seed technology for 15 years, with previous positions at Western Seed and in collaboration with Wageningen University. Kees currently leads Vegetable Quality Analytics in Europe for Bayer Crop Science.
Anco van Garderen
Anco and his family operate a small fruit farm in The Netherlands, where they grow red currants and black berries. Their family business was founded in 1981. Today they are at the forefront of innovations in sustainable agriculture, sorting and packaging berries all year round through modern storage technology. Anco has degrees in Business Administration and Horticulture.
Lauren Wilson
Lauren is qualified as a Dietitian and worked in private practice and hospitals for 8 years. She entered the food industry in 2003. She has worked in the retail field for almost 20 years, on different areas including on delivery of content for consumer education on nutrition, nutrition campaigns in schools and at retail, aligning retail with global nutrition policies, food safety programmes for retail and suppliers, product specifications and labelling, sustainable sourcing and employee wellness programmes.
Kelly Bristow