As the newly elected student representative in the Lund University team for the EIT Food KIC, I got the opportunity to accompany two fantastic colleagues to the “Fast-forward Plant-based food Symposium” in Copenhagen. The conference focused on how we can transition to a more plant-based food system with a focus on Denmark and Europe – a step towards reduced greenhouse gas emissions, better public health, increased biodiversity and improved animal welfare.
As a master’s student in sustainability science, I see major challenges in the agricultural sector, and plant-based diets can be an important part of the solution. During the conference, we took part in insightful panel discussions with experts from universities, civil society, the agricultural sector, the European Parliament, the Danish government, the business community, the financial sector and municipalities. A recurring insight was the need for stronger public-private partnerships to drive the transition forward. It also became clear that both farmers and innovators must be at the centre of the shift to a plant-based diet.
A European strategy for the transition is needed
There was a lively debate about whether deregulation and reduced bureaucracy could speed up the process — or whether other strategies were needed. However, the message was clear: the transition to a plant-based food system should be carried out efficiently and decisively, as it is a transition, not a revolution. In general, the experts agreed that a European strategy is needed, with Denmark serving as a role model.
I met with the CEO of EIT Food KIC and had a pleasant conversation about his motivations and current trends in food innovation in Europe. During networking meetings, I also got in touch with an Lund University alumnus who now works with sustainable food systems in Brussels — an inspiring meeting that made me think about my own career in the field.
To sum up, joining the conference, I gained valuable insights into plant-based food systems, forged new relationships and strengthened my understanding of the innovation ecosystem that EIT Food-KIC is involved in.
Kim Sensener
