Arrell Food Institute is shaping the change towards more robust, equitable and sustainable food systems.
During February and March, Arrell Food Institute will convene three online Food Systems Dialogues to bring together a diverse set of stakeholders and discuss concrete actions to transform food systems.
Food Systems Dialogues offer a purposeful, organized and interactive forum for stakeholders to come together and share their roles in food systems, consider their impacts on others and find new ways to improve the status quo in a way that works for both people and the planet. Food Systems Dialogues are currently being held worldwide, and are an official and key component of the upcoming United Nations Food Systems Summit. The ideas generated through these dialogues are designed to inform the Canadian perspective, as well as the UN Summit process and agenda.
Key stakeholders from across the food system will be invited to share their voice, experience and perspective on how to make the transition toward robust, equitable and sustainable food systems. Some of the questions to be answered during the dialogues might include: What actions in the next three years might have the greatest impact? How will it be possible to tell if these actions are successful? and What could my organization do to amplify voices often excluded from decision-making?
The dates and themes of the Dialogues are as follows:
Friday, February 19th from 1 to 3 pm – Fostering Collaboration
Friday, February 26th from 1 to 3 pm – Food Insecurity
Friday, March 5th from 1 to 3 pm – Green Growth
A report of the proposed pathways and goals will be circulated to participants, as well as the Food Systems Summit Dialogues team. The outcomes of the Summit Dialogues will be a valuable contribution to the different workstreams preparing for the United Nations Food Systems Summit.
Please note that participation in the Food Systems Dialogues is by invitation only. If you are interested in inquiring about an invitation, please contact firstname.lastname@example.org.