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Transforming food systems for affordable healthy diets and addressing key drivers of food insecurity and malnutrition
This global webinar is being held as an input into the 2021 edition of "The State of Food Security and Nutrition in the World". The webinar will explore what it takes to address key drivers of food insecurity and malnutrition with coherent and complementary solutions that will lead to affordable healthy diets, sustainably and inclusively.

The key drivers of food insecurity and malnutrition include civil insecurity and conflict, climate variability and extremes, economic slowdowns and downturns, persistent poverty and inequality, the unaffordability of healthy diets, and the COVID-19 pandemic.
These drivers are preventing many countries from successfully ending hunger, food insecurity and malnutrition in all its forms, as called for under the second Sustainable Development Goal (SDG-2).

If countries are to get on track to ending hunger and malnutrition in all its forms, food systems need to be transformed with strengthened resilience to the drivers of food insecurity and malnutrition and ensure affordable healthy diets for all.

Keynote: Máximo Torero Cullen, Chief Economist, FAO, Italy
Moderator: Cindy Holleman, Senior Economist, SOFI, FAO
Panellists:
1) Tim Benton, Research Director - Emerging Risks and Director - Energy, Environment and Resources Programme, Royal Institute of International Affairs, Chatham House, UK
2) David Spielman, Senior Research Fellow, Development Strategy & Governance Division, Program Leader, Rwanda Strategy Support Program, IFPRI, Rwanda
3) Ndidi O. Nwuneli, Co-Founder and Managing Partner, Sahel Consulting - Agriculture & Nutrition Ltd., Nigeria
4) Michael Carter, Professor of the Department of Agricultural & Resource Economics. University of California, USA
5) Robert F. Townsend, Lead Economist in the Agriculture Global Practice at the World Bank, USA.
6) Jessica Fanzo, Bloomberg Distinguished Prof. of Global Food and Agriculture Policy and Ethics, Director, Global Food Ethics and Policy Program, Johns Hopkins University, USA.
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