Multi-level food system seminar series: Designing Sustainable Diets at a National Level - a Case Study of Sweden

Speaker: Dr Elin Röös, Swedish University of Agricultural Sciences

Title: Designing Sustainable Diets at a National Level – a Case Study of Sweden

Date: Wednesday 18 February

Time: 4.15pm

Location: Gottman Room, OUCE

The talk will be 30-45 minutes, followed by a Q&A session and then a short wine reception.

Everyone welcome.

Livestock production is responsible for 14,5% of global GHG emissions and one third of arable land is used to grow feed. The consumption of meat and dairy must be reduced in the developed world to meet sustainability targets. But what is a sustainable level of animal products in the diet? Many advocate raising animals on resources that are not suitable for human consumption such as grass from marginal land unsuited for crop production and by-products, while using arable land to produce human edible foods. But how much meat and what kind of diet would such an approach result in? In this seminar I will present and discuss the sustainability of such diets produced in Sweden and its implications for Swedish agriculture.

Multi-level food system seminar series

The Food Systems Research Group in the Environmental Change Institute and the Oxford Martin Programme on the Future of Food are organising a seminar series based on a number of food system levels:

  1. National
  2. Subnational
  3. Major cities
  4. A provincial city

The overall aim is to discuss the connections, linkages, food flows and governance arrangements at the different spatial levels. The seminars will cover a range of issues and how these issues change depending on the spatial resolution.

About the Speaker

Dr Elin Röös is a postdoctoral researcher at the Swedish University of Agricultural Sciences working for the Future Agriculture initiative at the same university, which is a strategic multidisciplinary research platform that addresses the sustainable use of natural resources with emphasis on agricultural production and food systems. Currently she is visiting the Food Group at the Environmental Change Institute, working with future scenarios for protein production and consumption.