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Preserving nutritional goodness from farm to fork

Farmer taking care of plants

How can we preserve nutritional goodness from farm to fork, given the urgent need to produce healthy, affordable, sustainable and culturally acceptable diets for all?

This was the theme of the Nestlé International Nutrition Symposium 2022 held at Nestlé Research in Lausanne, Switzerland last week, where more than 20 leading scientists from across the world came together to assess current scientific evidence, with a view to driving action.

After a welcome from Nestlé Chairman Paul Bulcke, the event began with a keynote lecture from Sir Charles Godfray, Director of the Oxford Martin School at the University of Oxford, on 'The challenge of providing healthy, sustainable and equitable diets for all'.

Other lecture and discussion topics on the first day included the need to enhance nutrient quality and density for product development, and the role of micronutrient fortification in sustainable, healthy diets.

On the second day, attention turned to how we can enhance nutritional value using food technology, determinants and strategies for healthy eating, as well as ways of turning knowledge into action to build healthier, more sustainable food systems.

Closing the event, our CEO Mark Schneider and CTO Stefan Palzer offered their thoughts on the symposium - emphasizing the need for nutritious, sustainable foods that are affordable and meet local needs and preferences, plus the need for collective action - from governments and the private sector, through to consumers and civil society.

Watch the sessions on YouTube