How can we achieve a knowledge-based transformation of our food systems?

On one of the first warm and sunny days in April, two hundred people chose to stay indoors to listen to various experts discuss one of the most crucial issues of our time: the state of our food systems.

This day, the NMBU Sustainable Food Systems Arena invited researchers from a range of different disciplines from all faculties at NMBU, to share their knowledge with other researchers, experts, and stakeholders in the field. The discussion was about how we as knowledge producers can contribute to a transformation of our food systems.

The conference took place against the backdrop of intense negotiations and demonstrations by farmers during the agricultural negotiations. Which signals the importance that this debate carries.

Starting off with a poster session, researchers as well as students showcased research from both NMBU and other institutions on the topic of sustainable food systems. Seventeen presenters showed research on topics from the Norwegian Dietary Guidelines to the potential of microorganisms transfer in cattle for lower green house gas emissions.

Poster session at food & society — Poster session at the conference.
**Photo**: Caroline Karlsson

The conference keynote speaker, Kate Schneider, from Johns Hopkins University shed light on the reality of our current food systems. Schneider, who is the main author of the influential paper “The state of food systems worldwide in the countdown to 2030” from the Food System Countdown Initiative (FSCI), started her presentation by sharing some of the challenges that faces our food systems today.

Our food systems are responsible for more than 30 % of the global greenhouse gas emissions, which is something we have the power to change, was an example she brought up. Schneider pointed out that to transform our food systems, widespread changes through the system are needed, and we have solutions available to us.

A business-as-usual approach for food systems is not sufficient to meet the Paris climate change targets.
Kate Schneider

FSCI outlined five domains and fifty indicators to use when investigating the state of our food systems. The data they found revealed, among other things, big data gaps that need to be filled before we can see the whole picture of our global food systems. Gaps on for example, worker welfare, food safety, and food waste were some of the areas where we do not have enough data.

Kate Schneider - Food & Society conference — The confernce keynote speaker Kate Schneider.
**Photo**: Tommy Normann

Inspired by the work from FSCI, the arena organized the Food & Society conference around four topics representing the domains presented by FSCI. Here, nine researchers from NMBU presented challenges and solutions within the four topics: Nature and Climate, Technology and Production, Food safety and Consumer behavior, and Food security and Inequality.

In the Nature and Climate session, climate change researcher and professor Siri Eriksen shared insights from the latest IPCC report. Arild Angelsen, professor in economy, demonstrated the feasibility of feeding the world while preserving tropical forests, highlighting its relatively moderate challenge compared to other global challenges.

Arild Angelsen presents at the food & society conference — Arild Angelsen presents in the Nature and Climate session of the confernece. **Photo**: Tommy Normann

Transitioning to Technology and Production, Odd Arne Rognli, professor of genetics and evolution, discussed how biotechnology and genetic resources can enhance plant production resilience. Angela Schwarm, professor on ruminant nutrition and physiology, explored methods for reducing greenhouse gas emissions from cattle-based food through research on bovine digestive microbiota. Nils Bjugstad, professor of agricultural engineering and leader of the SmartFarming Sustainability arena at NMBU, presented climate-smart farming technologies.

Angela Schwarm presents at the Food & Society conference — Angela Schwarm presents in the Technology and Production session. **Photo**: Tommy Normann

In the Food Safety and Consumer Behavior session, Paula Varela Tomasco, professor and researcher on consumer science, shed light on our food habits and opinions on food as consumers, particularly towards ultra-processed and plant-based foods. Marina Aspholm, professor and researcher on food safety, examined the evolving role of food safety in future food systems.

Paula Varela Tomasco presents at the Food & Society conference — Paula Varela Tomasco presents in the Food Safety and Consumer Behavior session. **Photo**: Tommy Normann

In the last session of the conference the topic was food security and inequality. Christian Anton Smedshaug talked about Norway’s self-sufficiency and reminded us that there is no food without the farmers. Ruth Haug, professor of international development studies, discussed the importance of implementing political economy, and the role of equity in achieving social sustainability within food systems.

Ruth Haug presents at the food & society conference — Ruth Haug presents in the food security and inequality session. **Photo**: Tommy Normann

The issue of the state of our food systems is just as much a political question as it is a question for researchers. The conference was therefore concluded with a panel discussion between the state secretary Wenche Westberg and civil society, business, and research actors. To discuss the path to sustainable food systems in Norway and internationally. The panel was asked the question: what is needed to achieve a knowledge-based transition of food systems?

Westberg emphasized the importance of integrating the UN Sustainable Development Goals into both national and international food systems, and she brought up that there will be a new national report (NOU) on this topic starting this year.

Weche Westberg (LMD) at food & society conference — State secretary Weche Westberg (LMD) in the panel discussion. **Photo**: Tommy Normann

The civil society was represented by Forum for development and environment through Aron Halfen, and by Ingrid Kleiva Møller from the future in our hands (FIVH). Møller stated that a more plant-based diet can help achieve climate goals, improve public health, and boost self-sufficiency. Political action is essential for a green transition in our food systems.

We need more incentives to eat healthier and more sustainably – like a speed limit on food consumption similar to the speed limits we have on our roads.
Ingrid Kleiva Møller

From the food industry Terje Sletnes, from NHO Mat og Drikke, and Sigrid Hjørnegård, from the Norwegian Farmers' Union were invited to the panel. They both stressed the need for Norway to produce its own food.

As a representative for the academic community, dean Anicke Brandt Kjeldsen (NMBU) issued a challenge to Westberg and LMD to increase funding from the government to research institutions for research focused on sustainable food systems. She highlighted the importance of research and innovation in developing sustainable food systems, and the need to work across sectors to find the best solutions, ensuring sustainable food systems for the future.

Panel discussion at food & society conference — Panel discussion, led by Andrew Kroglund. **Photo**: Tommy Normann

The day was concluded by the arena leader Hanne Fjerdingby Olsen. Specifically addressing the panel who represents governance agents of change, she called for increased opportunities to discuss the problems our food systems face today, especially pointing out the areas where we do not agree.

Olsen emphasized that the significant challenges in today's food systems require fundamental transformations. She highlighted the need to go beyond simply making minor adjustments that preserve the status quo. Instead, we must accept the unpopular changes necessary for long-term solutions.