Innovations in Nutrition and Environmental Sustainability

Event Details
  • June 27th, Thursday, 1:45pm - 2:15pm
  • Room 326

In the past few decades, our answer to global food security, world hunger, and poverty has been to prioritise higher food production via agricultural expansion and increased productivity. These efforts eventually led to intensively producing only a handful of crops. While this approach has provided the world with plenty of calories, it comes at a double expense on the environment and our health.

Firstly, it is driving the sixth mass extinction of life on earth. Continuing to produce food the same way is unsustainable and will pose more challenges as our global population increases. It will also be challenging to continue producing food at the same yields with the threats of climate change. Secondly, it is significantly reducing the nutrient density in our crops and food. Today, we feel the effects – on one hand, there is chronic hunger, but on the other hand, nutrient-poor, calorie-dense diets have been feeding the world into chronic non-communicable diseases such as obesity, type 2 diabetes, and cardiovascular diseases (CVDs).

Join us to learn how innovations in nutrition can impact environmental sustainability and tackle the nutritional paradox.

Key Takeaways

  • Introducing nutrient density and crop diversity into our food supply
  • How people can choose foods that are better for themselves and the planet
  • Creating lasting and sustainable economic value-added ecosystems

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