The Food on Our Tables and How It Gets There

#53SGS​ #ConfrontingScarcity
Speakers
Rachel Brooks
Head of Executive Education, Competence Center for Social Innovation, University of St. Gallen
Benjamina Bollag
Founder & CEO, Uncommon
Georg Strasser-Müller
Country Director Austria & Switzerland, Too Good To Go
Michael la Cour
CEO, Coop Trading A/S
This session explores the multifaceted responsibilities of companies and consumers in promoting sustainable food production and consumption. The panel delves into the complexities of our current food system, while considering obstacles and opportunities for building a more sustainable future. How can we build a future of food that nourishes a growing global population, while contributing to the flourishing of the coming generations? Join us as we envision a future where collaboration across sectors supports purpose-driven business and conscious consumers in integrating sustainable practices into everyday food consumption, contributing to a safe operating space within planetary boundaries.
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ABOUT THE ST. GALLEN SYMPOSIUM
The St. Gallen Symposium is the world’s leading initiative for intergenerational debates on economic, political and social developments. The symposium takes place annually in May at the University of St.Gallen, Switzerland.
The St. Gallen Symposium is annually organised by the International Students’ Committee (ISC), an independent student initiative at the University of St.Gallen. For ten months, a team of approximately 30 students voluntarily engages in the challenging task of organising an outstanding St. Gallen Symposium. During the symposium week, the ISC Team is supported by about 450 student volunteers. Three members of last year’s team are taking up the role of Head of the Organising Committee.