NEWS

The University of Cologne Competence Area “Food Security” and the Institute of Geography invite you to the “2nd Cologne Conference on Food for Future” to be held between 13-14 September 2021 in Cologne, Germany (initially scheduled for 14 – 15 September 2020)

The general objective of the conference is to bring together scientists with different expertise to discuss cross-disciplinary aspects of the future of food production, development of new products & processes, land use change in urban and peri-urban agriculture and the impact of development on everyday rural livelihood to ensure global food and nutrition security.

This year’s conference focuses on:

• Functional Food
• Plant-Environment Interactions
• Urbanization and Development
• Food and Rural Livelihoods

We call for oral presentations and posters. Young investigators from developing countries have the opportunity to apply for travel grants.

Please find more information on www.food-for-future.eu

The ISDC has a mandate for:

• Foresight work to inform CGIAR’s longer term research strategy;
• Horizon scanning to provide analysis on how emerging trends and developments can be taken into account in CGIAR’s work;
• Priority setting exercises and analyses integrating both ex-post and ex-ante analyses;
• Guidance for periodic proposal assessment processes; and
• Other functions, on the strategic direction of CGIAR and the value of its research agenda.

Successful candidates will be appointed to serve for three years to help the ISDC contribute to the strategic and portfolio planning and positioning of CGIAR. Specific disciplines and skills needed: water and soil management; non-economic social sciences; key development process experience and stakeholder engagement; and value chains and the private sector.

Applications and nominations must be submitted by not later than 6pm, local Montpellier, France time on Monday 1 June 2020 via email to [email protected]

Source : CGIAR, 07.05.2020

The CHIC project aims to develop sets of new chicory varieties to produce, on one hand, more and healthier inulin food fiber and, on the other hand, identify and produce medicinal terpenes in sufficient amounts. These varieties are developed via genome editing. Safety, socio-economic and environmental impact as well as stakeholders’ needs and concerns when implementing such new varieties are also investigated in this project.

The CHIC project is looking as well into the regulation and legislation of new plant breeding techniques comparing approaches across the world which could inspire solutions for Europe. Right now, it is dealing with two possible futures. Indeed products of CHIC projects could be regulated as gene edited only or GMO products.

EPSO is partner in the CHIC project focusing on stakeholder engagement and supporting communication.

Read more about CHIC progress in its third newsletter organised around the following focuses :

1. Development of four conceptually different New Plant Breeding techniques (NPBTs)
2. Implementation of NPBTs for dietary inulin
3. Implementation of NPBT in chicory for bioactive terpenes
4. Technical and risk and regulatory assessments of NPBTs
5. Socio-economic and environmental impacts on the whole vale chain
6. Stakeholder engagement
7. Communication and dissemination
8. Commercial exploitation of chicory as a multipurpose crop

CHIC is a research and innovation project supported through the EU Horizon 2020 funding programme with a budget of €7.3 million

Contacts: Macarena Sanz, ID Consortium, ES – Dirk Bosch, Wageningen University, NL (Coordinator)

CGIAR, the world’s largest public research network on food systems, is changing identity to One CGIAR with a sharpened focus to 2030, in line with the UN Sustainable Development Goals. It will integrate management, policies, and services; finding new, more impactful ways of doing research; sharing and investing more, pooled funding; and unifying its governance, including creation of the One CGIAR Common Board.

CGIAR’s Nominations Committee invites applications from qualified individuals to serve as members of the One CGIAR Common Board (anticipated appointment 1 September 2020). Board members will be central to the transformation of CGIAR and its mission to deliver on global goals. The role presents opportunities to work with leaders across the CGIAR System, forging new linkages and partnerships in pursuit of an innovative, vital agenda.

For more details, please visit: https://www.sri-executive.com/offer/?id=8687

Source : CGIAR, 17.04.2020

The majority of Norwegian consumers are positive about sustainable and societally beneficial use of gene editing in Norwegian agriculture and aquaculture – this is the main conclusion from the population survey performed and published by the Norwegian Biotechnology Advisory Board early April  2020. However, many consumers are concerned about risk, although they have fairly high confidence that gene edited products approved by the Norwegian authorities are safe for health and the environment. Consumers also want information about product traits that makes it easier for them to choose. The results also show that there is a need for knowledge building about genetic technology and food in the general population.

EPSO encourages scientists and ministries to work together to perform similar studies in more countries across Europe to engage with consumers, compare the attitudes towards gene editing and its use to address societal challenges. Sigrid Bratlie, one of the authors, is happy to share the methodology and preparatory work to help you.

Read the full report at www.bioteknologiradet.no/filarkiv/2020/04/Report-consumer-attitudes-to-gene-editing-agri-and-aqua-FINAL.pdf .

Contacts:

• Sigrid Bratlie, Special Advisor on gene technology, The Norwegian Agricultural Cooperatives, [email protected]
• Odd Arne Rognli, EPSO Board
• Karin Metzlaff, EPSO

The European Commission has published a Question&Answer on Covid19 and food safety.

It presents answers on the following areas: Risk of infection through food; Food production; Food at home, Member States recommendations, and Other sources of information.

Two examples

What is the risk of COVID-19 infection from food products?

Despite the large scale of the pandemic, there has been no report of transmission of COVID-19 via consumption of food to date. Therefore, as stated by the European Food Safety Authority1 , there is no evidence that food poses a risk to public health in relation to COVID-19. The main mode of transmission for COVID-19 is considered to be from person to person, mainly via respiratory droplets that infected people sneeze, cough or exhale.

Can I do something myself at home to minimise any potential risk from food conveying the virus responsible for COVID-19?

Yes. First, washing thoroughly your hands (See ECDC tutorial on Effective Hand-Washing8 ) with soap and warm water before and after shopping is particularly important as it will protect yourself as well as others. It is equally important to apply strictly the hygiene rules in your kitchen, that usually protect you from food poisoning. Store your food properly (any contact between the food consumed raw and cooked food must be avoided), discard outer packaging before storage (for example cardboard outers where there is an inner plastic package) while keeping track of key information such as maximum duration limits. Systematically wash fruits and vegetables with clean water, especially if they are not going to be cooked (COVID-19 will not survive cooking).

Avoid contamination by kitchenware (knifes, plates, etc.) by carefully washing them with detergent in between using them for different food ingredients. Respect cooking instructions (time, temperature) for food intended to be eaten cooked. Wash your hands with warm water and soap before you start preparing or cooking food, as well as after having prepared food. Fridge and kitchen surfaces should be cleaned routinely, though with increased frequency. The precautions against COVID-19 should not make you forget the classic rules to avoid food poisoning when you cook at home that still apply and which protect you from foodborne illnesses that would further burden the healthcare facilities.