About the webinar
Food policy is at the heart of many interconnected challenges – from food security and public health to environmental sustainability. But how can food policy be implemented effectively to tackle these issues across multiple levels of governance?
Drawing on the policy paper “Towards food policies that support sustainable and healthy consumption – country case studies and the role of the EU” by the think tanks Agora Agriculture and IDDRI (to be published by 5 May), the webinar discusses the potential of demand-side policies for healthier and more sustainable consumption patterns.
Together with experts from different European countries they aim to inform national policymakers and other stakeholders about opportunities related to the development of demand-side food policies. The webinar will
- Provide an overview of relevant policies and instruments, success factors and barriers. Specifically, focusing on the key policies necessary to support fair food environments. Policies fostering such food environments not only enhance food-related competences but also improve the availability, affordability and appeal of healthy and sustainable food consumption.
- Feature policy experts across Europe who will share insights from existing efforts and good practices.
- Discuss key success factors and barriers to implementing demand-side food policies, including through feedback from policymakers.
By looking at case studies from across Europe, the webinar will highlight successful policies from eleven European countries. It will also explore how national food strategies and a supportive EU policy framework can help build a more cohesive approach to addressing food system challenges.
The Swedish case
SIANI will present at the webinar and share insights from a Swedish case study about Sweden’s National Food Strategy, first adopted in 2017 and updated in 2025. The presentation will highlight two key focus areas:
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More sustainable school meals: Free, safe and nutritionally balanced school meals and food policies that have been promoting sustainably certified food items and reduced food waste.
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Organic food in public procurement: The only area in the strategy with a quantified goal was organic consumption and production with a 60% organic target for public sector food by 2030.
Find more information about the event on this page and sign up for online participation using this link.