ILSI 2022 Annual Meeting Session 6: Climate change and sustainability

How to achieve net zero C – Stéphanie Bouckaert, Head of Demand Sectors Unit, International Energy Agency (IEA), France

Stéphanie Bouckaert is Head of Demand Sectors Unit in the Energy Modelling Office at the International Energy Agency (IEA). She is coordinating and leading the analysis and modelling of end-use sectors (buildings, industry, transport) for the World Energy Outlook, the IEA’s flagship publication. Stéphanie was one of the lead author of the report « Net Zero by 2050 – A Roadmap for the Global Energy Sector » published in May 2021. Since 2013, Stéphanie has contributed to various analysis related to energy efficiency, climate, energy access, air pollution.

Stéphanie holds a master degree in mechanical engineering from the Université Catholique de Louvain, a master degree in energy systems optimisation from Mines ParisTech and a PhD in applied mathematics from Mines ParisTech.

Climate change and sustainability: the interface of water and food – Dr. Lee-Ann Jaykus, William Neal Reynolds Distinguished Professor in the Department of Food, Bioprocessing, and Nutrition Sciences at North Carolina State University, USA

Abstract: It is impossible to have safe food in the absence of a sufficient, safe water supply, and global climate change is making that increasingly difficult.  The purpose of this presentation is to discuss the impacts, both known and anticipated, of climate change on water as it relates to food safety and security.  From increasing water temperatures to catastrophic weather events to water insecurity, these all have trickle down effects on food safety including changing microbial populations; increased pathogen prevalence and emergence; reduced access to basic sanitation and hygiene measures; and changes to production and processing conditions necessitated by poor water availability.  Three specific examples will be provided for illustrative purposes, i.e., pathogenic Vibrios in ocean waters; increased zoonotic pathogen transmission via fresh produce; and water reuse to accommodate availability.  Attendees will be introduced to the complexity of the situation, how it is and will continue to manifest in the future, and the ways in which the industry will need to adapt in the wake of an unpredictable future.

Lee-Ann Jaykus is a William Neal Reynolds distinguished professor in the Department of Food, Bioprocessing, and Nutrition at North Carolina State University. She directs an active research program in food microbiology and risk assessment and is probably best known for her work directing the USDA-NIFA Food Virology Collaborative (NoroCORE). Dr. Jaykus has mentored over 60 young scientists, supervised extramural funding in excess of $40 million, and authored over 200 publications. She has been a member of many national and international expert panels and is a former president of the International Association for Food Protection (IAFP). Early in the COVID-19 pandemic, Dr. Jaykus stepped in to work with the food industry, focusing on controlling disease transmission in the essential workforce.

Economic potential of food system transformation – Dr. Steven Lord, European Food System Futures at Environmental Change Institute (ECI), University of Oxford, United Kingdom

Abstract: I'll introduce a global dataset of environmental and health damage costs for food system production and consumption produced for the Food System Economic Commission. The dataset is open source, can be used by industry, civil society, and regulators alongside LCA or economic modelling. Estimates of the scale of economic damage attributable to the global food system, and the economic potential in food system transformation, will set the scene for a discussion on action that industry, civil society and regulators can take.

Dr. Steven Lord founded the Food System Impact Valuation Initiative (FOODSIVI) in the Environmental Change Institute at the University of Oxford, and is Senior Researcher in Food System Economic Modelling at Oxford. FOODSIVI engages with industry and civil society to further measurement and reporting of the economic impacts of food system actors. Steven believes sustainable production and consumption must be economically rewarded all the way along the supply chain for a real and rapid transition to a low impact food system. Steven is a member of the Food System Economic Commission.