Emely de Vet, WUR Michiel Raaphorst, V8 Architects Lean Kramer, WUR Nynke van der Laan, Tilburg University

3. The Human Touch in AGRICULTURE,
WATER, FOOD
Moderator:
Emely de Vet | Wageningen University and Research
Monique Simons | Wageningen University and Research

5. Food production
25% global GHG emissions
Almost 40% of ice- and desert-free
land covert

6. Zero hunger
By 2050 the world population will
demand 30-50% more protein

7. Resilient production
More than 70% of the world’s
hungry live in areas with greatest
exposure to climate change

8. Public health
Current diet 5.100.000 chronic
disease mortality compared to
more plant-based diets in line
with dietary guidelines

9. Requires system changes: e.g.
– Novel foods & Improved crops
– Aquatic production systems (71% of earth = ocean)
– Reduce food waste (in Europe 22% of food is wasted)
– Human food prioritized over animal feed
– Changing consumption, attracting consumers

10. Food transition as a wicked problem
10

12. Where is the human touch?
• Humans in food system often equated with consumers
– Positioned at the end of the chain
– Technological innovation precedes consumer change
• Misinterpretation:
– Consumption shift caused by consumer behaviour change
– Production change results from technological innovation

13. Humans in the Dutch food system

14. There is a human touch to every
element in the food system from
producer to consumer

15. The Dutch Pavilion for Expo2020 Dubai
Michiel Raaphorst | V8 Architects

16. Co-design with Elderly: Nutrition and
Virtual Coaches
Lean Kramer | Wageningen University and Research

17. Immersive Technologies for a Healthy
Food Choice
Nynke van der Laan | Tilburg University

18. The Human Touch in AGRICULTURE,
WATER, FOOD - DISCUSSION
Facilitator:
Monique Simons | Wageningen University and Research

21. 13:3013:30