Risiko a tavola: the geopolitics of food. The future of nutritionTEDX
- 10 December 2024
- Posted by: Competere
- Categories: events, highlights, Senza categoria
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TedxCastelfranco Veneto, December 7, 2024
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Antonio Picasso spoke at the fourth edition of “Countdown,” an event organized by TEDxCastelfranco Veneto focused on finding innovative solutions to the climate crisis. This year’s edition, titled “Nourishing the Future,” focused on food sustainability, exploring ways to ensure a fairer and more environmentally respectful future.
Among the key speakers were Claudia Pievani, founder of the ethical fashion brand Miomojo, and Federico Girotto, creator of Re-fè, an initiative for creative recycling of coffee capsules.
Below are some key points from his speech:
- Global Food Challenges: Demographic crisis, climate change, resource scarcity, pandemics, armed conflicts, and piracy are now top priorities in international food policies.
- Food Sovereignty: A goal pursued by political movements and governments, aiming to reduce dependence on global dynamics that affect food production, distribution, and consumption. It is seen as a symbol of independence but often remains an elusive dream.
- Ecological Transition and Food Waste: Ecological transition requires reflection on consumption and reducing environmental impact. Food waste represents an ethical, economic, and climatic problem with significant consequences.
- Food as a Geopolitical Element: Wars are also fought over the control of natural resources. The agrifood industry influences global economic and geopolitical balances and is subject to financial speculations that increase inequalities.
- Controversial and Risky Innovations: The development of synthetic foods, the introduction of systems like Nutriscore, the use of personalized diet apps, and the use of insect-based flours.
Food sustainability is an issue of international politics and must be treated as such. Solutions cannot be based on utopias or ideological visions but must be grounded in solid foundations: science, knowledge, and technological innovation. Only through collective commitment and support for sustainable scientific progress will it be possible to ensure more resilient, equitable, and environmentally respectful food systems.
