HGF Autumn Workshop in Milan, Italy, 2.- 4.12.2019 – Draft programme available now!

The upcoming HGF Autumn Workshop 2019 will be organised in Milan (Italy) in connection with the 10th International Forum on Food and Nutrition – The Forum organized by the Barilla Foundation in collaboration with National Geographic, the Centre for European Policy Studies (CEPS), the United Nations Sustainable Development Solutions Network (UN SDSN), the Columbia Center for Sustainable Investment (CCSI), Santa Chiara Lab – University of Siena (SCL), and the Global Alliance for the Future of Food (GAFF).

Barilla will kindly invite all HGF participants to their factory in Parma, including a visit to the durum wheat mill, in the afternoon of the 2nd of December. A bus transfer will be organized from/to Milan.

On the 3rd of December all HGF members are welcomed to the 10th International Forum on Food and Nutrition with the title “Fostering Business and Innovation while preserving Mother Earth“. Please find here the detailed agenda of the day . Please note that for this day you have to REGISTER HERE separately.

On the 4th of December the HGF workshop  with the title “Sustainability and Nutrition” will be organised in cooperation with the University of Milan – Department of Environmental Science and Policy and will focus on following topics:

          • EAT lancet: the role of whole grains in sustainable diets
          • Technology and Sustainable Grain Food Production
          • Grain Components & Whole Grain Food Definition

Please note that 2! registrations (one for the International Forum on Food and Nutrition and one for the HGF Autumn Workshop) are necessary!

For HGF Members both events are free of charge, while HGF NON-Members have to pay (in advance) EUR 150,- to be able to attend.

Find further details on the program, travel and  registration here:

  1. Final programme – 26.11.2019
  2. Travel Information
  3. HGF Workshop Registration Link
  4. BCFN Event Registration Link

In case you have any questions, please do not hesitate to contact HGF Office (office@healthgrain.org)!

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Find here some impressions of the cooking event at the Academia Barilla on December 2nd (for more pictures log into the members’ area):

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International Student Competition on Cereals

We would like to draw to your attention to a students’ competition, organised by the ISEKI-Food Association within the Next FOOD project:
“Sustainable Cereals” Competition:

Teams of Master’s students from around the world are invited to address the following question in this 2019 Edition of the ISEKI-Food International Student Competition:

How can ancient/alternative grains contribute to improved sustainability of the cereal chain?

The competition aims to improve practical ability in identifying and solving real problems in sustainable food production/processing and uses action-oriented learning to train students to work together on skills that are essential for today’s job market.

Teams of 3 to 5 Master’s students registered in food-related programmes can apply to the competition. Teams must have 1 student who is team leader and 1 faculty mentor. Applications will require a project title of maximum 100 characters and a description of the problem/solution of maximum 1000 characters. Applications are available on the competition website.

The competition will open in early November with the first of 6 on-line training sessions. In early March 2020, the competition will end with a Virtual Conference where all teams present their projects and the winners are announced. The winning team will send one member to an international conference to present the winning project!

This competition is organised in collaboration with the International Association for Cereal Science and Technology (ICC) and is the 2nd “Sustainable Supply Chain” competition of the ISEKI-Food Association, through its affiliate European FooD-STA and under the umbrella of the FoodFactory-4-Us competitions. Read about previous competitions here. The competition series is one of the case studies of the NextFOOD project which promotes innovative education for sustainable agriculture.

Is your institution interested in the positive publicity of a sponsorship? Please contact Katherine Flynn at kflynn@iseki-food.net for more information.

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HGF endorses the Global Definition of Whole Grain as Food Ingredient

During the 6th International Whole Grain Summit (Vienna, 13-15 November 2017) the Whole Grain Initiative (WGI) was established and it was concluded that harmonized global definitions of a whole grain ingredient and a whole grain food are needed to provide clarity to consumers, to provide a uniform basis for dietary recommendations and for nutrition and health research, and to serve as a level platform for industry. The overall goal of the Whole Grain Initiative is to increase worldwide consumption of whole grains. An International WGI Working Group (comprised of world-wide members from academia, government agencies, non-government organizations), and the private-sector evaluated existing definitions including Healthgrain and AACCI definitions and considered a wide range of member input from Working Group discussions.

Below you can find the elaborated Global Definition of Whole Grain as Food Ingredient which HGF endorses.

Global Definition of Whole Grain as Food Ingredient

In case you have any question or comment, please do not hesitate to contact the HGF Secretariat

 

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