Beyond COVID-19: skill changes and new competences for sustainable and innovative food systems

Skill changes and new competences for sustainable and innovative food systems

15th January 2021

In this webinar, experts present the main trends and the evolution in the food-related scenarios caused by both covid-19 and other environmental and economic factors at global level, along with the impact they have on the future skills and competences of professionals and workforce in the food systems.
Access the webinar recording below, and the presentations in the file box at the bottom of the page.

Webinar Agenda:

09:45	Opening of the Virtual Room
10:00	Welcome and Introduction Paola Pittia, University of Teramo (IT), ASKFOOD Project coordinator Julian Drausinger, LVA (AT)
	TALKS
10:10	From scenarios to prioritized education and research programs for sustainable food systems; new competences and skills required Hugo de Vries INRAE (FR)
10:30	COVID-19 Impact on the food and drink industry Rebecca Fernandez, Director Food Policy, Science and R&D, FoodDrinkEurope (BE)
10:50	The Update of ESCO: Reflecting skill trends in the EU Labor markets? Francesco Losappio, EMPL ESCO Secretariat, European Commission, DG for Employment, Social Affairs and Inclusion
11:15	Q&A time and discussion
11:45	Closing remarks and end of event