Symposium: Green transition by culinary science, art & craft

The proposal of this interdisciplinary symposium is based on the viewpoint that in order to promote a green transition in the global food systems there is an urgent need for a concerted effort on behalf of scholars, chefs, culinary entrepreneurs, and companies to provide a knowledge-based framework based on an understanding of which forces are in effect when it comes to changing people’s eating behaviour. The expected outcome of the symposium is stimulation of cross-disciplinary collaboration among these different actors and organisations to provide concrete solutions to the green challenge.