Mrs Kristina Jonäng is chairman of the environmental committee in the Region Västra Götaland.  Kristina earned a Bachelor of Science degree in Economic History from Göteborg. She started to work with politics as a teenager and served as the chairman for the Centre Party Youth from 1993 to 1996. Since 1999 Kristina has been the chairman of the environmental committee. She will talk about how the municipalities can promote local food
 

From Tuscany in Italy works in projects with the aim to increase the  market of Italian products

Is a PhD-student at the Department of Restaurant and Culinary Arts at Örebro University, Sweden. He is working with a dissertation project investigating from an ethnological viewpoint how food culture heritage is commercialised and politicised in Sweden and Nordic countries. Important research questions are how to investigate how some parts of the food culture is regarded as useful and other parts ignored or “forgotten”. The empirics consist of interviews with politicians, civil servants, restaurant managers and marketing consultants. At this conference he will present some research results on how Swedish local and regional food culture was chosen and presented for European ministers and politicians during the Swedish EU-chairmanship in 2001.

Ola Buckard
Sweden

Marketing Consultant – Food Products. A member of Slow Food Swedish Ark Commission and a Suovas Presidium Coordinator. I will inform how Swedish Sami producers, under domestic competition, have succeeded in creating a common quality standard and a positive and fruitful cooperation going to market. This is done based on the Suovas Presidium project and in an attempt to establish a future model for marketing of reindeer meat.

I got my Ph.D in logistics 1974 as one of the very first in Sweden. My research field can be concluded as embedded logistic competence in industrial products and services, where packaging logistic systems is one utmost application area. I will present some research on logistic of local food in a community.

My research focuses on development of Life Cycle Methodology for food systems and environmental impact of technological development within food industries. A second research area is analyses of future food systems by use of scenario techniques. Lately I have been working with studies on environmental assessment of different meals and improvement options for producing these meals, in a Life Cycle perspective. I have also been involved in developing and analyzing scenarios for future, more sustainable farm production of different products. My presentation will mainly be an overview of principal environmental impacts of food production systems, and the connections within the system.

Transport of slaughter animals is increasing steadily in the last decades in relation to structural adjustment within the abattoir system leading to significant reduction of number abattoirs. Other factors that accelerated slaughter animal transport are internationalization and globalization of trade and EU agricultural policy. Transport and associated activities induce stress on animals compromising welfare and health, reducing meat quality and increasing spread of disease. Minimising or avoiding transport by encouraging small-scale local abattoirs could be among the main strategies to improve animal welfare and meat quality and minimizing the risk of spreading disease.

Works at the Swedish National Food Administration within the area of Protected Designation of Origin, Protected Geographical Indication and Traditional Speciality Guaranteed

International President and Founder of Slow Food.
Slow Food is an international association, founded in Italy in 1986, promoting local food and wine traditions and also supporting agricultural biodiversity worldwide. Mr. Petrini will present the overall vision of Slow Food and will describe more in detail the need to establish a worldwide sustainable collaboration between universities and small-scale producers.  

Represents the Federation of Swedish farmers in Brussels, with special interest in food legislation. She will sum up all visions and experience from the conference and draw the lines of how to continue the work with local food.