241: Creating a sustainable food system - why all eyes are on the Netherlands

<div>How do you go about making a sustainable food system that is net positive when it comes to carbon emissions?<br> <br> </div> <div>How much comes down to changing consumer behaviour versus manufacturing practices?<br> <br> </div> <div>And if you are to change the entire food system, how do you go about getting all stakeholders onboard?<br> <br> </div> <div>None of these are easy questions to answer, but that's where a project in the Netherlands comes in.<br> <br> </div> <div>The Dutch Research Agenda is looking at these issues and trying to come up with solutions to some of the biggest environmental problems the food system faces.<br> <br> </div> <div>Their work in the Netherlands is important, as the country has a long history of trying to tackle sustainability issues, whilst also being known as "the tiny country that feeds the world."<br> <br> </div> <div>It has the highest density of livestock in Europe - more than four times that of the UK or France - with more than 100 million cattle, chickens and pigs.<br> <br> </div> <div>Having a wildly successful agricultural sector comes with it’s own unique set of problems.<br> <br> </div> <div>In this episode of the Table Talk podcast, we look at how the Dutch are leading the way on sustainability, what makes the Netherlands unique - societally - and the different roles consumers, manufacturers and politicians have to play in bringing about change.<br> <br> </div> <div>We also take a look at what the rest of the world learn from the Dutch approach.<br> <br> </div> <div> <strong>Frederike Praasterink, Professor Sustainable Food Systems &amp; system innovation in agriculture and food, HAS University of Applied Sciences<br> </strong><br> </div> <div>Frederike Praasterink is member of the Executive Board of HAS University of Applied Sciences. Her responsibilities include knowledge development, innovation &amp; applied research and internationalisation. She has extensive international experience in the field of food and nutrition as a consultant and lecturer