This page includes those presentations that
the organisers had a permission to download to the site.

Keynote Speeches

Looking back to see the future: changes in global food supply and related land use
Sanderine Nonhebel, Associate Professor, Center for Energy and Environmental Sciences, University of Groningen, The Netherlands

The(R)evolution of cooking
Hanni Rützler, Future expert for food trends, Futurefoodstudio, Austria

Cultured beef: concept or cut?
Mark J. Post , MD, PhD, Professor and Chair of Physiology, Department of Physiology, CARIM, Maastricht University, The Netherlands

Sustainable food consumption and production in a resource-constrained world
Lance O´Brien, Ph.D., Manager, Foresight Unit at Teagasc – the Agriculture and Food Development Authority, Ireland

WS 1: Food Policy I

Consumer and producer perceptions on corporate responsibility in the Finnish food chain
Koistinen, Laura & Latvala, Terhi (MTT Economic Research, Helsinki, Finland)

Moving from consumers into co-producers through education
Junttila, Minna & Väisänen, Karoliina (JAMK University of Applied Sciences, Jyväskylä, Finland)

Food policy coherence: estimating total synergies and contradictions in policy documents
Nisonen, Sampsa (University of Helsinki, Finland)

The Political Economy of Food in Developed Economies: Contested Futures?
Busicchia, Brigit (Macquarie University, Sydney, Australia)

WS 2: Food Security

From food-insecurity towards trade-dependency: A historical analysis of global food security
Porkka, Miina & Kummu, Matti (Aalto University, Finland) & Siebert, Stefan (University of Bonn, Germany)

New strategies to ensure sufficient food provisions in case of crisis in Germany
Menski, Ute & Gerhold, Lars & Braun, Janina (Freie Universität Berlin, Germany)

Structural change in the Finnish livestock sector – past changes and future prospects
Niemi, J.K.1 & Sahlström, L. 2 & Virtanen, T. 2 & Sinisalo, A. 1 & Lyytikäinen, T. 2 & Kyyrö, J. 2 & Lehtonen, H. 1 (1 MTT Agrifood Research Finland, Helsinki; 2 Finnish Food Safety Authority Evira, Risk Assessment Research Unit, Helsinki, Finland)

WS 3: Food & Sustainability I

Food Sustainability: From actual patterns to future perspectives
Viera, Grace & Nielsen, Thorkild (Aalborg University, Denmark)

How to Make Cavemen Eat Responsibly – Evolutionary Psychology and Food Marketing
Lähteenmäki-Uutela, Anu (University of Turku, Finland)

Advertising for Sustainability – Promoting Sustainably Produced Food to Finnish Consumers
Ulvila, Kukka-Maaria (Jyväskylä University School of Business and Economics, Finland)

Disposition and performance for sustainability: A Finnish case of supply chain analysis with the public sector catering industry
Mikkola, Minna (University of Helsinki, Ruralia Institute, Finland) & Hingley, Martin (Lincoln Business School, UK

WS 4: Food & Diet Approaches

Forced Choice Restriction in Promoting Sustainable Food Consumption: Intended and Unintended Effects of the Mandatory Vegetarian Day in Helsinki Schools
Lombardini, Chiara & Lankoski, Leena (University of Helsinki, Finland)

Organic vs. Intensive farming: when choosing what to buy, what is really at stake?
Ferreira-Aulu, Marianna B. (University of Turku, Finland)

WS 5: Food Policy II

Values of naturalness and authenticity in food choices and policies
Siipi, Helena (University of Turku, Finland)

Human and environmental well-being: Food, health and sustainability in Finnish policy documents
Risku-Norja, Helmi (MTT Agrifood Research Finland) & Isola, Anna-Maria (University of Helsinki, Finland) & Nisonen, Sampsa (University of Helsinki, Finland) & Kurppa, Sirpa (MTT Agrifood Research Finland)

Stick or carrot – Impacts of alternative climate and energy policy scenarios on agriculture
Rintamäki, Heidi & Rikkonen, Pasi (MTT Agrifood Research Finland, Economic Research, Helsinki and Mikkeli) & Tapio, Petri (University of Turku, Finland Futures Research Centre)

Identifying Problems Childs and Champions of the European Food Industries and Markets: Benchmarking Key Sustainability Trends Linked to Food Production in the Member Countries of the European Union in the Years 1990–2007
Kaivo-oja, Jari (University of Turku, Finland Futures Research Centre)

WS 6: Futures Research Methodology

Drawing food trends: design potential in shaping food future
Celi, Manuela & Rudkin, Jennifer (Politecnico di Milano, Italy)

Envisioning sustainable and healthy food supply chain: participatory scenario-based backcasting approach
Latvala, Terhi (MTT Agrifood Research Finland)

Combining qualitative and quantitative research methods to foresee the changing Finnish agrifood sector
Huan-Niemi, Ellen & Niemi, Jyrki & Rikkonen, Pasi & Wuori, Olli (MTT Agrifood Research Finland, Economic Research, Helsinki) & Niemi, Janne (Government Institute for Economic Research (VATT), Finland)

Is futures studies a scientific discipline – who cares as long as the food is good!
Vinnari, Markus (University of Eastern Finland) & Tapio, Petri (University of Turku, Finland Futures Research Centre)

WS 7: Food & Sustainability II

Sustainable Public Food Procurement in the UK
Stein, Mark (Salford University Business School, Manchester, UK)

Alternative food production models in the Global Futures Map
Kuusi, Osmo (Aalto University & University of Turku, Finland)

Design-intensive farming
Vrlík, Filip (University of Turku, Finland)

WS 8: Local Food Systems

Local food system development in Hungary
Balázs, Bálint (St István University, Hungary)

The practices of localization of Finnish food system
Hyvönen, Katja (University of Eastern Finland)

Local vs. Conventional Distribution: Farmer choices, embedded values
Birge, Traci (Aronia R&D at Åbo Akademi University & Novia University of Applied Sciences, Finland)

Local and organic food activity and accessibility: the case of food circles in Northern Ostrobothnia
Korhonen, Kirsi (MTT Economic Research – Oulu, Finland) & Kotavaara, Ossi (University of Oulu, Finland) &Miettinen, Milla (University of Oulu, Finland) & Muilu, Toivo (MTT Agrifood Finland, Economic Research, Oulu, University of Oulu, Finland) & Rusanen, Jarmo (University of Oulu, Finland)

De-growth thinking – solutions for future food system?
Tapiola, Titta (University of Turku, Finland)

WS 9: Food Production & Processing

Has crop production as part of the land use become more diversified – reasons and consequences
Keskitalo, Marjo & Jauhiainen, Lauri (MTT Agrifood Research Finland, Plant Production Research)

Towards a CO2, water and waste neutral food processing industry in Flanders by 2030
Smets, T. & Van den Abeele, L. & Schrooten, L. & Nevens, F. (VITO – The Flemish research Institute for technology, Belgium)

Possibilities in sustainable development in Finnish greenhouse production
Silvenius, Frans (MTT Agrifood Research Finland)

Model of sustainable food production for developed and developing countries
Ketola, Tarja (University of Turku, Finland)

WS 10: Meat Consumption & Production

Calculating land requirement for meat consumption in Finland
Allievi, Francesca (University of Turku, Finland Futures Research Centre)

Data availability for research on the use of feed for animal production in Finland
Turunen, Jenny (University of Turku, Finland Futures Research Centre)

Meat & Sustainable Development
Ailus, Sabi & Ferreira-Aulu, Marianna & Kwazema, Martins & Shabanova-Danielyan, Elizaveta & Tapiola, Titta & Vrlík, Filip (University of Turku, Finland)

WS 11: Future for Food Education

Role of school & kindergarten foodscapes in educating for life & health skills – case insights from recent Danish research
Egberg Mikkelsen, Bent, University of Aalborg, AAU-MENU, Institute for Development & Planning, Copenhagen, Denmark

WS 12: Food & Nutrition

Challenges of consumers to choose products in a grocery store considered from a weight management perspective
Saarela, Anna-Maria (Savonia University of Applied Sciences, Kuopio, Finland)

Environmental and health economic cost-benefit analysis of diet shifts: The case of low carbohydrate diets
Punttila, Eliisa ( University of Helsinki, Finland)

Sustainable Development and Food Needs of the Tribes: Some Field insights from Western India
Ashok Kumar, Eranti N. (Solapur University, India)

Herbaland seaweed: Ice cream for the future?
Md Shaarani, Sharifudin & Nurul Azah, Yaakob, & Matanjun, Patricia (University Malaysia Sabah, Malaysia)

WS 13: Environmental Impacts of Food Production & Consumption

Food and Baltic Sea environment -impact of diet on eutrophication
Vorne, Virpi 1 & Virtanen, Yrjö 2 & Hietala, Sanna1 & Verta, Matti 3 & Vieraankivi, M.-L.2 & Kurppa, Sirpa2; 1) MTT Biotechnology and Food Research, University of Oulu, Finland; 2) MTT Biotechnology and Food Research, Jokioinen, Finland; 3) Finnish Environment Institute (SYKE), Finland

Inter-household variations in environmental impact of food consumption in Finland
Irz, Xavier & Kurppa, Sirpa (MTT Agrifood Research Finland)

Material Efficient Waste Management Scheme: Minimize Food Waste Campaign 2013
Tarvainen, Mia (Helsinki Region Environmental Services Authority, Finland)

Nonsense or Resource? Rethink Institutions and Practical Measures of Bio-Waste Management
Chen, Lihuizi (University of Eastern Finland)




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