May 20, 2021 Conference “Biodiversity in the Food Sector”

Together with agriculture, the food sector has a significant impact on biodiversity. Through the support of food standards and effective, targeted procurement requirements, the food sector can make a substantial contribution to curbing biodiversity loss. Urgent action is needed! The association “Food for Biodiversity,” newly founded in March 2021, has set this as its goal.

As part of a launch conference on May 20, 2021, shortly before the “International Day for Biological Diversity,” we provided information on this topic.

Program of the Conference "Biodiversity in the Food Sector" with Presentations

As keynote speaker, Alexander Bonde, Secretary General of the German Federal Environmental Foundation, presented in a keynote address how crucial the sustainable production of food is for the protection of biodiversity.

Following this, Stefan Hörmann, Deputy Managing Director of the Global Nature Fund, presented the newly founded association “Food for Biodiversity” and its objectives. Examples from food retail, production, and small and medium-sized enterprises were on the agenda. Three breakout sessions followed:

Session 1: Tools for Biodiversity Management and Monitoring
Session 2: Projects and Initiatives to Promote Biological Diversity in the Food Industry
Session 3: How Can Voluntary Standards and Codes of Conduct Contribute to the Conservation of Biological Diversity?
In the closing plenary, the threads were also brought together politically. What is the EU Code of Conduct for Responsible Business and Marketing Practices in the context of the European Union’s Farm to Fork Strategy?

Download the individual presentations here:

Stefan Hörmann, Association “Food for Biodiversity”: Biodiversity in the Food Sector

Clara Küpper, REWE Group: PRO PLANET – REWE Group’s Biodiversity Project

Andrea Schwalber, Nestlé Germany: Commitment to Biological Diversity

Peter Zens, Biodiversity in Good Company: How SMEs Can Also Make an Important Contribution to Biodiversity

Fabian Calvo, Rainforest Alliance: Conserving and creating habitats to protect biodiversity

Annekathrin Vogel, Bodensee Foundation: Tools for Biodiversity Management and Monitoring

Matthias Klumpp, ALB-GOLD Teigwaren: Biodiversity as a Quality Criterion for Food

Dr. Norbert Schmitz, 4C Services: Credible Certification on the Path to Greater Biodiversity in the Food Sector

Dr. Jochen Neuendorff, Society for Resource Protection GfRS: Genuine Sustainability Instead of Greenwashing – Certified Organic Farming

Anne Burrill, DG Environment, European Commission: The Farm to Fork Strategy and its “EU Code of Conduct for Responsible Businesses and Marketing Practices”