Sandro is EAT’s Chief Executive Officer. A medical doctor by training, he is an expert on issues of noncommunicable diseases, public health, nutrition and health policy. Sandro came to EAT in 2018 from the Department of Nutrition for Health and Development at the World Health Organization in Geneva, where he had worked as Medical Officer for Noncommunicable Conditions and Nutrition since 2015. Formerly an Assistant Professor and Course Director at the University of Copenhagen’s School of Global Health, Sandro regularly shares his knowledge and ideas at international conferences, universities and public events. He founded the PLOS Global Health Blog and has authored over 30 scientific publications and more than 90 articles to date. In his pro bono work, Sandro co-founded in 2012 NCDFREE, a global social movement against noncommunicable diseases using social media, short film and leadership events – reaching more than 2.5 million people in its first 18 months. In 2015, he founded festival21, assembling and leading a team of knowledge leaders in staging a massive and unprecedented, free celebration of community, food, culture and future in his hometown Melbourne. In 2018, Sandro established a non-profit foundation to drive and support public health projects across Australia, funded through his domestic media work. Sandro is a co-host of the ABC television show Ask the Doctor – an innovative and exploratory factual medical series broadcasting weekly across Australia. His cookbook “The Doctor’s Diet,” dedicated to simple, healthy and sustainable recipes, is scheduled for publication by Pan Macmillan Australia in June 2018. Sandro also holds a Masters in Public Health and a PhD in Global Health (Epidemiology and Policy) from the University of Copenhagen. He held a Postdoctoral Fellowship at Harvard Medical School from 2013 to 2015. Sandro is an Australian national.
Sandro is speaking at
Malnutrition in all its forms, including undernutrition, overweight and obesity, and other dietary risks, is responsible for more global illness than any other cause. Current food production practices are pushing environmental systems beyond safe boundaries and contributing to climate change, with additional detrimental effects for human health, as well as for planetary health. Addressing the systemic drivers of these challenges is crucial to achieve progress. This panel will explore how we can work more collaborative in identifying and implementing “win-win” solutions, and the roles and responsibilities of different stakeholders within such efforts.
Every ton of food that is lost or wasted represents:
- Hectares of land that could have remained in conservation for climate or biodiversity.
- Cubic meters of water that could have replenished an aquifer or fed a stream.
- Hungry mouths that could have been fed.
Food wasted by the rich is food needed by the poor. Are food banks key to integrated solutions? What technologies are available to help us reduce this waste increasing the shelf life of fresh fruit and produce, or transforming it through processing and packaging to increase access, availability, and affordability? How can we change behaviors in home kitchens and restaurants to cut down on waste, over consumption, and poor food consumption? Every bite counts in the great food transformation.
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