Knowledge for better food systems

Five lessons from hosting an event during a pandemic

The Global Alliance for the Future of Food held the Salzburg Process on the Climate Emergency and the Future of Food in May 2020. In this blog post, Ruth Richardson (Executive Director of the Global Alliance) reflects on lessons learned from holding the event virtually because of COVID-19, rather than physically as originally planned.

The five points made by the blog are:

  1. Diverse, inclusive participation requires an intentional, high-touch approach, such as by reimbursing the internet costs of people who have limited access to stable connections.
  2. Informal digital networking sessions are important for replacing the social aspects of physical events.
  3. The organisers chose online platforms that were easy to learn to use.
  4. Organisers and participants need to receive all relevant information well in advance to really benefit from the event experience. 
  5. Don’t underestimate the value of the right people at the right time, in the right place, such as facilitators and note-takers.

Read the full piece here. See also the Foodsource chapter Impacts of climatic and environmental change on food systems and the FCRN’s discussion group Working Viral: Sustainability by necessity. Read other COVID-19 content in the FCRN’s research library here.

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