Safeguarding Crop Diversity and Shaping the Future of Food
This event explores the critical role of crop diversity in securing global food security and sustainability amid climate change, environmental degradation and biodiversity loss.
Keynote speakers include:
- Geoffrey Hawtin, OBE, 2024 World Food Prize Laureate
- His Excellency Ángel Manuel Manero Campos, Minister of Agrarian Development and Irrigation, Peru
- Guy Parmelin, Member of the Swiss Federal Council and head of the Department of Economic Affairs, Education, and Research
The panel discussion addresses key challenges and opportunities in conserving and using crop diversity, with a focus on mobilizing international cooperation, driving sustainable investments
and integrating biodiversity into food systems. Moderated by Stefan Schmitz, Executive Director of the Crop Trust, the panel features:
- Dr. Bernhard Lorentz, Managing Partner and Global Consulting Sustainability Leader at Deloitte
- Dr. Michael Keller, Secretary General of the International Seed Federation
- Dr. Kent Nnadozie, Secretary of the FAO International Treaty on Plant Genetic Resources for Food and Agriculture
- Her Excellency Nosipho Nausca-Jean Jezile, Permanent Representative of the Republic of South Africa to the FAO and Chairperson of the Committee on World Food Security
The Food Forever Experience concludes with a culinary demonstration by Chef Rebecca Clepath showcasing the nutritional potential of crop diversity. Be part of the critical dialogue and experience firsthand how your engagement can contribute to a more resilient and sustainable future for global food systems.
Meet the Chef
Chef Rebecca Clopath
Rebecca Clopath is a Swiss chef, farmer and entrepreneur celebrated for her natural cooking style and innovative culinary approach. Raised on an organic farm in Graubünden, she grew up immersed in nature and learned to cook by helping her mother. She trained under renowned chefs Oskar Marti and Stefan Wiesner, gaining experience in “natural cuisine.” As part of the Swiss junior national cooking team, she earned two gold medals at the 2010 World Cooking Championships. Later, she studied agriculture in Spiez, where she developed her unique culinary philosophy.
Clopath does not operate a traditional year-round restaurant. Instead, she hosts seasonal "food perceptions" at her family’s farm, offering nine-course themed dining experiences that blend storytelling with cuisine. Each concept requires extensive research and design, aiming to inspire guests beyond the meal itself. Her philosophy emphasizes sustainability, local sourcing and responsible plant and animal consumption. Her menus exclude imported ingredients and feature dishes using only in-season and sustainably produced ingredients.
The Ingredients
Barley
Hordeum vulgare
Barley, domesticated over 10,000 years ago in the Fertile Crescent, is one of the world’s oldest grains and was essential to ancient civilizations like the Sumerians and Egyptians. Today, it is cultivated globally, thriving in diverse climates and conditions. Barley is often used in soups, stews and breads, and is the source of the malt for beer and whiskey.
Rice
Oryza sativa
Rice, domesticated over 8,000 years ago in the Yangtze River valley, is a staple food for over half the world’s population. It thrives in wet conditions and is now grown around the world, especially in Asia, Africa, and the Americas. Typically prepared by boiling or steaming, rice is the base for such diverse dishes as sushi, risotto and pilaf.
The Crop Trust has highlighted our work with these crops as part of the BOLD project funded by the Government of Norway through the Crop Chronicles stories and podcasts.
Event photos
Come back soon to peruse the impressions from the event!