Addressing malnutrition in value chains can be good for business: it can contribute to higher productivity and contribute to the integrity of brands. But, when and how to measure ‘nutrition‘ can be complex and what can be done is not always straightforward. Join us for an introduction by the Sustainable Food Lab (www.sustainablefood.org), and presentations by Bärbel Weiligmann and Christina Nyhus Dhillon, nutritionist from GAIN (www.gainhealth.org)
(The link above will allow you to watch to the first 15 minutes of the webinar in preview mode – to watch the rest please click the Download button in the top right hand corner of the page)
Bärbel Weiligmann, PhD
Bärbel Weiligmann has expertise in connecting nutrition and agriculture. Her passion is aligning different stakeholders to improve the nutrition for farming workers and their families. She has worked on long assignments in various settings in Africa and Asia. Currently, she works for Global Alliance for Improved Nutrition (GAIN) in partnership with the private sector to roll out a behaviour change approach to better nutrition in global value chains. Previously, she used design thinking to help drive innovation with the FoodLab in Indonesia, Zimbabwe and Uganda. She was engaged to stimulate the development of sustainable supply chains in cocoa, coffee and tea. Her career began with a 10 year stint at GIZ, the German International Co-operation Service, engaged in diverse positions and long-term overseas assignments. Dr. Weiligmann has a Master’s in Agricultural Economics from Munich University and a PhD from Bonn University. Her interests are innovations for food systems, linking agriculture and nutrition, yoga, cycling and spiritual growth.
Christina Nyhus Dhillon, PhD, MPH
Christina Nyhus Dhillon is an international public health nutritionist/researcher who has worked in various settings in Latin America, Africa and South Asia. She has provided technical oversight for a range of programs including large scale food fortification, vitamin A supplementation and homestead food production and has been involved with monitoring and evaluating infant and young child feeding research and clinical trials of multiple micronutrient supplements on pregnancy outcomes. Dr. Nyhus Dhillon has a Master’s in Public Health from Emory University (2001) and a PhD from Cornell University’s Division ofNutritional Sciences (2009). Her interests are in food-based nutrition approaches, monitoring and evaluation of nutrition programs, and operations research.
Karen Cooper, PhD, MSc
Karen Cooper is a Research and Development leader in the area of Sustainable Nutrition with 12 years industrial experience. She works to brings together the science of sustainability and nutrition in the context of Nestlé’s purpose and commitments to enhance quality of life and contribute to a healthier future. She is responsible for developing tools, ways of working and collaborations to help drive nutrition and sustainability impact, via products and actions as a company, with a particular emphasis on the nutritionstatus of farmer families. Dr. Cooper holds a BSc in Human and Environmental Biology, an MSc in HumanNutrition and a PhD in Biomedical Sciences from University of Ulster, as well as a Postgraduate Certificate in Sustainable Business from the University of Cambridge.