World Economic Forum Annual Meeting

The 48th World Economic Forum Annual Meeting

The theme, “Creating a Shared Future in a Fractured World”*, will make a case for renewed commitment to international collaboration as a way of solving critical global challenges. 

Bringing together over 2,500 leaders from business, government, international organizations, civil society, academia, media and the arts, the aim of the meeting will be to set an agenda that drives greater multistakeholder collaboration to address political, economic and societal challenges of our times.


Social Gastronomy: Join us to experience the transformative power of food 

Date: 7:15 to 8:30 am on Wednesday the 24th of January. 

Location: World Food Programme Tent, Near The Derby Hotel, Promenade 139, Davos

About: Please join us January 24 for an engaging conversation about the transformation of the global food system and the key principles, unlikely alliances and innovation needed to drive these changes. At this working breakfast, we will explore and discuss how to catalyze the power of Social Gastronomy to solve issues of hunger, malnutrition, food waste and exclusion. Today's global kitchens are increasingly driving innovation and bringing new solutions to food and nutrition security and the Social Gastronomy movement is leading the way. Cargill and Gastromotiva are partnering to scale up the transformative power of food to advance the Sustainable Development Goals and will inaugurate the guiding principles of Social Gastronomy at WEF 2018. 


Aligning Initiatives to Track Progress Towards a New Global Food System

Date: 7:00 to 8:30 on Thursday the 25th of January.

Location: WFP Tent in front of Hotel Derby, Promenade 139, 7260 Davos

About event: Continued population growth, climate change, rising obesity, and rapid urbanization make the transformation of the global food system more urgent than ever before. The global food system needs to be transformed into one that is driven by sustainability, nutrition, health and efficiency. Comprehensively tracking food system transformation and assessing progress will be essential to ensure continued progress and facilitate learning across countries. Toward this end, several initiatives have been launched recently to help prioritize investments in food systems, assess policy and institutional support for climate smart practices and sustainable systems, and track the development impacts of food systems.
This multi-stakeholder event will discuss innovative new tools for a comprehensive tracking system and explore dovetailing of several initiatives to improve synergies and accelerate progress.

See the programme of events attached below. 


Social Gastronomy, Food and Peace: A Recipe for Change

Date: 17:30 to 19:00 on Thursday the 25th of January. 

Location: World Food Programme Tent, Near The Derby Hotel, Promenade 139, Davos

About event: David Beasely (Executive Director of UN WFP), Chef David Hertz (Founder and President of Gastromotiva) and Devry Boughner Vorwerk (Corporate Vice President at Cargill) will host a camp fire converstaion on January 25th. 

Event will also be streamed on Facebook Live. 


The Need for Transformational Dietary Shifts: How to Nudge Consumer Preference Towards Healthy & Sustainable Diets 

Date: 7:30 to 8:30 on Friday the 26th of January. 

Location: World Food Programme Tent, Davos

About event:  FReSH - a joint project of WBCSD and EAT - Royal DSM and the Global Alliance for Improved Nutrition (GAIN) will be hosting a high-level breakfast on dietary shifts during the World Economic Forum's 2018 Annual Meeting in Davos. This breakfast event will examine what business and other actors are doing and can do, to make it easier for consumers to access a healthy and rewarding diet. 

Transforming diets is not just a technical challenge, but also an emotional one. It is essential to put the consumers, and their health and wellbeing, at the center - in other words, it is time to turn the conventional 'farm to fork' approach on its head - transforming the systems from Fork to Farm. There has been a lot of work to improve the efficiency of food systems, including supply and production, but these methods still deliver poor outputs, such as obesity, malnutrition, climate change and biodiversity loss. These systems have to change, and demand for more healthy, sustainable and delicious foods needs to increase, so companies can create new and improved offerings, optimizing for taste and pleasure as well as quality, health, and sustainability factors.

The consumer often acts irrationally, so what role can business, government and civil society play to help people make better and rewarding decisions? In a world where we tend to trust peers on social media more than brands, how can we be nudged into opting for health, taste, and sustainability over short-term satisfaction?

Registration for this event: