| SUSFANS Metrics Entire metrics table on one page |  |
| SUSFANS Balanced and sufficient diets metrics |  |
| SUSFANS Reduction of environmental impact |  |
| SUSFANS Competitiveness of EU agri-food business | |
| SUSFANS Metrics table on Equitable Outcomes and conditions on one page | 
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Hannah van Zanten and Friederike Ziegler
13.00-13.15 What gets the EU consumers moving around protein consumption?
Siet Sijtsem
13.15-13.30 Modelling diet and greenhouse gas emissions mitigation scenarios in the context of the Paris Agreement
Marijke Kuiper
13.30-13.45 Valuing leftovers through livestock: impact of species and productivity level
Ollie van Hal
Hannah van Zanten
11.15-11.30 Innovation pathways related to seafood production
Friederike Ziegler
Thom Achterbosch – Introduction ]]>
Session 1: Welcome and Introduction
09.30-10.00 Welcome, objectives and structure of the workshop
Thom Achterbosch/Monika Zurek
Session 2: Sustainability Assessment and Metrics
10.00-10.15 Sustainability assessment of the current state of livestock / fish and fruits / vegetables supply chains
Hannah van Zanten
10.15-10.30 Integrated metrics to assess sustainable food and nutrition security outcomes of the EU food system
Monika Zurek
10.30-10.45 Short discussion / questions
10.45-11.00 Coffee Break
Session 3: Innovation Pathways
11.00-11.15 Innovation pathways related to livestock production
Hannah van Zanten
11.15-11.30 Innovation pathways related to seafood production
Friederike Ziegler
11.30-11.45 Short discussion / questions
11.45-12.45 Lunch
Session 4: Recent Results
12.45-13.00 Alternative protein sources for EU consumers
Hannah van Zanten and Friederike Ziegler
13.00-13.15 What gets the EU consumers moving around protein consumption?
Siet Sijtsem
13.15-13.30 Modelling diet and greenhouse gas emissions mitigation scenarios in the context of the Paris Agreement
Marijke Kuiper
13.30-13.45 Valuing leftovers through livestock: impact of species and productivity level
Ollie van Hal
13.45-14.00 Short discussion / questions
Session 5: Working Group Discussions
14.00-15.00 Working group on seafood
14.00-15.00 Working group on meat and dairy products
15.00-15.15 Coffee Break
Session 6: Final Discussion and Conclusion
15.15-15.45 Debrief from working groups and discussion
15.45-16.00 Conclusions
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