KI’s Sustainability Day 2026: How food shapes our health from plate to planet

“Globally, food production accounts for approximately 30 percent of all greenhouse gas emissions. Research studies show that diets that are good for the environment are also good for health – although there are some exceptions. We need to ensure that future food consumption is based on what research tells us about the impact of food on health and the environment. These are important issues that are more relevant than ever,” says Shervin Shahnavaz, head of the planning group. 

“KI’s Sustainability Day strengthens and develops existing networks in the area of ​​environment, climate and sustainable development, but also provides an opportunity to develop new ones. The purpose of the day is to attract, involve and inspire more employees and students to make KI even more sustainable by spreading knowledge and setting good examples.”

“As part of the council for sustainable development at KI, I hope this day becomes a chance for us to deepen our understanding of sustainable food systems, connect across disciplines, and think critically about how our work and studies contribute to healthier people and a healthier planet”, says Emma Swärdh.

Student poster competition

At the conference this year’s winner of the student poster competition will be presented. The competition aims to recognize students and doctoral students who have proposed or have implemented innovative and significant projects at the intersection of sustainability and health.