During the international week we expect the following speakers. See below for a details introduction.


Stay connected en get to know the speakers! More lectures will be announced over time.

Nard Clabbers

Senior Business Developer Personalized Nutrition and Health

TNO Healthy Living Zeist, Netherlands


´Personalised nutrition and health: What will the future of food look like?´



As a committed mountain bike racer, nutritionist ánd a type 1 diabetic, Nard believes that measuring aspects of your health and using that information for personalized advice will be the future of food and health. At TNO, he has initiated and helped set up a large international research consortium together with Wageningen University that investigates technical and social innovations to enable personalized nutrition through consumer empowerment. This pre-competitive public private consortium is unique in combining different scientific expertises and using real world field labs.


Eline Vanuytrecht

Post-Doctoral Researcher 'Earth and environmental Sciences' KU Leuven


´Hungry people make a thirsty world´



Eline Vanuytrecht is a post-doctoral researcher affiliated to the KU Leuven department of Earth and Environmental Sciences and funded by the Flemish Research Foundation (FWO). She obtained her PhD in 2013. Her main research focus is understanding crop responses to elevated atmospheric CO2 concentrations and climatic changes. More broadly, her research covers various aspects related to crop water productivity, agro-climatology and sustainable crop production. She combines insights from field experiments, meta-analyses of large databases and process-based modelling to understand dynamics in the plant-soil-atmosphere continuum. She was visiting scientist at the Commonwealth Research Organisation, Australia (CSIRO) and Rothamsted Research, UK. For the Food and Agricultural Organization of the United Nations (FAO), she gives workshops in and contributes to the development of the crop water productivity model AquaCrop. At KU Leuven, she teaches Crop Water Productivity Management. She has published 23 papers in recognized journals, and several miscellaneous articles and book chapters.


Dr Duane Mellor, PhD RD

Coventry University, UK


'Who's influencing whom? Developing sustainable business partnerships'



Based on a paper published with Simon Adderley (http://www.emeraldinsight.com/doi/abs/10.1108/EMJB-06-2013-0033) , this session will consider the challenges and competing influences when trying to influence the food industry. This case study explored the concepts of sustainable capital along with social capital and the financial capital with the the latter being seen as the predominant driver for food industry for the past few decades. The risks of working with the food industry will be explored including when the industry partner aims for something unachievable e.g.  assessing the water use for a packaged meal or making health claims without EFSA approval. This is before considering issues of sustainability. This session will conclude by challenging the view that in some cases at least multi-national food companies may be more engaged with sustainability than governments. As without sustainable procurement e.g. cocoa it is likely that long-term production of products such as chocolate could be at risk.


Food is potentially becoming more democratic, with everyone having an opinion about what is good, with more information out there now than ever before. This makes it harder for the public to be confident that the information they are getting is reliable. The good news is there is so much opportunity, for small producers and together we can create healthy sustainable food that we can enjoy without impacting on our precious global resources.


Daniela Grach, MSc,

Senior Lecturer, Institut Diätologie


'Sustainable Food'



Daniela Grach, the dietitian with the master degree in applied nutrition science, lives in Graz, Austria and worked for 10 years in hospitals, health resort centres and the department of food of the Styrian Chamber of Agriculture. Since 2007 she is senior lecturer at the institutes „Dietetics and Nutrition“ and „Sustainable Food Managment“ of the FH JOANNEUM, University of Applied Sciences, at Graz and Bad Gleichenberg.  Her main focus areas are: Health promotion (social and cultural aspects of food, food poverty etc.), food communication, renal nutrition and sustainable food – her subject from passion. She has been engaging in this topic for 25 years, e.g. in final papers and her master thesis.  It is important to her to focus not only health but also the social, ecological, cultural and economic aspects of our eating habits and to try to implement this in the work of dietitians. Mrs. Grach worked and still works in numerous health promotion-projects. For her a holistic view of health promotion is needed, what implies a sustainable nutrition.


Maggie Geuens

Professor Marketing en Consumentengedrag – Universiteit Gent


´Nudging consumers to healthy products. To move from “no, we can’t” to “yes, we CAN” we’d better treat virtues as vices and make them Convenient, Attractive and Normal.'



holds a PhD in Applied Economics from the University of Antwerp. Currently she is Professor of Marketing at Ghent University and affiliated researcher at the Vlerick Business School. Her main fields of research interest are in advertising, branding and consumer behavior with a special focus on how the retail environment and product presentation can nudge consumers to more healthy and sustainable food decisions and consumption. In this respect, her research group investigated differences in healthy food decisions depending on, for example, the shopping channel (online vs. offline), the product assortment (small vs. large assortment), and the type of package (resealable vs. non-resealable). The work of her research group is regularly presented at international conferences and is published in a wide variety of international journals. Maggie is also co-author of a text book on Marketing Communications (with Patrick De Pelsmacker and Joeri Van den Bergh).