World Food Day is celebrated annually to raise awareness about global food security issues and to promote efforts towards ending hunger and malnutrition worldwide.

This virtual event is a gathering of experts, enthusiasts, and individuals deeply committed to understanding the crucial link between food safety and overall well-being. This year, discussions will center around the theme 'Safer Food, Better Health.


Keynote Speaker

Dr. Helen Onyeaka

Associate Professor, School of Chemical Engineering, University of Birmingham, United Kingdom.

Speakers


Prof. Omowunmi (Wunmi) Sadik

Distinguished Professor and Director, BioSMART Center at the New Jersey Institutes of Technology (NJIT), United States.

Dr. Kiruba Krishnaswamy

Assistant Professor of Sustainable Food Systems Engineering at the University of Missouri, Columbia.

Dr. George Annor

Associate Professor, General Mills Endowed Professor, Cereal Chemistry and Technology, University of Minnesota, United States.

Prof. Pasquale De Muro

Professor, Human Development Economics, Roma Tre University, Rome, Italy.

Prof. Rob Bakker

Professor of Food Production, Circular Economy, HAS University of Applied Sciences, Netherlands.

Dr. Demen Meier Christine

University of Applied Sciences and Arts of Western Switzerland – Fribourg

Dr. Mary Anne Amalaradjou

Associate Professor, Department of Animal Science, University of Connecticut, United States


Climate-Resilient Agriculture:

  • Climate-Smart Farming Techniques

  • Agroecology and Sustainable Crop Rotation

  • Integrating Weather-Resilient Crop Varieties

  • Enhancing Water Management  for a Sustainable Agriculture

  • Addressing the Impact of Climate Change on Food Security

Circular Food Systems:

  • Implementing Zero-Waste Practices in Food Production

  • Promoting Circular Packaging Solutions

  • Reducing Food Loss and Waste Throughout the Supply Chain

  • Encouraging Sustainable Agriculture Practices

  • Fostering Collaboration for Circular Economy Initiatives

Green Technology in Food Processing:

  • Implementing Energy-Efficient Manufacturing Processes

  • Exploring Renewable Energy Sources for Food Production

  • Adopting Sustainable Packaging Technologies

  • Incorporating IoT and Data Analytics for Resource Optimization

  • Investing in Research and Development for Green Food Technologies

Biodiversity Conservation in Food Systems:

  • Supporting Biodiverse Crop Farming

  • Protecting Pollinators and Beneficial Insects

  • Conserving Natural Habitats Surrounding Agricultural Areas

  • Promoting Sustainable Fishing Practices

  • Integrating Agroforestry for Ecosystem Restoration

Social Equity and Food Justice:

  • Ensuring Fair Trade Practices in the Food Industry

  • Promoting Equal Access to Nutritious Food

  • Addressing Labor Rights and Fair Wages in Agriculture

  • Advocating for Gender Equality in the Food Sector

  • Fostering Community-Led Initiatives for Food Security


Important Deadlines

DEADLINE FOR Abstract Submission

August 30, 2024

Acceptance Notification

September 6, 2024

DEADLINE FOR EARLY-BIRD REGISTRATION

September 16, 2024

DEADLINE FOR Full Paper Submission and Registration

September 25, 2024


Abstract Submission

During the registration process, you will have the opportunity to submit a 250-word abstract in English. This abstract should include the title, theme, focus, and main contributions of your paper, article, or research.


Paper Format

All panel abstracts, paper abstracts, posters, and presentations will be available online as open access on our website.

Three types of manuscripts may be submitted:

  • Full-length Articles: These should describe new and carefully confirmed findings, and experimental procedures should be given in sufficient detail for others to verify the work. The length of a full paper should be the minimum required to describe and interpret the work clearly.

  • Short Communications: Suitable for recording the results of complete small investigations or giving details of new models or hypotheses, innovative methods, techniques, or apparatus. The style of the main sections need not conform to that of full-length papers. Short communications should be 2 to 4 printed pages (about 6 to 12 manuscript pages) in length.

  • Reviews: Submissions of reviews and perspectives covering topics of current interest are welcome and encouraged. Reviews should be concise and no longer than 4-6 printed pages (about 12 to 18 manuscript pages). Reviews are also peer-reviewed.

  • Posters: Submission of posters must include data and methodology. Posters are subject to peer review and will be made available on all our platforms before the day of the event.

Anyone wishing to present or publish a presented paper must register for the conference and submit an abstract(s). Abstracts and full-length papers (in case of peer-reviewed publication) should be emailed to hello@greeninstitute.ng with the MS Word file name format "WFD2024_Peterson_Abstract" or "WFD2024_Peterson_Fullpaper", where "Peterson" represents the corresponding author's surname and "WDF2024" stands for the conference code.

Fees & Certification

FEES

The conference is FREE to attend and present papers.

CERTIFICATION

A verifiable ‘Certificate of Participation’ will be issued to participants who have successfully presented their papers, at a discounted rate.

  • Participation + Certificate: $10

  • Oral Presentation + Certificate: $25

  • Poster Presentation + Certificate: $25

  • Presentation + Certificate + Publication: $100

You will have the option to make your certification payment after receiving registration confirmation from the Organizing Committee.

Dr. Lisa Winnall

Associate Professor in Food Safety, School of Chemical Engineering, University of Birmingham, UK

Chair

Dr. Adenike Akinsemolu

Director, The Green Institute

Host

All participants—keynote speakers, panelists, presenters, and the audience—have the opportunity to submit and deliver their papers on the sub-themes listed above. Why not showcase your views on sustainability to the world at this year's event?

The conference features five sessions, with three keynote speakers delivering opening lectures central to the theme. Following this, each of the five sessions will have ten or more speakers presenting their articles or papers.

A moderator will manage the speakers, presentations, and timing. Each session will last for two hours, including a short break.

KEYNOTE SPEAKERS

Each keynote speaker has a total of 30 minutes to deliver their article, paper, or research. The first 20 minutes are for the lecture or presentation, followed by a brief ten-minute Question and Answer session.

PRESENTERS

Presenters have 12 minutes for their lectures: ten minutes for the presentation on their chosen sub-theme and two minutes for a quick Question and Answer session.

MEDIUM FOR ATTENDANCE

This year's conference will be virtual. Participants—speakers, panelists, presenters, and the audience—will receive a link for the video conference via email or text message.

We will also live-stream the conference in real-time. Connect and join us from anywhere via a phone or computer. If you're presenting a lecture, you will need a good microphone, in addition to a webcam and a computer or phone. Please test these devices before the online conference begins to ensure they are working properly.

After registering, you will receive more information about the World Food Day conference. If you have any questions or wish to know more about this online conference, email us at hello@greeninstitute.ng or click here. Our team is ready to assist you.

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