In bringing together key players and experts, the International Whole Grain Summit with the subtitle "Driving whole grain adoption throughout the food supply chain" aims to seek innovative ideas that translate the available scientific and technological knowledge into application, enabling and motivating an increase in the availability of affordable and appetizing whole grain products in a diversity of markets. As the only international conference on whole grains, and with its highly interactive, discussion-based format, this meeting allows ample opportunity for participants across sectors and nationalities to share ideas and best-practices while simultaneously creating a clear action plan to increase whole grain consumption and create lasting change in our food landscape.

The Importance of Whole Grains 

We know that increasing whole grain intake presents a profound public health opportunity. Decades of scientific studies and nutrition research have clearly demonstrated the link between increased whole grain consumption and reduced risk of many diseases. But, despite overwhelming evidence that we should be eating more whole grains, populations around the world struggle to meet recommended levels of intake. The Global Burden of Diseases Study found that "low intake of whole grains was the leading dietary risk factor for [disability-adjusted life-years] among men and women and the leading dietary risk factor for mortality among women" ahead of high sodium intake, high trans-fat intake, and high sugar-sweetened-beverage intake. Repeated health economics studies, including several conducted by the Whole Grain Initiative, show that there is an enormous healthcare cost savings potential associated with increasing whole grain intake and thereby reducing rates of cardiovascular disease, diabetes, and cancer.

Beyond the opportunities for improved public health, whole grains take a leading role in sustainable diets. The commission of scientists involved in the EAT Lancet report, concluded that almost one-third of all calories should come from whole grains if we are to maximize both human and environmental health. When we think about timely issues such as food security and the challenges brought by climate change, it seems obvious that we should be choosing grains in their entirety, utilizing the best, most-nutritious parts of the grain.

Core Summit topics to be discussed in plenary and in the interactive workshops (World Café format):

Nutrition & Health

• New findings about health effects of whole grains
• The health impact of phytates in whole grains
• Whole grains and the gut microbiome
• Whole grains and healthy aging
• Whole grains and healthy weight
• Whole grains and heart health
• Evidence based whole grain recommendations
• Wholegrain bioactives
• Associations between fibre and whole grains in terms of health benefits
• Components of whole grains and their link to diabetes risk
• Optimal food processing for optimal nutiritional value
• Whole grain's contribution to sustainable food production and consumption
• How to convince governments and non governmental organisations to invest more in effort to help consumers switching to whole grain and health economics research.
  
  

Consumers & Communication

• Consumer perception and preferences
• Marketing/education strategies
• The importance of clear and consistent labelling
• Minimum levels of whole grain inclusion to communicate whole grain
• Whole grain food definition
• Consumer acceptance of whole grain products
• Scientific evidence and health claims as opportunities for product development and consumer communication
• Increasing whole grain attractiveness for consumers
• Behavioral economics and strategies that can impact consumer behavior (e.g. nudging)

Commercial Production, Reformulation, & Availability

• How to promote WG in the milling industry
• How to promote WG in food manufacturing
• How to promote WG in the retail sector
• How to promote WG in the food service sector
• The value of PPPs
• Reformulation opportunities/strategies
• Sensory improvements for taste and texture
• Functionality of whole grain flours
• How to create WG versions of traditionally refined cereal products (like pasta, couscous, bulgur, noodles etc.)
• How to increase accessibility, affordability, and availability of less common whole grains
• Whole grain processing and its impact on ready-to-eat products
  
  

The World Café Format

The Whole Grain Summit 2017 is designed to lay a strong foundation for working together on the future plans/projects/actions that contribute to ideas that translate the available scientific and technological knowledge into application, enabling and motivating an increase in the availability of affordable and appetizing whole grain products in a diversity of markets.

In order to share participant´s expertise, experience, knowledge and capabilities to bring scientific knowledge to society the World Café Format has been chosen. This method is based on discussing important topics with ± 10-12 participants (with one designated moderator) where participants are stimulated to discuss and write down their thoughts and ideas. This can be done either on a paper table cloth or on flipcharts – depending on the group and/or moderator. Core topic tables will be installed, each with a unique discussion issue derived from the working groups in advance. Overall, each issue will be discussed for two hours with each moderator. Within that time, participants will move from table to table at set interval, to participate to different topics. The moderators of the tables and the overall chair of the core topic will also summarize the results of the discussions for a short plenary presentation to the full audience.

The organizers will propose ideal group constellations at the start of the conference to enable maximum benefit and output for all participants.