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Program

The North American edition of the Sustainable Foods Summit will take place in San Francisco on 30-31st January 2018. The summit comprises four conference sessions...

Session One: Sustainability Update

The premier session gives an update on sustainability, highlighting major developments and new concepts. Some operators in the food industry are criticized for focusing on their environmental and / or social impacts in isolation. There is a call for a ‘systems change’ whereby green / ethical issues are at the very heart of an organizations existence. In this context, the growing importance of social entrepreneurship and conscious capitalism is discussed, including success stories from the food industry. Other papers cover natural and social capital and the role of disruptive technology.

To conclude, featured speakers will discuss the future outlook for sustainability. With agriculture and the food industry linked to major environmental and social issues the planet faces, what is the way forward? Is it with existing approaches that reduce impacts, or is an overhaul required in terms of sustainability thinking and corporate ethos?

Session Two: Food Ingredients for Sustainability

This session highlights important developments in sustainable ingredients in the food industry. Details are given on food ingredients that are making a sustainable difference in terms of environmental and social impacts. To begin, an innovative brand will show it has developed slave-free supply chains for sustainable cocoa. Learn how it plans to eradicate poverty with its ethical chocolates.

With seafood sourcing coming under the spotlight, a case study is given of a brand that is putting traceability in its supply chains. Another speaker will look at the possibilities provided by sea vegetables (seaweeds) in food and beverage applications. The role of sustainability roundtables is discussed, followed by an update on clean label ingredients. The session ends with the panel debating approaches to verify the sustainability credentials of popular ingredients.

Session Three: Organic & Eco-Labels Outlook

Organic and eco-labeled foods are now well-established in the North American food industry. Although they comprise over 5 percent of total food sales, there are questions about the future development. What are the hurdles to further growth? How do the US and Canadian markets compare to other international markets? With mandatory GM labeling on the way, what can we expect in 2018? What new eco-labeling schemes are emerging? What are the brands and retailers perspectives on organic and other popular labels? Which labels are most important to them and why? Such questions will be addressed in this session.

Session Four: Health Impacts

Rising incidents of health conditions such as obesity, heart disease, and diabetes have all been linked to diet. Some argue that sustainable foods should also mean healthy foods, for such products should have health impacts – as well as sustainability benefits. This new session covers important developments in this growing field.

An update is given on health & wellness trends in the US, followed by the advent of clean meat label products. How can the health impact of meat products be reduced? With meat consumption linked to rising greenhouse gases and health issues, what developments are occurring in plant-based proteins? Other speakers discuss the health benefits of sustainable grains, and how sustainable ingredients can create product innovations. To conclude, the panel will discuss consumer behavior: what can be done to push the needle for health foods?

 

Please contact us to get the detailed summit program.

Organized by:

Ecovia Intelligence

Powered by:

Futamura

Supporting Organizations:

Ecocert QAI
Sustainable Food Trade Association CVV

Media Partners:

Future 500
Organic & Wellness News
The Organic & Non-GMO Report
World Press Online