Program

The European edition of the Sustainable Foods Summit will now take place on a customised online platform on 8-11th June 2021 (Central European Time). The summit comprises four sessions and a workshop…

Please contact us to get the detailed summit agenda.

Session One: Sustainability Developments

The coronavirus pandemic has highlighted the importance of having sustainable and resilient food systems. Although the flow of food products has continued, the pandemic has highlighted frailties in existing systems. This session gives an update on sustainability issues in the food industry in light of the crisis. The keynote speaker will highlight some of the key lessons from the pandemic. An update will be given on the sustainable food market, as well as veganism and the plant-based food market. How has demand changed during the COVID-19 crisis? Details will be given of the new European Union green deal and its implications to the food industry.

Approaches to reduce the packaging impact of food & beverages will be discussed, followed by some pointers on how operators can prepare for a circular economy. The subject is further discussed by the panel discussion: how can the food industry take positive steps to close material loops?

Session Three: Ethical Sourcing & Transparency

Ethical sourcing is becoming a permanent fixture in the food industry, with a growing number of raw materials now ethically sourced. This session covers recent developments and highlights industry best-practices. An update is given on biodiversity regulations and protocols, blockchain technology, deforestation-free products, and sourcing from Africa.

The second part focuses on social impacts. What are the social risks in supply chains for foods / ingredients? How can operators assess and mitigate such risks? The role of fair trade in creating positive impacts is discussed. Case studies are given of operators leading the way in ethical sourcing. The session adjourns with featured speakers discussing approaches to measure social impacts of ethical sourcing.

Workshop: Sustainability in Packaging

Packaging has become one of the biggest sustainability issues facing food & beverage firms. Growing consumer opposition to plastics is making brands actively seek for packaging solutions. This new workshop highlights the various ways food & beverage companies can make their packaging more sustainable. Practical guidance and advice will be given to brands on packaging design and the use of green materials.

Session Two: Food Ingredients

A wide range of food ingredients now have sustainability merits; some provide ethical / social value, whilst others have lower environmental / health impacts. This sessions gives details on new and emerging ingredients that are providing such sustainable value to food and beverage products.

The growing use of food byproducts as a raw material source is discussed. Details are given of innovative plant-based proteins that are making their way into food products. Other papers cover regenerative agriculture, ingredient supply chains, hemp ingredients, and novel sustainable ingredients.

Session Four: Food Diversity & Marketing

The first part discusses approaches to encourage diversity in crop production and consumption. The concept of agricultural biodiversity is introduced. What is the agrobiodiversity index and how it related to food systems? The following papers cover forgotten foods, ancient grains from Africa, and future projections.

The second part covers marketing trends & developments during the pandemic. An update is given on sustainable food retailing. Another speaker discusses changes in consumer behaviour during the pandemic. What are the implications to sustainable food brands and retailers? Consumer behaviour is further discussed in the panel discussion: how can consumers be encouraged to change their behaviour so they make responsible choices and consumer sustainable foods?