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...
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?
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.
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.
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.
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