Levers of change: 6 podcast episodes on sustainable food redesign
Recorded live at the Sustainable Food Forum last year, these forward-looking panel discussions spotlight key levers of change in achieving a regenerative, nature-positive food system fit for the future. Whether you missed the 2023 event or want to relive the action again, tune in below and listen at leisure.
We become what we eat, and so does the planet
From left to right: Edwin Bark, Senior Vice President at Redefine Meat and Fabrice DeClerk, Science Director at EAT
From left to right: Edwin Bark, Senior Vice President at Redefine Meat and Fabrice DeClerk, Science Director at EAT
Food production now represents the number one cause of deforestation, biodiversity loss, freshwater pollution and soil degradation globally. And the food we don’t eat has a prodigious environmental impact too, with edible waste accounting for 8-10% of the world’s greenhouse gas emissions.
All of us have a part to play in changing this, but whilst consumers can vote with their wallets, their food choices are heavily influenced by what is available, affordable and accessible. And it is the food industry that shapes these levers of change. Join our expert panel as they lay out a blueprint for the industry to feed a growing population sustainably, reimagining the supply chain from farm to shelf.
Innovations in ingredients and processing provide the key
Left to right: Shayna Fertig, Senior Advisor to the President at The Good Food Institute and Wouter Zwagemakers, Chief Commercial Officer for The Seaweed Company
Left to right: Shayna Fertig, Senior Advisor to the President at The Good Food Institute and Wouter Zwagemakers, Chief Commercial Officer for The Seaweed Company
Dive into this exciting panel discussion looking at the challenges and opportunities for those innovating sustainable ingredients. Which ingredients stand out, now and in the future? How are new processing methods promising to minimise carbon emissions? And how can we achieve price parity for plant-based meat alternatives? Tune in to explore these questions and more with our diverse panel guests.
What mainstreaming sustainable food consumption looks like
Left to right: Samira Ahmed, BBC journalist and moderator, Fabia Bromovsky, Strategic Advisor at Sustainable Food Trust, Andy Shovel, Managing Director at THIS and Alex Smith, Founder & CEO of Alara Wholefoods
Left to right: Samira Ahmed, BBC journalist and moderator, Fabia Bromovsky, Strategic Advisor at Sustainable Food Trust, Andy Shovel, Managing Director at THIS and Alex Smith, Founder & CEO of Alara Wholefoods
We must eat more sustainably – that much is agreed. But opinions diverge as to what ingredients we should be eating, in what proportions and where they should be sourced.
Are next-gen foods such as lab-grown meat the key, or should we be sticking to minimally processed, plant-based ingredients? Can we marry them both, and if so, how might this look? And where do insects fit into all of this, if at all? There’s plenty to digest in this panel discussion spanning food waste, meat subsidies, eco-labelling and much more.
The business case for sustainable food across the supply chain
From left to right: Kayhan Atalay, Head of Marketing for Anglo-American Crop Nutrients (UK), Anne Marie Butler, Global Director of Strategy and Innovation at Edlong and Alberto Musacchio, CEO at Food Evolution
From left to right: Kayhan Atalay, Head of Marketing for Anglo-American Crop Nutrients (UK), Anne Marie Butler, Global Director of Strategy and Innovation at Edlong and Alberto Musacchio, CEO at Food Evolution
As consumers seek to reward brands that prioritise their ESG commitments and legislators look to penalise those falling short on issues such as deforestation, the business case for sustainable food grows increasingly compelling. Catch up with this compelling panel discussion from the Sustainable Food Forum as our expert speakers explain how a robust sustainability strategy can serve people, the planet and your profit margins.
Making an impact: learning from global innovators
From left to right: David Erlandsson, Co-Founder at Aliga Microalgae, Mariano Oto, CEO of Nucaps Nanotechnology and Matthieu Hug, CEO of Tilkal (on-screen)
From left to right: David Erlandsson, Co-Founder at Aliga Microalgae, Mariano Oto, CEO of Nucaps Nanotechnology and Matthieu Hug, CEO of Tilkal (on-screen)
A rapidly growing population, climate concerns, global conflict and ingredient shortages present a perfect storm for the food industry. But answering these challenges, there is already exciting work underway from food innovators seeking to adapt to a rapidly changing world.
Jour a line-up of green innovators as they share their pioneering solutions changing how we source, produce, package, distribute, promote, buy and consume food. Whilst some of the ideas discussed are embryonic, they all hint at the transformative potential that lies ahead.
Can (re)formulation save us?
From left to right: Reniera O’Donnell, Food Initiative Lead for the Ellen MacArthur Foundation and Annelie Selander, Chief Sustainability Officer at Westbury Street Holdings
From left to right: Reniera O’Donnell, Food Initiative Lead for the Ellen MacArthur Foundation and Annelie Selander, Chief Sustainability Officer at Westbury Street Holdings
Join Reniera O’Donnell and Annelie Selander as they highlight new and innovative opportunities for sustainable food design through reformulation. By embedding the principles of a circular design economy into the food system, they show how we can help build a secure, regenerative food future serving the health of people and the planet.
Along the way, they celebrate the progress made so far and explore what’s next, touching upon everything from upcycling and regenerative farming to so-called “slow food” and the shortcomings of the NOVA food scale.
Join us in 2024 as we continue to lead the conversation on sustainable food reform with new event series including Navigating EU Deforestation Regulations and Sustainable Sourcing.
