Main Programme

How is the food industry responding to the cost-of-living crisis and the shift in consumer dining preferences? What are the opportunities and challenges in designing affordable, nutritious, indulgent products that are ethically sourced? How can emerging technology and data insights be leveraged to improve the sustainability and nutritional value of new menus? What impact is HFSS and other upcoming regulations having on future product and menu development? How can collaboration across the supply chain help reduce costs and ensure the scalability of healthy, sustainable food solutions for mainstream consumers?

9:50 - 10:05 - Serving the future of food
Frank Fol, The Vegetables Chef; Founder & Chairman, We're Smart World
10:05 - 10:45 - Panel discussion: elevating health and sustainability