The business case for sustainable food across the supply chain

In this episode of the Food Matters Live podcast, we look at the economics of creating a more sustainable food system.

Sustainability is front of mind for most businesses in the sector, but has the economic argument been won?

Does being more sustainable have to mean reduced profits?

This episode was recorded live at the Food Matters Live Sustainable Food Forum, held in London in September.

This session was titled: The business case for sustainable food across the supply chain.

Our panel discusses the economics of moving to a more sustainable system of farming, and asks: have we reached a tipping point in the financial argument?

Kayhan Atalay, Head of Marketing, Anglo American Crop Nutrients (UK)

Kayhan has extensive global agrobusiness experience in crop nutrition, agrochemicals, seeds, and bio stimulants. Responsible for developing and implementing global marketing strategies and now working with value chain partners to provide sustainable crop nutrition solutions to farmers around the world. 

He was appointed Head of Marketing for Anglo American Crop Nutrients in 2018, with overall responsibility of promoting the benefits of Anglo’s anchor product POLY4, a nature-based solution for crop nutrition.

Anne Marie Butler, Global Director of Strategy and Innovation, Edlong

Anne Marie is the Global Director of Strategy and Innovation for Edlong. She has been in the food industry for over 15 years. With a varied background covering manufacturing, R&D and applications focusing on cheese, processed cheese, dairy alternatives, and flavours she has a passion for all things food!

Alberto Musacchio, CEO, Food Evolution

Alberto Musacchio has been a vegetarian and has dedicated his life to vegetarianism for over 30 years. He started out with a restaurant back in 1979 and he has been running the famous Country House Montali, considered one of the best vegetarian resorts in Europe, for almost 40 years. 

Alberto and his family decided to start their business in Umbria, considered the greenest region in Italy, since it perfectly represents their philosophy based on respect for the environment. They created a brand-new factory that produces Food Evolution line, composed of plant-based meat analogs that are 100% natural, vegan, gluten-free, high-protein, low in fat, low-carb and easy-to-cook products.

Arguments between vegans and omnivores have finally been overcome thanks to these products with the same taste and texture of meat which can satisfy all palates and fulfill different ethical and environmental needs. 

Three guests on stage with a host on the left, taking part in the The business case for sustainable food across the supply chain panel discussion

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The business case for sustainable food across the supply chain