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Audience members watching a panel discussion about sustainable diets
Podcast / The Big Issues
Podcast / The Big Issues

We become what we eat, and so does the planet

There is no doubt that a shift towards healthier and more sustainable diets presents enormous opportunities for the food industry.

But it also throws up a whole host of challenges, many of which the sector is grappling with right now.

Although more of us are seeking alternative food products, sometimes the alternatives being offered either don’t quite fit the bill, or they will take a while to become established.

There are, of course, many fantastic alternatives that are already satisfying consumers all around the world, but there is more work to be done.

This episode of the Food Matters Live podcast was recorded at our Sustainable Food Forum in London in September 2023.

The panel discussion was titled: “We become what we eat, and so does the planet: changing global diets.”

Our guests discuss some of the key questions facing the industry, such as: Are consumers ready for a new source of food? How willing are they to make dietary changes? And how do we transition to more sustainable diets?

Join the conversation – take part in upcoming 2024 sustainability events

Jenny Arthur, Head of Cool Food Membership Development, World Resources Institute

Jenny is Head of Cool Food Membership Development at the World Resources Institute, recruiting new members to the Coolfood programme and retaining and developing existing membership partnerships. Running their global membership programme and working on a range of nutrition, regulatory and sustainability related consultancy projects. Jenny is a Public Health Nutritionist and Marketer with both public and private sector experience, having worked for the Health Education Authority delivering the Department of Health’s public health nutrition programme. In addition to being the Health and Wellbeing Marketer and Company Nutritionist at Marks and Spencer and running her own consultancy.

Edwin Bark, Senior Vice President, Redefine Meat

Edwin Bark is Senior Vice President at Redefine Meat, which aims to build the largest Meat Company in the world by using 100% plant-based ingredients and harnessing disruptive technology in combination with AI and Machine Learning. Redefine Meat has built in less than 1.5 years’ time it’s first industrial scale factory in Best (the Netherlands), as well as go2market teams in all key markets in Europe. Building on 25 years+ of experience in Consumer Goods Industry, both at big corporates like L’Oréal and Nestlé (former Managing Director of Nestlé’s European division for plant-based food/Garden Gourmet), as well as through Private Equity.

Fabrice DeClerk, Science Director, EAT

Dr. Fabrice DeClerck is the Director of Science at EAT and a Senior Scientist at the Alliance of Bioversity and CIAT of the CGIAR. He has dedicated over a decade to sustainable development in Latin America, Africa, and South East Asia, with a focus on dietary and environmental health within the UN Sustainable Development Goals. Dr. DeClerck collaborates with UN agencies, private sector partners, and farming communities to advocate for food transformation supporting human health and environmental sustainability. Dr. DeClerck has an extensive publication record, including 110+ peer-reviewed papers and book chapters on conservation, food production, and environmental health.

Ndidi Okonkwo Nwuneli, Co-Founder and Executive Chair, Sahel Consulting Agriculture & Nutrition

Ndidi Okonkwo Nwuneli is an expert on food ecosystems, entrepreneurship, social innovation, and youth development. She has over 25 years of international development experience and is the founder of LEAP Africa, Changing Narratives Africa and African Food Changemakers. She is also the co-founder of Sahel Consulting Agriculture & Nutrition Ltd. and AACE Foods Processing & Distribution Ltd.

Paloma Lopez, Co-Founder and CEO, Future Fit Foods

Paloma Lopez is a Food Entrepreneur, Sustainability Advisor, and former Global Director of Sustainability and Brand Strategy for the Kellogg Company, with 20 years of global experience building healthy and sustainable food systems. Paloma is the CEO and Co-Founder at Future Fit Foods, a food startup based in Colorado, integrating regenerative and circularity principles. She is also Vice President for At Stake Advisors, a US-based agency providing fractional CSO services, as well as Circularity and Sustainability strategy expertise.Recognized as a Global Sustainability Women Leader in Forbes, Paloma is also a First Movers ‘Social Intrapreneur’ Fellow at the Aspen’s Institute Business and Society Program.

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