The next editions of the Sustainable Foods Summit will take place in 2017: The North American edition will be hosted in San Francisco (18-20 January), European edition in Amsterdam (1-2 June), the Latin American edition in São Paulo (18-19 September), whilst the Asia-Pacific edition will take place in Singapore (29-30 November). Please register to receive regular updates.
The European edition of the Sustainable Foods Summit took place in Amsterdam on 9-10th June 2016. View the summit pics here
The summit comprised four dedicated sessions...
As the dust settles on the COP21 (world climate) summit, food companies and retailers are facing growing pressure to reduce greenhouse gases; the food industry is responsible for a quarter of all such emissions, with most coming from livestock products. What is the role of sustainable agriculture in mitigating climate change? What practical steps can be taken to reduce the environmental impacts of livestock products? What developments are occurring in sustainable seafood? What new sustainable proteins are emerging? Such questions were addressed in the opening session. The session adjourned with panellists discussing the need for sustainable proteins.
The search for sustainable ingredients continues. On one side,
companies are re-formulating their products with sustainable &
healthy alternatives to contentious ingredients, such as sugar,
gluten, and salt. On the other, companies are developing
sustainable supply chains for their ingredients to reduce
environmental impacts and / or create positive social impacts. This
session covered recent developments in these areas.
Details were given of deforestation-free ingredients and novel raw materials from food byproducts. A multinational shared its experiences in creating sustainable supply chains, whilst another company shows how sustainable ingredients can spur product innovations. At the end of the session, panellists discussed the outlook for agriculture commodities. With a growing number of food companies setting up sustainable sourcing programmes, is the future with in-house programmes or with third-party certification schemes?
This session covered marketing developments, giving case studies of leading operators involved in sustainability. As consumer demand for sustainable foods grows, the number of eco-labelled products is rising. Details were given of new eco-labels in the food industry, including their associated ecological, social and / or human impacts. A leading sustainable food brand shared its marketing experiences with its plant-based products. Other papers covered sustainability communications, mobile technology and supply chains, and opportunities in foodservice. To conclude, featured speakers discussed marketing communications.
According to the FAO (United Nations), up to a third
of food produced for human consumption is lost or wasted in the
supply chain. At the same time, almost a billion people go hungry
because of lack of food. Apart from the social and economic
implications of food waste, there are environmental impacts. Food
waste in landfill is a major contributor to global warming,
creating almost a quarter of methane gases. Food losses also
represent a waste of resources in production, such as agricultural
land, water, energy and inputs.
This session looked at approaches to reduce food losses in the supply chain, as well as waste at consumer level. What role can food companies and retailers play? How can consumers be encouraged to undertake responsible consumption? The role of packaging in waste reduction, as well as landfill diversion and food rescue programmes, was discussed. The session adjourned with featured speakers discussing sustainable consumption: what is the best way to instigate positive change?
The summit proceedings are available for a professional fee. Click here for further details.
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