The European edition of the Sustainable Foods Summit will take place in Amsterdam on 5-6th June 2014. Like previous editions, it will bring together key stake-holders (food manufacturers & retailers, ingredient suppliers, industry organisations & certification agencies, investors, packaging companies, etc.) to debate and discuss key issues in a high-level forum. Please contact us to receive the conference programme
The Sustainable Foods Summit comprises four key sessions...
After an opening keynote on sustainable development, an
introduction is given to sustainability in relation to the summit
agenda. The role of smallholdings in building a sustainable food
system will be discussed. Smallholder farmers comprise 85% of total
farmers on the planet. Apart from making 80% of foods, they play an
important role in maintaining rural communities and conserving the
environment. However, growing urbanisation is bringing risks to
global food supply chains and food security. How can small farmers
be encouraged to maintain their holdings and / or be encouraged to
adopt sustainable production methods?
Sustainability also brings many commercial and retailing challenges. A leading European supermarket chain will state how it has set its environmental and social objectives. A multinational will give details of its sustainability action plan: how does it plan to expand its business whilst reducing its environmental footprint? Another large food company will describe the difficulties in its road to zero-waste. At the end of the session, featured speakers will discuss approaches to overcome the obstacles to sustainable development.
A proteins crisis is looming over the food industry. The expanding
population and changing diets in the developing world are raising
demand for proteins. Seafood supply is already under strain whilst
livestock farming is having an adverse effect on the environment.
Meat and seafood product prices are also rising as supply struggles
to keep pace with demand. The first part of this session explores
sustainable alternatives to meats and seafood. What are the protein
possibilities from plants and novel sources? What are the adoption
barriers to these new sustainable proteins?
The second part discusses sustainable meat and seafood production methods. An update is given on sustainable seafood, whilst another paper looks at methods to reduce the environmental footprint of livestock rearing. With the European meat industry still recovering from the horsemeat scandal, an industry expert discusses approaches to build tighter and safer supply chains. The session adjourns with panellists discussing solutions to the looming proteins crisis: what is practically possible?
This session focuses on emerging technologies in the food industry,
especially those related to sustainability and mobile
communications. With consumers more informed and educated than at
any other time in history, the opening keynote highlights the
marketing challenges this brings. How can sustainable brands reach
out to the informed consumer?
A leading agency shares its findings on the environmental and social footprint of food products. The use of mobile devices to measure environmental impacts is highlighted, whilst another speaker looks at the use of advanced technology to produce sustainable food ingredients. With mobile devices becoming ubiquitous, proceeding papers give updates on social media & digital marketing, mobile apps and commerce for food and drink products. The session adjourns with a panel discussion on mobile communications: how and why are they advancing sustainability?
Described as one of the mega trends in the food industry, clean
label is having a profound effect on food companies and consumers.
Food companies are re-formulating their products to appease
retailers, as consumers increasingly search for free-from labels
on products. Apart from giving an update, this session gives future
projections: is clean label a fad, trend or becoming a permanent
fixture in the food industry?
The opening speaker highlights the major trends and developments in the free-from foods market. Apart from dairy-free and gluten-free, what labels are gaining currency? A case study is given of how a leading free-from brand has expanded outside the food allergen segment to mainstream consumers. A success story is given of a retailer private clean label. Other papers look at food ingredient trends, consumer insights, and marketing claims and pitfalls.
Please contact us to receive the detailed conference programme.
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