The European edition of the Sustainable Foods Summit will take place in Amsterdam on 4-5th June 2015. Like previous six 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 distinct sessions...
With 2015 declared as the international year of soils, the summit
begins with an opening keynote on soil fertility and
sustainability. Gain insights into how soil health contributes to
food security, climate change mitigation, poverty alleviation and
ecosystem preservation. A subsequent paper states the importance of
soil in carbon sequestration to help mitigate climate change.
An update is given on the Transatlantic Trade and Investment Partnership (TTIP) and its implications to sustainable foods. Although the benefits are stated by the EU and the US, TTIP also brings many risks to European producers and consumers. Case studies are given of a leading European retailer and food company on how they are tackling sustainability issues. Another paper looks at the financing options available to sustainable food enterprises. At the end of the session, featured speakers will discuss economic values. How important are they becoming on the sustainability agenda?
The growing prominence of sustainability in the food industry is
leading to major changes in the sourcing and use of ingredients.
Some food and ingredient companies are setting up sustainable
supply chains for raw materials, whilst others are searching for
new ingredients that have some ecological / societal significance.
By the use of case studies, this session covers such developments.
Details are given of a new traceability scheme for food ingredients. How can modern software tools be used to increase transparency in supply chains? Using vanilla as an example, a leading supplier shows how it is creating a sustainable supply base for this ubiquitous flavouring. Another case study on sustainable cocoa shows how social value can be added to agricultural commodities.
The second part of the session looks at novel ingredients that have some associated ecological and / or social benefits. The sea is considered an untapped source of food ingredients; a pioneering enterprise shares its experiences in developing sea vegetables, highlighting their sustainability credentials and food applications. Another paper covers African ingredients that make a positive contribution to small growers. Moringa is one such superfood ingredient that is making its way in food and beverage products. The session adjourns with panellists debating the role of sustainable ingredients in innovation. Do most sustainable ingredients lower environmental impacts and / or create social impacts, or can they actually create product innovations?
This session highlights major major developments concerning
sustainable foods at the distribution and consumer level. After an
opening keynote on marketing communications, the potential of local
food markets are stated. How are local markets for sustainable
foods having a positive impact on rural communities? How are
consumers also benefiting from locally sourced foods?
With growing interest in raw foods, a pioneering European brand shares its experiences in developing and marketing such products. Case studies are given of green brands making headway in mainstream retailers. The first involves an organic food brand that is building international distribution; the second, a retailer green label that has developed a household presence in its country market.
Best-practices in green marketing communications are showcased, followed by new research into the ethical consumer: what are the triggers for them to buy green products? What do they look for in food and beverages? What are the implications to sustainable brands? The session adjourns with a panel discussion on green consumers: in spite of high growth rates, organic and sustainable foods still comprise less than 4% of food sales in Europe. What can be done to expand the green consumer base? How can organic, fair trade, and other eco-labelled products better penetrate mainstream consumers?
With packaging waste comprising up to a third of household waste,
food and beverage companies are under growing pressure to reduce
their packaging impacts. This session looks at the various ways
such companies can adopt sustainable packaging solutions.
The session begins with latest research on the environmental impact of food and beverage products. How do differences in packaging materials affect the environment? How are advances in eco-design reducing the packaging impact of products? An update is given on the growing use of bio-polymers in packaging applications, followed by case studies of a leading retailer and food company adopting sustainable packaging solutions. Details are given of new schemes that re-direct packaging waste from landfill to new product applications. To conclude, featured speakers will discuss the obstacles to adopting green packaging and how they could be possibly overcome.
Please contact us to receive the detailed conference programme.
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