The Sustainable Foods Summit will take place in Amsterdam on 6-7th June 2013. Like previous editions, it will bring together key stake-holders (food manufacturers & retailers, ingredient suppliers, industry organisations & certification agencies, investors, packaging companies, etc.) and create a forum to debate and discuss key issues in a high-level forum. To receive the detailed programme, please contact us
The summit comprises a pre-conference workshop and four key sessions...
The growing number of scandals involving falsely labelled foods is
generating high interest in food authentication methods and
traceability. The aim of this workshop is to help organisations
overcome food fraud by improving controls and transparency in their
supply chains.
Details are given of the various types of food fraud, vulnerability
spots in supply chains, and the range of analytical tools to detect
food fraud. The growing use of fingerprinting methods and food
isotopes will be discussed, as well as emerging
technologies. Recommendations will be given to strengthen supply
chains and improve transparency.
The premier session features some of the sustainability
best-practices in the food industry. With many food & ingredient
companies preoccupied with environmental footprints, the opening
keynote stresses the importance of social aspects. The positive
impact of agriculture and foods on social communities is
highlighted, whilst another paper discusses the emergence of
sustainable food cities.
A multinational shares its experiences in setting up its
sustainability programme, especially prioritisation of key
sustainability objectives and implementation process. Other topics
cover the sustainability issues faced by retailers, water footprint
measurement and labelling, and the relationship between food waste
and food insecurity. The
session adjourns with featured speakers discussing sustainability
practices to improve the social value of food products.
Food and beverage companies are under continuous pressure to
innovate. This session discusses some of the ways companies can
innovate and / or use sustainable ingredients to reduce their
environmental footprints. The first paper highlights the positive
impact sustainable sourcing can have on growers and their
communities.
The need for a greater genetic pool of agricultural crop varieties
is leading to the re-emergence of ancient grains. What are the
applications of khorasan, quinoa, spelt and related grains in modern
food products? Other papers explore the growing palette of natural
sweeteners, sustainable marine ingredients and developments in
sustainable oils. The session concludes with a panel discussion on
innovations and sustainable ingredients.
Although economic conditions remain weak, consumer expectations of
sustainable food and beverage products continue to rise. This
session highlights some of the marketing developments pertinent to
sustainable food and beverages. How can brands and retailers meet
rising consumer expectations? What marketing & retailing success
stories can be given in the current environment?
The session begins with an opening keynote on the green consumer:
as consumers become more sophisticated and demanding, how can
brands and retailers meet their growing needs? The subsequent paper
look at the growing complexity of sustainability in the retail
trade. Two
success stories are given of ethical brands: one of a retailer private
label, and another of an organic food brand that has become one of
the top 100 brands in the Netherlands. Papers on marketing
communications of sustainable foods, marketing claims &
mislabelling, social media & digital marketing are followed by a panel discussion.
Although food and ingredient companies are investing heavily to
reduce their environmental impacts, a number of studies show that
consumers have high environmental footprints. At the consumer
level, high resources can be used in the purchase, storage, and use
of food & beverage products, as well as waste disposal. Lack of
consumption also leads to high environmental impacts in terms of
food waste disposal methods.
The consumer behaviour session discusses methods to encourage
sustainability at the consumer level, especially responsible
consumption. Setting the scene, the initial paper shares some
findings on environmental impact studies on food & beverage
products. Footprint metrics are given for each phase of a food and
beverage products life-cycle. The subsequent paper discusses
methods to reduce the environmental footprint of consumption.
A European food company gives details of its sustainability program
and how it has encouraged responsible consumption. A
research agency sheds some light into the mind of the consumer:
what are the motives and triggers for consumers to buy sustainable
/ eco-labelled food and beverages? Another paper discusses the
psychological barriers to responsible consumer behaviour. To
conclude, featured speakers will debate approaches to encourage
sustainable consumption.
Please contact us to receive the detailed conference programme.
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