The next editions of the Sustainable Foods Summit will take place in 2016: The North American edition will be hosted in San Francisco (20-21 January), European edition in Amsterdam (June), whilst the Latin American edition will take place in São Paulo (end-June). Please register to receive regular updates.
The European edition of the Sustainable Foods Summit was hosted in Amsterdam on 4-5th June 2015. The summit comprised four key sessions...
With 2015 declared as the international year of soils, the summit began with an opening keynote on soil fertility and sustainability. Insights were given into how soil health contributes to food security, climate change mitigation, poverty alleviation and ecosystem preservation. An update was 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 were given of a leading European retailer and food company on how they are tackling sustainability issues. At the end of the session, featured speakers discussed 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 covered such developments.
The second part of the session looked at novel ingredients that have some associated ecological and / or social benefits. Using baobab as a case study, details were given on how African ingredients can make a positive contribution to small growers. The session adjourned with panellists debating the role of sustainable ingredients in innovation.
This session highlighted major major developments concerning sustainable foods at the distribution and consumer level. After an opening keynote on green values, the potential of local food markets were stated. With growing interest in raw foods, a pioneering European brand shared its experiences in developing and marketing such products. Case studies were given of green brands making headway in mainstream retailers. The first involved 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 were showcased.
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 looked at the various ways such companies can adopt sustainable packaging solutions. Latest research on the environmental impact of food and beverage products was presented, followed by an update on the growing use of bio-polymers in packaging applications. Other papers covered packaging materials, packaging waste and success stories. To conclude, featured speakers discussed the obstacles to adopting green packaging and how they could be possibly overcome.
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