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Program

The 6th Latin American edition of the Sustainable Foods Summit will take place in in S�o Paulo on 29-30th November 2022. Please contact us to get the detailed agenda.

The summit comprises four dedicated sessions...

Session One: Sustainability Update

As the food industry recovers from the pandemic, it faces fresh challenges. There remains some disruption in raw material supply chains, whilst inflation is raising concerns about food security. There is also pressure for operators to reduce environmental impacts, especially in light of pledges made at the COP26 summit. The opening session covers these wider sustainability issues in the food industry.

To begin, the keynote speaker highlights the key lessons from the pandemic. In light of rising food prices, an update is given on food security. What can operators do to mitigate food security risks? At the climate change summit, there was a pledge to end deforestation by 2030. What are the implications to Latin American companies? How can they ensure they have deforestation-free supply chains? Case studies will be given of a leading food retailer and delivery firm on how they are addressing their impacts. To conclude, featured speakers will debate the evolution of the sustainability agenda. What sustainability issues have become importance since the pandemic?

Session Two: Ingredient Innovations

Food and beverage companies often look to ingredients when creating innovative products. Apart from inspiration, food ingredients can also provide sustainable value to products. This session discusses the use of food ingredients to provide sustainable value and / or innovation.

As concerns grow about food inflation, the opening speaker gives an update on ingredient prices. Some predictions are made for future price movement. The use of blockchain technology to provide transparency and traceability in supply chains is discussed. Details are given of new plant-based proteins that have applications in food and beverage products. The opportunities provided by precision fermentation, upcycling, and regenerative farming to create ingredients are discussed. To conclude, the panel will discuss the need for ingredient diversity. The growing popularity of plant-based foods is raising questions about monoculture and the small palette of plant-based proteins. What can be done to expand the range of sustainable proteins?

Session Three: Future Trends

This session covers future trends in sustainable foods, focusing on production methods. What developments are occurring in sustainable farming methods? What are the merits of regenerative agriculture and vertical farming? How can cultured foods or cellular agriculture help meet the proteins shortfall? How can the food industry become more efficient by using ingredients from side streams? Can upcycling create new ingredients? How can consumers be encouraged to be more responsible in product purchases and consumption? How can food operators make the transition to circular systems? With the use of case studies, this session covers such issues.

Session Four: Marketing Developments

Although consumer demand for sustainable foods continues to strengthen, operators are grappling with marketing issues. Low consumer awareness, distribution, and pricing are some of the obstacles facing sustainable brands. This session gives an update on the sustainable food market, focusing on organic and plant-based foods. The latest market data and trends will be presented on these sectors, including consumer insights. To conclude, the panel will discuss approaches to overcome marketing hurdles: how can operators help make sustainable foods mainstream? What is the way forward?

 

Please contact us to get the detailed summit agenda.

Organized by:

Ecovia Intelligence

Powered by:

Gold Sponsor:

Peterson Control Union 

Silver Sponsor:

Futamura 

Supporting Organizations:

Organis
QIMA IBD
Rainforest Alliance
Ecocert imaflora

Media Partners:

Planeta Organico CI Organicos
Food News Latam