The 7th Latin American edition of the Sustainable Foods Summit will take place in Sao Paulo on 26-27th November 2025. Please contact us to get the detailed agenda.
The previous summit comprised four dedicated sessions...
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?
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?
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.
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.
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