Our food systems contribute 21%-37% of global greenhouse gases. Changing what we eat, where it comes from and how it comes to us, will play a critical role in helping to reduce global carbon emissions. These seminars will explore what needs to happen to make our diets more sustainable – from seed to plate – and how to influence consumers to make sustainable choices. Hear from our experts exploring the latest in innovative technology to green our supply chain, new product development for plant based and alternative proteins, and how to shift the consumer mindset towards more sustainable food choices. Join our forward thinkers, disruptors and innovators shaping the future of our food and diet.
Tuesday 13 October
|11:00 - 12:30||Mainstreaming sustainable diets in practice|
|13:00 - 14:30||The science and policy behind sustainable diets|
|15:00 - 16:30||Global food trends: meeting consumer demand for sustainable food|
|16:45 - 17:30||Foods of the Future: what will we be eating?|