15:30 - 16:30

Whilst demand for meat/ protein alternatives continues to surge, some offerings are still met with trepidation, be it lab grown meat or insects. There are now much options than ever before for sustainable food choice but how can we illicit behaviour change towards a more sustainable diet? Our panel will explore the psychology behind food choice and consumer behaviour.

Jenny Costa, Founder & CEO, Rubies in the Rubble

Ole G Mouritsen, Professor of Gastrophysics and Culinary Food Innovation, University of Copenhagen

Helena Slapø, General Manager, GreeNudge

Sarah Welch, Vice President, Ideas42

Dr. Matthew Ruby, Lecturer in Psychology, School of Psychology and Public Health, La Trobe University


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