19-20 November, ExCeL London
3 streams. 12 sessions. 100 speakers.
Inspiring global food innovation.
Tuesday, 19 November
09.30 – 13.00
The Future of Food – transforming the Global Food System
It is universally acknowledged that global food system is broken, leaving billions of people either underfed or overweight and driving the planet towards climate catastrophe.
This session highlights an upsurge in new thinking and identifies the game changing developments in practices and technology that will transform the system. How should the global food system function?
- Tony Hunter, Futurist For Food (Australia)
- Professor Alan Dangour, Professor in food and nutrition for gobal health, London School of Hygiene and Tropical Medicine (UK)
- Professor Tim Lang, Professor of Food Policy, City University (UK)
- Iggy Bassi, Founder & Ceo, Cervest (UK)
- Invited: Emmanuel Faber, Chariman & CEO, Danone (France)
- Invited: Nadav Berger, Founder & Managing Partner, PeakBridge Partners (Israel)
- Invited: Saswati Bora, Head of Food Systems Innovation, World Economic Forum (US)
14.00 – 17.30
How can science save us?
Today’s food system is already challenged on many fronts, and faces the enormous task of feeding nearly 10 billion people by 2050. So how will we do this? Part of the answer lies in harnessing the capabilities of digital and technological innovation including artificial intelligence, robotics and ‘big data’, to create a new wave of practices for food production and supply chain management.
This session will explore what the next food and agricultural revolution will look like, and how science will enable it to happen.
- David Green, Director, US Sustainability Alliance (US)
- Dr Kurt Schmidinger, Geophysicist, Food Scinetist & Founder, Future Food (Austria)
- Invited: Dr Pasi Vainikka, CEO & Co Founder, Solar Foods (Finland)
- Invited: Shinji Inada, CEO, Earthside and President, Spread.Co (Japan)
- Dr Fabrice DeClerck, Science Director, EAT Foundation (Sweden)
Wednesday, 20 November
09.30 – 13.00
Ending our love affair with more
At the United Nations General Assembly in 2015, countries committed to Sustainable Development Goal Target 12.3, calling for the world to cut food loss and waste in half by 2030.
This session learns from the ‘Champions’ of the commitment, and examines ways in which new practices, and new technologies are being adopted to eliminate waste at all stages of the food system.
- Ben Elliot, UK Food Surplus & Waste Champion, Department for Environment, Food & Rural Affairs (UK)
- Pete Pearson, Senior Director, Food Loss & Waste, WWF US (US)
- Michael la Cour, Head of Food Seervices, Ikea (Sweden)
- Liz Goodwin, Senior Fellow and Director, Food Loss and Waste, World Resources Institue (UK)
- Elsa Bernadotte, Founder, Karma (Sweden)
- Ronny Saul, CEO, Jespers Torvekokkon (Denmark)
- Fabrice Bienfait, Partner, ETF Partners (UK)
- David Kat, SVP Global Business Development, Wastless (The Netherlands)
14.00 – 17.00
The Philosophy of Food: we are what we eat, farm and kill
The philosophy of food reflects on the ethical, political, social, artistic, identity-defining aspects of food. It comes from the need to challenge our diets and eating habits and the food system which supports them.
This session explores why our relationship with food is such a complex subject, but how we can’t overhaul the food system without challenging ourselves first.
- Julian Baggini, Writer & Philosopher (UK)
- James Rebanks, The Shepherd's Life, bestselling author and UNESCO Analyst (UK)
- Dr Alice Roberts, Academic, writer & broadcaster (UK)
- A.C. Grayling, Philiosopher & author (UK)