19-20 November, ExCeL London

3 streams. 12 sessions. 100 speakers. 
Inspiring global food innovation. 

Tuesday, 19 November

9.30am – 12.30pm

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?

2.00pm – 5.00pm

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, whilst respecting and improving our environments. 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’.

This session will reveal what the next food and agricultural revolution will look like, and how science can enable it to happen.

Wednesday, 20 November

9.30am – 12.30pm

Ending our love affair with more

We waste (and lose) approximately 1.3 billion tons of food every year at a cost of over $1bn per annum, whilst packaging, particularly plastic waste, has become a well-documented horror story. A roadmap for change has been defined by leading organisations and governments who have committed to cutting 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 technologies, can eliminate waste at all stages of the food system.

2.00pm – 5.00pm

The Philosophy of Food: we are what we eat, farm and kill

The philosophy of food reflects on the ethical, political, social, artistic and identity-defining aspects of food. It comes from the need to challenge our diets and eating habits, and the food system that supports them, so as to understand who we are in a deeper, more authentic way.

Our relationship with food is a complex subject and it starts with ourselves. This session brings the questions about how we eat, what we eat and why to the forefront of the food system agenda.