TUESDAY 20TH NOVEMBER, GALLERY ROOM 2

Closing the loop remains as an ideal but as consumers continue to become more environmentally conscious, the demand for businesses to take a proactive approach to sustainable business models continues to grow. This session explores innovations across the supply chain, from farm to fork, that are pioneering sustainability and the latest advances in the war on waste.

 Chair: Ollie Hurrey, Alliances Director, Manufacture 2030, 2 Degrees Network

10.30 - 10.50

Advances in sustainable sourcing of food ingredients

Joost Hamelink, Sustainability and Marketing Specialist, Tradin Organic

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10.50 - 11.10

The chocolate dream: Creating a sustainable supply chain for Colombian fine flavour cacao

Sergio Restrepo, Marketing Director, CasaLuker

Juana Botero, Sustainability Director, CasaLuker

11.10 - 11.30

Closing the loop – The promise of a sustainable red seaweed supply chain

S├ębastien Jan, Seaweed strategic sourcing project manager, Cargill

11.30 - 11.50

New innovations in sustainable farming enterprise

Sue Whittington, Certification and Assurance Manager, LEAF (Linking Environment and Farming)

11.50 - 12.00

Question and answer session

 

Back to sustainable food futures 

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