Developing sustainable diets is far more than feeding the 9.5 billion population in 2050. How can we ensure that food consumption meets nutritional needs of everyone whilst protecting and regenerating the planet? As consumer interest continues to be ever more environmentally conscious, this session explores the opportunities and barriers to creating a sustainable ecosystem.

 Chair: Denise Loga, Co-Founder & Managing Director, Sustainable Food Academy

14.00 - 14.15

What do we mean by a sustainable diet?

Denise Loga, Co-Founder & Managing Director, Sustainable Food Academy

14.15 - 14.40

Creating sustainable ecosystems: delivering balanced nutrition

Thomas Embury, Public Affairs Officer, The British Dietetic Association

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14.40 - 15.05

Exploring market readiness for insects as an alternative source of protein

Anne Louise Dannesboe Nielsen, Team Manager, PhD, Food Technology, AgroTech, Danish Technological Institute

15.05 - 15.30

Innovation in eliminating waste from the production process

Keith Thornhill, Head of Food and Beverage, UK and Ireland, Siemens

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