WEDNESDAY 21ST NOVEMBER, GALLERY ROOM 2
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
|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