WEDNESDAY 20 NOVEMBER, GALLERY ROOM 4
With so much development in food tech, this session explores the global appetite for the new, the different and most importantly, the sustainable foods of the future. From the insect aisle to the cultivated chicken takeaway, we explore what it takes for consumers to embrace the next generation of food and what industry needs to be doing to mainstream new products.
Chair: Nic Jones, Founding Partner, All Things Better - The Planets Agency
|12.15 - 12.45||
The Veganuary Effect: how a 31-day challenge is changing the future of food
Toni Vernelli, Head of Communications and Marketing International, Veganuary
|12.45 - 13.15||
Panel discussion – what will we be eating in 20 years’ time?
Dorothy Shaver, Global Sustainability Lead, Knorr and Registered Dietitian, Unilever
Dr Wayne Martindale, Food Insights and Sustainability, NCFM, University of Lincoln
Dr Alex Sexton, Postdoctoral Researcher, Oxford Martin School
|13.15 - 13.45||
Panel discussion – how can we make insects and lab meat more palatable and mainstream to the less open-minded consumer?
Keiran Olivares Whitaker, Founder, Entocycle
Laura Wellesley, Research Fellow, Energy, Environment and Resources, The Royal Institute of International Affairs, Chatham House
Barbara Tocco, Strength2Food Project Manager & Research Associate, Newcastle University Business School