Food Matters Live 2020, 13-14 October, virtual event

Registration now open


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


Back to mainstreaming sustainable diets