Addressing the challenge of feeding 9bn people by 2050 demands innovation in production processes and food systems. But it’s not just about quantity. It is vital that the necessary volumes of food are produced without placing further burden on the planet’s resources, and takes into account nutritional requirements. What does a sustainable healthy diet look like? What needs to change in our systems to achieve it? And, what does this mean for the food consumption of the future?

Chair: Sue Dibb, Coordinator, Eating Better Alliance

10.45 – 11.15

Sustainability: consumer trends, innovation opportunities and the impact on future diets

Matthew Perry, Associate Analyst, GlobalData Plc

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11.15 – 11.45

Innovation needed to meet the challenges of population growth and climate change: ecological nutrition

Dr Vassilios Raikos, Research Fellow, Rowett Institute of Nutrition and Health and Viren Ranawana, Research Fellow, Rowett Institute of Nutrition and Health

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11.45 – 12.15

Future food policy and product development: grasping the full picture of healthy and sustainable nutrition using optimisation

Roline Broekema, Senior Consultant, Blonk Consultants

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