Agenda
18, 19, 20 November 2020, Online [UK Time]
12:00 – 13:00Food and the SDGs
– How are we positioned to resolve the UN SDGs looking specifically at Food?
– Ensuring our growing population has access to adequate, sustainable and nutritious food.
– Achieving Zero Hunger by 2030: Increasing agricultural productivity and sustainable food production.
– Assessing consumer appetites and willingness for more sustainable diets.
– Covid-19 and Food: What Next?
• Sarah Roversi, Future of Food Institute
• Robin Willoughby, UK Director, Mighty Earth
• Ivo Mulder, Head of Climate Finance Unit, UNEP
• Catherine David, Head of Commercial Partnerships, FairTrade
• Michael Kleindl, Founder & Managing Partner, Blue Horizon Ventures
• Martin Frick, Deputy of the UN Secretary-General’s Special Envoy,UN Food System Summit
13:30 – 14:30War on Waste
– Preventing food surplus. New models of redistribution.
– Tools to measure and monitor waste.
– Reducing food waste across the supply chain: from retailers to consumers.
– Examining alternatives to current plastics: new developments in packaging.
– Consumer perceptions of plastics in the food and drinks industry.
– What should retailers be doing to protect the planet?
• Tom Szaky, CEO, TerraCycle
• Saasha Celestial-One, COO, Olio
• Isabelle Laurencin, Fund Manager, Triodos Organic Growth Fund
• Julia Schifter, VP Strategy Analysis, TIPA
• Juan Aguiriano, Group Head Sustainability, Technology Ventures, Kerry Group
• Hayley Collen, Investment Manager, Responsible Consumerism, ClearlySo
15:00 – 16:00Sustainable Land and Agriculture
– How do we increase food production whilst preserving the environment?
– Moving from sustainability to the regeneration of land and agriculture.
– How can farming remain environmentally and economically sustainable?
– Removing drivers for deforestation: the ongoing effects of food and soybean production.
• Kate Schaffner, Manager, Global Sustainability, Kellogg Company
• Adam Anders, Managing Partner, Anterra Capital
• Maricarmen Lopez Pimentel, Head of Special Projects, Oleopalma
• Natasha Schwarzback, Sustainable Commodities, PepsiCo Global Sustainability
• Brian Shaw, Agrifood Team Lead, Metabolic
• Inke Van Der Sluis, Head of European Operations, RSPO
16:30 – 17:30Funding the Future of Food
– Financing sustainable food technologies: accelerating the adoption of a sustainable food system.
– Scaling-up start-ups offering disruptive food technologies.
– Matching capital to the biggest opportunities in the new food system.
– Recent acquisitions and investments in disruptive food technologies [case studies]
• Cliff Johnson, Financial Advisor, VegCapital
• Rahul Ray, Finance Director, Tyson Ventures
• Andrew Ive, Founder, Big Idea Ventures
• Max Clegg, Head of Innovations, LDC Innovations
• Adam Bergman, Managing Director, EcoTech Capital
• Roby O’Brien, Co-Founder, RePlant Capital
12:00 – 13:00AgTech
– The digitalization of Agriculture using AI technology.
– Technologies supporting the sustainability transition: drones, satellites, blockchain.
– Vertical farming: A sustainable solution to food insecurity?
– Examining the costs & benefits of indoor agriculture.
• David Rosenberg, CEO, Aerofarms
• Mark Durno, Managing Partner AgriFood, Rockstart
• Craig Sams, Founder, Carbon Gold
• Kenneth Tran, CEO & Founder, Koidra Inc
13:30 – 14:30Food, Sustainability & Nutrition Session
– The current western diet and its health implications: obesity, diabetes, hypertension.
– Sustainability benefits of moving to a plant-based diet.
– Nutritional benefits of moving to a plant-based diet
– Covid-19 and the importance of adopting a healthy diet.
• Maija Itkonen, Gold&Green Foods
• Ali Morrow, Founder, Astanor Ventures
• Seth Tibbott, Founder, Tofurky
• Patrick Briaud, Head of Impact Investing, Rockefeller Philanthropy Advisors
14:35 – 14:55Spotlight Presentation, Mark Celmer, CEO, Botaniline
15:00 – 16:00Food Circularity
– The true cost of linear food production.
– Designing a regenerative food system based on circularity.
– Examining the connection between sustainable cities, food production and consumption.
– What should a circular economy for food look like?
• Saskia Visser, Head of Programme Circulair, Wageningen University
• Marion Schuppe, Impact Manager, Quadia
• Dr Jim Totty, Managing Director, Viridis Capital
• Mikael Eydt, CEO, Co-Founder, Beyond Leather
• Sasha Babitsky, CEO Entoprotech
New Technologies Driving Sustainable Food Production
11:00 – 11:30Fireside Chat with Rebekah Moses, Impossible Foods. ‘What Does the Future Hold Within FoodTech.’
12:00 – 13:00Alternative Proteins
– Plant-based meats: trend, or disruptive shift in consumption habits?
– How can cell and plant-based meats bring about sustainable change?
– Rethinking global demand: providing poor and ageing populations with alternative proteins.
– Diversification efforts of supermarkets, retailers and large food companies.
– Mainstreaming insects and lab meat to less open-minded consumers.
• Jo Raven, Senior Manager, Engagements, FAIRR
• Alyson Greenhalgh-Ball, Global Lead Wellbeing, Kellogg Company
• Corey Nobile, Founder, Impact Snacks
• Lee Recht, Ph.D Head of Sustainability, Aleph Farms
13:30 – 13:20Spotlight Presentation, Christopher Kong, CEO, Better Nature
14:00 – 15:00Sustainable Seafood
– Achieving SDG 14: Challenges and Opportunities for Sustainable Fish and Seafood.
– Harnessing the potential of fisheries and aquaculture.
– Cell-based seafood: can this address the challenges facing our oceans?
– How can we develop a more sustainable seafood sector?
– Technological advances to preserve ocean health and mitigate climate change
• Mercedes Groba, Innovation Programme Manager, European Institute of Innovation & Technology (EIT) Food
• Ólafur H. Friðjónsson, Research Group Leader, Biotechnology, Matís
• Birgir Örn Smárason, Project Manager, Matís
• Dr David Aldridge, Senior Lecturer, Aquatic Ecology, Cambridge Global Food Security
