The Climate Smart Food Digital Summit will run over three consecutive weekdays (20th, 21st, 22nd September). Each session will include interactive presentations, panel discussions, audience Q&As, fireside chats and elevator pitches and will last for two to three hours.

The topics include Supply chain and agricultural emissions, Nutrition security in an era if climate breakdown, and Sustainable product and consumption.

Tuesday 20th September, 2022 | 2pm CET

Supply chain and agricultural emissions

Procurement and sourcing account for the largest proportion of food’s carbon footprint. For any business based on agriculture, the footprint of factories is likely to be a few percentage points of the carbon produced across the entire value chain. Food manufacturers and distributors are increasingly making commitments targeting Net Zero across their supply chains, including so called scope three emissions. But how can they cut the carbon cost of operations outside of their direct control? The first theme of Climate Smart Food will address:

• Deforestation & land use change
• Science and tech for sustainable supply chains
• The role of crop science
• Animal proteins and climate smart production
• Biodiversity and nature-based solutions

Wednesday 21st September, 2022 | 2pm CET

Nutrition security in an era of climate breakdown

Future access to healthy and sustainable diets relies on the development of a more efficient system of food production and distribution. Climate change risks undermining food security and safety. What are the risks and where are the opportunities to provide global access to sustainable nutrition? This theme will address issues including:

• Policy to promote climate smart production and food security
• Economic ecological security
• Greenwashing and regulation
• Planet-first production and the trust equation
• Scaling for impact

Thursday 22nd September, 2022 | 2pm CET

Sustainable production and consumption

Food system transformation will require a revolution in the way we produce the food on our plates. Production and consumption need to be placed at the heart of a transition to a sustainable food system. Sustainability-minded consumers are already leading the charge but sticking points remain. Are we willing to change what we eat and how we make it? Topics examined under this theme will include:

• - Flexitarian and plant-based consumption
• Organic and regenerative
• Plastics and packaging
• Food prices and the cost of sustainable production
• Maximising value through upcycling

Attendance is FREE and pre-registration is required. Click on the button below to register for free:

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