The Climate Smart Food Digital Summit ran over three consecutive weekdays (19th, 20th and 21st September). Each session included interactive presentations, panel discussions, audience Q&As, fireside chats and elevator pitches and lasted for two to three hours.
The topics included Climate Smart Sourcing, Climate Smart Production, and Climate Smart Consumption.
Tuesday 19th September, 2023
Climate Smart Sourcing
Ingredients are a major contributor to FMCGs’ carbon footprints, making sourcing practices crucial to meeting carbon reduction deadlines. But cultivation is not the only consideration: global supply chains are increasingly plagued by disruption and have long been linked to human rights violations. How can sustainability be embedded into global supply chains?
Managing disrupted supply chains amid droughts, floods, and war
Supply chain disruptions have become increasingly commonplace amid recent natural disasters and global conflicts, threatening food production and global insecurity. How can these challenges be overcome in the short-term, and networks reimagined for the long-term, with resilience in mind?
Can we trust regenerative agriculture to save the day?
Regenerative agriculture is tipped to boost soil health, support healthy water use, and encourage biodiversity to thrive. But what exactly do we mean by ‘regenerative agriculture’? Without an official definition of the term, is there a greenwashing risk? We ask how trust can be sown into regenerative agriculture.
Wednesday 20th September, 2023
Climate Smart Production
Feeding growing populations within planetary boundaries means producing more, with less. How can food and beverage makers increase output with fewer natural resources? From making the switch to ‘green’ energy to implementing water saving strategies and rethinking packaging design, we analyse the initiatives decarbonising production.
Water scarcity and food production
It has been suggested that the next world war will be fought over fresh water. Food production is a massive guzzler, with an estimated 240m litres required per second to produce enough food for global populations. We ask where water inefficiencies are most prevalent and analyse strategies promising to reduce reliance on this valuable natural resource.
Diving into the blue economy for sustainable nutrition
The ocean covers more than 70% of the surface of the planet, but provides just 2% of overall calorie intake for humans. Is this a missed opportunity? From algae-based protein to reimagined seafood production, we explore new opportunities for oceans and lakes to nourish growing populations, sustainably.
Thursday 21st September, 2023
Climate Smart Consumption
Shoppers often say they want 'greener' food and drink, but don't always act with sustainability front-of-mind. Addressing barriers to climate smart consumption will be key to achieving food system transformation. Consumer demand is also a crucial piece of the food tech puzzle, with pioneers banking on us innovating our way out of the climate crisis. Are Europeans hungry for lab-grown food?
How are brands signalling their sustainability credentials, and is it working?
From eco-labels to carbon claims, the sustainability credential toolbox is growing. Which strategies are most effective in communicating to consumers, and which are struggling for impact? Is industry capable of 'nudging' consumers towards sustainability?
Pioneering the protein transition for the future
Swapping out conventional proteins for climate friendlier alternatives has the potential to lower a brand’s carbon footprint significantly. How are innovators rethinking ingredient production for the masses? Can they truly compete with their predecessors on nutrition, functionality, and accessibility?
Attendance is FREE and pre-registration is required. Click on the button below to watch on-demand: