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 tow 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
• Regenerative agriculture
• Animal proteins
• Water stewardship
• Supply chain outreach programmes
• At risk commodities: From cocoa to palm oil
• Procurement as a tool for change

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:

• The impact of climate change on nutritional value
• How is global heating hurting food safety and security?
• Strategies to build systems resilience
• Plant power: Where nutrition and climate intersect
• Vertical farming and cellular meat
• Food and the city: Urban approaches to nutrition and security

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:

• What is a healthy and sustainable diet?
• Carbon neutral brands in profile
• Food waste, upcycling and the circular economy
• Plastics and packaging
• Food tech innovation
• Digital disruption
• Who's paying for sustainable food? Cost, price and inflation

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

REGISTER NOW