In January 2022, the North American Edition of the Sustainable Foods Summit will be implemented online for the second time. © Sustainable Foods Summit
At the next edition of the North American Sustainable Foods Summit, organized by Ecovia Intelligence, stakeholders from leading organizations involved in sustainability and eco-labels in the food industry will talk about innovations and developments within the segment of upcycled foods as well as the sustainable plant-based food industry.
“Ecovia Intelligence predicts consumer demand to surge as awareness rises, products become more visible, and investment pours into the industry. Consumer demand for upcycled foods is projected to surge this year. Consumers are attracted to upcycled foods as they become more aware of the impacts of food losses and waste. In the US, over 6 billion pounds of produce is unharvested or unsold for aesthetic reasons. About 28% of agricultural land goes to food that is never eaten, whilst food waste and loss generate 4% of greenhouse gases in the US alone”, writes the conference’s organizer Ecovia Intelligence in a press release.
“2022 is expected to be the year that upcycled foods make their mark. Consumers are turning to upcycled foods as they become aware of the environmental and economic impacts of food waste & losses. Food producers are investing in upcycled foods as they help them achieve their sustainability goals. By creating high-value items using waste, upcycling also helps the food industry make the transition towards a circular economy. The Upcycled Food Association, Pulp Pantry, Take Two Foods, Re-Grained, Danone NA are some of the operators sharing their experiences at the upcoming Sustainable Foods Summit.”
Opening keynote and key speakers at the conference
Raj Patel, Author and Economist at Food First, will give the opening keynote. He will share some fresh perspectives on the relationship between modern healthcare, social injustices, and sustainability in the food industry.
Further key speakers:
Michelle Tulac, Ellen Macarthur Foundation, on “Re-Designing Food for a Circular Economy”
Chris Quevedo, Terviva, on “Sustainable Proteins from Regenerative Agriculture”
Aurore de Monclin, The Healthy Marketing Team, on “Marketing Strategies for Sustainable Foods for 2022”
Turner Wyatt and Daniel Kurzrock, Upcycled Food Association, on “Upcycled Foods Update and Outlook”
Julie Kunen, Oatly North America, on “Encouraging Consumer Behavior Change”
Key issues of the different summit sessions:
Session 1: Sustainability Developments
Session 2: Ingredient Innovations
Session 3: Marketing & Consumer Insights
Session 4: Future Trends
Discussions will cover:
Organic market outlook
Who can attend?
Food & beverage companies
Academics & researchers
Ingredient & raw material suppliers
Industry organizations & NGOs
Investors & financiers
Retailers & distributors