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Creating A Sustainable Food System

25 Mar 2024
HRC - Vision Stage - Designed by Harp Design
Pub / Bar Manager , Wholesale & Distribution , Catering / Foodservice , Chefs , NPD , Hoteliers , Restaurateurs , Import/ Export , Hospitality
“It is possible to feed a growing global population while protecting our planet.” Join our panel of sustainability powerhouses as they delve into the future of food systems. We'll explore everything from aligning with sustainable development goals, advocating for sustainable nutrition, fostering ethical livelihoods, embracing sustainable ingredients and ensuring responsible sourcing. This session promises to equip you with a clear understanding of the actionable steps needed to build a truly sustainable food system, from farm to fork.
Chairperson
Arthur Potts Dawson, Head of Strategic Partnerships & Sustainability - Feed Me Seymour Health
Speakers
Harry Dyer, Director - SHRUB
Vernon Mascarenhas, Consultant
Louise Rezler, Director of Commercial Partnerships - Soil Association

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