The upcoming Sustainable Food Summit in North America, scheduled for January 24-25 in San Francisco, aims to address pressing issues surrounding circularity in the food industry.
The upcoming Sustainable Food Summit in North America, scheduled for January 24-25 in San Francisco, aims to address pressing issues surrounding circularity in the food industry. With a focus on regenerative agriculture, upcycling, biodiversity, and marketing, the summit seeks to explore innovative approaches to propel the transition to a more sustainable and circular food system.
Regenerative Agriculture: Nurturing Sustainable Practices
One of the key sessions at the summit will delve into regenerative agriculture, featuring Elizabeth Whitlow, Executive Director of Regenerative Organic Alliance. Whitlow will shed light on industry standards and certification schemes, particularly the Regenerative Organic Certification (ROC), which has gained momentum with adoption by 164 farms and 50,605 smallholder farms, managing nearly 1.2 million acres of farmland.
Attendees will gain insights from case studies demonstrating the impact of embracing regenerative agriculture practices. Marc Diaz from Terviva will discuss his company’s experience in growing pongamia beans through regenerative practices, while a representative from Burroughs Family Farms will share insights on transitioning to regenerative practices.
Upcycling: Efficiency in Zero Waste Systems
The session on upcycling, a crucial element in achieving zero waste systems, will feature Daniel Kurzrock, representing ReGrained and Upcycled Foods, Inc. Kurzrock will provide market updates and insights into the upcycled food market, including new ingredients and the Upcycled Food Association’s certification scheme. Additionally, Bioveritas and ofi will share information on their upcycled ingredients derived from food side streams.
Biodiversity: Nurturing Nature-Positive Approaches
Biodiversity and nature-positive themes will take center stage, with a discussion on ethically sourcing projects presented by a leading sustainable food brand.
David McGrath, Deputy Director of Earth Innovation Institute, will explore the integration of farming and fishing with reforestation projects, showcasing efforts to protect tropical rainforests in Latin America and Asia. Other speakers will elaborate on nature-positive production methods and deforestation-free supply chains.
Marketing: Navigating Green Credentials and Consumer Trends
The marketing session will address the complexities of promoting green credentials in the food and beverage industry. Rohit Sabnis from Keller & Heckman will provide updates on sustainability marketing claims and regulations, guiding brands on making defensible claims.
Sherry Frey from Nielsen IQ will present the latest consumer trends and research for health and wellness products, delving into consumer motives driving sustainable food and beverage purchases.
The broader marketing discussions will encompass climate-neutral products, building distribution channels, targeting Gen Z and millennials, and strategies for promoting sustainable consumption.
Conclusion: Charting a Sustainable Course for the Food Industry’s Future
As the Sustainable Food Summit unfolds in San Francisco, industry leaders, experts, and stakeholders will collaboratively explore solutions to the challenges facing the food industry.
From regenerative agriculture to upcycling, biodiversity, and marketing, the summit promises a comprehensive examination of circular economy strategies that can shape the future of sustainable food practices. With a shared commitment to fostering positive change, attendees will contribute to building a resilient and environmentally conscious food industry for generations to come.