We become what we eat, and so does the planet
Episode 491, Jan 15, 06:00 AM
There is no doubt that a shift towards healthier and more sustainable diets presents enormous opportunities for the food industry.
But it also throws up a whole host of challenges, many of which the sector is grappling with right now.
Although more of us are seeking alternative food products, sometimes the alternatives being offered either don't quite fit the bill, or they will take a while to become established.
There are, of course, many fantastic alternatives that are already satisfying consumers all around the world, but there is more work to be done.
This episode of the Food Matters Live podcast was recorded at our Sustainable Food Forum in London in September 2023.
The panel discussion was titled: "We become what we eat, and so does the planet: changing global diets."
Our guests discuss some of the key questions facing the industry, such as: Are consumers ready for a new source of food? How willing are they to make dietary changes? And how do we transition to more sustainable diets?
Guests:
Jenny Arthur, Head of Cool Food Membership Development, World Resources Institute
Edwin Bark, Senior Vice President, Redefine Meat
Fabrice DeClerk, Science Director, EAT
Ndidi Okonkwo Nwuneli, Co-Founder and Executive Chair, Sahel Consulting Agriculture & Nutrition
Paloma Lopez, Co-Founder and CEO, Future Fit Foods
But it also throws up a whole host of challenges, many of which the sector is grappling with right now.
Although more of us are seeking alternative food products, sometimes the alternatives being offered either don't quite fit the bill, or they will take a while to become established.
There are, of course, many fantastic alternatives that are already satisfying consumers all around the world, but there is more work to be done.
This episode of the Food Matters Live podcast was recorded at our Sustainable Food Forum in London in September 2023.
The panel discussion was titled: "We become what we eat, and so does the planet: changing global diets."
Our guests discuss some of the key questions facing the industry, such as: Are consumers ready for a new source of food? How willing are they to make dietary changes? And how do we transition to more sustainable diets?
Guests:
Jenny Arthur, Head of Cool Food Membership Development, World Resources Institute
Edwin Bark, Senior Vice President, Redefine Meat
Fabrice DeClerk, Science Director, EAT
Ndidi Okonkwo Nwuneli, Co-Founder and Executive Chair, Sahel Consulting Agriculture & Nutrition
Paloma Lopez, Co-Founder and CEO, Future Fit Foods