When it comes to large-scale crop cultivation, hazelnut is still in its development phase.
As such, the famed Nutella ingredient comes with interesting challenges and sustainability hotspots.
Join us at Climate Smart Food 2024 when we catch up with Marco Botta, general manager of Ferrero Hazelnut Company to ask how the company is leveraging pilot plots, regenerative agriculture, and partnerships to tackle the sector’s biggest challenges.
On 24 September, we’ll be asking Marco everything you want to know about hazelnuts:
- How are hazelnuts cultivated at scale?
- Where are the sustainability pain points in hazelnut cultivation and what opportunities exist to combat them?
- How is Ferrero working with pilot farms to test regenerative agriculture practices?
- How much influence does a company like Ferrero have on encouraging better practices beyond its own supply chain?
- And more…
Who else is speaking at Climate Smart Food?
Over three days in September (24-26), expert speakers will take to the digital stage to discuss all things sustainability in food production. This free-to-attend event is open for registrations now.
So, who exactly is on the bill? We’re looking forward to welcoming:
- Olivier Verdelet, Vice president of Cycles & Procurement and Agriculture, Danone
- Miguel Gamboa, Coffee Sector Lead, Rainforest Alliance
- Aisha Stenning, Programme Manager, Plastics, Ellen MacArthur Foundation
- Katie Sims, Head of 5 Sourcing Principles, Tony’s Chocolonely
- Jussi Loponen, VP, Group R&D, Head of Fazer Lab
- Toine Timmermans, Program Manager, Sustainable Food Chains, Wageningen University & Research
- Cliona Howie, CEO, Foundation Earth
- Didier Toubia, CEO, Aleph Farms
- Sharon Bligh, Director of Health and Sustainability, Consumer Goods Forum
- Alice Pilkington, Senior Global Food and Drink Analyst, Mintel
- Mphumuzi Sukati, Senior Nutrition and Food Systems Officer, FAO
- And many more…
What’s on the programme?
24 September: Decarbonising supply chains at the source
Food majors are under increasing pressure to stamp out irresponsible practices from ingredient supply chains. But voluntary measures have only got the sector so far, and policymakers are stepping in. While Europe races to comply with incoming regulations, rising global temperatures are plaguing production of key commodities cocoa, coffee and sugar. Can decarbonisation practices be embedded at the source before it’s too late?
Day 1 of Climate Smart Food will cover:
- Preparing for EUDR: Is Europe ready for incoming deforestation regulation?
- Futureproofing cocoa, coffee and sugar against climate change
- Sowing sustainability into food supply chains: Challenges and opportunities
25 September: Eco-friendly production from farm to fork
Ensuring sustainable nutrition from farm to fork requires significant change. In a bid to champion resource efficiency, the agricultural sector is rethinking farming practices for the 21st century. And it’s not just agtech promising to deliver; food waste and upcycling are also on food makers’ radar, with valorisation the aim of the game. But improving sustainability can come with a hefty price tag and someone’s got to foot the bill. Amid a cost-of-living crisis, can consumers afford to eat ‘green’?
- Upcycling ingredients: Risks and opportunities of turning trash into treasure
- Food waste: Tips and tricks for solving a trillion-dollar problem
- Agtech solutions promising to boost resilience of food production – hosted by AgTechNavigator.com
26 September: New tech and novel ingredients for a sustainable future
Technological innovations, including those tackling packaging waste, promise to move the needle on carbon emissions. So too do novel ingredients, which have the power to significantly improve the sustainability of everyday products. But not all innovations are on the market, and tight investor budgets could see trailblazers struggle to reach the regulatory stage. Which new ingredients and technologies will go the distance to truly transform what and how we eat?
Day 3 of Climate Smart Food will cover:
- Packaging unwrapped: Innovative solutions for the circular economy
- The ‘hybrid’ potential in meat and dairy
- Building a market for new ingredients: From stem cells to microbes and ‘food from air'
Is 24-26 September blocked out in your diary? The event is free to attend and registration is now open. We look forward to welcoming you to our digital stage!
