Food system transformation will require a revolution in the way we produce the food on our plates. Production and consumption need to be placed at the heart of a transition to a sustainable food system. Sustainability-minded consumers are already leading the charge but sticking points remain. Are we willing to change what we eat and how we make it? Topics examined under this theme will include:
- What is a healthy and sustainable diet?
- Carbon neutral brands in profile
- Food waste, upcycling and the circular economy
- Plastics and packaging
- Food tech innovation
- Digital disruption
- Who's paying for sustainable food? Cost, price and inflation