Day One

FOOD TECH IN FOCUS

How do we feed 9.9bn people by 2050, and what will they be eating? Could plant-based, fermentation-based, and cell-cultured (a.k.a. ‘cultivated’) meat, milk and eggs ultimately replace industrialized animal agriculture? And does it always make sense to extract flavors, colors, sweeteners and other food ingredients from plants if you can produce them more efficiently - and more sustainably – via microbial fermentation or plant cell culture?

Day Two

FOOD AS MEDICINE

Three quarters of Americans are overweight or obese, and 50% have diabetes or prediabetes. The western diet – and the modern world, from antibiotic use to hyper-sanitary environments – are wreaking havoc with our microbiome and our metabolic system, so how can we shift consumption patterns in a healthier direction?

Day Three

THE CIRCULAR ECONOMY

From ‘carbon-neutral’ to ‘climate positive’ to ‘zerowaste,’ sustainability messaging is now de rigueur on food and beverage packaging. But what do these claims really mean, and how can the food industry stop being part of the problem, and become part of the solution, from reducing its environmental footprint (water, land, energy, packaging), to regenerating the soil to improving the working conditions of the people that make our food?