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08:45
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- Maintaining & building food security in the face of climate shocks and geopolitical changes.
- Strengthening the F&D supply chain to feed a growing population.
- Who should pay for the ‘just transition’ in a resilient food system?
09:30
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- What are the challenges and solutions to making healthy, nutritious food accessible and affordable for all?
- What is a healthy & sustainable diet? Making healthier food relevant and inspiring.
- Integrating nutrition within a sustainable food system. How can practitioners, stakeholders, and government align to improve public health outcomes?
10:15
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- Shifting from project-based regenerative agriculture to scalable models to meet corporate sourcing commitments.
- The business and economic case for regenerative agriculture.
- Communicating and crafting the regenerative agriculture message to consumers.
11:00
11:30
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- Measuring and reducing emissions across the entire value chain.
- Building net zero partnerships across the supply chain and science backed targets.
- What needs to be done to achieve a net zero supply chain. Addressing the disconnect between supply chain emissions and effective strategies to reduce them.
12:15
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- The challenges and science behind product and ingredient reformulation.
- Transparency in reformulation and communicating ingredient changes to consumers.
- What does reformulation look like in the future? Ingredient innovation and future commodity sourcing.
13:00
14:15
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- Policy and finance for biodiversity. What incentives are needed to drive nature- positive agriculture.
- Measuring and managing biodiversity on farms.
- How regenerative agriculture practices can restore ecosystems and biodiversity.
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- Measuring emissions across the supply chain.
- Carbon accounting and data transparency.
- Carbon labelling and its role driving consumer choices.
- Tools, standards, and frameworks to support credible carbon reporting.
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Nutrition & Health
15:00
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- Soil testing, technology, and data-driven decisions: How precision agriculture can improve fertiliser use
- Restoring soil health with green manure and new farm inputs.
- Best practices and case studies that minimise soil disturbance, covering bare soil and maintaining living roots
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- Adapting to climate change: Sourcing ingredients from vulnerable regions.
- Navigating climate-induced supply chain disruptions.
- Weathering volatility on key commodities.
- Supporting and empowering farmers to build climate resilience
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15:45
16:15
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- Emerging trends in the plant- based food industry.
- Role of businesses, policymakers and individuals in shifting dietary habits
- Strengthening the appeal of plant-based foods and creating a plant-based value chain.
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- Trends and issues attributed to consumer attitudes
- How should citizens eat sustainably?
- Regulating consumption patterns with health goals in mind.
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08:45
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- The role of finance in the transition towards a more sustainable food system.
- Supporting farmers and financing regenerative practices at scale.
- Breakthrough models for financing a sustainable transition.
09:30
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- Perennial crops and the future of agriculture.
- Climate smart farming and crop resilience.
- The circular farm and its role in modern food production.
10:15
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- How dietary choices affect both human health and environmental sustainability.
- What is a ‘healthy’ product? Reformulation to support products low in high fat, salt and sugar.
- How to navigate food labels and avoid misinformation.
11:00
11:30
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- Sustainable livestock systems. What does the transition look like?
- Developing a sustainable protein plan that supports farmers, animal welfare and customers.
- Balancing healthy diets and high-quality nutrition through animal protein.
12:15
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- Water scarcity and the future of global food supply chains. Building resilience in water stressed regions.
- Harnessing ecosystems for resilient water systems. How nature-based solutions can improve water availability.
- How investing in natural ecosystems can protect future food production.
13:00
14:15
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- Collaborative levers in food service.
- Sourcing with purpose.
- Building resilient supply chains in hospitality.
- Developing menus and recipe portfolios.
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- Identifying waste hotspots. Where is food loss happening and why?
- Engaging with citizens on waste.
- How technology and circular thinking are redefining waste.
- Transforming urban food systems towards a circular economy.
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Financing the Transition
15:00
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- The role of regenerative practices in dairy farming.
- How can we support farmers to enable them to deliver regenerative outcomes?
- How to build consumer trust in the validity of regenerative outcomes and avoid misinformation?
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- Key considerations for safe and successful reformulation.
- The ultra-processed food challenge. Understanding the science behind UPF.
- Navigating new product development.
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Sustainable & Healthy Diets
15:45
16:15
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- Navigating UK & EU Regulations.
- The role of AI in providing financial insights in food systems.
- Accounting’s role in creating resilient and sustainable supply chains.
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- Climate-resilient fisheries and aquaculture.
- Transparency and traceability in the seafood supply chain.
- Scaling seafood to feed the planet. Avoiding misinformation in the seafood sector.
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Measuring BNG