Sustainable foods summit: 15-18th March (AP virtual edition)

The Sustainable Foods Summit will discuss the impacts of the coronavirus pandemic on sustainable food production and consumption in the Asia- Pacific region. With rising concerns about food security, how is the pandemic influencing sustainable food production? Why are sustainable foods gaining currency? What products are gaining popularity and why? How is the coronavirus crisis affecting consumer behaviour? What developments are on the horizon? Such questions will be addressed in this virtual edition of the summit, hosted on an online platform on 15-18th March 2021.

Ethical sourcing & traceability are becoming prominent in the food industry. The coronavirus pandemic is making food companies & consumers raise questions about food safety, as well as food fraud, mislabelling and adulteration. At the same time, there is growing awareness of the link between food production and environmental issues, such as deforestation, greenhouse gases, and soil degradation. A dedicated session will give an update on such developments.

The palette of sustainable ingredients for food & beverage applications continues to widen. Details will be given of food ingredients that are adding sustainable value to products, as well as innovations using such ingredients. Another session will showcase best-practices in marketing sustainable foods. Case studies will involve plant-based foods, organic products, retailing, and sustainable consumption.

Since 2009, the Sustainable Foods Summit has been discussing leading issues the food industry faces concerning sustainability and eco-labels, such as Organic, Fair Trade, Rainforest Alliance, etc. The aim of the Sustainable Foods Summit is to explore new horizons for eco-labels and sustainability in the food industry by discussing key industry issues. Other editions of the international series are hosted in North & Latin America, and Europe.

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