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Sustainable Foods Summit São Paulo

About the Summit

The Sustainable Foods Summit is a series of international summits that focuses on the 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. How do organic, fairtrade and other eco-labeling schemes further sustainability? With growing proliferation in labels, what are the prospects for a single sustainability standard for food products? What are the practical application of sustainability metrics? What advances are occurring in sustainable ingredients? What developments are happening in formulation, production and marketing of sustainable food and beverages? Such questions are regularly addressed at this international series of summits.

The 5th Latin American edition will be hosted in in São Paulo on 28-29th November 2019. Further editions will take place in 2020: the 10th North American edition will take place in San Francisco on 22-23rd January, the 3rd Asia-Pacific edition in Singapore on 30-31st March, and the 12th European edition in Amsterdam in June. Each edition will bring together some of the most influential organizations involved in sustainability and eco-labels in the food industry. Please contact us for more details

Organized by Ecovia Intelligence (formerly Organic Monitor), the Sustainable Foods Summit is a climate-neutral event. The carbon footprints of the Latin America, North American, European and Asia-Pacific summits are determined by calculating the carbon and greenhouses gases. These emissions are then offset by investing in soil composting projects.

Who Should Attend?

The Sustainable Foods Summit is devised for key stake-holders in the food industry that include:

  • Food & beverage companies
  • Ingredient & raw material suppliers
  • Retailers & distributors
  • Packaging companies
  • Industry organizations
  • Certification agencies
  • Academics & researchers
  • Investors & financiers

Summit Themes

The Latin American edition of this executive summit comprises four dedicated sessions…

  • Sustainability Best-Practices
  • Food Ingredients
  • Marketing Update
  • Green Packaging Solutions

The summit will be hosted at the Nobile Paulista Prime hotel on 28-29th NovemberClick here for further details.

PROGRAMMING

Program

The Latin American edition of the Sustainable Foods Summit will be hosted in São Paulo on 28-29th November 2019. The summit comprises four dedicated sessions…

Session One: Sustainability Best-Practices

The premier session summit begins with a discussion of some of the broader sustainability issues in the Latin American food industry. What are the pressing issues facing food companies and retailers? How are operators addressing their environmental and social impacts? How can the food industry be encouraged to move from linear models to circular models?

The opening keynote speaker makes the link between culture and sustainable foods. The following speaker will make the case for a circular economy: how can food & beverage firms design products so that nutrient loops are closed? Other speakers will give case studies on reversing monoculture, creating zero-waste retailers, and reducing impacts. The session concludes with a discussion on economics. Although food & beverage companies are investing in sustainability, some argue these are not always linked to commercial benefits. How can the food industry move to a triple-bottom line in which environmental and social performance is just as important as financials (profits)?

Session Two: Food Ingredients

This session gives an update on sustainable ingredients that are used in food & beverage applications. With growing questions about ingredient origins and provenance, details are given of new technologies that provide traceability. How are new technologies providing transparency and traceability in ingredient supply chains?

Soya, a widely used ingredient, is associated with deforestation in Brazil. An update is given on the soya moratorium and sustainable soya bean production. What solutions are being provided by sustainability roundtables and certification schemes? Details are given of novel plant proteins making their way into meat alternatives, as well as flavorings and natural sweeteners. To close, featured speakers will discuss the growing complexity of impacts. With sustainability now having many facets, which impacts are becoming most important? Is it better to address environmental and / or social impacts? What about the health and nutritional qualities?

Session Three: Marketing Update

Some argue the future of sustainable foods is with plant-based foods. Meat and dairy consumption are linked to health and environmental issues, whilst seafood brings sourcing risks. Advocates say a plant-based diet provides health and ecological benefits. The opening keynote and subsequent speakers discuss the merits and prospects for plant-based foods in Latin America.

An update is also given of the organic food market in Brazil, especially with the country entering new trade agreements. Success stories are given of product innovations involving sustainability. To conclude, the panel will discuss the future of sustainable foods: whether plant-based or organic foods, a major challenge is wider adoption rates. If these products are to become mainstream, they need to garner appeal from a broader consumer base. The obstacles and possible solutions are discussed by featured speakers.

Session Four: Green Packaging Solutions

Growing consumer awareness of plastic pollution has put packaging on the top of the agenda for many companies. It is estimated that over 7 million tonnes of plastics enter the ocean each year, severely disrupting marine ecosystems. One study predicts that the amount of plastic in the ocean will outweigh fish by 2050. This session looks at practical approaches to reduce the packaging impact of food and beverage products.

Methodologies to measure the environmental footprint of packaging are introduced. Biopolymers are making headway as sustainable alternatives to plastic materials; details are given on their application in various packaging formats. Details are given of a new shopping platform that aims to make single-use packaging a thing of the past. To conclude, industry experts will discuss why packaging needs to evolve for a circular economy. How can food & beverage firms close their packaging materials loops? Is the way forward with sustainable materials or by removing single-use packaging?