Who is shaping the food choices of the future?

Who is shaping the food choices of the future?

When: 12 October 2017

Where: Governors' Hall, St Thomas' Hospital, Westminster Bridge Road, London SE1 7EH

h.gibson-moore@nutrition.org.uk


BNF 50th Anniversary conference:
Who is shaping the food choices of the future?
Thursday 12 October 2017
Governors’ Hall, St Thomas’ Hospital, Westminster Bridge Road, London SE1 7EH

A BNF conference that will bring together thought leaders in the world of food and nutrition to consider who (and what) is shaping the food choices of the future.

The day starts with a brief introductory talk from BNF that describes the many influences on food choices – public health challenges, the media, the food supply itself, through to consumer behaviour including influencing factors such as price preferences and habits/culture – ending with a focus on the future challenges of providing a sustainable food supply for the world’s growing and more prosperous population in the face of climate change, and the associated need for behaviour change.

The bulk of the programme will be a mix of overview presentations and case studies on how technology has influenced food production over the past 50 years, and what is on the horizon for the next 20 years – for three sectors: agriculture, manufacturing and retailing, and how these may be influenced by some of the challenges we shall face such as:
-    the growing and ageing population
-    global climate change
-    BREXIT and changes to the political landscape.

The final session will focus on the ‘consumer perspective’.

Draft programme - subject to change

Introduction to set the scene
Prof Judy Buttriss, Director General, British Nutrition Foundation

Agriculture: Overview of major developments past, present and future
Tom Hind, Chief Strategy Officer, AHDB

Agriculture case study 1: Innovation in crop protection: Implications for nutrition and health
Prof Robert Edwards, Head of the School of Agriculture, Food and Rural Development, Newcastle University

Agriculture case study 2:  How innovation is helping deliver the public health and sustainability agendas – the work of the Agri-EPI Centre
Dr Robert Merrall, Regional Co-Director, Agri-EPI Centre Ltd

Agriculture case study 3: How innovation is helping to deliver the public health and sustainability agendas – dairy cows   
Prof Ian Givens, Professor of Food Chain Nutrition, Reading University

Manufacturing: Overview of major developments past, present and future
Prof Ian Noble, Senior R&D Director, Mondelez

Manufacturing case study 1: How innovation is helping to deliver the public health and sustainability agendas - reformulation
Emma Hanby, Product Innovation Manager, Campden BRI

Future trends in retailing and shopper expectations
James Walton, Chief Economist, IGD

Retailing: Overview of major developments past and future
Judith Batchelar, Director of Sainsbury's Brand, Sainsbury’s

Understanding how to change consumer behaviour to meet global food and public health challenges - public engagement
Sue Davies MBE, Strategic Policy Adviser, Which?

Sustainable nutrition: Changing how we value, grow and consume food
Mark Driscoll, Head of Food, Forum for the Future

Who should attend?

Anyone who has a role in or an interest in addressing the challenges we face in securing, providing and adopting, a healthy and sustainable food supply, right through from field to table. Delegates will hear how innovation and technology in agriculture, food manufacturing and retailing sectors is helping to deliver the public health and sustainability agendas.

Nutritionists and Dietitians (working in public health and in the food sector); Food Production Specialists; Food Technologists; Food Manufacturers and Retailers; Government and Policy Makers; Teachers and Lecturers; Journalists; Students.

Key timings

Conference starts: 10.00am
Conference ends: 4.20pm

The day includes all refreshments and lunch, and an excellent opportunity to network with a range of stakeholders.

Further information

For more details please contact
postbox@nutrition.org.uk 020 7557 7930

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