DAY 3: Thursday, November 17, 2022

From ‘carbon-neutral’ to ‘climate positive’ to ‘zero-waste,’ 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, to the existential threat of climate change?

Join the FoodNavigator-USA team along with leading industry experts for two content specific sessions, as they explore the various options to moving to a more sustainable food supply chain

The Climate Smart Roadmap…

Pretty much every food & beverage brand now makes some kind of appeal to the consumer about its green credentials, spanning everything from ‘carbon-neutral’ and ‘sustainably-sourced’ to ‘climate-friendly,’ ‘water-positive,’ ‘regeneratively-farmed’ and ‘zero-waste.’ But how do industry buyers – and consumers – assess these claims, make meaningful comparisons between products in the same category, and stay alert to the ever-present threat of greenwashing?

Decoding Brand Sustainability with Regenerative Agriculture

As has been clear for some time now, sustainability expectations for food and beverages is not a fleeting consumer trend. With brands facing obstacles to address these complex demands, Ingredion Incorporated's Senior Sustainability Manager, Andrew Utterback, will explain how refined regenerative agriculture solutions can help businesses better navigate past those obstacles.

Key learning points:

  1. The complexity of brand sustainability
  2. The role of regenerative agriculture
  3. Collaborating toward the future
Sustainable Packaging… from Recyclable to Compostable to Re-Usable, to Edible Packaging

What progress is the industry making on reducing the environmental impact of food packaging, and what needs to change within the industry or at a regulatory level to make this happen?

Food Waste… an Invisible Tax on the Entire Food System…

Waste is generated at every level of the food supply chain, from produce that never makes it off the farm, to by-products of industrial food production from acid whey to sugary wastewater. So how can food companies reduce the waste they produce and divert waste from landfill to be reused, recycled, or composted?

Upcycling in Focus: From ‘Rescued Produce’ to Barley Milk from Brewer’s Spent Grains

From snacks made with coffee fruit, and pale ale made from surplus bread to nutrition bars made with spent grains, enterprising start-ups are exploring innovative ways to square the circle and create value-added products and aspirational brands using by-products from food processes or ingredients that would otherwise be thrown away. We bring together CPG brands to explore how they built brands and supply chains using upcycled ingredients, how they communicate the benefits to consumers, and what new ingredients or opportunities they are exploring.

Look at the detailed agenda for the other sessions:


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