Food and catering at international conferences, time for action!

Food-systems, diets and agriculture have become increasingly important in climate and environmental negotiations in the recent years. While most actors seem to agree on the need for shifting diets towards more nutritious and less resource intensive foods, the lack of concrete policies and measures is alarming and won’t allow us to achieve the SDG’s or the Paris agreement. 

Date: 24th September 2020

Time: 4pm CEST

Food and catering at international conferences, time for action!

Date: 24th September 2020

Time: 4pm CEST

Food-systems, diets and agriculture have become increasingly important in climate and environmental negotiations in the recent years. While most actors seem to agree on the need for shifting diets towards more nutritious and less resource intensive foods, the lack of concrete policies and measures is alarming and won’t allow us to achieve the SDG’s or the Paris agreement. 

Food and catering at international conferences, time for action!

Date: 24th September 2020

Time: 4pm CEST

Food-systems, diets and agriculture have become increasingly important in climate and environmental negotiations in the recent years. While most actors seem to agree on the need for shifting diets towards more nutritious and less resource intensive foods, the lack of concrete policies and measures is alarming and won’t allow us to achieve the SDG’s or the Paris agreement. 

Webinar description:

2021 will be a crucial year, with the UN Environmental Assembly, COP26, the Convention on Biological Diversity and the UN Food Systems Summit. How can we make these processes succeed and start a concrete transition towards more resilient and sustainable food systems?

Catering and the food served during UN conferences has also gathered a lot of attention and criticism, for not being healthy and climate-friendly enough. How can we show more coherence with the climate and biodiversity agenda? Are plant-based or at least plant-rich menus at UN conferences realistic? 

The webinar will start with short introductory thoughts by each panelist, followed by an open discussion between youth led organizations / campaigns and the UN on how to move forward. There will be time for Q&A.

Moderation:

Raphael Podselver

ProVeg International, International Policy and Public Affairs Specialist

Speakers:

Caroline Wimberly

50by40, Senior Campaign Manager

Caroline Wimberly is an expert in the food and nonprofit sector, working for many years on international policy related to industrial animal agriculture and food system transformation. She leads climate engagement at 50by40.

Silke Bölts

Youngo, YMCA

Silke Bölts studies global change management and is the co-founder of the campaign [email protected]

Zitouni Ould Dada

FAO, Deputy director, Climate and Environment Division

Dr. Ould-Dada is Deputy Director in Climate and Environment Division at UN Food and Agriculture Organization (FAO). Before joining FAO, he was Head of Technology Unit at UNEP for five years and worked for the British Government for 15 years holding several senior positions at Department of Energy and Climate Change; Department for Environment, Food and Rural Affairs; Food Standards Agency; Environment Agency; and Ministry of Agriculture Fisheries and Food. He also worked for French Government on international climate change during France Presidency of the EU in 2008.

Mansha Kapur

[email protected]

Mansha Kapur is an avid environmental and animal rights activist who recently joined the movement for climate-friendly food-systems. She relies on her skills in graphic design and media to contribute to the [email protected] campaign.

Ilana Braverman

Better Food Foundation, DefaultVeg, Director of outreach

Ilana Braverman is the Director of Outreach at the Better Food Foundation (BFF), a nonprofit organization that supports dietary change initiatives to build a more just food system. Her work includes doing outreach to amplify BFF’s primary campaign, DefaultVeg. She holds a Masters degree in Animals and Public Policy from the Cummings School of Veterinary Medicine at Tufts University and resides in Chicago, IL.

What is the Smart Protein project?

Find out more about the aims, objectives and scope of the Smart Protein project in this one hour webinar. During this session we will hear from partners working on different areas of this cross-disciplinary project, from crop production to food processing.

Date: 8th October 2020

Time: 11am – 12pm CEST

What is the Smart Protein project?

Date: 8th October 2020

Time: 11am – 12pm CEST

Find out more about the aims, objectives and scope of the Smart Protein project in this one hour webinar. During this session we will hear from partners working on different areas of this cross-disciplinary project, from crop production to food processing.

Webinar description:

Smart Protein is a €10 million, EU-funded project that seeks to develop the next generation of foods which are cost effective, resource efficient, and nutritious. As part of the project, alternative protein sources such as legumes and side streams of beer and pasta production are used to generate ingredients and plant-based meat, seafood, dairy products and baked goods.

Find out more about the aims, objectives and scope of the Smart Protein project in this one hour webinar. During this session we will hear from partners working on different areas of this cross-disciplinary project, from crop production to food processing.

This webinar is aimed at members of the Smart Protein project Stakeholder Advisory Board, in addition to professionals working across a wide range of industries that are linked to the project. This includes those working in the agricultural sector, in addition to those linked to food and beverage research, development, manufacturing or retail.

You will be able to ask questions via the Q&A in Zoom. If you already have questions that you would like answered during the webinar, please reach out via email to [email protected].

Speakers:

Dr Emanuele Zannini

Smart Protein Project Coordinator and Senior Research Coordinator at School of Food and Nutritional Sciences, University College Cork

Emanuele Zannini studied Agricultural Science at the Universita’ Politecnica delle Marche. During his PhD, in Applied Biomolecular Science, he focused on the selection of antifungal lactic acid bacteria as biopreservatives in food products. Since November 2009 he has been working as a Senior Researcher at the School of Food and Nutritional Sciences, UCC. He is particularly interested on fundamental and orientated research activities on food microbiology, food engineering, and food nutrition in order to formulate the next generation of food and beverage products able to address consumers’ preference and dietary needs as well as complement the medical therapy requirements. He is currently appointed in UCC as Senior Research Coordinator and is the Lead Coordinator of the Smart Protein project.

Dr Patrizia Buldo

Senior Application Scientist, Chr. Hansen

Patrzia is working at Smart Protein partner Chr. Hansen, which will be linked closely to all work related to Food Processing. Patrizia has a Bachelor in Food Science and Technology from the Agriculture Faculty of Perugia University (Italy); Master in Food Technology, 2009, Wageningen University (The Netherlands); PhD, 2012, Aarhus University (Denmark) in addition to other qualifications. Patrizia previously worked as a Postdoctoral researcher at University of Copenhagen (Denmark), researching food microstructure and functionality, exopolysaccharides, dairy ingredients and fermented milk products. Patrizia joined the Chr. Hansen team in 2015 as a senior application scientist. As part of her role, she is chairman of the Global Texture Competence, where she is responsible for securing the global texture competences, including characterization and understanding of the textural properties of fermented products, development methods and training of scientists.Patrizia has over 10 peer reviewed publications in scientific journals, 1 patent and has written chapters for encyclopedia and books.

Smart Protein: What does the consumer want?

During the webinar we will bring together a panel of expert speakers who will share knowledge gained from market trends, consumer surveys, retail insights and research into consumer perceptions. Throughout the session we will explore what the consumer of today and tomorrow will look for in the plant-based products that they consume.

Date: 15th October 2020

Time: 11am – 12:15pm CEST

Smart Protein: What does the consumer want?

Date: 15th October 2020

Time: 11am – 12:15pm CEST

During the webinar we will bring together a panel of expert speakers who will share knowledge gained from market trends, consumer surveys, retail insights and research into consumer perceptions. Throughout the session we will explore what the consumer of today and tomorrow will look for in the plant-based products that they consume.

Webinar description:

Smart Protein is a €10 million, EU-funded project that seeks to develop the next generation of foods which are cost effective, resource efficient, and nutritious. As part of the project, alternative protein sources such as legumes and side streams of beer and pasta production are used to generate ingredients and plant-based meat, seafood, dairy products and baked goods.

During the webinar we will bring together a panel of expert speakers who will share knowledge gained from market trends, consumer surveys, retail insights and research into consumer perceptions. Throughout the session we will explore what the consumer of today and tomorrow will look for in the plant-based products that they consume.

This webinar is aimed at professionals with an interest in food and beverage development, manufacturing or retail, in addition to Smart Protein project consortium members and members of the Smart Protein Stakeholder Advisory Board.

You will be able to ask questions via the Q&A in Zoom. If you already have questions that you would like answered during the webinar, please reach out via email to [email protected].

Speakers:

Dr Kai-Brit Bechtold

 Senior Consumer Research Scientist at ProVeg International

Dr. Kai-Brit Bechtold is a Senior Consumer Research Scientist and lecturer with extensive expertise on developments, trends, and data in the food sector. Before holding positions on agency side for Nielsen and then on industry side for Upfield (formerly Unilever), she worked as Scientific Researcher (PhD and Postdoc) at the Department of Food Economics and Consumption Studies at the University of Kiel and investigated consumers‘ preferences and willingness-to-pay for innovative food products. Her passion for sustainable food and her knowledge of insights into consumer trends and behaviour position her as a true food industry expert.

David Hedin

Consultant at Euromonitor International

David Ingemar Hedin is an industry expert on food and nutrition with in-depth knowledge of trends in staple foods, contributing to the content and quality of Euromonitor International’s research. David provides global expertise and forward-thinking insights identifying latest product developments and key market trends in baked goods, ethical positioning, meat successors, frozen potatoes and more. He is also an appreciated speaker at leading food events and round tables, delivering custom insights for large audiences. He holds a MSc in Agricultural Business Management from the Swedish University of Agriculture.

Chris Bryant

Director of Social Science at the Cellular Agriculture Society

Chris Bryant is a social scientist, animal advocate, and effective altruist. Completing his PhD at the University of Bath in 2020, his research has focused on consumer perceptions of alternative proteins including plant-based and cultured meat, as well as the broader social psychology of animal product consumption. Chris continues to do research to further alternative proteins, including work with The Good Food Institute, Animal Charity Evaluators, ProVeg International and others.

Nicolas Dhers

Strategic Director on Food Transition at Carrefour

7 Schritte zu mehr Pflanzen auf dem Speiseplan

Mit unserer Ernährung können wir leicht zu einer nachhaltigen Zukunft beitragen. Dies stellt die Gastronomie vor neuen Herausforderungen.

Date: 29th October 2020

Time: 1:30pm – 3pm CEST

7 Schritte zu mehr Pflanzen auf dem Speiseplan

Date: 29th October 2020

Time: 1:30pm – 3pm CEST

Mit unserer Ernährung können wir leicht zu einer nachhaltigen Zukunft beitragen. Dies stellt die Gastronomie vor neuen Herausforderungen.

Webinar description:

Mit unserer Ernährung können wir leicht zu einer nachhaltigen Zukunft beitragen. Immer mehr Menschen entscheiden sich aus diesem Grund für eine pflanzenbetonte oder gar rein pflanzliche Ernährung. Diese stellt Gastronominnen und Gastronomen vor interessanten neue Herausforderungen.

Es gibt viele Wege, pflanzliche Gerichte in das Angebot zu integrieren. Die sich immer bewusster werdenden Gäste freuen sich über mehr Pflanzen auf den Tellern. Allerdings gibt es aktuell noch nicht viele Erfolgsbeispiele, die konkret aufzeigen, wie sich ein solches Vorhaben in der Praxis umsetzen lässt.

Im gemeinsamen Online-Seminar von ProVeg Food Services und innogy Gastronomie lernen Sie das Beste aus der Praxis kennen! Wir helfen Ihnen:

  • Mögliche Entwicklungsbereiche für Ihr Unternehmen zu entdecken
  • Ein attraktives pflanzliches Angebot zusammenzustellen
  • Mit nachhaltigen Menüoptionen mehr Gäste zu begeistern

Zielgruppe: Gastronominnen und Gastronomen (Caterer, Restaurateure, Hoteliers)
Vorkenntnisse: Anfänger bis Fortgeschrittene

Der Link zur Online-Veranstaltung wird am Vortag via E-Mail geschickt!

Speakers:

Elizabeth Buchheim

Elizabeth Buchheim ist für das Qualitätsmanagement und die internationale Koordination der Abteilung Food Services bei ProVeg verantwortlich. Sie hat einen Masterabschluss in Kulturwissenschaften und ist eine zertifizierte Gesundheitsberaterin. Der Schwerpunkt ihrer Arbeit in diversen NGOs sowie als freiberufliche Trainerin in betrieblicher Gesundheitsförderung lag auf Aufklärung über nachhaltige und gesunde Lebensweisen. In 2018 fand sie ihren Weg zu ProVeg und startete zunächst in einem Projekt zu klimafreundlicher Schulverpflegung, welches mit dem Momentum for Change-Award, dem Klimapreis der Vereinten Nationen, ausgezeichnet wurde. Ihre aktuelle Aufgabe ist, sicherzustellen, dass die Arbeit von ProVeg Food Services den Qualitätsansprüchen unserer Partner aus der Gemeinschaftsverpflegung entspricht.

Sonja Böttcher-Thielemann

Sonja Böttcher-Thielemann ist für das Rezeptur- und Nachhaltigkeitsmanagement bei der innogy Gastronomie GmbH verantwortlich. Sie ist gelernte Köchin und hat einen Abschluss als Dipl.-Ökotrophologin. Nach ihrem Studium arbeitete Sie im Bereich Rezeptentwicklung und Kundenberatung, mit besonderer Leidenschaft u. A. für die Food-Service-Branche. Seit vier Jahren ist sie nun im Bereich Grundlagen, Planung und Steuerung im Team der innogy Gastronomie GmbH tätig. Neben der Definition von Nachhaltigkeits- und Qualitätsansprüchen für alle Food-Produkte ist sie schwerpunktmäßig mit Rezepturentwicklungen und Aktionsplanungen beschäftigt. Ein besonderer Fokus liegt dabei immer auf der Förderung von pflanzlichen, gesunden und klimafreundlichen Angeboten.

PREVIOUS WEBINARS

The future of plant-based post COVID-19

Fireside Chat with Heather Mills, founder of VBites and Plant-Based Valley.

Heather Mills has been in the plant-based business for more than 25 years, continuously expanding her brand with a vision to continue creating innovative and tasty products. In this fireside chat Heather will share her experience on the effects of COVID-19 on the plant-based market and what developments she predicts to see in the future.

The future of plant-based post COVID-19

Fireside Chat with Heather Mills, founder of VBites and Plant-Based Valley.

Heather Mills has been in the plant-based business for more than 25 years, continuously expanding her brand with a vision to continue creating innovative and tasty products. In this fireside chat Heather will share her experience on the effects of COVID-19 on the plant-based market and what developments she predicts to see in the future.

Webinar description:

Heather’s award-winning brand VBites offers 130 plant-based products, and her Plant-Based Valley in the UK can accommodate 200,000 sq ft of manufacturing and warehouse space to assist scale up for plant-based manufacturing companies. Her decades of experience as a plant-based entrepreneur and pioneer in this field gives her an outstanding level of expertise that is hard to find elsewhere. There are not many people in this world who have such oversight over the whole of the plant-based supply chain from farm to table as Heather does. In this webinar, we will dive into how she experienced the effects of the ongoing pandemic, how it has disrupted supply chains and affected consumer choices.

Speakers:

Heather Mills

Entrepreneur | Philanthropist | Investor | Founder of VBites and Plant-Based Valley

Heather Mills is the founder of the plant-based ethical Vegan food company VBites. She has encountered an unusual life of extraordinary circumstances. A woman that has an inert ability to defy and conquer anything that falls in her path. In 1993 Heather suffered the loss of her left leg below the knee due to an accident. To save her amputated leg from constant infection she went on a plant-based diet. Heather created the pioneering international plant-based ethical Vegan food company, VBites, which exports to 24 countries, offers 130 plant-based products and has won 80 awards. Heather has managed to push through incredible boundaries to become a very successful entrepreneur, charity campaigner, world record holder and paralympic ski racer amongst many other things.

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Local, functional, convenient: the 2nd evolution of plant-based products and the role of high-quality ingredients

Novel plant-based alternatives to meat, dairy, and eggs are flooding the supermarket shelves on almost a weekly basis. Hence, the question is no longer if plant-based products will penetrate the market but rather how fast.

Local, functional, convenient: the 2nd evolution of plant-based products and the role of high-quality ingredients

Novel plant-based alternatives to meat, dairy, and eggs are flooding the supermarket shelves on almost a weekly basis. Hence, the question is no longer if plant-based products will penetrate the market but rather how fast.

Webinar description:

With a growing consumer base, the demand for high-quality products is also increasing. It is no longer sufficient for a meal to be free of animal products – food is increasingly perceived as a holistic means to increase health and wellbeing without compromising on sensory experiences. Consumers are asking for clean-food items that meet their need for nutrition, convenience, and taste while fitting into their busy lifestyles. In this webinar, we will be exploring how functional ingredients are a key element in creating plant-based products that live up to such expectations.

Speakers:

Gertjan Klijnstra

Business Development Manager at Avebe

After studying food technology Gertjan Klinjstra worked as project manager NPD at Leaf International for 5 years, and introduced several new candy and chewing gum products in the European market. Then he worked as an application specialist at Solanic BV, doing more fundamental research on the functional behavior of plant proteins resulting in 2 application patents. After receiving his master’s degree in business administration, Gertjan started working as technical sales manager at Royal Steensma, servicing the Benelux bakery industry. After 2 years it was time for a more international role, so he started at Avebe where he introduced the first food grade potato protein in the market. Now as New Business Development Manager he is constantly looking for new market opportunities. With more than 20 years of experience in the food industry he has built a substantial technical knowledge base and excellent commercial business insight.

Dr Alexander Smerz

Head of Business Unit Nutrition at Döhler

After finishing his PhD in Chemistry 1996, Alexander Smerz joined the R&D department of the Döhler Group in Germany, with responsibility for basic research raw materials and technology, focusing on the development of new functional ingredients and the identification of market opportunities. Three years later, he moved into the business development of FTNF flavours, which paved the way for more commercially-oriented roles. Thereafter, he headed various functions, from concept management to B2C product management and global responsibility of product management of flavours, before moving to Celanese and heading Innovation Management, with a focus on natural sweetening and preservation. In 2013, he joined ICL as Global Market Segment Lead Beverages, helping to extend the phosphate business into a solution-oriented protein unit. In late 2017, he moved back to Döhler, where he is now globally responsible for the Business Units Health and Texture.

Leonardo Rubio Anselmi

Strategic Marketing Manager Beverages and Nutritional Bars at DuPont Nutrition & Biosciences

Leonardo Rubio Anselmi joined DuPont in 2017 and has more than 15 years of experience in market-research consulting, commercial development, and product and marketing management on a regional (Europe, Middle East and Africa) and global level.

For the last 10 years, Anselmi has been focusing on the food industry in areas such as foodservice and ingredients – across a wide range of segments such as beverages, dairy alternatives, bakery, savory, and nutrition.

Anselmi has a Colombian-Italian background and holds a degree in business administration from Universidad del Rosario in Bogota (Colombia), a Masters’ in International Business from Hochschule für Technik und Wirtschaft in Berlin (Germany), and a Strategic Management Diploma from the Business School Lausanne in Switzerland. Anselmi is currently based in Copenhagen (Denmark) and is fluent in six languages.

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Transforming our food system with cultured meat: the latest developments and future perspectives

Cultured proteins have the potential to transform our food system as we know it. In this webinar, we will be talking to those working towards making cultured meat a reality, and explore where they are in the process of creating a more sustainable and just way of satisfying the world’s hunger for meat.

Transforming our food system with cultured meat: the latest developments and future perspectives

Cultured proteins have the potential to transform our food system as we know it. In this webinar, we will be talking to those working towards making cultured meat a reality, and explore where they are in the process of creating a more sustainable and just way of satisfying the world’s hunger for meat.

Webinar description:

Alternative proteins can enhance food security – a topic that’s more relevant than ever in the light of COVID-19. Cultured products, which are animal products produced from cellular cultures rather than directly from animals, aim to resemble conventional meat, eggs, and dairy in terms of taste and structure, while offering significant benefits for human health, the environment, and animal welfare. This webinar will shine a light on the scientific progress that has been achieved over the past, the role of plant-based/cell-based hybrid products as an initial means of introduction to the public, and the responsibility of governments in regulation and funding of cultured products.

Speakers:

Hélène Miller

Head of European Affairs at Aleph Farms

Helene Miller is the Head of European Affairs at Aleph Farms, a pioneer in the field of cultured meat, who is working passionately to grow delicious, real beef steaks from the cells of cows. Aleph Farms’ thin-cut steaks mirror the same taste, texture, and nutritional quality as conventional steaks, and are safely grown without any harm to animals and with far less impact on the environment. Prior to Aleph Farms, Miller worked as a French lawyer and a consultant for about 10 years for major law firms in the regulatory Life Sciences (Dentons, Norton Rose, DLA Piper). Her area of expertise covers notable European regulation, marketing authorisations, market access, labeling, and the advertising of regulated products.

Prof Mark Post

CSO of Mosa Meat

Mark Post is a Dutch medical doctor who is Professor of Vascular Physiology at Maastricht University and was previously Professor of Angiogenesis in Tissue Engineering at the Eindhoven University of Technology. On 5 August 2013, he was the first in the world to present a proof of concept for cultured meat. Post first got involved in a Dutch government-funded programme investigating clean meat in 2006, when he was a part-time Professor of Tissue Engineering at the Eindhoven University of Technology. Motivated by the potentially high social impact, Post continued research even after the funding had ended in 2010. In 2013 he presented the world’s first hamburger cultured from bovine muscle stem cells.

David Brandes

Managing Director at Peace of Meat

David Brandes’s passion evolves around doing well by doing good –  for the planet, for animals, and for innovation. He focuses on generating business opportunities while reducing the human destruction of our planet, starting with the highest impact opportunity – our food system. Brandes is a former Engagement Manager at McKinsey & Company and ex-CCO of Migros Online. Today, he is dedicated to establishing Peace Of Meat as Europe’s leading B2B supplier for tasty and textured cultured fats – a sustainable sensation that carnivores crave!

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Alternative protein startups: opportunities and challenges in the face of COVID-19

In this engaging webinar, we will explore the challenges and opportunities young entrepreneurs in the plant-based and cultivated protein sphere are facing in the light of the current pandemic.

Alternative protein startups: opportunities and challenges in the face of COVID-19

In this engaging webinar, we will explore the challenges and opportunities young entrepreneurs in the plant-based and cultivated protein sphere are facing in the light of the current pandemic.

Webinar description:

Startups are some of the most vulnerable players in the market as a result of the current pandemic. This webinar explores what their biggest challenges are, how alternative protein startups are weathering the storm, and how they can benefit from the accelerated shift towards resilient food solutions. Leaders from three different European startup acceleration hubs will share their insights from closely working with some of the most promising food startups.

Speakers:

Albrecht Wolfmeyer

Head of the ProVeg Incubator

Albrecht Wolfmeyer heads the ProVeg Incubator. The ProVeg Incubator is the first incubator in the world to exclusively support startups that are replacing animal-based foods. The incubator has worked with over 30 startups from more than 16 countries, helping them to raise over €8 million and launch more than 40 products. Wolfmeyer has extensive professional experience in international profit and non-profit organizations and is an expert in NPO management, marketing and communications, strategy and project lead. Wolfmeyer was the co-founder and managing director of an online fundraising startup. He studied in Berlin, Toronto, Paris, and Fribourg.

Fabio Ziemßen

Director of Food Innovation at NXFoods (Metro AG)

In his role as Director of Food Innovation at NX-FOOD, a METRO AG subsidiary, Fabio Ziemssen is responsible for food technology and innovation. As a blogger for the e-Food blogs, he organized meetings throughout Germany for the food startups scene. Since 2017, Ziemssen has also been co-founder of the Coworking Space Super7000 and the #FoodNext Initiative. In 2019, he co-founded the German Association for Alternative Protein, Balpro e.V., and was honored by the Capital Magazin as “Top40under40”.

José Luis Cabañero

Founder and CEO of Eatable Adventures

As the founder of Eatable Adventures, José Luis Cabañero pioneered the nascent Food Entrepreneurship movement in Europe, which resulted in an emerging ecosystem of new companies that are improving the way we eat. He also led the launch of Gastroemprendedores, the largest global network of food-and-beverage startup founders and entrepreneurs, reaching well over 25,000 individuals. He also launched Food Business Angels, the first global network of early-stage investors in early stage phases of food-and-beverage startups. Prior to his involvement in the food space, he has been active in the innovation and new technologies industry for almost 30 years, working with international corporations such as Cisco, Oracle, BBVA, and Unisys as EMEA and LATAM New Markets and Emerging Sectors Development Business Director.

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Developments of the plant-based market in India: the impact of COVID-19 and beyond

Fireside Chat with Abhishek Sinha, Co-Founder and CEO of Good Dot

This fireside chat explores the plant-based protein landscape in India, how supply chains have been impacted by COVID-19, and what opportunities have arisen under the circumstances.

Developments of the plant-based market in India: the impact of COVID-19 and beyond

Fireside Chat with Abhishek Sinha, Co-Founder and CEO of Good Dot

This fireside chat explores the plant-based protein landscape in India, how supply chains have been impacted by COVID-19, and what opportunities have arisen under the circumstances.

Webinar description:

Abhishek Sinha is the CEO of Good Dot, a producer of plant-based meat alternatives in India. Good Dot is revolutionising plant proteins with scalable products that are affordable and accessible to all, one of the major challenges plant-based alternatives are still facing. In this webinar, we will explore how COVID-19 has impacted Good Dot’s supply chain, how Abhishek and his team have adapted to the situation, and what direction plant-based meat alternatives in India are forecast to take in the long run.

Speakers:

Abhishek Sinha

Co-Founder and CEO of Good Dot

Abhishek Sinha is the Co-founder & CEO of GoodDot, the leading plant-based meat company in India. A chemical engineer and an ex-senior taxation bureaucrat, he has wide expertise in strategic alignment, product development, process engineering, and the regulatory landscape. The ethical benefits of a plant-based lifestyle are the major driving force behind GoodDot’s activities. With a focus on taste, price, and the shelf life of its products at room temperature, GoodDot has a unique and distinct approach to mainstream meat alternatives across the globe.

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Climate-Resilient Development, Transformative Food Systems & Covid-19

This session explores the effects of COVID-19 on food systems worldwide and attempts to find solutions to these problems

Climate-Resilient Development, Transformative Food Systems & Covid-19

Date: 9th June 2020

Time: 6:30-8pm CEST

This session explores the effects of COVID-19 on food systems worldwide and attempts to find solutions to these problems

Webinar description:

This webinar will address the challenges of the Covid19 crisis in a world already challenged by the impacts of climate change and malnutrition and will identify key short and long term opportunities for transformation towards resilient, healthy and just food systems

Moderation:
Cristina Tirado

Dr. Tirado is Director of International Climate Initiatives at the LMU Center for Urban Resilience and serves as Secretariat of the Mediterranean Cities Climate Change Consortium. She is an IPCC lead author and co-founder of the SHE foundation.

Dr David Nabarro

Dr David Nabarro currently serves as Special Envoy of the WHO Director-General on Covid-19. He also serves as Special Representative of the UN Secretary-General for Food Security and Nutrition and Coordinator of the Scale up Nutrition Movement as well as Senior UN System Coordinator for Avian and Pandemic Influenza.

Musonda Mumba

Musonda is currently the head of the UN Environment’s Terrestrial Ecosystems Programme and was previously the coordinator for UNEP’s Ecosystem-based Adaptation (EbA) Programme within the Climate Change Adaptation team.

Dr. Martin Frick

Dr. Martin Frick is the Senior Director for Policy and Programme Coordination at the UNFCCC. He previously served as the Director of the Climate and Environment Division at FAO and as representative of Germany to the International Organizations based in Germany.

Stineke Oenema

Stineke Oenema is a Coordinator at the United Nations System Standing Committee on Nutrition.

Steve Chiu

Steve Chiu works with the Tzu chi Foundation in New York City and is Youth Representative to the UN.

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European consumer survey on plant-based foods

Describing the product landscape and uncovering priorities for product development and improvement.

European consumer survey on plant-based foods

Describing the product landscape and uncovering priorities for product development and improvement.

Webinar description:

The demand for plant-based food is growing, along with a corresponding increase in plant-based alternatives across many categories. ProVeg International recently surveyed several thousand consumers across nine European countries in order to identify priorities for product improvement and development based on consumers’ experiences of purchasing and consuming plant-based products.

During this webinar you will learn about the enormous potential for developing and launching new plant-based products in multiple food categories with clear growth opportunities.

Speakers:

Dr. Kai-Brit Bechtold

Senior Consumer Research Scientist

Dr. Kai-Brit Bechtold is a Senior Consumer Research Scientist and lecturer with extensive expertise on developments, trends, and data in the food sector. Before holding positions on agency side for Nielsen and then on industry side for Upfield (formerly Unilever), she worked as Scientific Researcher (PhD and Postdoc) at the Department of Food Economics and Consumption Studies at the University of Kiel and investigated consumers‘ preferences and willingness-to-pay for innovative food products. Her passion for sustainable food and her knowledge of insights into consumer trends and behaviour position her as a true food industry expert. 

Verena Wiederkehr

International Head of Food Industry & Retail

Verena Wiederkehr heads a dedicated team focused on accelerating the plant-based market. Her passion for nutrition as well as her knowledge of the latest plant-based market developments position Verena as a leading speaker on the future of food. Wiederkehr has master’s degrees from the University of Vienna in both International Business and European Studies and is a certified nutrition trainer. She has given presentations at numerous high-profile food industry events, including SIAL in Paris and Seeds&Chips in Italy.

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