Page 20 - FML Event Guide

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Wednesday, 22 November
Host: Anita Anand, Presenter, Any Answers, BBC Radio 4
10.45 – 11.45
Assessing the sugar reduction programme: how low can it go?
Around 200,000 tonnes of sugar could be removed from UK diets each year by 2020, according to Public Health England. The food and drink sector is being challenged to achieve this by cutting the sugar levels by 20% across their products, reducing the number of calories in a single serving and pushing consumers towards low sugar alternatives. But can industry innovate quickly enough to reduce sugar? Will smaller portions work in practice? And, how can these targets be enforced?
Duncan Selbie, Chief Executive, Public Health England
Gavin Partington, Director General, British Soft Drinks
Dr Kavita Karnik, M.Med.Sci., PhD, Director of Nutrition, Tate & Lyle Cathryn Higgs, Head of Food Policy , Co-op
How is the face of food retail changing?
They were once reliant on a weekly shop, but now shoppers are more likely to spend their money across a number of trips to the supermarket, convenience stores and online. At the same time, the retail sector faces pressures to improve its customer experience in store, increase its digital presence, invest in innovation and meet regulatory challenges. So what do these transformational changes mean for the future of food retail? And, how best can food retailers of all sizes stay ahead of consumer demands?
Jamie Murray Wells OBE, award-winning entrepreneur, currently Head of Retail at one of the world’s leading technology companies
Ben Miller, Global Insight Director, IGD
James Lowman, Chief Executive, Association of Convenience Stores
Jonathan Reynolds, Academic Director, Oxford Institute of Retail Management
To cook is to be human, so why isn’t it at the core of education?
Heston Blumenthal discusses his mission to enthuse the next generation about the importance of food science, practical cookery and understanding nutrition, as his new OCR Food Preparation and Nutrition GCSE lands in the curriculum.
Host: James Winter, Executive Producer and Food Writer
Heston Blumental, in uential chef famous for his award winning, 3 Michelin starred UK restaurant, The Fat Duck
12.00 – 12.45
13.15 – 14.00