Page 24 - FML Event Guide

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Thursday, 23 November
10.45 – 11.45
Host: Timandra Harkness, Presenter, Future Proo ng, BBC Radio 4 From psychology to marketing: what in uences healthier
food choices?
Many things have the potential to in uence eating habits – including the media, celebrity endorsements, price and an overwhelming choice, to consumer attitudes, beliefs and knowledge. How can we create a culture that enables a healthier relationship with food? And, can a deeper understanding of food psychology and neuroscience help develop such a culture?
Dr Giles Yeo, Principal Research Associate, University of Cambrigdge; President of the British Society for Neuroendocrinology
Lauren McGale, PHD, Liverpool University, part of N8 AgriFood Resilience Programme Dr Annie Gray, Food Historian, Broadcaster and Commentator
Andy Warner, Development Chef, Premier Foods and blogger at The Angry Chef
Geopolitics and the impact on the future of food, drink and consumers
Big political shocks like Brexit and the results of the last US election tend to send ripples across the world – but what will be the impact on future food commodity prices, supply chains and the cost of imports?
As new deals emerge, how can producers and retailers keep prices at an affordable rate for consumers? And, how can the food and drink industry prepare against these business risks?
Bronwen Maddox, Director of the Institute for Government
Professor Tim Benton, Professor of Population Ecology; University of Leeds Oliver Hurrey, Executive Director, Two degrees
Jo Causon, Chief Executive, The Institute of Customer Service
Insights from neuroscience into the mind of the 21st Century: relevance to brands and creativity
Our brains become highly personalised after birth due to the development of unique con gurations of connections between the brain cells, personalising it into a ‘mind’ that is in constant dialogue with the environment. Today, the digital technologies impact on every sector of our professional and private lives. How will our culture and life-style adapt to a premium on the arguable features of a screen–based mentality, such as a craving for sensation, short attention span and diminished conceptual frameworks?
In this lecture, Susan will consider two key areas, brand positioning of foods to the consumer and fostering creative thought in the workforce.
Baroness Susan Green eld, Professor of Pharmacology, University of Oxford University; leading neuroscientist, writer, and broadcaster.
12.00 – 12.45
13.15 – 14.00