Page 25 - FML Event Guide

14.15 – 15.00
Food Matters Live 2017 23
Conference – Thursday 23 November
Tackling obesity in the out-of-home sector
The popularity of eating out is signi cantly increasing– resulting in a diverse and rich food culture. Public Health England gures suggest one in ve meals are now eaten outside the home – a rise of ve per cent in just one year. But with the sector covering everything from restaurants and cafes, to leisure centres, convenience stores and vending machines – what more can it do to tackle obesity and encourage healthy eating? Where do the responsibilities of policy, the food and drink industry, and the individual consumer intersect?
Prue Leith CBE, Vice-President, Sustainable Restaurant Association Philip Graves, Consumer Behaviour Expert
Alison Tedstone, Director and Chief Nutritionist, Pubic Health England Hannah Squirrell, Customer Director, Greggs
Disruptive food design and technologies: what will the consumer accept?
Disruptive food design and technologies: what will the consumer accept? From cultured meat to salads grown without soil or natural sunlight – tomorrow’s food may be brought to the table from the laboratory. Entrepreneurial start-ups, research clusters, creative designers and culinary innovators are among those committed to nding alternative ingredients and more sustainable sources of nutrition in the future.
So, how is this fusion of food design and technology shaping the future of food? And, are consumers ready to embrace it?
Christophe Breuillet, Director, Vitagora
Jozef Youssef, Founder and Chef Patron, Kitchen Theory
Clare Allman, Innovation Catalyst, Danone Nutricia Early Life Nutrition
15.15 – 16.00