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. This webinar is hosted by ProVeg International.

The food and beverage industry has been hit hard and with many uncertainties remaining, adaptability and rethinking processes are critical for survival. The resource management solutions that food and beverage establishments implement now could make the difference between survival and extinction. With Planted, Kitro and TooGoodtoGo.

Disruptive protein technology and the market for sustainable food solutions are both growing at a mind-blowing pace. The New Food Conference is a unique, industry-oriented event that aims to accelerate and empower these innovative food technologies by bringing together key stakeholders. It is Europe’s first and biggest conference on new-protein solutions.

The COVID-19 crisis has accelerated existing behavior shifts in how we live, work, buy, eat and interact with each other. Which ones are here to stay? How can we respond, reset and prepare for the “new normal” and build a resilient self and business? Join this event to find out.

Once the COVID-19 pandemic passes, the world we left behind will not be the same. Learn about what changes to expect from Future Thinkers Dr. Morgaine Gaye and Herman Gyr. In this live, interactive event participants will be able to ask questions and learn directly from these top experts.

Are you interested in food, technology, or education? This one-hour webinar is for you!

This workshop is part of a series of online workshops by SDSN Switzerland and NRP 73 ‘Sustainable economy'. A sustainable food system includes the dimensions of health, environment and affordability by consumers. Results of the NRP 73 research project Impact of Swiss Food Consumption and Trade of Prof. Dr. Alexander Mathys suggest that strategies recommended by the Swiss Society for Nutrition would be associated with a 36% improvement in environmental performance, 33% less expenditure and a 2.7% improvement in health outcomes. Hence the question is: What are the most relevant influencing factors towards a more sustainable food system in Switzerland?

How do we democratize technologization in the sector? Which developments are necessary so that technological developments in the sector not only yield more productivity and quality, but also positive social and sustainable effects? The topics will be covered by experts in the field of ethics and responsible research and innovation from Wageningen University and Research.