Home | Events | The Future of Food

The Future of Food

1 September 2022
Member events

Promoting a better future of food – are we moving in the right direction and how do we keep a united front?

Date
1 September 2022
Time
17:00 – 18:00
Venue
Online Webinar
View the map
Price
Free to attend

About this event

Promoting a better future of food – are we moving in the right direction and how do we keep a united front? In the time of supply chain failures, cost of living crisis and environmental emergency this question is more relevant than ever.   

Policy makers, supply chains, politics, consumer trends, sustainability goals and technology are all a part of the complex business of food. It’s impossible to disagree that we should all move towards healthier, and more sustainable and inclusive food systems in the UK, Europe and beyond. However, how do we get there and what are the main trends shaping the business of food? 

Thank you!

Thank you to all who attended, contributed and provided insights to this interesting, inspirational yet at the same time thoughtful webinar. The recording is here below for you to enjoy. We welcome your testimonial at the bottom of this page if you like the event. We of course also always welcome any other comment, indeed any interest to join in with the discussion and engange with the Danish-UK Community. Contact.


Our panel of business, policy and food experts will explore some of the main trends facing businesses and consumers today: 

1. Most consumers have their personal objectives and prefer speed, simplicity and traditions in their daily food consumption patterns. How do we achieve sustainability goals when consumers’ preferences can be difficult to satisfy within the inherent constraints of budgets and personal preferences?

2. United Nation sustainable Development Goal 2 calls us to “End hunger, achieve food security and improved nutrition and promote sustainable agriculture”. How can the food industry work towards this goal and navigate consumer preferences, inflation and geopolitics?

3. The UK’s post Brexit agricultural politics were split in three main policy zones – agriculture, the environment and trade – that all shape the UK’s policies on the topic of food. The National Food Strategy was issued and discarded, the cost of living crisis and social inequalities dominate the UK public discurs. What is the way forward for the food policies in the post-Brexit Britain?

Where’re the sustainability and environmental goals in all this?  


  • Outcomes and Objectives

1. Understand the current food trends as they evolve 

2. Policy direction and its drivers

3. Main obstacles faced by consumers and the industry to reach sustainability goals 

4. How to align the parties to reach the UN SDG 2 and overcome the obstacles currently faced by the industry

The webinar will take place on 1st September 5:00 PM GMT/6 PM CET online as a fireside panel event.

The event is open for both young professionals, corporate members of DKUK Association as well as anyone in the wider community with an interest to know more about the future of food.

  • Speakers
  • Programme

Rob Kidd

Rob Kidd is a freelance management consultant focusing on strategic change projects in the food and hospitality industry. He has worked on mobile apps, websites, CRM systems, sustainability reviews, B-Corp applications, procurement projects and a range of interim and consultancy assignments. His recent clients include Pret a Manger, Gail’s Bakery, The Bread Factory, Chopstix and Elior UK. Rob started his career in hospitality, running food-led pubs and bars, before roles in local government and non-profits.

A qualified teacher, Rob works as a lecturer for higher education institutions in the UK and Ireland, writing and teaching courses on project management, leadership and business studies.

Rob also holds several board appointments, including as non-executive director at Club Soda, the movement for mindful drinking, and chair of Clock Tower Sanctuary, a charity supporting homeless young people.

Rob is currently studying for an MSc in Food Policy at City University with a view to effecting positive, systemic change in the food industry. His goal is to make high quality, tasty and sustainable food affordable and desirable.

Tim Lang

Tim Lang is Professor Emeritus of Food Policy at City University of London’s Centre for Food Policy which he founded in 1994 and directed until 2017. Hill farming in Lancashire in the 1970s formed his interest in the relationship between food, health, environment and culture which he’s worked on ever since. He was policy lead on the EAT-Lancet Commission’s 2019 Food in the Anthropocene report and is Senior Advisor to the Food Research Collaboration linking academia with civil society on food matters. His books include Feeding Britain (Pelican pb 2021), Sustainable Diets (Routledge 2017), Food Wars (2nd ed 2015).

Tim Lang, Professor Emeritus of Food Policy, Centre for Food Policy, School of Health Sciences, City, University of London, Northampton Square, London EC1V 0HB, UK

Esben Egede Rasmussen

Appointed Minister Counsellor in August 2020, Esben Egede Rasmussen defends and promotes the Danish interests within the food and agriculture sector. Esben is the former Director of the Danish Veterinary and Food Administration under the Ministry of Food, Agriculture and Fisheries of Denmark. Therefore, naturally Esben has a high degree of understanding both of the political and commercial landscape within environment and food.

Ole G. Mouritsen

Ole G. Mouritsen PhD DSc is a physicist and professor emeritus of gastrophysics and culinary food innovation at the University of Copenhagen. He is an elected fellow of the Danish Academy of Sciences and Letters, the Danish Gastronomical Academy, Sigma Xi, and Gastronomische Academie Deutchlands. He is president of the Danish Gastronomical Academy and was the founding director of the Danish national center for taste Taste for Life. He is the author of several scientific books and about 400 scientific papers and reports, in addition to being recipient of a number of prestigious science and science communication prizes. He is passionate about Japanese food culture and is appointed Japanese Cuisine Goodwill Ambassador. He was knighted to the Order Dannebrogsordenen in 2012 and the Japanese Order of the Rising Sun as a Commander was bestowed upon him in 2017.

In his spare time, he cooks, collaborates with chefs, furthers his knowledge of all aspects of food, and writes articles and books about the science of food and taste, including English editions Sushi: Food for The Eye, the Body, and the Soul (2009), Seaweeds: Edible, Available & Sustainable (2014), Umami: Unlocking the Secrets of the Fifth Taste (2014), Life-As a Matter of Fat (2015), Mouthfeel: How Texture Makes Taste (2017: in Japanese 2019), Octopuses, Squid and Cuttlefish. Seafood for Today and Tomorrow (2021), and The Science and Art of Pickled Vegetables: Tsukemono (2021).

16:45 – 17:00 Room opens
17:00 Log on & welcome
   
17:05.  Fireside chat
  Tim Lang, Professor of Food Policy, Author, Feeding Britain: Our Food Problems and How to Fix Them

Rob Kidd, Lecturer, Management Consultant in the food and hospitality industry, Advisor Gail’s Bakery

Ole Mouritsen, Physicist and Professor of gastrophysics and culinary food innovation, winner of the DuPont Nutrition & Health Science Medal for Excellence in Food Science

Esben Rasmussen, Counsellor to the Danish Government, Trade and Industry Expert


Moderated by:
DKUK Young Professional Board Member

17:45 Q&A 
   
18:00 End of programme