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SUMMARY:Pioneer Presents: Accelerating innovation for the healthy\, sustainable foods of the future
DESCRIPTION:Agriculture already uses almost half of the world’s vegetated land. It consumes 90 percent of all the water used by humanity and generates one-quarter of the annual global emissions that are causing global warming. And yet of the seven billion people living today\, 820 million are undernourished because they don’t have access to—or can’t afford—an adequate diet. \nThis has to change\, and Kent researchers and businesses are leading the way in accelerating innovation for the healthy\, sustainable foods of the future. Whether it is through developing foods with increased nutritional value to aid human health; minimizing negative effects on ecosystems\, through reducing greenhouse gas emissions\, and optimising the use of water\, land\, and energy in food production; Maintaining and improving soil quality to ensure long-term agricultural productivity; or reducing our reliance on synthetic pesticides and fertilisers. \nPurpose: Join us for this exciting event\, with our partners Growing Kent and Medway and the University of Greenwich\, where we will showcase how Kent researchers and businesses are leading the way in innovation for the healthy\, sustainable foods of the future\, and also discuss what is needed to accelerate the sector\, including\, infrastructure\, investment\, funding for R&D\, skills\, policy\, regulation and consumer and customer acceptance. \n  \nAgenda: \n09:30 Coffee and registration \n09:45 Welcome Pioneer Group \n09:50 Building a more sustainable\, secure and just food system Linus Pardoe\, UK Policy Manager\, The Good Food Institute Europe \n10:10 Accelerating innovation for the healthy\, sustainable foods of the future  Professor Nazanin Zand\, University of Greenwich \n10:30 Alternative proteins as a source of healthy and sustainable foods Parag Acharya\, University of Greenwich \n10:50 Preserving the nutritional content of crops Dr Richard Colgan\, University of Greenwich \n11:05 Trends in innovation in Alternative Proteins\, Edward Rainsford\, Appleyard Lees LLP  \n11:20 Life Cycle Assessment for early stage alternative protein products Maura Heinbokel\, Senior Analyst\, Strategic Projects\, Food Steps \n11:35 The regulatory environment for novel foods Amie Adkin\, Deputy Director of  Risk Assessment\, Food Standards Agency \n11:50 Investing in earth’s regenerative capacity to reduce humanity’s demand on nature Antony Yousefian\, The First Thirty  \n12:05 Flash presentations: Next generation healthy\, sustainable foods \nWinifred Ayeni\, Root Mylk \nAzhar Murtuza\, Born Maverick \nWill Marshall\, Hooba Foods \nErick Vera Bazan\, Little Inca \nGeoff Bryant\, Calysta \nMartin Currie\, AMYBO \n12:50 Lunch and networking \n13:30 Round table discussions: What’s next in innovation for the healthy\, sustainable foods of the future? What do we need in to accelerate the innovation for the healthy\, sustainable foods of the future\, including\, infrastructure\, investment\, funding for R&D\, skills\, policy\, regulation and consumer and customer acceptance. \n15:00 Summary of the day and next steps \n15:30 Close \nPlease RSVP below to reserve your free place. \n 
URL:https://thepioneergroup.com/event/pioneer-presents-accelerating-innovation-for-the-healthy-sustainable-foods-of-the-future/
LOCATION:Kent Science Park\, Kent Science Park\, Broad Oak Road\, Sittingbourne\, Kent\, ME9 8AG\, United Kingdom
CATEGORIES:Kent Science Park,Live Event,Networking,Pioneer Presents,Workshop
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