The Society’s Board of Directors are delighted to host this afternoon and evening conference.
A leading event in The Society’s calendar, this is an opportunity to hear from our guest presenter an insight into thinking smarter about how we practice as food professionals. There will be an opportunity to network before after the presentation and an exhibition showcasing our Supporting Company Members products and services as well as other invited exhibitors.
How a meat free revolution gave us insights that built sustainability into all food supply chains.
Presented by Dr Wayne Martindale
Food Insights and Sustainability Service, National Centre for Food Manufacturing, University of Lincoln.
Meat free has transformed our industry. As food professionals can you answer the following questions?
Why did we not know about Flexitarians before? Is there an environmental cost to vegetarianism? And why have avocados becomes so controversial?
Wayne will help SOFHT members and guests focus on the services and materials for our industry that are becoming universally required for sustainability. This talk will highlight exemplary universal practices in our industry that robustly deliver safe food to half a billion consumers across Europe every day. These practices have been behind the label, but now technologies make them increasingly visible to consumers. How these issues are communicated and connect to building in sustainability to food brands is of increased importance. This talk will emphasise the links and establish the continued need for innovation and investment in a post Brexit food system.
The lecture will be followed by drinks and a BBQ evening reception.
BBQ kindly hosted by Pal International.
Reception Drinks kindly hosted by Hygiene Improvement Solutions.
£75 members, £99 non-member, £25 student (all + VAT)
2:00pm – 5:00pm
Coombe Abbey, Brinklow Road, Binley, Coventry, CV3 2AB