Lars løkke rasmussen
prime minister of denmark
As the 25th and current Prime Minister of Denmark, Lars Løkke Rasmussen will talk to us about the necessity for companies to drive the implementation of sustainability as well as how Denmark is quickly becoming the frontrunner in the battle against climate change.
renowned sustainability thinker and entrepreneur
Author of The Blue Economy and renowned sustainability force, Gunter Pauli will help us re-think how we approach value creation by focusing on economies of scope, rather than scale. He will broaden our minds in terms of what is possible through unique examples that respond to people’s needs using what is locally available, whilst creating healthy and viable systems that benefit all.
Head, Business Strategy, Centre for Global Public Goods, World Economic Forum
Drawing on the latest research and public-private action, Lisa Sweet will share her thoughts on the role that the meat and protein provision sectors can play in helping to accelerate towards a portfolio of future fit protein solutions. She will help us see that market solutions exist which offer not only business opportunity, but also ways in which they can meet and exceed environmental, health and societal needs.
Claus Meyer Nielsen
FOOD VISIONARY AND ACTIVIST
Having led a revolution of Nordic cuisine who better to discuss where he sees changes are taking place in the how, what, why, and where we eat. Bringing with him the latest insight from the world of gastronomy in terms of meat, proteins and eating locally he will explore what opportunities and challenges these offer to the meat industry.
MICHAEL LA COUR
MANAGING DIRECTOR IKEA FOOD SERVICES AB
IKEA are continually innovating ways to change the consumers’ relationship with meat. As eating out becomes more and more a first choice with consumers, understanding how customers respond to new innovations and the ways in which we can change behaviour is increasingly relevant. Serving over 660 million meals a year, Michael and his team are constantly exploring new and innovative ways on how to develop a more sustainable food offer.
CHIEF CHANGE OFFICER AT FORUM FOR THE FUTURE
Achieving sustainable feed solutions are a priority. At Forum for the Future, the Protein Challenge 2040 brings together protein partners all with the dedicated ambition to understand and innovate around this important challenge. With tangible examples and leading best practice, Stephanie will inspire around what is possible and why change should be a priority.
DIRECTOR OF THE OXFORD MARTIN SCHOOL, UNIVERSITY OF OXFORD
Dietary trends and patterns are continually evolving. Focusing on the latest research, Professor Godfray will explore changes in the consumption of animal-sourced foods and what this means for global food security, health and environmental sustainability, as well as exploring challenges and opportunities for the meat industry.
CEO SUSTAINABLE FOOD TRUST
Uncovering and understanding the true cost of meat production is a critical step in changing the system. Patrick’s research and expertise will help paint a picture of how the economies of meat will continue to be distorted, justifying subsidies and the rise of cheap meat, if we don’t fully understand the impact of our choices. Putting a price on externalities is one of the ways we can change our relationship with meat and the vital role that it can play in farming systems
Søren’s family has been farming for 140 years. Søren will give his view point on how farming has changed, how we have become more efficient and what difficult decisions farmers have to make moving forwards.