The document discusses a conference on profiting from sustainability in food and farming supply chains. It addresses key questions around the meaning of sustainability and how to improve sustainability profitably. The conference aims to bring together farmers, food companies, and researchers to build a more sustainable and profitable agri-food industry through sharing best practices and developing solutions to challenges like increasing production with fewer resources. Breakout groups will be formed for farmers to collaborate on improving sustainability and developing an environmental premium for sustainable products.
Richard Bramley - Yorkshire Farmer. Profiting from Sustainability Feedback Se...Stevencann1
Presentation by Yorkshire Farmer, Richard Bramley at the Profiting from Sustainability Feedback Session in York during April 2015 organised by Future Food Solutions Ltd
David Paterson from Heineken PLC - Profiting from Sustainability Feedback Ses...Stevencann1
Presentation by David Paterson from HEINEKEN at the Profiting from Sustainability Feedback Session in York during April 2015 organised by Future Food Solutions Ltd
David George of STC - Profiting from Sustainability Feedback Session April 2015Stevencann1
Presentation by David George of Stockbridge Technology Center at the Profiting from Sustainability Feedback Session in York organised by Future Food Solutions Ltd
Mr. Jim O'Toole - Ireland - Beef SustainabilityJohn Blue
Ireland - Beef Sustainability - Mr. Jim O'Toole, Director, Meat & Sustainability Development, Bord Bia, from the 2016 Global Roundtable for Sustainable Beef (GRSB), October 5 - 6, 2016, Banff, Alberta, Canada.
More presentations at http://trufflemedia.com/agmedia/conference/2016-global-roundtable-sustainable-beef
Richard Bramley - Yorkshire Farmer. Profiting from Sustainability Feedback Se...Stevencann1
Presentation by Yorkshire Farmer, Richard Bramley at the Profiting from Sustainability Feedback Session in York during April 2015 organised by Future Food Solutions Ltd
David Paterson from Heineken PLC - Profiting from Sustainability Feedback Ses...Stevencann1
Presentation by David Paterson from HEINEKEN at the Profiting from Sustainability Feedback Session in York during April 2015 organised by Future Food Solutions Ltd
David George of STC - Profiting from Sustainability Feedback Session April 2015Stevencann1
Presentation by David George of Stockbridge Technology Center at the Profiting from Sustainability Feedback Session in York organised by Future Food Solutions Ltd
Mr. Jim O'Toole - Ireland - Beef SustainabilityJohn Blue
Ireland - Beef Sustainability - Mr. Jim O'Toole, Director, Meat & Sustainability Development, Bord Bia, from the 2016 Global Roundtable for Sustainable Beef (GRSB), October 5 - 6, 2016, Banff, Alberta, Canada.
More presentations at http://trufflemedia.com/agmedia/conference/2016-global-roundtable-sustainable-beef
Mr. Jim O'Toole - Assessing the Sustainability of the Global Beef Value Chain...John Blue
Assessing the Sustainability of the Global Beef Value Chain - An Irish Perspective - Mr. Jim O'Toole, Director, Meat & Sustainability Development, Bord Bia, from the 2016 Global Roundtable for Sustainable Beef (GRSB), October 5 - 6, 2016, Banff, Alberta, Canada.
More presentations at http://trufflemedia.com/agmedia/conference/2016-global-roundtable-sustainable-beef
Dr. Martin Scholten - Promising Sustainable BeefJohn Blue
Promising Sustainable Beef - Dr. Martin Scholten, General Director Animal/Marine Sciences, Wageningen University, from the 2016 Global Roundtable for Sustainable Beef (GRSB), October 5 - 6, 2016, Banff, Alberta, Canada.
More presentations at http://trufflemedia.com/agmedia/conference/2016-global-roundtable-sustainable-beef
Dr. Greg Thoma - LEAP Partnership: Introduction, Achievements, and Action planJohn Blue
LEAP Partnership: Introduction, Achievements, and Action plan - Dr. Greg Thoma, Bates Teaching Professor of Chemical Engineering, University of Arkansas, from the 2016 Global Roundtable for Sustainable Beef (GRSB), October 5 - 6, 2016, Banff, Alberta, Canada.
More presentations at http://trufflemedia.com/agmedia/conference/2016-global-roundtable-sustainable-beef
Ms. Crystal Mackay - Earning public trust in Canadian foodJohn Blue
Earning public trust in Canadian food - Ms. Crystal Mackay, CEO Farm & Food Care Canada, from the 2016 Global Roundtable for Sustainable Beef (GRSB), October 5 - 6, 2016, Banff, Alberta, Canada.
More presentations at http://trufflemedia.com/agmedia/conference/2016-global-roundtable-sustainable-beef
Regional Policy Dialogue Meeting “SMEs in a Green Economy”, 09 March 2018, Paris
Session 4, "Waste To Taste To 21st Century Food", Ivanka Milenkovic, GENERAL MANAGER - EKOFUNGI
The Minnesota Agri-Growth Council Annual Meeting and Speakers Conference is the organization’s premier annual event, bringing together key stakeholders in the food and agriculture industry from Minnesota and the Upper Midwest. As part of this program, Dan Dye with Cargilll presented on the topic of Trends in Food Production and Marketing.
Maggie Monast - Sustainability - EDF's Sustainable Sourcing InitiativeJohn Blue
Sustainability - EDF's Sustainable Sourcing Initiative - Maggie Monast, Environmental Defense Fund, from the 2014 Iowa Cattle Industry Convention, December 8 - 10, 2014, Des Moines IA, USA
More presentations at http://www.trufflemedia.com/agmedia/conference/2014-iowa-cattle-industry-convention
Priorities for Public Sector Research on Food Security and Natural Resources, Review 1 by Charles Godfray, Oxford University on April 12, 2013 at the Food Security Futures Conference in Dublin, Ireland.
21st Century Food Challenges
Population growth.
Malnutrition
Social and economic contribution
Environmental challenges
Projected Milk Demand
Global demand projected – 900 million tonnes FME
Additional 83 million cows
Dairy has an important role to play
Providing safe and valuable nutrition
Provision of additional income
Producing in a sustainable manner – More than just environmental issues!!
Mr. Jim O'Toole - Assessing the Sustainability of the Global Beef Value Chain...John Blue
Assessing the Sustainability of the Global Beef Value Chain - An Irish Perspective - Mr. Jim O'Toole, Director, Meat & Sustainability Development, Bord Bia, from the 2016 Global Roundtable for Sustainable Beef (GRSB), October 5 - 6, 2016, Banff, Alberta, Canada.
More presentations at http://trufflemedia.com/agmedia/conference/2016-global-roundtable-sustainable-beef
Dr. Martin Scholten - Promising Sustainable BeefJohn Blue
Promising Sustainable Beef - Dr. Martin Scholten, General Director Animal/Marine Sciences, Wageningen University, from the 2016 Global Roundtable for Sustainable Beef (GRSB), October 5 - 6, 2016, Banff, Alberta, Canada.
More presentations at http://trufflemedia.com/agmedia/conference/2016-global-roundtable-sustainable-beef
Dr. Greg Thoma - LEAP Partnership: Introduction, Achievements, and Action planJohn Blue
LEAP Partnership: Introduction, Achievements, and Action plan - Dr. Greg Thoma, Bates Teaching Professor of Chemical Engineering, University of Arkansas, from the 2016 Global Roundtable for Sustainable Beef (GRSB), October 5 - 6, 2016, Banff, Alberta, Canada.
More presentations at http://trufflemedia.com/agmedia/conference/2016-global-roundtable-sustainable-beef
Ms. Crystal Mackay - Earning public trust in Canadian foodJohn Blue
Earning public trust in Canadian food - Ms. Crystal Mackay, CEO Farm & Food Care Canada, from the 2016 Global Roundtable for Sustainable Beef (GRSB), October 5 - 6, 2016, Banff, Alberta, Canada.
More presentations at http://trufflemedia.com/agmedia/conference/2016-global-roundtable-sustainable-beef
Regional Policy Dialogue Meeting “SMEs in a Green Economy”, 09 March 2018, Paris
Session 4, "Waste To Taste To 21st Century Food", Ivanka Milenkovic, GENERAL MANAGER - EKOFUNGI
The Minnesota Agri-Growth Council Annual Meeting and Speakers Conference is the organization’s premier annual event, bringing together key stakeholders in the food and agriculture industry from Minnesota and the Upper Midwest. As part of this program, Dan Dye with Cargilll presented on the topic of Trends in Food Production and Marketing.
Maggie Monast - Sustainability - EDF's Sustainable Sourcing InitiativeJohn Blue
Sustainability - EDF's Sustainable Sourcing Initiative - Maggie Monast, Environmental Defense Fund, from the 2014 Iowa Cattle Industry Convention, December 8 - 10, 2014, Des Moines IA, USA
More presentations at http://www.trufflemedia.com/agmedia/conference/2014-iowa-cattle-industry-convention
Priorities for Public Sector Research on Food Security and Natural Resources, Review 1 by Charles Godfray, Oxford University on April 12, 2013 at the Food Security Futures Conference in Dublin, Ireland.
21st Century Food Challenges
Population growth.
Malnutrition
Social and economic contribution
Environmental challenges
Projected Milk Demand
Global demand projected – 900 million tonnes FME
Additional 83 million cows
Dairy has an important role to play
Providing safe and valuable nutrition
Provision of additional income
Producing in a sustainable manner – More than just environmental issues!!
NHS Sustainability Day Liverpool CCG Road Show4 All of Us
Sustainability was on the menu once again as the Road show cycled it’s way to the North-West and arrived in Liverpool to a warm welcome. Delegates from across the city and throughout the North-West were on hand to participate in an inspiring day of presentations, knowledge sharing and motivation.
Sarah Dewar and Professor Maureen Williams, Deputy Chair NHS Liverpool CCG were on hand to deliver inspirational sessions focusing on debate, action and good practice. Delegates entering the event were asked to jot down what they wanted to take away from the day via post it notes which were then displayed on the entrance to the venue. Postcards were also handed out with delegates tasked with writing down what they will do on NHS Sustainability Day.
The morning session kick-started with Fiona Daly, Environmental Manager at Barts Health, discussing Sustainability Day on March 27th 2014. Fiona was followed by Professor Sir Ian Gilmore, University of Liverpool who spoke passionately on the city and the important role sustainability can play in improving healthcare and supporting the people of Liverpool. The morning session also saw presentations from Dr Tim Ballard, Vice-Chair of the RCGP who was on hand to address the role sustainability can play in general practice and supporting commissioning of health services.
The mid-morning session saw best-practice examples on a wide range of areas including waste and water. Royal Liverpool and Broadgreen University Hospitals Trust were on hand to discuss their work with Carillion around the new development in the city.
The afternoon discussions saw delegates interacting with each other to identify solutions to the challenges they face around sustainable development. The day concluded with delegates outlining their promises via the postcards distributed earlier in the day.
It is these promises which will ensure NHS Sustainability Day 2014 is a success and the weight of expectation amongst the Liverpool delegates was high. Many of them leaving the venue inspired, motivated and enthused. It is through this motivation that the NHS has a chance to deliver huge change in the next few years via sustainable practice and with inspiration such as that seen in Liverpool we think the future is looking bright!
"Enhancing Global Collaborations in Crop Science" GPC Symposium on 4th Nov. 2018 , CSSA/ASA Annual meeting In Baltimore USA.
Katherine Denby, York University, UK. The N8 AgriFood Resilience Programme
Jamie Burr - Sustainability in Pork Production - Pigs, Planet, PeopleJohn Blue
Sustainability in Pork Production - Pigs, Planet, People - Jamie Burr, Tyson Fresh Meats, from the 2014 World Pork Expo, June 4 - 6, 2014, Des Moines, IA, USA.
More presentations at http://www.swinecast.com/2014-world-pork-expo
The Eastern Ontario Local Food Conference (EOLFC 2013) provided a great opportunity to share information, learn about success stories and gather information on innovative local food businesses, projects and best practices. The conference was organized by KEDCO (Kingston Economic Development Corporation) and the Ministry of Agriculture and Food and the Ministry of Rural Affairs. The theme of the conference was Innovation Driving Local Food and it was held December 3, 2013 at the Ambassador Hotel in Kingston, Ontario, Canada. Jim Slama of Familyfarmed.org keynote presentation on Good Food = Good Business.
Presented by Siboniso Moyo (ILRI) at a Consultative Meeting on Strengthening CGIAR - EARS partnerships for effective agricultural transformation in Ethiopia, Addis Ababa, 4–5 December 2014
Sustainability in the NHS Virtual Conference4 All of Us
The NHS Sustainability Day Campaign was delighted to host its 2nd virtual conference examining sustainability within the NHS and wider healthcare field. Once again we explored the solutions already being adopted by the NHS to combat carbon emissions.
This virtual conference provided further opportunities for NHS Trusts to discuss their concerns, ideas and plans around embedding sustainable development with fellow peers. Topics discussed on the day included:
Looking after nature so nature can look after us;
Fighting to make the NHS a greener organisation; and
Maximising the health and wellbeing of the NHS
We also tackled the hot debate brought up by Covid-19, of how we tackle single-use masks?
Jan Maat is explaining how the European Foodbest consortium works and reacted to the outcome of the European Trilogue Negotiations in June 2013, in which a Food4Future KIC call was decided to be launched in 2016.
As part of Green Great Britain Week’s Clean Growth Innovation Summit Andy Cureton and Calum Murray presented information about the Industrial Strategy Challenge Fund's Transforming Food Production challenge.
As part of the Clean Growth Grand Challenge, the recently announced Transforming Food Production Challenge will deliver £90m of new funding for agri-tech to help businesses, researchers and industry to transform food production, by making it easier to embrace technology and innovation.
Find out more: www.ktn-uk.co.uk/news/could-your-innovation-transform-food-production
Sustainable intensification and climate change: An EARS-CGIAR Mega-program in...ILRI
Presented by Barry Shapiro (ILRI) at a Consultative Meeting on Strengthening CGIAR - EARS partnerships for effective agricultural transformation in Ethiopia, Addis Ababa, 4–5 December 2014
Ang Chong Yi Navigating Singaporean Flavors: A Journey from Cultural Heritage...Ang Chong Yi
In the heart of Singapore, where tradition meets modernity, He embarks on a culinary adventure that transcends borders. His mission? Ang Chong Yi Exploring the Cultural Heritage and Identity in Singaporean Cuisine. To explore the rich tapestry of flavours that define Singaporean cuisine while embracing innovative plant-based approaches. Join us as we follow his footsteps through bustling markets, hidden hawker stalls, and vibrant street corners.
Piccola Cucina is regarded as the best restaurant in Brooklyn and as the best Italian restaurant in NYC. We offer authentic Italian cuisine with a Sicilian touch that elevates the entire fine dining experience. We’re the first result when someone searches for where to eat in Brooklyn or the best restaurant near me.
Roti Bank Hyderabad: A Beacon of Hope and NourishmentRoti Bank
One of the top cities of India, Hyderabad is the capital of Telangana and home to some of the biggest companies. But the other aspect of the city is a huge chunk of population that is even deprived of the food and shelter. There are many people in Hyderabad that are not having access to
At Taste Of Middle East, we believe that food is not just about satisfying hunger, it's about experiencing different cultures and traditions. Our restaurant concept is based on selecting famous dishes from Iran, Turkey, Afghanistan, and other Arabic countries to give our customers an authentic taste of the Middle East
Key Features of The Italian Restaurants.pdfmenafilo317
Filomena, a renowned Italian restaurant, is renowned for its authentic cuisine, warm environment, and exceptional service. Recognized for its homemade pasta, traditional dishes, and extensive wine selection, we provide a true taste of Italy. Its commitment to quality ingredients and classic recipes has made it a adored dining destination for Italian food enthusiasts.
3. Profiting from Sustainability…
Key Conference Questions:
• What do we mean by sustainability?
• What practical things can be done to improve the sustainability of our food
and farming supply chains?
• How do we make this happen?
• How do we create an “environmental premium” so everyone can benefit
from improved sustainability ?
5. Sustainable Farming – Why Bother?
Climate Change is causing
unpredictable weather resulting in
variable production now working in
tandem with spiralling population
growth.
We have one key challenge:
How to produce more food from less
resources.
“More with Less”.
6. Some Global Food Facts….
• World consumption of meat increased almost six-fold between 1950 and
2010
• Global fish consumption per person has tripled since 1950
• Global poultry consumption increased by an average 4% per annum
between 1990 and 2010
• Meat consumption in China increased more than seven-fold between 1975
and 2010
• Egg consumption in China increased four-fold between 1990 and 2010
• India’s milk production has increased almost six-fold since 1970
7. Sustainable Farming – Why Bother?
• We only have one planet….
• As farmers and custodians of the land, we can make a real difference,
locally and globally
• Sustainable farming using the latest technology and farming practices is
good business and should improve profits – therefore a win, win
• Sustainability is important to our customers and their shareholders
• Sustainability is important to our customers’ customers so we need to
develop an “environmental premium” for sustainable food production
8. Sustainable Farming Groups
The Aim
To bring together, farmers, food companies and research facilities to build a
more sustainable, profitable and collaborative agri-food industry.
To share best practice, disseminate latest technology, and then create linkages
which help to develop a sustainable competitive advantage for agri-food
businesses, whilst reducing the impact of supply chain activity on the
environment.
To create a structure and business culture that is conducive to investment,
growth and developing the innovative solutions to the challenges we face.
10. Next Steps - How to Get involved
• From today we will Identify 3 sets of 8-12 farmers keen to be involved in
locally themed, product focused, farmer groups
• Hold initial facilitated group meetings with a standard agenda. Get
commitment to a plan and create group aims and goals. Develop a
programme to help deliver this plan.
• Run 3 meetings for each group over the winter period to include expert
speakers e.g. agronomist, soil scientists, precision farming
• Guidance on self assessment to help identify current status
• During May hold a facilitated feedback session bringing the groups together
to share findings, successes, practical ideas and case studies
• Plan the way forward…
11. Sustainable Farming Groups
Benefits to Farmers…
• Improved Supply Chain linkage
• Route to production and quality improvements
• Access to comparator metrics and benchmarking
• Establishing an entry point to R&D and new thinking
• Premium Added Value opportunity
• Sharing best practice and knowledge transfer
12. •
Profiting from Sustainability
Questions
Prize draw
Lunch
Many thanks for attending the conference
Please return Feedback sheets to the check-in desk