Session : Sustainable Food Trends

The western world finds itself with an interesting problem: people are living longer yet eldercare costs are soaring. In this 45-minute presentation, Dana McCauley will showcase the trends and innovators working at the forefront of research to rethink nutrition and formulate foods differently to lessen pressure on overburdened healthcare systems and help people of all ages to feel better and be more active and productive.

Julie Daigle introduces the audience to three companies that are using science and technology to create new ways of creating nutritious and commercially successful food products. 

The discussion will highlight emerging trends in sustainability assessments in agri-food, emphasizing innovation and incorporating perspectives of initiatives championed by dairy farmers in Canada. It discusses the standardized approach of life cycle assessments, positioning Canada as a leader in sustainability across various commodities and introduces new projects such as carbon sequestration and biodiversity initiatives to address associated trade-offs.

Food Scientist Lavina Gully leads a discussion with seasoned innovators and product development experts who dig into why creating a widespread “food as medicine” movement might be more difficult than we think. The conversation will span economics, regulatory and systemic issues standing in the way of adoption.