Contact

Editor
Rodney Jack
[email protected]

Digital Editor
Alex Rivers
[email protected]

Editorial Director
Sarah McRitchie
[email protected]

Advertising Sales Manager
Katie Healy
[email protected]

Subscriptions
[email protected]

Accounts & Credit Control
Yee Yau
[email protected]

Publisher
Neil McRitchie
[email protected]

Address:
Editorial & Sales Office
The Maltings
57 Bath Street
Gravesend
Kent DA11 0DF
UK

Tel: +44 1474 532202
Fax: +44 1474 532203

Please send any press releases by email to [email protected] or [email protected].

Tweets by Food & Drink Technology

Events

Wed

Apr

Food Safety Summit (POSTPONED)

Avoid Recalls and Protect Your Brand. Innovate your Food Safety Procedures to Safeguard the Public From Food Outbreaks!

Wed

Apr

IFST SC20 Webinar Series: Opportunities and Challenges, Transparency and Trust in the Food Chain

Speaker: John Keogh, Strategist/Advisor, Shantalla

Mr. Keogh is a strategist, C-level advisor and academic researcher with 25 years of executive leadership roles as Director, VP and SVP in global Supply Chain Management, Information Technology, Technology Consulting and global Supply Chain Standards. He advises the public and private sectors worldwide and is a regular subject matter expert on TV and Radio.

Abstract: Food chain transparency and trust have emerged as growing concerns due to recurring food safety crises, ethical lapses, and food fraud scandals. Technology-mediated supply chain integration is of unquestionable importance and facilitates the processes required to reduce information asymmetry between food producers and food consumers. Stakeholders have to deal with various complexities, and technology alone cannot address all of our challenges.

During this briefing, John G. Keogh will outline the complexities of today’s global Food Chain and discuss the multifaceted constructs of transparency and trust. He will describe the principles behind food credence claims (e.g., halal, kosher, organic) and how firms can use technology and analytical science to build trust and reduce the risk of opportunism.

Wed

Apr

IFST Spring Conference SC20:The Appliance of Food Science (2020 EVENT CANCELLED)

Our Spring Conference (SC20) is entitled ‘The Appliance of Food Science’ and will take place in central London on 1 April 2020.

Wed

Apr

Smart Food Matters (POSTPONED)

Unveiling solutions to solve the key sustainability issues facing the global food & drink community using innovation and tech

Mon

Apr

11th International Conference on Food Safety, Hygiene and Regulatory Measures

Wed

Apr

IFST SC20 Webinar Series: Sustainable Nutrition - A business case for sustainable diets

Speaker: Mark Driscoll, Founder and Director, Tasting the Future

Mark is Founder and Director of Tasting the Future, a not for profit sustainable food systems consultancy. He is a global expert in and a passionate advocate for the need for food systems change. He has over years 30 experience of working with businesses, governments and civil society organisations on solutions that address some of the key social and environmental challenges confronting our global food system. He has developed and led large sustainable food programmes with organisations including WWF and Forum for the Future, focussing on policy and practice at the intersection of health, nutrition and sustainability. Mark graduated from Wye College (London University) with a degree in agriculture and environmental science. He sits on a number of advisory boards for business, government and non-profit organisations. He also writes and blogs extensively on issues and trends impacting on the food system.

Abstract: Feeding almost 10 billion people with healthy, nutritious, sustainably produced foods will be one of the key challenges of our time. It’s going to require radically different business models and new collaborations between business, governments and the civil society, which are already starting to emerge.

In this presentation Mark will highlight why sustainable nutrition and diets are important to business success (the business case), highlight what sustainable nutrition looks like in practice and how organisations can align their own strategies to improve planetary and human health. Mark will highlight a number of key trends that provide opportunities for businesses to achieve sustainable dietary outcomes. This includes regenerative agriculture, plant-based diets, novel ingredients (including orphan crops), tackling food waste and the need to reconnect citizens with food.