Sustainable Foods 2026, which takes place at the Business Design Centre in London on 28 and 29 January, will focus on the transition of the global food industry towards a system that remains profitable while preserving the environment, improving public health, and strengthening the resilience of supply chains.
The fifth annual hosting of the event will focus on four key pillars, Health & Nutrition, Food Security, Net Zero and Regenerative Agriculture, and will welcome more than 700 delegates, over 100 speakers, and participants from more than 45 countries.
‘Unprecedented disruption’
“We are entering a decade of unprecedented disruption in the food system,” commented Henry Dimbleby, co-founder of Bramble Partners, LEON, author of the UK’s National Food Strategy, and one of the speakers at the event. “Health, nature and climate are no longer abstract ESG concerns – they are hard commercial realities.”
“Rapid progress on reducing agricultural emissions and being thoughtful about how we use our land is needed for the UK to meet its climate targets”, added Emma Pinchbeck, chief executive of the Climate Change Committee, who will also address the event. “The good news is that the solutions are already in front of us, from supporting our farmers to making it easier and more affordable for people to access nutritious and tasty food.”
Other high-profile speakers set to appear include Ken Murphy, CEO, Tesco; Cécile Beliot‑Zind, CEO, Groupe Bel; Mike Barry, co‑founder, Planeatry Alliance; Nicholas Mazzei, vice president sustainability Europe, DP World; Karen Betts, OBE, chief executive, Food & Drink Federation (FDF); Rami Baitiéh, CEO, Morrisons; Sarah Bradbury, CEO, IGD; Dame Angela Eagle, Minister of State, Department for Food, Environment and Rural Affairs (DEFRA); Francis Kint, CEO, Greenyard; Rob Hutchison, CEO, Müller Milk & Ingredients; James Mayer, president, UK and Ireland, Danone; and many more.
A full list of speakers, and details on how to attend, can be found at www.sustainablefoodsevent.com.
