Plenary Sessions

Plenary Opening

• From Extinction to Inspiration: Harnessing Food Diversity for People and Planet - Dan Saladino, Author, journalist and broadcaster

Embark on a captivating journey through the intertwined narratives of extinction and resurgence in our food systems. From reflecting on past transitions to exploring the rapid evolution of protein sources, delve into the inspiring tale of the Swabian Alb Linse lentil's revival and the transformative potential of mycoprotein. Discover the vital role of biodiversity in shaping our ecosystems and understand the latest insights from nutrition science, illuminating the path towards a more diverse and sustainable future of food.

• Panel Discussion: Unpacking Ultra-Processed & Dispelling Myths: Examining Ultra-Processed Foods Through a Plant-Based Lens - Edwin Bark, Redefine Meat, Luke Byrne, THIS, Klara Kalocsay, Food Frontier, Dr. Clare Mills, University of Surrey & Mercedes Groba, EIT Food
  This panel discussion will focus on:
   - What is the definition of (ultra-)processed foods?
   - What are consumers attitudes?
   - How can the sustainable protein industry work convey the right messages?
• Sensational Sausage! - How to Turn a Leading Meat Business into the Market Leader for Plant-Based Meat Alternatives in Germany - Patrick Bühr, Rügenwalder Mühle
  In this presentation, Patrick will dive into the transformation of Rügenwalder Mühle from a leading meat processor to a market leading manufacturer of plant-based meat alternatives and why keeping those portfolios within the same brand can actually work. Innovation as a driver for economic growth needs to come from within, product quality is the inherent reason to succeed. Patrick will also cover why value is more important than price alone.