Sustainable Sourcing Preview April 2024

ASCOT | 15-17 APRIL

SUSTAINABLE SOURCING PREVIEW

Welcome

Welcome to the event preview for Sustainable Sourcing, taking place as part of Food Matters Live across 15 – 17 April at Ascot Racecourse.

Unlocking the potential of sustainable sourcing plays a central role in creating resilience across ingredient supply chains, but it’s an ever-changing complex path for food businesses to navigate.

This is why we are creating an opportunity for you to come together with expert speakers and partners to get first-hand access to industry insights, best practice and solution-led initiatives to help you plan and execute successful sourcing strategies.

In this event preview, you will find a guide to the full programme of speakers , partners , attendee profile, and the pre-event briefing on Navigating EU Deforestation Regulation taking place on 15 April.

Also, running in parallel with Sustainable Sourcing is the Spring edition of Tastes of Better – a showcase of ingredient innovation and technical expertise – presenting you with a unique opportunity to meet with our participating partners and VIP audience over lunch and networking drinks.

We look forward to welcoming you to Ascot this April for insights, inspiration and business connections that matter.

Briony Mansell-Lewis Managing Director

Meet your Peers

Welcoming leaders from across the food industry

For those working for a leading brand, manufacturer, ingredient provider, foodservice, QSR, or retailer looking to create real impact in sustainability, Sustainable Sourcing and Navigating EU Deforestation Regulation will explore the fundamentals to unlock the potential of your sustainable ingredients supply chain. Both events will allow you to meet and connect with attendees working across multiple areas of the supply chain.

Job titles include

Heads of Sustainability

Sustainable Sourcing Managers

NPD Managers

Nutrition Leads

Supply Chain Leads

Heads of Sustainable Strategy

Heads of Procurement

Procurement and Transformation Directors

Impact and Engagement Lead

Raw Materials Technical Managers

Brands include

AB World Foods Ltd | Arla Foods | ASR

Group | Bakkavor | Bidfood | Bighams Ltd

Black Label Creations | British Sugar

Britvic | Cawston Press | CH&Co | Compass

Group | Compleat Food | Efeca | Ella’s

Kitchen | Graze | Greene King | Gü Indulgent

Foods | Hain Celestial | HFMA | Higgidy

Holland & Barrett | Innocent Drinks | John Lewis | KFC | Kraft Heinz UK | Kyomei Ltd

Le Caselle | Little Moons | Lond Clawson

Dairy | Lune & Wild | Marks & Spencer

McCain Foods | Mizkan Europe Ltd

Mondelēz | Natural Selection Foods | Nestlé

UK & Ireland | Pep & Lekker | Pladis Global

Princes Limited | Quorn Foods | Sofina

Europe | Soreen | Sysco GB | Waitrose

Testimonial

“

I found the event very informative and enjoyed attending and getting to meet some interesting people.

Global Director of Nature and Climate, McDonald’s

PRE EVENT BRIEFING

Navigating EU Deforestation Regulation

09:30 - 10:00 | The EU Deforestation Regulation: an outline

Emilien Gasc, Climate & Environment Lead, Delegation of the European Union to the United Kingdom

10:00 - 10:30 | UK Forest Risk Commodities Regulation: update

Emma Donnelly, Deputy Director International Nature, Climate and Development, UK Department for Environment, Food and Rural Affairs (DEFRA)

10:30 - 11:15 | What does the regulation mean in practice?

Martina Dell, Head of Projects, The Sustainable Restaurant Association

Emily Pinkney, Sustainability Manager, Sysco

Emer Fardy, Head of Sustainability and Human Rights, Hilton Foods Group

Siobhan Gardiner, Internationl Sustainability Director, Aldi South Group

11:35 - 12:05 | Transforming your supply chain: food service perspective

Cerys Jenkins-Lowe, Sustainability Manager, Heart with Smart

12:05 - 12:35 | Engaging suppliers and farmers to achieve EUDR compliance

David Taylor, Head of EMEA Sales and Business Development, Agritask

12:35 - 13:05 | Delivering EUDR for coffee – are we where we need to be?

Paul Rooke, Executive Director, British Coffee Association

14:00 - 14:30 | Transforming your supply chain: retailer’s perspective

Will Schreiber, Director, 3Keel

Tom Hollick, Group Forests Manager, Tesco

14:30 - 15:00 | Collaborating across commodity supply chains to support mass market change

Paul Rooke, Executive Director, British Coffee Association

15:00 - 15:30 | How forensic science can support EUDR compliance

Peter Cullinane, Chief Innovation Officer, Oritain

15:50 - 16:20 | Leveraging technology to improve transparency and enable growth Osapiens

16:20 - 16:50 | Sourcing strategies for the feed supply chain

James McCulloch, Head of Feed, Agricultural Industries Confederation (AIC)

16:50 - 17:35 | Closing panel discussion: Demystifying supply chain collaboration

Fiona Wheatley, Central Responsible Sourcing Manager, Bakkavor

Amy de Marsac, Director of Investor Relations and Sustainability, Mitchells and Butlers

Edward Allen, Scientific and Regulatory Affairs – Corporate Partners Lead, Campden BRI

Justin Coleman, Agriculture Director, Moy Park

17:35 - 17:45 | Chair’s closing remarks

Explore full programme

Emma Donnelly UK Department for Environment, Food and Rural Affairs (DEFRA)

Cerys Jenkins-Lowe Heart with Smart

David Taylor Agritask

Justin Coleman Moy Park

Emilien Gasc Delegation of the European Union to the United Kingdom

Emer Fardy Hilton Foods Group

Martina Dell The Sustainable Restaurant Association

Jonathan Goman Efeca

Will Schreiber 3Keel

Fiona Wheatley Bakkavor

Edward Allen Campden BRI

James McCulloch Agricultural Industries Confederation (AIC)

You will need a separate ticket to attend the pre-event briefing Navigating EU Deforestation Regulation. For more information and to view all ticket packages and prices, visit page 23.

“

Testimonial

I found the event sessions useful and the topics incredibly informative, with some great speakers that I was able to build connections with.

Senior Product Developer Trends, Health & Sustainability

Siobhan Gardiner Aldi South Group

Anna Doherty The Institute of Export and International Trade

Emily Pinkney Sysco

Paul Rooke British Coffee Association

Amy de Marsac Mitchells and Butlers

at Co-op

Session sponsors

Sustainable Sourcing

09:25 - 09:30 | Welcome and Opening Remarks

09:30 - 10:15 | What are the ingredient sourcing priorities of retailers, manufacturers and QSRs?

Cerys Jenkins-Lowe, Sustainability Manager, Heart with Smart

Mike Hanson, Director of Sustainable Business, Westbury Street Holdings (UK)

Bibi Rodgers-Hunt, Head of Environmental Sustainability, Quorn Foods

Linda Cregan, Head of Food Sustainability, ISS UK

Richard Pike, Technical and Sustainability Director, COOK Trading Ltd

Henry Unwin, Head of Climate and Carbon, Simply Sustainable

10:15 - 11:00 | Sustainable commodities: are you ready to verify provenance to meet new legislation?

Beatrix Richards, Head of Markets, IDH Landscapes

Sam Lawson, Founding Director, Earthsight

Anna Kitulagoda, Head of Commodity Supply Chains, 3Keel

Emily Fripp, Founder and Director, Efeca

11:15 - 12:00 | Connected Conversations

12:00 - 12:45 | Sourcing sustainable ingredients in practice

Mari Haughey, Operations & Sustainability Director, Pip & Nut

Caroline Moussou ditBourdallé, Global Sustainability Director, IFF

13:45 - 14:30 | Innovation in sustainable ingredient development

Ky Wright, CEO and Founder, Biovit Ltd

Catriona Liddle, Head, Scottish Centre for Food Development and Innovation, Queen Margaret University

Julien Lonchamp, Reader, Scottish Centre for Food Development and Innovation, Queen Margaret University

Sarah Gaunt, Founder and Director, SPG Innovation Ltd

Chris Bryant, Director, Bryant Research

Caroline Moussou ditBourdallé, Global Sustainability Director, IFF

14:30 - 15:15 | Creating a circular economy for food: unlocking the value of upcycled ingredients

Louisa Ziane, COO, Toast Ale

Dan Kurzock, CEO & Co-Founder, Upcycled Foods

Alessandro Biraglia, Associate Professor of Marketing, University of Leeds

Sanne Stroosnijder, Programme Manager, Wageningen Food & Biobased Research

Signe Causse, Innovation Marketing Lead, RE-IMAGINE WASTE™ & CLEAN™, IFF

15:30 - 16:15 | The global R&D landscape: how is R&D supporting the application of nutritious, sustainable products?

Chris Chuck, Professor of Bioprocess Engineering & Founder, University of Bath & Clean Food Group

Sanne Stroosnijder, Programme Manager, Wageningen Food & Biobased Research

16:15 - 17:00 | Closing Remarks and Networking Drinks

We invite you to join us for networking drinks where you can connect with the Tastes of Better ingredient partners and your fellow attendees. Location | Food Matters Live Hub, Level 4

09:25 - 09:30 | Welcome and Opening Remarks

09:30 - 10:15 | Formulators Panel: a view from the NPD Lab

Zbigniew Lewicki, Chief R&D Officer, Nomad Foods

Colin Campbell, Product Development Manager, Wessanen UK

Sasha Notley, Director of Technical and Sustainability, Fortnum & Mason

10:15 - 11:00 | Realising the potential of regenerative agriculture and what it means for the supply of sustainable ingredients

Theodora Ewer, Program Manager, Regen10. Food and Land Use Coalition

Kenisha Garnett, Senior Lecturer in Decision Science, Cranfield Environment Centre

Nick Girkin, Assistant Professor in Environmental Science, University of Nottingham

James Standen, Director of Farms, University of Newcastle

Emily Norton, Chair of the Advisory Board, Soil Association Exchange

11:15 - 12:00 | Connected Conversations

12:00 - 12:45 | Fostering collaborative working in regenerative practice

Dominik Klauser, Director of Regenerative Agriculture, SAI Platform

Vincent Walsh, Senior Innovation Consultant, Circular and Regenerative Infrastructures

Harry Wright, Founder and CEO, Bright Tide

Emily Norton, Chair of the Advisory Board, Soil Association Exchange

13:45 - 14:30 | Developing science based targets: how to use data to measure impact across the ingredients supply chain

Tom Maidment, Group Product Sustainability Senior Manager, Hilton Foods

David Moore, Group Head of ESG, The Compleat Food Group

Amy McDonnell, Senior Sustainability & Social Innovation Manager UK & Ireland, Danone

Roxy Rocks-Engelman, Sustainability & Advocacy Manager, Cafe Direct & Chair of the British Coffee Assocation’s Sustainabile Committee

Rupert Simons, Partner, SystemIQ

14:30 - 15:15 | The global R&D landscape: how is R&D supporting the application of sustainable products?

Vincenzo di Bari, Assistant Professor in Food Structure and Processing, University of Nottingham

Joost Blankestijn, Programme Manager, Wageningen Food & Biobased Research

15:15 - 16:00 | Understanding how consumer demand and sustainable ambition will translate into the food and ingredients trends of the future

Mark Driscoll, Founder and Director, Tasting the Future

16:15 - 17:00 | Closing Remarks and Networking Drinks

We invite you to join us for networking drinks where you can connect with the Tastes of Better ingredient partners and your fellow attendees. Location | Food Matters Live Hub, Level 4

Explore full programme

Signe

Emma Williams Nutrition in Industry

Felipe

Joost Blankestijn Wageningen Food & Biobased Research

Colin Campbell Ecotone

Tom Maidment Hilton Foods

Chris Chuck Clean Food Group

Dominik Klauser SAI Platform

Theodora Ewer Regen10. Food and Land Use Coalition

Catriona Liddle Queen Margaret University

Zbigniew Lewick Nomad Foods

Gail Stevenson Tesco

David Brynelsson CarbonCloud

Caroline Moussou ditBourdallé IFF

Rupert Simons SystemIQ

Henry Unwin Simply Sustainable

Guerrero Daabon

Causse RE-IMAGINE WASTE™ & CLEAN™, IFF

Beatrix Richards IDH Landscapes

Vincenzo di Bari University of Nottingham

Vincent Walsh Circular and Regenerative Infrastructures

Mike Hanson Westbury Street Holdings (UK)

Ky Wright Biovit Ltd

Kenisha Garnett Cranfield Environment Centre

Julien Lonchamp Queen Margaret University

Nick Girkin University of Nottingham

Bibi Rodgers-Hunt Quorn Foods

Sasha Notley Fortnum & Mason

Sam Lawson Earthsight

Louisa Ziane Toast Ale

Cerys Jenkins-Lowe Heart with Smart

Dan Kurzock Upcycled Foods

David Moore The Compleat Food Group

Linda Cregan ISS UK

Mari Haughey Pip & Nut

Mark Driscoll Tasting the Future

Emily Norton Soil Association Exchange

Sanne Stroosnijder Wageningen Food & Biobased Research

Paul Hannigan Kerry

Sarah Gaunt SPG Innovation Ltd

Alessandro Biraglia University of Leeds

Chris Bryant Bryant Research

Amy McDonnell Danone

Emily Fripp Efeca Roxy Rocks-Engelman British Coffee Assocation’s Sustainable Committee

Anna Kitulagoda 3Keel

James Standen University of Newcastle

Richard Pike COOK Trading Ltd

Mike Hughes FMCG Gurus

Peter Cullinane Oritain

Testimonial

“

I thought the event was excellent. I found it very interesting and the ability to network both online and face-to-face was really valuable

Head of Sustainability, Bidfood

Connected Coversations

Peer-to-peer roundtable discussions

Connected Conversations will offer you practical, tailored guidance and advice across key areas of the food industry. The opportunity to have a dedicated conversation with fellow industry leaders, moderated by an expert host will enable your business to explore alternative solutions to your challenges and develop strategies that can help you achieve your sustainable goals.

To reserve your seat and join a Connected Conversation, please contact hannah.mulea@foodmatterslive.com

Roundtable Themes

Ingredient Innovation

Traceability and Transparency

Responsible Sourcing in Practice

David Brynelsson, CEO

16 April

The role of science based targets and regulations in managing emissions

17 April

Engaging your supply chain to reduce emissions

Peter Cullinane, Chief Innovation Officer

16 April

Origin Certain: the role of forensic science in verifying the origin of food products and raw materials

17 April

How forensic traceability methods can support your sustainability initiatives

Paul Hannigan, Procurement Director

16 & 17 April

Conscious Cuisine: Sustainably Sourced Spices

Regulation and Compliance

16 & 17 April

Connected Conversation with Osapiens

The Role of Science-Based Targets in Managing Emissions

Working Collaboratively in Regenerative Agriculture

Find the solutions to your challenges

Exclusive

interviews from attendees

Ahead of the events, we have brought together some of the attendees to showcase the challenges they are currently facing within their businesses and how they feel Sustainable Sourcing and Navigating EU Deforestation Regulation will provide the solutions to overcome them.

Zara Thomson Category Technical Manager – Food Holland & Barrett

Cameron McKinnon Innocent Drinks, Head of Sustainability

Given your role, what are the most crucial sustainability-related challenges you face today, and why?

Currently the EUDR is a hurdle in which H&B as a global business and our trusted suppliers are currently digesting and proactively implementing systems to ensure full compliance by the end of 2024. Working collaboratively with our suppliers and our multidisciplinary project team is the key to ensuring we are ready for the regulation to come into play.

Given the climate crisis, the sustainable and ethical sourcing of our ingredients in a climate resilient way is a big challenge for innocent drinks. Additionally, reducing our carbon footprint associated with ingredients,

packaging production, transportation, and operations is a key sustainability goal. That is why we relaunched our farmer innovation fund this year with up to 1 million pounds available to our direct suppliers for projects focused on carbon reduction, enhancing biodiversity and farming livelihoods.

Why did you decide to attend Sustainable Sourcing?

Sustainability in the food industry is a huge challenge, which is not going to go away. By attending sustainable sourcing, it allows H&B as a business to ensure we are at the forefront of any industry updates and actively update our wider business.

It is always important to talk to peers in the industry on the challenges we are facing and Sustainable Sourcing offers a great opportunity to do so as well as being able to attend sessions that are relevant to the material issues we are tackling here at innocent. I am looking forward to hearing from manufacturers and retailers on their priorities and hopefully finding new learnings to take back to the business and potential opportunities to collaborate.

Which sessions are you most looking forward to attending, and why?

I feel the Innovation in sustainable ingredient development session will be very insightful. As a retailer it is key we development tasty and innovative new food for our consumers to enjoy, however it is vital that we take it that one step further and explore the impact that product will have on the environment and how we can push to make it as sustainable as possible.

Realising the potential of regenerative agriculture, it’s a term with a lot of potential opportunities that stem from it. However, there is not a one size fits all approach to Regenerative Agriculture and is dependent on many factors such as location and crop – therefore it would be great to hear what others are doing in that space. Another one is, Sustainable commodities: are you ready to verify provenance to meet new legislation? – a key challenge in Sustainability in the upcoming years will be meeting new regulatory requirements and evidence of compliance therefore I am looking forward to seeing how other businesses are approaching this.

Sustainable Sourcing

Day Pass | £250 + VAT

Two Day Pass | £395 + VAT

Navigating EU

Deforestation Regulation

Day Pass | £250 + VAT

Event Pass Package

Sustainable Sourcing + Navigating EU

Deforestation Regulation | £495 + VAT

Book your place

Places are strictly limited to those working across the ingredient supply chain. If you are interested in attending either event with your team, please contact us to discuss group passes

Plan your visit

01

Register your place

Make sure to register your place so you can start planning your day and receiving any updates to get ready to attend Sustainable Sourcing and/or Navigating EU Deforestation Regulation. Visit page to explore pricing options and package offers.

Register your place

02

Build your agenda

Our conference programme features content that covers challenges and solutions across the supply chain.

Whether that be priorities for sustainable sourcing, unlocking the value of upcycled ingredients, how R&D is supporting the application of nutritious, sustainable products, or verifying provenance to meet new legislation, there is a session for every member of your business to attend and learn from.

Prepare to network

Whether it’s ordering business cards, updating your online presence, or thinking about conversations that will help work towards solving your sustainability challenges, make sure you are prepared to network with like-minded decisionmakers. Our networking breaks throughout the events will give you the perfect opportunity to discuss your findings with other attendees, connect and start building solutions together that will help hit your sustainability goals.

Plan your journey

View the venue page on our website and plan your journey to maximise your time at Sustainable Sourcing and Navigating EU Deforestation Regulation.

Travelling from further-afield? There are several hotel options that you can book ahead to secure accommodation close to Ascot Racecourse. 03 04

Plan your journey

Getting there

Sustainable Sourcing and Navigating EU Deforestation Regulation will be taking place in the elegant and modern On 5 suite located at the prestigious Ascot Racecourse. On entering, you will be guided to lifts where you will need to select the 8th floor. Signage and staff will be on hand to guide you to the event registration and location for the 3 days.

Car

Ascot Racecourse provides full accessibility to those travelling by car via the M3, M4 and M25. Check before you travel for any disruptions to your journey.

Parking at the racecourse is free for all visitors. Upon arrival, follow signs to Ascot Car Park 2 as this is closest to the venue.

Train

South Western Railway runs a frequent service to Ascot from Reading, Guildford and London Waterloo. The average journey time is 27 minutes from Reading and 52 minutes from Waterloo. Ascot railway station is a seven-minute walk from the racecourse.

Plane

Ascot Racecourse is located 20 minutes away from London Heathrow Airport (LHR) and one hour from London Gatwick Airport (LGW).

Check your airline for further details on arrivals.

Local taxi services operate in the area and can be arranged for airport drop-off and pick-up.

ASCOT | 15-17 APRIL

We look forward to welcoming you to SUSTAINABLE SOURCING

Join the event

With thanks to our partners