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Sustainable Food and Beverage Conference » » Workshop 1

Workshop 1

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    AM Session : FOODSERVICE & RETAIL [moderated by Tom Martin, Environmental Innovations]
    • December 2, 2015
      • 9:40 am - 9:55 amSimon Heath - UK Sales Lead at S4RBPresentation Title: Driving sustainability through supplier engagement. Presentation Synopsis: S4RB are Retail Brand and Supplier Engagement Specialists providing technology solutions that help to improve: Quality, Compliance, Sustainability for retail private label products. We will case study the ‘Sustainability Hub’ set up for the world’s largest retailer to manage: communications, innovation and collaboration with its supplier base to deliver large scale sustainability savings and results, along with specific Palm Oil compliance initiatives.
      • 9:55 am - 10:10 amClare Hadway - Supply Chain Development Coordinator at Soil AssociationPresentation Title: Transforming catering at scale: sustainability within foodservice supply chains. Presentation Synopsis: Over one third of meals in the UK are now eaten outside of the home at work, school, university, visitor attractions and leisure facilities. This seminar explores how the Food for Life Catering Mark provides caterers with a framework in which to work within to delivery change at scale and looks at the positive impact this is having along the whole supply chain.
      • 10:10 am - 10:25 amDaniel Crossley - Executive Director at the Food Ethics CouncilPresentation Title: Why should the foodservice sector care about sustainable diets? Presentation Synopsis: Dan will talk about what is meant by sustainable diets, how the future might be different if health and environmental issues are genuinely incorporated into foodservice offerings, and the commercial drivers behind current action (or inaction) on sustainable diets. Dan will also ask foodservice companies and suppliers what would be needed for healthy, sustainable diets to enter the mainstream.



    AM Session : WATER, WASTEWATER & WATER EFFICIENCY [moderated by Tom Martin, Environmental Innovations]
    • December 2, 2015
      • 10:25 am - 10:55 amBreak
      • 10:55 am - 11:10 amTBC
      • 11:10 am - 11:25 amSteve Goodwin - Managing Director of AquabioPresentation Title: 15 years of water reuse in Food and Drink. Presentation Synopsis: With water scarcity increasingly prevalent worldwide, business is far more aware that not only is water a precious resource, but that it should not be wasted and can be harnessed again. The presentation looks at Aquabio’s implementation and innovation of crossflow membrane bioreactor technology, combined with RO and UV disinfection to effectively provide potable quality water for re-use, thus yielding significant savings on water use and trade discharge. Included are case studies on how this technology has been implemented within the food and drink industry, providing businesses with a high degree of independent control of their water resource, with significant strategic benefits.
      • 11:25 am - 11:40 amTBC
      • 11:40 am - 11:55 amToby Sedgwick - Business Development Director at Veolia Water TechnologiesPresentation Title: Mining Your Resources Presentation Synopsis: How Veolia works with you to extract renewable energy and water from your waste helping you to meet major environmental, regulatory, social, economic and operational challenges.
      • 11:55 am - 12:10 pmMatt Incles - Senior Consultant at Promar InternationalPresentation Title: Water is a key issue for food supply chains but what do consumers think? Presentation Synopsis: In this presentation I will outline the main challenges water poses to the sustainability of food supply chains, identify examples where industry is taking action and consider whether this means anything to consumers.
    PM Session : SUPPLY CHAIN & COLLABORATION [moderated by Will Schreiber, 3Keel]
    • December 2, 2015
      • 12:15 pm - 1:15 pmLunch
      • 1:15 pm - 1:30 pmSarah Tulej - Food and sustainable business advisor at Forum for the FuturePresentation Title: Recipes for successful collaborations Presentation Synopsis: The presentation will explore how sustainability trends are changing the landscape for the food and beverage industry, how leaders are responding to gain long term competitive advantage, and share examples of industry collaboration on shared challenges including Tea 2030 and the Protein Challenge.
      • 1:30 pm - 1:45 pmCourtney Foster - Supply Chain Solutions Manager at BSI Professional Services EMEAPresentation Title: Case study of a best practice approach to assessing supply chain sustainability risks. Presentation Synopsis: Courtney will detail a BSI client’s journey to implementing a holistic supply chain sustainability risk management program, as the client worked to identify , manage and mitigate sustainability threats within their complex supply chain. The journey of maturity and lessons learned throughout this client’s journey will be highlighted to relay the best practice approach now integrated across their business to better understand sustainability risks in the supply chain.
      • 1:45 pm - 2:00 pmMaureen Lancaster - Senior Lecturer at National Centre for Food Manufacturing, University of LincolnPresentation Title: The Circular Economy Philosophy – Can SME’s Afford to Embrace it? Can they Afford Not to? Presentation Synopsis: Maureen Lancaster of the University of Lincoln’s National Centre for Food Manufacture, introduces the Circular Economy Philosophy then describes how an alliance of acadaemia, local government, the European Union and Lincolnshire’s SME’s known as Lincolnshire sustain has been formed to apply the principles of this philosophy. She will present an actual case study where adopting these principles reduced food waste and led to the development of valuable new products. Surely a hot topic of the day.
      • 2:00 pm - 2:15 pmDr. John Lever - Senior Lecturer in Sustainability - Strategy, Marketing and Economics at University of HuddersfieldPresentation Title: The triple bottom line in global and local food systems – a call for more engagement Presentation Synopsis: In this talk I briefly compare developments in global and local food systems in the context of today’s grand challenges – climate change, rising population and vulnerability in the global food system. This involves an examination of developments in urban food governance that are making links between diverse food systems in ways that hit the triple bottom line. I conclude that the mainstream food sector needs to engage more widely with local food systems and populations if is to address the challenges we face.
      • 2:15 pm - 2:30 pmAarti Krishnan - PhD researcher, University of ManchesterPresentation Title: Building resilient value chains Presentation Synopsis: Resilience and sustainability are buzz words that are very broad and need to be deconstructed prescriptively for different stakeholders in value chains. This presentation will flesh out the multi-scalar ‘impacts’ private sector has had on producers at source in global value chains. The research has used rigorous quantitative and qualitative tools to elucidate the micro, meso and regional win/win situations that have been created through private sector, state and civil society intervention in horticulture in Kenya. Further, this presentation will seek to identify low cost and complex solutions that will facilitate win/win situations in times of uncertainty, thus building resilient value chains.
      • 2:35 pm - 3:05 pmBreak
      • 3:05 pm - 3:20 pmEkaterina Yatskovskaya - Doctoral Researcher at Centre for International Manufacturing (CIM), University of CambridgePresentation Title: Food and Beverage Supply Chains Sustainability. Presentation Synopsis: The presentation will give an overview of on-going research in the Centre for International Manufacturing, University of Cambridge, focusing on the topic of food and beverage supply chain design under resource constraints and global climate change. The topic of food security in the context of supply chain configuration will also be discussed.
      • 3:20 pm - 3:35 pmJamie Stone - Doctoral Researcher at Centre for Sustainable Manufacturing and Recycling Technologies (SMART), Loughborough UniversityPresentation Title The ingredients of a sustainable food system Presentation Synopsis The current UK food system is closely aligned with consumer demand, being able to supply end consumers with a huge variety of high quality and affordable products. However, it is also one of the most resource intensive manufacturing industries and increasing variability in cost, availability, and quality of raw materials combine to create substantial vulnerability. Not only will food manufacturing need to become more resource efficient, but it must also become more resilient to disruption if it is to sustainably feed 9 billion people by 2050. This talk will explore what resilience really means for modern food manufacturing and highlight some of the key challenges involved in improving resilience, both at an individual company level and at a systems level. It will also present the latest work from the Centre for Sustainable Manufacturing and Recycling Technologies in how the food manufacturing industry can improve efficiency in terms of Water and Food Waste. These two challenges are unique amongst others in terms of their universal importance to so much of the food industry. Agri-food production is currently the largest human use of water and yet roughly one third of all food produced globally each year (approximately 1.3. billion tonnes) is wasted representing a huge source of embedded water. At the same time, ever rising demand from a multitude of uses means that water is increasingly restricted at the geographical and temporal points of highest demand.
      • 3:35 pm - 3:50 pmChristine Lloyd - Senior Lecturer and Researcher at Centre for Low Carbon Research, Birmingham City UniversityPresentation Title: Do bioenergy supply chains exist in the UK? Presentation Synopsis: It is widely acknowledged and recognised that dependence upon fossil fuels for heat and power presents considerable risk for countries throughout the world. Supply of fossil fuel is not infinite and many fossil fuel producing countries are based within unstable regimes. Driving the renewable energy agenda is beset with problems. One such issue is that whilst strategy for renewable energy is forthcoming from many of these countries, translation to policy and transition to practice for renewable energy production is constrained by numerous challenges that mitigate against bioenergy as a viable and competitive industry. The purpose of the presentation is to show findings from a five-year study (2011-2015) in supply chain integration in the bioenergy industry. The study was based in the West Midlands region in the UK and was based on the biomass-to-bioenergy supply chain. For purposes of clarification the bioenergy supply chain study is defined from the point of origin to the point of conversion.
      • 3:50 pm - 4:05 pmWill Schreiber - Partner at 3KeelPresentation Title: Building landscape partnerships in the food system. Presentation Synopsis: Increasing competition for land across sectors - from food to housing to leisure - is raising fundamental questions on who shapes the landscape and decides what is given priority. This talk presents the outcomes of a senior-level working group on developing UK partnerships.
      • 4:05 pm - 4:20 pm Dr. Parminder Kang – Research Fellow at De Montfort University, LeicesterPresentation Title: Demand forecasting in the chilled food sector. Presentation Synopsis: Lean Engineering Research Group (LERG) at De Montfort University, is concerned with identifying the underlying principles by which manufacturing environments can become more responsive, flexible, productive, reliable and cost effective. Of particular interest to the group are the use of Organisational Operations Optimisation principles within highly variable mass-customization manufacturing and non-manufacturing environments, as well as in the disassembly/re-manufacturing of end-of-life consumer products. LERG is involved in a number of cross-disciplinary collaborative externally funded industrial projects mainly in the area of continuous process improvement and organisational operations optimisation for both industrial and service sectors. This talk is focused on one of the InnovateUK funded R&D project called AIDMT (Autonomous & Intelligent Demand Management). The main aim of the project is to improve the ability of Refrigerated & Shelf-Life Constrained Food Supply Chains to achieve the significantly higher levels of resource efficiency and due date adherence required to cope with current and future exponential increases in levels of product customization, demand turbulence and supply chain uncertainty within UK and global markets. In order to achieve the aim demand forecasting problem is investigated in a great detail using simple to complex techniques. The presentation will highlight some of the key outcomes using these techniques and the way forward to solve the complex demand forecast problems.