OCTOBER 6 2018, 8.30AM - 5PM, HESTIA HOTEL EUROOPA, TALLINN

FOOD INNOVATION SUMMIT 2018

A 1-day event on the latest trends, emerging technologies and sustainable practices in the global food industry

Tickets: 25-50€ REGISTER HERE
CHECK THE FULL PROGRAM

THE FUTURE OF FOOD

Plant-based revolution has swept across the world stirring up the biggest food debate of our time.

But what does it mean for businesses in the food sector? Are plant-based products a passing fad or an inevitable change? Is it time to adapt or defend?

FOOD INNOVATION SUMMIT gathers leading food experts to view this topic from entrepreneurial, technological and marketing angles. As a highlight, the people behind the world’s first slaughter-free hamburger will unveil the recent developments in lab-grown aka clean meat.

GET THE LATEST INSIGHTS ON:

  • The shifting consumer perceptions in the Western world

  • Key trends and growth drivers in the plant-based market

  • Sustainable and health-focused food production practices

NETWORK ALL DAY LONG

Make contacts with cutting-edge international businesses and opinion leaders shaping the food landscape right now. Feel free to ask questions and speak your mind.

WHO SHOULD COME?

BUSINESSES PIONEERS
If you are anyhow involved in the food industry or you might be in the future, this event is a must for you. If you get excited about new ideas or you care about sustainability, you are more than welcome to join.

SPEAKERS AND PANELISTS – MORE COMING UP!

  • David Pedersen
    Germany
    “The Future of Animal Products: Consumer and Production Trends”
    David is a Corporate Campaign Manager at ProVeg, an international food awareness organization working for a more sustainable and healthy food system. His expertise lies in the entrepreneurial and business sides of the movement.
  • Nicole Rawling
    United States
    “Plant-based Trends and the Future of Food”
    Rawling is the Director of International Engagement at The Good Food Institute that works with governments, scientists and companies to support the development of plant-based and clean meat.
  • Sarah Lucas
    Netherlands
    “Clean meat: When it's coming, and What it might Mean”
    Sarah is the Head of Strategy & Communications in Mosa Meat, a world-leading company changing the way we make meat. She has a background working in Communications at the International Finance Corporation in Paris and at the United Nations University in New York.
  • Jacy Reese
    United States
    “The Future of Animal Products: the Ethical Perspective”
    Jacy is the Research Director at Sentience Institute, a nonprofit think tank researching the most effective strategies to expand humanity's moral circle. His upcoming book outlines a roadmap to a more ethical food system for humans and animals.
  • Mari-Liis Tammik
    Estonia
    “Food Science and Developing Plant-Based Products”
    Mari-Liis is a research scientist at Center of Food and Fermentation Technologies who specialises in plant-based product development. She has been working with several organisations to raise awareness and promote plant-based lifestyle.
  • Änn Jõgi
    Estonia
    “Preferences and Solutions for Healthy Eating”
    Änn is the project manager at the National Institute for Health Development in the Department of Nutrition Research. She is leading a national nutrition information system – NutriData, and is also a team member of the Estonian Dietary Survey.
  • Tuuli Taimur
    Estonia
    “Consumer Trends and Preferences in Healthy Eating”
    Tuuli is a qualified nutritional advisor (level V) and an adult educator (level V). She works in Academy for Public Health and Nutrilligent OÜ. Besides training adults and children her everyday work involves nutritional counselling.
  • Margus Amor
    Estonia
    “Panel discussion with food companies about the plant-based trend”
    Margus is a Category Management Director at a large retail chain and his team is responsible for category development and assortment selection for 84 Rimi stores in Estonia. He's been working in the retail sector for more than 17 years trying to figure out the right balance between offer and customer demand.
  • Tarvo Jaansoo
    Estonia
    “Panel discussion with food companies about the plant-based trend”
    Tarvo is a entrepreneur and franchisee of the world wide fresh casual restaurant concept "Vapiano" in the Baltic States and Finland. Vapiano is a Mediterranean lifestyle based concept, offering a wide range of homemade fresh pastas, pizzas and salads. Vapiano is a innovative and example concept of how to rise awareness and promote vegetarian and vegan food in a changing restaurant landscape.

DON’T MISS OUT, RESERVE YOUR SPOT NOW

OCTOBER 6, 2018, HESTIA HOTEL EUROOPA, TALLINN

Tickets: 25-50€REGISTER HERE

PARTNERS

CONTACT

Media contact

Kristina Mering

Project Lead for Food Innovation Summit
+372 5302 6886