Changing our global food system is one of the most impactful things we can do to address climate change, create healthy lives, and rebuild biodiversity. Consumer eating habits will play a vital role in this transformation.
But driving behaviour change is notoriously difficult. Consumer engagement on sustainability issues is roadblocked by a lack of trust and a complex, confusing landscape, meaning that food consumption habits are nowhere near where they need to be in the face of the climate and nature emergency.
So, what are the secrets of effectively engaging consumers on a planet friendly diet? How can we address the barriers to change? And what role can those of us in the food industry play to transform attitudes, win hearts and minds, and drive change for a future-fit global food system?
This Future Food Movement panel bought together leading voices from across the industry to give a fresh perspective on this challenge. Our panel, hosted by FFM’s Business Transformation Coach Mike Barry, included:
- CAROLYN BALL, DIRECTOR OF NET ZERO, COMPASS FOOD GROUP UK & I
- PATRICK COVENEY, GROUP CEO, SSP FOOD TRAVEL EXPERTS
- PETER HARRISON, CHIEF COMMERCIAL OFFICER, QUORN FOODS
- JAMES WADDY, CATEGORY DIRECTOR DAIRY, BAKERY & LOCAL, TESCO
- CHARLES BANKS, CO-FOUNDER, THEFOODPEOPLE
- CARL OLIVIER, CO-FOUNDER, SUSTAINED
- EVE TUROW-PAUL, FOUNDER AND EXECUTIVE DIRECTOR, FOOD FOR CLIMATE LEAGUE
- DAVID MOORE, GROUP HEAD OF ESG, THE COMPLEAT FOOD GROUP.
The panel explored:
- Being braver
- Tapping into voracious curiosity
- Putting a climate lens on food design to make choices more sustainable by default
- Meeting people where they are
- How eco-labelling is not just about consumers
- Building on existing food cultures
- Pushing for regulatory change
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