The Future Food Leaders programme, organised in collaboration with innovation and research organisation Campden BRI and now in its second year, provides a unique platform for students and young professionals to connect with industry experts, share insights, and identify career paths. Packed with presentations, panel discussions, career advice, and networking opportunities, the event is all about making connections.

“This event is a fantastic platform for connecting industry with emerging talent, supported by some great academic institutions,” says Bertrand Emond, ambassador  and excellence lead at Campden BRI. 

“I always look forward to seeing the passion, pace, and creativity of these emerging leaders, and seeing how industry can harness and leverage this to tackle all the various challenges that we have.”

New ideas to address key challenges

Emond is a fellow of the Institute of Food Science & Technology (IFST). He also has a master’s in food science and technology and a master’s of business administration, and is conscious of the importance of inspiring the most inquisitive minds to seeking out careers in the food sector.

“Food companies have had to deal with recent health crises, the impact of Brexit, wars, and record weather extremes around the world,” he says. “The impact on food companies and the whole food system has been profound. Key challenges have been around business continuity, including staff availability, supply chain resilience, and the ability to reformulate products to cope with ingredient shortages.”

The industry is also under increased levels of scrutiny with regards to environmental responsibility. Consumers expect their products to be sustainably and ethically sourced, with minimal wastage along the supply chain. Issues such as regenerative farming, recyclable packaging, and resource efficiency are no longer niche issues.

“This push is coming from all directions,” says Emond. “This includes society, governments, consumers, and investors, as well as the requirements set out in the United Nation’s 2030 Sustainable Development Goals. Keeping global warming to no more than 1.5°C – as called for in the Paris Agreement – is a hugely ambitious target that will require a lot of hard work, collaboration, and ingenuity across the whole system.” 

Applying knowledge and passion

New ideas, approaches and concepts are needed to tackle all these issues – and this is where the Future Food Leaders programme comes in. Through mentorship and networking, the goal is to inspire students to apply their knowledge and passion for change. Through cultivating critical skills, students and young professionals can become the future food and beverage industry leaders.

“To be successful in senior roles in the food and drink industry you need to have a breadth of understanding,” says Emond. “So, seize every opportunity to learn new things – it will be hugely advantageous to you as your career progresses. For businesses, there is also a growing body of evidence that proves – if any were needed – that having gender equality and diversity leads to much better performance in terms of productivity, creativity, and problem-solving.”

Emond also notes that new skills, such as controlling and leveraging artificial intelligence combined with human intelligence, will likely prove to be invaluable in many aspects of work. Old values still apply though. “Demonstrate a positive attitude, and make sure that people remember you for the right reasons – pace, purpose, and passion usually work well,” he says.

Linking industry with academic research

Another goal of the Future Food Leaders programme is to strengthen links between academia and industry. Campden BRI, in its capacity as an innovation, research and technology organisation, is at the front line of identifying and addressing any gaps.

“We work closely with a wide range of universities and academic institutions, to find applications for new ideas and fundamental research outputs,” explains Emond. “We also work the other way, by eliciting specific needs from industry that require underpinning research.”

By bringing together these two worlds, the Future Food Leaders event will open new opportunities. “If there is something you would really like to be doing, you need to work out what skills or knowledge you are missing, and work hard to fill these gaps,” says Emond. “Be nice to people, as you are very likely to see them again during your career. And make sure you build a strong network that includes mentors who can support you at different stages.”