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How is the food industry changing its trajectory to meet sustainability goals? [On-demand webinar]

Video-How is the food industry changing its trajectory to meet sustainability goals? [On-demand webinar]

Watch this free on-demand webinar to learn how the food industry is impacting the environment and what actions are being implemented to change that. What projects are being introduced by the EU, and what actions can potentially be funded? What can companies implement themselves to be more sustainable?



Dr Gavin Milligan - Director, Green Knight Sustainability Consulting Ltd
Dr Gavin Milligan has more than 20 years' corporate experience in the food sector in roles up to Board level, with over a decade specialising in sustainability. He is a past Director of Sedex and Chair of FoodWasteNet, sits on a range of academic and commercial advisory Boards and is actively involved in research projects. An alumnus of Harvard Business School, the Institute of Management Development and the Cambridge Institute for Sustainability Leadership, Gavin now runs his own business providing support on ESG strategies to organisations in the agri-food and adjacent sectors.


Siska Pottie - Secretary General, European Alliance for Plant-based Food (EAPF)
Siska Pottie is an experienced public affair professional and founder of Fjutjer BV, a consultancy guiding organizations through transitions. She has +20 years of experience in Regulatory, Medical, Public and European Affairs and in international association management. With an academic background and Ph.D. in food and agronomy she exercised the functions of Medical and Public Affairs Director at Nutricia and Danone. The last 6 years she is also Managing Director of IMACE, the European and International Margarine Association, a non-profit organization representing the interests of the European margarine and plant-based spreads/fats producers. This year she created the European Plant-based Food Alliance, a multi-stakeholder platform, gathering like-minded companies and organizations around the common goal to advance plant-based foods as a vital part of the transition towards more sustainable and healthy food systems. Through these activities she gained a deep knowledge on the various policy dossiers on food and agricultural policies, circular economy and sustainable development. It also allowed her to build an extensive network of stakeholders throughout the Brussels and European scene.


Dr Christian Reynolds - Senior Lecturer,  City University of London
Dr Christian Reynolds is Senior Lecturer at the Centre for Food Policy, City University, London; Member of IFST Sustainable Interest Group, and an adjunct Research Fellow at the Institute for Sustainable Food, University of Sheffield, and at the Barbara Hardy Institute for Sustainable Environments and Technologies, University of South Australia. Christian is recognised as a global expert on food loss and waste and sustainable diets. He has worked on these issues in Australia, New Zealand, Indonesia, the UK, US, and Europe. He is the lead editor of the Routledge Handbook of Food Waste (2019); he has also co-authoured over 40 peer reviewed publications, as well as multiple reports and book chapters. Christian has given evidence to UK and NZ parliaments on FLW and contributed to the Food Loss and Waste Accounting and Reporting Standard. Christian also researches sustainable cookery; food history; and the political power of food in international relations.


Dr. Anne Mullen - Chief Editor, Nature Food, Springer Nature

Anne is Chief Editor of Nature Food, a monthly Nature Research journal publishing top-tier original research, reviews, comments and opinions on the theme of food, crossing the disciplines of food-related research in the natural, applied and social sciences. With a comprehensive scope, Nature Food provides researchers and policy-makers with a breadth of evidence and expert narratives on sustainable food systems and food security.