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Sustainable foods summit casts spotlight on AI & new technologies
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Friday, 05 December, 2025, 14 : 00 PM [IST]
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London, UK
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The next Sustainable Foods Summit will showcase developments in new technologies, regenerative agriculture, food ingredients, and marketing. For the first time, the summit will explore how Artificial Intelligence (AI) and new technologies can advance sustainability in the food industry. The 16th North American edition will be hosted in San Francisco on 28–29th January 2026.
The role of new technologies in shaping the production and marketing of sustainable food products will be discussed. Alexis Flores-Betancourt of Uncountable will outline how AI can help operators create sustainable food & beverages. Its software platform can identify sustainable ingredients and their impacts. Another speaker will discuss the role of generative AI to track consumer behavior to predict demand and trends.
A panel of industry experts—including Professor Changmou Xu (University of Illinois Urbana-Champaign) and Kim Fisher (Innovation Institute for Food and Health, UC Davis)—will debate the potential of AI to advance sustainability across the food sector.
New technologies to encourage sustainable production methods will be covered. As climate change affects yields of coffee and cocoa, new technologies are emerging that could help fill the supply gap. Maricel Saenz, Founder of Compound Foods, will explain how precision fermentation can make bean-free coffee and cocoa. The potential of cultivated meat and seafood will be examined through Kara Leong (UC Davis) on the regulatory framework and Cecilia Chang (Mission Barns) on commercialization challenges, including USDA approval.
A panel discussion will cover the future of sustainable products in the food industry. Will progress be driven by food-tech innovations? What will be the role of sustainable agriculture methods?
As momentum grows for regenerative agriculture, the keynote will focus on its potential to restore ecosystems. Evan Harrison, CEO of Kiss The Ground, will discuss how regenerative practices can improve soil health, enhance biodiversity, and mitigate climate change.
Representatives of the leading verification programs including regenerative organic certified, land to market and the soil carbon initiative will provide updates on their standards and adoption rates. Virginia Jameson, deputy secretary at the California Department of Food and Agriculture, will outline California’s official definition of regenerative agriculture. Carolyn Gahn of Applegate Farms will share the company’s transition to regenerative agriculture. A leading producer of organic & natural meats, Applegate Farms has converted 10.8 million acres of grasslands to regenerative practices.
A dedicated session will cover sustainable ingredients and supply chains. Debbie S. Yaver, chief science officer at The Fynder Group, will describe how fungi-based proteins originally discovered during a NASA research program in Yellowstone National Park are being used in the company’s dairy-free yogurts.
John Krzywicki, CEO of Checkerspot, will explore the growing need for sustainable fats and oils and how microalgae fermentation can provide a viable palm oil alternative. Tradin Organic will present a case study on sustainable sourcing of organic coconut sugar, and Keller & Heckman will discuss the evolving regulatory requirements for GRAS (generally recognized as safe) ingredients. Felipe Arango, CEO of Fair Trade USA, will highlight the benefits that fair trade partnerships deliver to producer communities.
With agricultural supply chains becoming increasingly volatile, real-time monitoring of supply and demand trends is gaining importance. Francisco Martion-Rayo, CEO of Helios, will speak on using AI to assess supply chain risks. A panel featuring representatives from Ciranda, Kellanova, Seven Sundays, and Bonduelle Americas will examine the impact of tariffs on ingredient sourcing and how companies are mitigating rising costs and supply uncertainties.
The final session will delve into marketing issues associated with sustainable foods. June Jo Lee, the Food Ethnographer, will open with insights on how food culture can inspire shifts toward more planet-nourishing diets.
Other speakers will cover sustainable seafood, ethical retailing, and the Purpose Pledge initiative. Jessie Wright of SPINS will give some insights into consumer behavior towards sustainability issues.
Changing consumer behaviour will be further explored by a panel with representatives from the Marine Stewardship Council, Real Organic Naturland, Alter Eco Foods, and Hower Impact. How can consumers be encouraged to make greener choices when shopping? How can they be nudged to purchase sustainable products? How can they become more responsible in their eating habits?
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