Feed your future
June 2-5, 2019 | New Orleans, LA

content tagged as Sustainability

1 - 10 Results out of 22

Tamar Haspel, Washington Post columnist, moderates a discussion on how shifting diets to more plant-based food might impact the environment. Panelists include: Mary Christ-Erwin, Taylor Wallace, Adam Drewnowski, and Jessica Fanzo.

More and more consumers are gravitating toward increased consumption of plant-based foods, and health and diet research supports the many benefits of doing so.

IFT and the Feeding Tomorrow Foundation have announced a new program called Food Technologists Without Borders to leverage the technical know-how of the IFT community to address critical global food needs.

The IFT17 screening of Food Evolution drew an enthusiastic audience response. The film uses the debate around GMOs to further the dialogue about the role of science in the food system.

Environmental concerns over conventional meat production is stimulating R&D of cultured meat products.
This year’s Scientific Programming will include four Hot Topic sessions—curated, scientific sessions focused on impactful, current trends and issues facing the science of food. 
From Farm to Fork: A Systemic Approach to Reducing Post-Harvest Losses Throughout the Supply Chain

When: Wednesday, 06/05/2019 through Wednesday, 06/05/2019, 01:15 PM - 02:45 PM

Where: Ernest N. Morial Convention Center - 291-292

From the large amount of food that is harvested in our global food system, for human and animal use, an overwhelming portion of the harvest does not make it to the end of the supply chain. This results in losses for food producers, as well as overall reduction in the quality and quantity of food. This ongoing gap regarding the reduction of post-harvest losses and conservation of quality food fit for consumption needs to be overcome in order to better address challenges associated with global food security. Major obstacles are present in all stages of the supply chain. The current session aims to give examples of how analysis of whole supply chains can assist with loss reduction, as well as specific examples of how loss can be tackled on the farm and at the shelf for different product categories. With all supply chains, a multifaceted approach is often necessary to pinpoint and develop suitable post-harvest loss reduction solutions for significant steps in the chain. The speakers have been selected based on their involvement in and knowledge of particular supply chains or points in the supply chain. Each of the speakers will share their expertise on a particular supply chain or point in the supply chain, which will include a discussion of critical points that influence post-harvest loss and strategies to tackle these. The following will be presented in this session: (i) an introduction to post-harvest losses from farm to fork, (ii) short food supply chain analysis as a system approach, (iii) post-harvest grain sorting as an on-farm strategy, and (iv) packaging options for loss-reduction of fresh produce. To end the session, a panel discussion will be held to allow the speakers and audience an opportunity to deliberate pros and cons of specific strategies, as well as to identify further areas of interest.
An Innovative and Comprehensive Approach to Value Creation From Waste: From Gold Nano Particles to Whey Beer

When: Wednesday, 06/05/2019 through Wednesday, 06/05/2019, 10:30 AM - 12:00 PM

Where: Ernest N. Morial Convention Center - 383-385

With the growing agricultural industry trying to feed the ever-increasing population, the focus has been slowly shifting towards the impact on environment and sustainability, a growing consumer category that places a higher value on sustainable products and concern about where their product comes. In this dynamic consumer base, where trends are influenced by social media, industries are forced to pay attention to sustainability and look for more efficient processing methods and alternative technologies that are more resource friendly and resonate with consumers.
 
In this symposium we will focus on the consumer trends and drivers that are linked to sustainability and influence purchasing decisions and build a better brand image. We will provide a comprehensive approach on selecting an idea or concept from a consumer need and identifying a solution to address that need, and explore how to successfully commercialize these solutions.
One of the two issues we focus on is acid whey generated by Greek yogurt manufacturing. This by-product is currently applied in limited amounts to soil, animal feed, anaerobic digesters, and the drain. These nutrients, however, make ideal substrates for microbial fermentations and the talk focus on utilization of acid whey to create value added products.

The second area of focus explores how chemical and physical methods of nanoparticle synthesis use toxic chemicals in their synthesis protocols. A novel green method to develop gold nanoparticles using agricultural waste materials, such as grape seeds, skin, stalks, and even organic waste generated during the fall season due to the fall of maple leaves and pine needles, to synthesize gold nanoparticle will be presented in this session (AuNP).
Waste to Win: Food Industry R&D Projects Recovering Value From Waste Material

When: Wednesday, 06/05/2019 through Wednesday, 06/05/2019, 10:30 AM - 12:00 PM

Where: Ernest N. Morial Convention Center - 271-273

Management of food waste is an emerging trend driven not only by the economics of food processing, but increasingly, consumer demands for a sustainable food supply and corporate and industry-wide commitments to make our global food system sustainable for generations to come. Success stories within this field can be described by ecosystems that satisfy business models with technologies that work. This symposium will describe marketplace forces for food waste mitigation, the ecosystems that are emerging, and share three new industrial R&D stories describing how successfully applying today’s technology can convert food-waste to a value-added product stream.
Rethinking Protein Sources: Industry Perspectives and Consumer Preferences

When: Tuesday, 06/04/2019 through Tuesday, 06/04/2019, 12:30 PM - 02:00 PM

Where: Ernest N. Morial Convention Center - 260-262

Experts in the development of plant-based meat and plant-based nutrition will discuss recent advances in plant-based meat science and technology; how to most effectively develop academic/industry partnerships focused on advancing plant-based meat R&D; the latest research findings, including crop breeding, sourcing raw materials, extrusion manufacturing, and product development; and the nutritional benefits of plant-based meat over traditional meat and its potential to improve health outcomes.