What's Happening Events

Climate change is reshaping food supply, costs and the choices we make at the table. Agrifood systems generate roughly one-third of human-caused greenhouse-gas emissions, while more than one billion tonnes of food are wasted each year—nearly one-fifth of all food available to consumers. This makes diet and catering powerful places to create change.

This talk explores how sustainable diets can balance health, nutrition, environmental impact and cultural preferences. Discover practical opportunities for catering and food-service businesses—from plant-forward and seasonal menu design to smarter portions, food-waste reduction and data-led purchasing. Join us to explore how every meal can become a healthier, lower-carbon and more competitive business opportunity.