Innovations for a healthier food system

This webinar will highlight the importance of collaboration across the food supply chain and between academia and industry, aligning with the Defra Food Strategy objectives to promote healthier food choices, support sustainable practices, and encourage innovation and technology.

Healthy food insights

This webinar will provide insights into three approaches for healthier foods:

• Reformulation (reducing salt, fat and sugar whilst increasing fibre)
  Joanne Burns, Reformulation for Health Manager at Food and Drink Federation Scotland will be speaking about this topic.
• The importance of academic and industry collaboration for successful products
  Lucinda Bruce-Gardyne,  Food & Wellness Entrepreneur, Non-Executive Director, Scale Up Advisor, Investor and Chair of the Edinburgh New Town Cookery School as well as Daniel Hodgson, Executive Director of Edinburgh Complex Fluids Partnership will be talking about this topic.
• The concept of nutrient density before, during and after weight loss medication
  Ayela Spiro, Nutrition Science Manager at the British Nutrition Foundation will be speaking about this topic.

This event will consist of three 20-minute sessions followed by networking and discussions in an online forum.

UK’s national food strategy

During this webinar, we will also be discussing the UK’s national food strategy. The aim of this strategy is to create a healthier, more affordable, sustainable and resilient 21st century UK food system that grows the economy, feeds the nation, nourishes people, and protects the environment and climate, now and in the future. The vision of this strategy is to deliver:

• a thriving UK food sector that feeds a healthier and more productive UK population and enables economic growth.
• a healthier population with reduced diet related ill-health, especially for children and vulnerable people.
• better environmental outcomes on land and sea, enhancing nature and ecosystem services while reducing pollution, waste and greenhouse gas emissions.
• improved resilience of the supply chain, with reduced impact of shocks and chronic risks on access to healthy and sustainable food.

Who is this event for?

This event is for industry, academics, NGO’s and key stakeholders operating in the food system.