Table Talk

As the US reels from the damage caused by COVID-19, one of the long-term impacts will be on food poverty and food security in the US. A staggering 50 million Americans will experience food insecurity, including 17 million children, a level of hunger not seen in the US since the Great Depression. At Food Matters Live in March, a panel discussed the challenges the country faces as it tries to tackle inequality, and lack of access to healthy food, that sit in the way of building an inclusive food system. Taking part are Michael T. Roberts, Executive Director, Resnick Center for Food Law and Policy, UCLA, Danielle Nierenberg, President & Founder, Food Tank, Dr. Sally Rockey, Executive Director, Foundation for Food & Agriculture, Anne Byrne, Phd Student, Dyson School of Applied Economics and Management, Cornell University, Caitlin Welsh, Director, Global Food Security Program, Center for Strategic and International Studies, and Dr. Travis A. Smith, Associate Professor, Department of Agriculture and Appl

The UK has one of the highest rates of childhood obesity in Europe, and COVID has impacted the efforts to reduce this number as lockdowns take their toll on activity levels and eating habits. With healthy food costing more per calorie than unhealthy food, how can this growing child obesity crisis be addressed by government, industry and the public? What needs to happen to hit the targets that have been set for 2030? Joining host Stefan Gates are an expert panel to examine the child obesity crisis including Christina Marriott, CEO, Royal Society of Public Health and Chris Thomas, Senior Research Fellow, IPPR. They’ll examine where we are right now and offer ways that we can improve our understanding of health and nutrition to tackle the issues we face. About our panel Christina Marriott, CEO, Royal Society of Public Health Christina has been Chief Executive of RSPH since May 2020. Previously, the Chief Executive of Revolving Doors Agency. She has experience in both national and regional roles in the NHS

Derek Sarno, co-founder of Wicked Healthy, LLC, and Executive Chef & Director of Plant-Based Innovation for Tesco PLC, has taken a fascinating journey on his path to revolutionising plant-based food across the world. From personal tragedy, to discovering compassionate eating in a Buddhist monastery, to bringing plant-based food to the masses his story provides a unique window into what drives his passion for change. Host Stefan Gates joins Derek to hear his story, and to discover what's next at Wicked Healthy and Tesco for plant-based food and drink. About Derek Sarno Derek Sarno is the co-founder of Wicked Healthy, LLC, and also serves as Executive Chef & Director of Plant-Based Innovation for Tesco PLC, where he is leading the company’s efforts to bring delicious, unpretentious vegan foods to market. Prior to co-founding Wicked Healthy and partnering with Tesco, Derek served as the Senior Global Executive Chef for Whole Foods Market, where he oversaw global research and development for the compa

The growth in popularity and scope of E-sports in the past ten years has created a new type of performance athlete. With tournaments such as the League of Legends World Championship, which was watched by 99.6 million people in 2018 alone, gaining huge audiences and offering substantial prize money the stereotypical image of a video gamer has been replaced by serious E-sports athletes who have nutritional needs just like in traditional sports. Joining us today, in partnership with Gelita, is an expert panel who will give us a look inside the world of E-sports to find out how this growing group of athletes can be supported through nutrition. Host Stefan Gates meets Oliver Weingarten, Founder & CEO, LDN Utd, Franziska Dolle, Gelita and Daniel Herman, Founder, Bio-Synergy to discover how nutrition can maintain the peak-performance an e-sport professional needs to compete at the highest level, and avoid injury and fatigue. About our panel Oliver Weingarten, Founder/CEO, LDN UTD Oliver trained as a lawyer a

The COVID pandemic and subsequent lockdowns have created a unique 'perfect storm' for the work place and health and wellbeing. With uncertainty affecting many, and remote working leaving many employees feeling more isolated, how can businesses support mental health and improve the wellbeing of their staff? What lessons can we learn from this time that can be applied for the future? Joining host Stefan Gates is an expert panel including Amanda Scott, Director of Talent, Learning and D&I, Compass Group, Sally Wilson, BSc, PhD, FRSA, Senior Research Fellow, Institute for Employment Studies and Maggi Rose, Head of Programme Evolution, Mental Health at Work. They'll share their own experience, and offer up some practical ways we can all keep our workplace mental health in focus. About our panel Amanda Scott, Director of Talent, Learning and D&I, Compass Group Amanda is an experienced HR professional with extensive generalist, talent and D&I experience across a range of industry sectors including en

Why do certain foods stimulate our appetite even though we aren't hungry? How do certain foods or meals satiate our appetite more than others? How can we be more attuned to satiety to eat healthier? Do certain foods help control our appetite better than others? In this second episode of the Table Talk Podcast focused on satiety, the feeling of being full, and the science behind foods that create this feeling we're once again joined by Alexandra Johnstone, Scientist, The Rowett Institute, and this time by Kathryn O’Sullivan, Nutrition Scientist and Registered Dietitian, HRS Communications to unpack the science of satiety and to see if there are foods that can help control our appetite. About our panel Kathryn O’Sullivan, Nutrition Scientist and Registered Dietitian, HRS Communications Kathryn is a Nutrition Scientist and Registered Dietitian, specialising in public health communications. She holds a BSc in Human Nutrition and a Ph.D in clinical medicine from Trinity College Dublin, and has over 25 years of

The psychology of why we eat the food that we do, even if it isn't good for us, provides a unique insight into human behaviour. Is it our personality, our upbringing, or the stimulus that we are exposed to that control our choices and have us reaching for the unhealthy options? In the first in a series delving into the psychology of food choices and eating behaviours we join Professor Jacqueline Blissett, Chair in Childhood Eating Behaviour, Co-Director of Aston Institute of Health and Neurodevelopment, Aston University Early Career Researcher Facilitator and Patrick Fagan, Associate Lecturer in Consumer Behaviour, Goldsmith and Lecturer in Consumer Psychology, University of the Arts London to explore why we make the choices we do, and how we can make better choices in the future. About our panel Professor Jacqueline Blissett, Chair in Childhood Eating Behaviour, Co-Director of Aston Institute of Health and Neurodevelopment, Aston University Early Career Researcher Facilitator I have been working in the f

The shock of the COVID-19 pandemic has exposed huge inequalities in health outcomes across society. What role has nutrition played in exacerbating the pandemic? How has our nutrition affected susceptibility to COVID-19 and what lessons do we need to learn to protect society in the future? Joining host Stefan Gates to discuss this fascinating subject is Philip Calder, Professor of Nutritional Immunology, School of Human Development and Health, Faculty of Medicine, University of Southampton, who has recently led a review in the role of nutrition in immunity and host susceptibility to Covid-19. We'll take a look at how the food we eat, our gut microbiome, and the nutrients we consume can impact our health, and what recommendations have arisen from this fascinating research. About Philip Calder Philip Calder is Professor of Nutritional Immunology and Head of School of Human Development and Health at the University of Southampton in the UK. He is currently President of ILSI Europe. Professor Calder is an intern

The UK is world leading in its food standards and laws around animal welfare. However, trade deals with the US and Australia could mean these standards will be lowered to allow cheap imports. From chlorinated chicken to hormone beef this could have a huge impact on the quality of our food and the ability of our farmers to compete on price. About our panel Anna Sands, Trade Policy Specialist, WWF UK Anna Sands is trade policy specialist at WWF UK. She leads on advocacy for the UK’s new independent trade policy to work for climate, nature and people. Prior to WWF, she worked at the Global Economic Governance Programme at the Blavatnik School of Government, a research centre focusing on how the global economy could be governed in a more sustainable and equitable way. David Baldock, Senior Fellow, Agriculture and Land Management Fellow, Institute for European Environmental Policy David's background is in philosophy and economics. He joined the Institute in the mid-1980s to establish a programme of work on ag

Cellular or lab-grown meat is being touted as one of the greatest solutions to environmental and food system challenges. It allows people to enjoy the taste of meat, but without harming animals or increasing the carbon footprint. But how do you convince people to put down the hamburger and pick up the slaughter-free steak? Guests: Che Connon, Co-founder and CEO, 3D Bio-Tissues Ltd Alongside being CEO of 3D Bio-Tissues, I am also Professor of Tissue Engineering at Newcastle University and co-founder of CellulaREvolution which aims to solve critical issues in scale up of cultured meat. Didier Toubia, Co-Founder & CEO of Aleph Farms Didier Toubia is the Co-Founder and CEO of Aleph Farms, a cultivated meat company that is shaping the future of food by growing slaughter-free beef steaks directly from cow cells, preserving natural resources, and avoiding the use of antibiotics. Prior to Aleph Farms, Didier co-founded and led IceCure, which went public in 2010, and served as the CEO of NLT Spine, which was

Plant-based dairy continues to surge. The key motivators of dairy-free diets include health reasons (allergens, lactose intolerance, digestive discomfort), animal welfare, and environmental concerns. However, many omnivores are also attracted to dairy-free options because they want to try and experience something new. How are dairy-free producers reacting to the potential of this growing market? To answer this we're joined by the experts from Cargill once again, who give us their unique insight into the state of the current dairy-free market, and where they see the greatest potential for future NPD and growth. What are the challenges of replacing dairy in products, what products are capturing the most attention from consumers right now, and what will the space look like in the future? Join host Stefan Gates to find out. About our panel Matthias Bourdeau, Marketing Manager Texturizers, Cargill Starches, Sweeteners and Texturizers Europe   Working for the Nielsen Company and other research agencies, Matthias

The world is searching for practical, quality, environmentally friendly foods to sustain the growing population and satisfy surging demand. Food Matters Live Award winner Equinom is paving the way, strategically breeding non-GMO/non-gene edited smarter seeds with super-traits: superior nutrition, improved functionality, enhanced organoleptics and robust yield – for a healthy, nutritious and sustainable food future. In this episode of the Table Talk Podcast we speak to Equinom Founder and CEO Gil Shalev to find out how they're using science and innovation to create smarter seeds. What are the challenges they've faced and what are the opportunities they see for seeds that can support healthy plant-based eating? Join host Stefan Gates to find out. About Gil Shalev, Founder & CEO, Equinom Founder and CEO, Gil Shalev, is the driving force behind food-tech seed innovator, Equinom. He earned his Ph.D. in plant genetics from the Hebrew University of Jerusalem’s Faculty of Agriculture and has expertise in plant

The COVID-19 pandemic has pushed food consumers online in huge numbers, with shoppers moving to delivery services to minimise their trips to supermarkets. Additionally the crisis saw many businesses create their own direct-to-consumer marketplaces, cutting out the middle man altogether. Waitrose polled 2,000 people across the UK and found that 77% now do at least some of their grocery shopping online, compared with 61% the year before. Is your brands e-commerce and direct-to-consumer strategy tapping into this growing marketplace? In today's podcast, host Stefan Gates is joined by Dean McElwee, Integrated Commercial Lead E-Commerce The Kellogg Company and Francis Nicholas, Group Digital Director, Nomad Foods, to hear their experience of e-commerce and direct-to-consumer, and to learn their recommendations for businesses across food and retail. About our panel Francis Nicholas, Group Digital Director, Nomad Foods Francis first got involved in the space more than a decade ago and was responsible for launchi

In this Table Talk Podcast episode we explore why a one size fits all approach to diets doesn't work, and what the latest scientific research tells us about our nutrition, the impact of our gut microbiome, and what this means for a more personalised approach to diet and nutrition. To explain the significance of the research and its findings we're joined by Dr. Sarah Berry, Senior Lecturer from Kings College London and one of the leads on the PREDICT 2 study, to explain what this latest research means for our understanding of our gut microbiome, and the impact it can have on our overall health and well being, and how it debunks the idea of a one size fits all diet. "And actually what our research shows is how little of it is predetermined by our genes. That's actually really exciting because it shows therefore that our response to food is modifiable, that we do, actually, as individuals have control"Dr. Sarah Berry will be presenting a nutrition spotlight session at Food Matters live in March. To find out

The meat alternative market has plenty of burgers, sausages, and steaks to meet the demands of an increasingly flexitarian marketplace. However, seafood alternatives have been scarce compared to the options available for beef, pork and chicken. Why is this the case? Well, seafood presents some unique experiential challenges, primarily with mouth feel and texture, that are part of what we associate with eating fish. In this podcast we look at these challenges, and the opportunities, that seafood alternative producers are confronting to create new and tasty fish alternatives. “Seafood is one of those proteins that is everywhere. There’s an endless amount of applications that you can bring into the mix” CHRIS KERR Joining host Stefan Gates are a panel of global experts in the field, including Tom Johannsson, Co Founder & CEO, Hooked Seafood AB (Sweden), Jen Lamy, Sustainable Seafood Initiative Manager, The Good Food Institute (US) and Chris Kerr, Founding Partner, CIO, Unovis Partners; CIO New Crop Cap

Are you tapping into the the experience economy? Consumers experience brands on a variety of levels, and not all of it is conscious. A great deal of your 'brand effect' will be non-conscious. Specific sensory attributes deployed across your pack and product will be generating deeper, more meaningful levels of engagement. Could creating meaningful consumer experiences help your brand? Host Stefan Gates is joined by a panel of experts including Andy Wardlaw, Chief Innovations Officer, MMR Research, Mike Faers, Founder & Chairman, Cubo Innovation, and Paul Thomas, Director, The Forge to find out how a decision to go beyond 'liking' on your next development project could be the start of your quest to fully realise your brand's sensory power. "We are now entering an era where people's demand for experiences is filtering down to every day it's no longer going to be confined to travel and music concerts. I think there is going to be, first of all, a pent up demand for experiences everywhere and a reevaluatio

Danielle Nierenberg, President of Food Tank, has spent spent two years visiting more than 35 countries, including sub-saharan Africa and Asia, investigating environmentally sustainable ways of alleviating hunger and poverty. She’s also explored extensively the impact of COVID-19 in the US and how the domestic food policy could, and should, change as a result. In this podcast, her unique insight gives us a picture of the global challenges affecting our food system, and the ways in which we can address them. From sustainable farming, to governmental policy changes that can help our environment, to changes we each can make individually that will make a significant contribution to a more sustainable food system, Danielle provides a comprehensive look at how the industry can create a brighter, healthier food future. About Food Tank Food Tank is for the 7 billion people who have to eat every day. We will offer solutions and environmentally sustainable ways of alleviating hunger, obesity, and poverty by creatin

Our world is changing in ways we never imagined. The way we live, work, socialise and entertain ourselves has evolved. During the pandemic, we have collectively experienced life-changing events and circumstances that have caused us to recalibrate and adapt. Whether it’s communicating virtually, working remotely, staying indoors or washing our hands, signs of this new way of life are abundant. Givaudan have conducted in-depth consumer research to find out how their preferences in food and beverages have evolved in recent times – and what this means for our customers. Will these consumer food and drink preferences change for the long-term following the impact of the pandemic? “44% of our Europe, Africa and Middle East consumers have changed their food and beverage consumption since March 2020” This episode of the Table Talk Podcast aims to answer that question, in partnership with Givaudan, the global leader in the creation of flavours and fragrances. A recent Givaudan consumer survey of over 5,000 consumers

For people around the world to be truly healthy, they need access to a balanced diet containing all of the essential primary, secondary and micro nutrients. Where does our food get its nutrients from? The soil. How can we build a sustainable future, feed a growing population, and protect our soil nutrients and arable land at the same time? The key is promoting farming practices that are profitable for farmers, environmentally sound, and good for communities, and the correct use of fertilisers has a key role to play. In this podcast, in partnership with Anglo American’s Crop Nutrients, we look at the challenges farmers face, and how balanced crop nutrition and sustainable crop production offers the perfect solution. About our panel Robert Meakin, Crop Science Director, Anglo American’s Crop Nutrients Robert Meakin manages the research and development, crop science function and the POLY4 global agronomy programme. POLY4 is the trademark name of Anglo American Crop Nutrients polyhalite product. Polyhalite

Like many countries across the world, consumers in the UAE are showing a clear preference for cleaner, more ethical and sustainable food. Eating and consumption habits are changing, what does this mean for the food and drink industry in the region? What food and nutrition trends are growing in the UAE in 2021? In this episode of Table Talk we investigate all this and more, joined by two experts on the UAE and its food supply and consumer habits, Ananya Narayan, Managing Director, Hunter Foods Limited and. Monique Naval, Senior Analyst, Euromonitor International. With host Stefan Gates they'll discuss how attitudes toward health, nutrition and wellbeing are developing, how this is impacting the food and nutrition trends that are growing in the UAE, and how the country intends to become food secure and sustainable. Ananya Narayan, Managing Director, Hunter Foods Limited Ananya Narayan, Managing Director of Hunter Foods, has been recognized in growing his family business rapidly in the Better For You gourmet,