Food Innovation

Our Food and the Pandemic

A Webinar on Food Innovation

Consumers have always changed their eating habits and adapted their behaviour to external shocks. So what about the current Covid-19 pandemic? This is the question that the GDI’s CEO David Bosshart and his guests will discuss in an exclusive webinar.

During this pandemic, there seem to be two distinct groups of consumers: those who now have more time to cook and eat healthy food every day, and those who are falling back into patterns from the 80s of consuming fast, processed and rather unhealthy food.

But consumers’ eating habits are not the only thing to have been influenced by the Covid-19 crisis. The entire value network is in disarray. Factories need to shut down production because of the virus. Workers may lose their jobs. Farmers have to shoot or gas their livestock because the big meat plants are closed. And supermarkets run out of stock or need to ration their high-demand products. This shows just how fragile global food production is. Which is why we have to look at the global food system as a whole.

In our webinar, we will consider the Next Normal in food production and consumption, and discuss major questions about the long term effects of the Covid-19 pandemic:

  • How will the pandemic affect our eating habits in the long run?
  • Will we eat healthier or will we soothe our souls with comfort food?
  • Will lab meat prevail over plant-based alternatives?
  • What might be the long-term effects of the coronavirus pandemic on global agriculture?
  • Will the crisis boost local production and would the world be able to ensure local supply in future scenarios?
Programme

11.00

Welcome

Marta Kwiatkowski, Senior Researcher, GDI

 

11.05

Presentation

David Bosshart, CEO, GDI

 

11.25

Discussion

Tammy Meiron, Chief Technology Officer, Fresh Start FoodTech Incubator, Israel

Urs Niggli, former Director General, Research Institute of Organic Agriculture, Switzerland

David Bosshart, Chief Executive Officer, GDI

 

12.00

End

Speakers
Tammy Meiron

Tammy Meiron

Chief Technology Officer at Fresh Start FoodTech Incubator in Israel. For the past 10 years Meiron led the technology of startup companies, mainly in the FoodTech field. Among them Dr. Meiron served as CTO of Zero-Egg, as Director of Food Science at Amai Proteins and was regarded as the "Google" of FoodTech.

Urs Niggli

Urs Niggli

Former Director General of the Research Institute of Organic Agriculture (FiBL) in Frick, Switzerland. Niggli is a Swiss agricultural scientist and pioneer of organic agriculture. Under his 30 year leadership, FiBL has developed into one of the world's leading research institutes. He is also the founder of agroecology.science, a consulting company for sustainability and organic farming.

David Bosshart

David Bosshart

Dr. David Bosshart ist CEO des Gottlieb Duttweiler Instituts für Wirtschaft und Gesellschaft. Der promovierte Philosoph ist Autor zahlreicher internationaler Publikationen und weltweit tätiger Referent. Seine Arbeitsschwerpunkte sind die Zukunft des Konsums, der gesellschaftliche Wandel, Digitalisierung (Mensch-Maschine), Management und Kultur, Globalisierung und politische Philosophie.

Information

Date

4 June 2020

Time

11.00 – 12.00 a.m. (CEST)

Price

46 CHF

Location

online

You will receive a confirmation email with the link to the webinar one week prior to the event.

Please make sure that you are using a current browser, Internet Explorer is not supported. A list of supported browsers and further technical information can be found on the website of the webinar provider edudip.

Language

English

 

Programme is subject to change.


Webinar participants will receive:

  • Hands-on insights into the food industry from a thought leader in sustainable agriculture and a venture capitalist
  • Key takeaways 
  • Webinar recording 
  • 50 % off the GDI's European Food Trends Report