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In conversation with Paul Rooke, Executive Director at the British Coffee Association

Food Strategy Associates CEO Robert Lawson on the do’s and don’ts of launching a product to market

The Wonki Collective’s Dini McGrath on the battle to get more food to the shelf: “There’s seven times more waste at the food manufacturing level versus retail”

Sustainability Manager Cerys Jenkins-Lowe on plant-based innovation, regenerative agriculture and Heart with Smart’s journey to net-zero

Alt-protein expert Chris Bryant: “We may be on the verge of a tipping point towards plant-based products becoming the new normal”

Quorn’s Director of Culinary Innovation on UPFs, precision fermentation and the role of chefs in promoting sustainable food

Hilton Foods’ Sustainability Chief on EUDR: “I look forward to discussing how we can apply our learnings to other supply chains.”

Jamie Oliver Group’s CCO talks consumer trust, food culture and the veggie revolution

In conversation with Miriam Ferrer: on consumer trust, “pixie dust” formulation and the food-mood connection…

In conversation with Qina CEO Mariette Abrahams: on artificial intelligence, health inequality and the future of precision nutrition 

FDF’s Emma Piercy talks greenwashing, food waste, and Ukraine

The big talking points at the Sustainable Food Forum 2023

In conversation with Alex Glover: on NOVA, the Kardashians, TikTok, and ‘mock meats’…

In conversation with Dr Emily Leeming

Food development courses: everything you need to know

Food nutrition courses you can expect in the UK

UK careers in nutrition: a comprehensive guide

What to expect when applying for food science jobs in the UK

What you can expect from food industry jobs in the UK

Your guide to food packaging courses: training courses, university courses, and more