“Food Waste is a global problem. The twelfth sustainable development goal titled ‘responsible consumption and production’ is closely linked to reduction of food waste by propelling policies that achieve responsible consumption and production patterns. The Food Waste Innovation Summit is very timely in this context. I am honoured to be a speaker at the Summit, and look forward to sharing my experience and hearing that of other speakers.”
Jo was brought up in East Anglia and lives on the outskirts of Bury St Edmunds, with her husband Peter and their dog Welly. They have four daughters.
Jo’s early career was in retail for both regional and global brands, before moving onto site development and the building industry.
As a mature student, Jo studied part time alongside work commitments and family. She achieved first class degrees at both BSc and MSc levels. Jo then began to study for a PhD in Small and Medium Sized Enterprise and Social Responsibility, with a focus on worker health at the University of Nottingham. Unfortunately, a second bout of cancer forced this to be put on hold.
Jo’s lifelong interest in politics was rekindled as a cancer campaigner. She was elected as a Lincolnshire County Councillor, taking on an executive function with a focus on Economic Development, Environment, Education and Tourism.
Jo was the first female elected as a Member of Parliament for Bury St Edmunds in 2015, re-elected again in 2017 and for a third time in 2019 with the biggest majority in constituency history.
In Parliament Jo has sat on both the Women and Equalities and Environmental Audit select committees. She also sat on several including Rural Services and Pig and poultry APPGs and founded the personalised medicine APPG. In 2016 Jo became a PPS and in 2018 was appointed an Assistant Government Whip in HM Government.
In 2019, Jo was appointed Parliamentary Under Secretary of State for Prevention, Public Health and Primary Care, helping to lead the government’s response to the Coronavirus pandemic.
In September 2021 Jo was appointed as Parliamentary Under Secretary of State at the Department for Environment, Food and Rural Affairs.
Expert Speaker Faculty
- Alberto is the Managing Director of the food waste hero programme at OLIO, a free app tackling the problem of food waste by connecting neighbours with each other, and volunteers with local businesses, so that surplus food can be given away, not thrown away. OLIO has grown to 5 million users in just over 5 years, and its impact has been widely recognised, most notably by the United Nations who highlighted OLIO as a “beacon” for the world, and by Vivatech who awarded OLIO “Next European Unicorn”. Prior to OLIO, Alberto led Deliveroo for Work, the B2B arm of Deliveroo, and founded Papem, an online marketplace to find products in stock in local stores. He also spent time at Foodpanda in its early days and Rocket Internet throughout its IPO.
Alex Wright is the co-founder of Dash Water (infused beverages made with wonky fruit that has been rejected by supermarkets, with no added sugar or sweeteners). Dash is stocked in 7,000 stores globally including Sainsbury’s, Waitrose, British Airways, Asda and Ocado. Over 11,000 cans are sold each day via and sell over 11k cans each day via DTC.
Chloë Stewart is a self-proclaimed food obsessed ethnic mutt. Seeds for her passion to fight food waste have been sown throughout her time spent growing up between the UK, Switzerland, China and the US. nibs etc. was born as a blog from this love of food, a thrifty approach to cooking, a determination to squeeze every last ounce of value from something, and desire to inspire upcycling in others. Food waste is the result of one of the most criminally inefficient systems in our world. But, this is a human-made problem, so there can be human-made solutions; that is Chloë’s hope, and what drives nibs etc. to tirelessly work towards designing waste out of our systems in creative and delicious ways.
Chloë has a BSc from Babson College in Boston, USA, and 7+ years of Sales and Marketing experience in the Food Industry across the UK, China and the US.
After retiring from a career in broadcasting, Chris met Plan Zheroes’ co-founders Lotti Henley and Maria Ana Neves in 2009 when they were volunteering for Citizens UK. They were reading in the media about the large amount of excess food being sent to landfill by businesses. It seemed crazy that so much food was being thrown away, and having a negative impact on the environment, while so many people were affected by food poverty. So they decided to help businesses divert their surplus food from landfill and give it to charities that need it for their service users. Plan Zheroes is all about inspiring people to become Zero Food Waste Heroes and, from its beginning as a small group of volunteers in 2010, Plan Zheroes became a registered charity in 2013 and, since then, has gone from strength to strength.
Emilie is co-founder of Oddbox. Oddbox is a sustainable fruit and veg box tackling food waste. Oddbox rescues delicious fresh fruit and veg which is deemed ‘too big’, ‘too ugly’, the ‘wrong’ colour, or ‘too many’ from going to waste. A supply-led model, Oddbox partners with growers throughout the UK to box up and deliver this ‘too odd’ or ‘too many’ produce to a food waste fighting community across the UK. With every box its community reduces food waste, saves CO2 and water. Since its inception in 2016, the business has distributed over 3 million boxes, with its community rescuing a combined 20,000 tonnes of fresh fruit and veg.
Emilie has over 15 years’ project and team management experience in Fortune 500 companies (3M and BT) across the globe.
She was previously Director of Finance & Operations for an international NGO set up by the Nike Foundation and working in developing countries to empower adolescent girls to reach their potential. Before that, she worked close to 10 years in finance in the corporate sector in France, India and the UK.
Emilie is originally from northern France and has been in the UK for the past 10 years. Her grandparents were potato farmers and so she knows what it takes to grow fresh produce.
Emily Broad Leib is a Clinical Professor of Law and Founding Director of the Harvard Law School Food Law and Policy Clinic, the nation’s first law school clinic devoted to providing legal and policy solutions to the health, economic, and environmental challenges facing our food system. Working directly with clients and communities, Broad Leib champions community-led food system change, reduction in food waste, access to healthy food, and equity and sustainability in food production. Her scholarly work has been published in the California Law Review, Wisconsin Law Review, the Harvard Law & Policy Review, the Food & Drug Law Journal, and the Journal of Food Law & Policy, among others. She also serves as the Deputy Director of Harvard Law School’s Center for Health Law and Policy Innovation.
Broad Leib became one of seven inaugural recipients of Harvard’s Drew Faust’s Climate Change Solution Fund in 2015. Her project, “Reducing Food Waste as a Key to Addressing Climate Change,” leveraged the clinic’s food law and policy expertise to address food waste, a major driver of climate change. A recognized national leader in Food Law and Policy, Broad Leib was honored by Fortune and Food & Wine magazine as one of the Most Innovative Women in Food and Drink of 2016, a list reserved for those that had the most transformative impact on what the public eats and drinks. Her work has been featured in such media outlets as The New York Times, Los Angeles Times, Boston Globe, The Guardian, TIME, Politico, and the Washington Post. She has also appeared on CBS This Morning, CNN, The Today Show, and MSNBC.
Broad Leib received her B.A. from Columbia University and her J.D. from Harvard Law School, cum laude.
Flora is a senior manager in UKRI’s Global Food Security Programme, a UK cross-government programme on food security research. She is the Programme Manager of the Transforming UK Food Systems SPF Programme, which aims to fundamentally transform the UK food system by placing healthy people and a healthy natural environment at its centre. Addressing questions around what we should eat, produce and manufacture and what we should import, taking into account the complex interactions between health, environment and socioeconomic factors.
Previous to this role Flora was an N8 AgriFood Knowledge Exchange Fellow at Durham University and she has a research background in plant developmental biology, focussing on how plants respond to nutrient deficiency in the soil.
Jamie Crummie is the co-founder of Too Good To Go, the world’s largest marketplace for surplus food. The app lets consumers buy unsold food from restaurants and retailers so that it doesn’t go to waste. Too Good To Go is now active in 17 countries and has 45 million users who have rescued over 100 million meals collectively. Jamie was named a Trailblazing Activist in Forbe’s 50 Next class of 2021, One Young World’s Entrepreneur of the Year in August 2020, one of Forbes 30 Under 30 in February 2019.
Jane Davidson is the author of #futuregen: Lessons from a Small Country. She is Pro Vice-Chancellor Emeritus at the University of Wales Trinity Saint David.
From 2000 – 2011, Jane was Minister for Education, then Minister for Environment, Sustainability and Housing in the Welsh Government, where she proposed a law to make protecting future generations the central organising principle of government; the Wellbeing of Future Generations (Wales) Act came into law in 2015. She introduced the first plastic bag charge in the UK, and her recycling regulations took Wales to third best in the world. She created a Climate Change Commission for Wales, an independent Commissioner for Sustainable Futures, new housing opportunities through One Planet Developments and the Wales Coast Path ‘to walk the shape of a nation.’
Jane contributes regularly to international expert events. She is a patron of the UK’s Chartered Institute for Ecology and Environmental Management (CIEEM), is a RSA Fellow and lives on a smallholding in west Wales where she aims to live lightly on the land.
With over 15 years’ experience in the fresh produce industry, supplying directly into all types of catering outlets and working closely with farmers all over the UK, Jess witnessed the colossal amount of produce being cast aside for the sake of aesthetics and over-production. With a drive to help stop this ever-growing problem, Waste Knot was born. On a mission to save perfectly edible fresh produce from going to waste, Jess makes the connection between those growing perfectly edible fruit and veg and those who can put it to good use.
Joel is the co-founder of Goüter – a delicious chocolate snack that uses the best local ingredients and helps reduce food waste, all wrapped up in 100% compostable paper packaging.
“We know chocolate. Goüter is our small way of helping the planet by using our chocolate know-how and rescued bread to make super-local and delicious snacks using the highest quality British chocolate.”
Joel is an R&D expert and has led the development of several global innovations in chocolate, from concept to launch. His strong technical background and analytical thinking has seen Joel responsible for the development and management of new products for both artisan and global chocolate brands such as Cadbury’s, Milka and Godiva.
Paris-born and Bristol based, Joel completed a PhD at Bristol University before moving to Birmingham and Brussels to continue his chocolate journey. He is happy to be back in his second home with his wife and two sons and is ready to share the Goüter love with the Bristol community and beyond.
After 34 years in local government with the last 13 in waste management I retired in May 2021. After a few months as a consultant I became LARAC’s interim CEO from December tasked with putting in place a new management and staff structure to secure our future as the leading voice for local authorities on recycling, waste and resource management. As the new policies from Government approach implementation LARAC will be increasing our presence in the sector through more events and webinars for our members and partners. During my working career I’ve been on the APSE and LARAC Executive Boards, was the director for five years for major waste infrastructure projects and have over 30 years experience in contracting and procurement. I’ve been a local authority head of service for collections, disposal and recycling infrastructure. I achieved my masters degree in 2003 and became a chartered waste manager under the CIWM in 2009.
Karin Beukel is Co-founder of Agrain by Circular Food Technology, a company with a mission to reinvent the food system by vastly increasing the value of brewer’s spent grain, and expand it on a global scale. Globally +40M T of spent grains are discarded as waste or animal feed yearly, however, utilizing the technology by Agrain it could potentially close 10% of calorie deficit estimated in 2027. Besides being a serial entrepreneur, Karin Beukel has a PhD and worked in academia.
Dr Lilly Da Gama is the Food Loss and Waste Programme Manager at WWF-UK. Currently working within the WWF & Tesco partnership to identify and tackle causes of food loss on farms, Dr Da Gama has previously worked on food waste at manufacturing, retail and citizen levels in a range of academic and industry roles. She completed her PhD in managing the environmental balance between food and packaging waste in 2019.
Since 2018 Louisa has lead industry partnerships and consultancy projects for the Sustainable Restaurant Association, in a drive to maximize the power of hospitality to positively shape the food system. Recent food waste work includes supporting The Restaurant Group on a Plate Waste reduction strategy, managing The Food Waste Pledge with The Crown Estate, and authoring a waste reduction toolkit for Arla Pro. Louisa has sat on the judging panel for the British Street Food Awards, Worlds 50 Best, and the Social Responsibility prize for the San Pellegrino Young Chef of the Year. Prior to the SRA, Louisa worked on sustainable supply chains for the snack company PROPERCORN, after studying for a Geography BA at the University of Sussex, focused on sustainable diets.
The Sustainable Restaurant Association (SRA) represents a community of change-makers; foodservice businesses, suppliers and discerning diners working together to create a sustainable hospitality industry for people and planet. We firmly believe that by working as a collective we can all improve the food on our plate which in turn will have a positive, measurable impact on the wider food system. Our Food Made Good programme inspires and supports over 12,000 kitchens and bars to implement change across its sustainability framework, and rates businesses 1, 2 or 3 stars annually based on the sustainability of their operations.
Martin Bowman is the Senior Policy and Campaigns Manager at Feedback, and manages Feedback’s campaigns related to food waste, anaerobic digestion and industrial livestock. He was previously the UK coordinator for Feedback’s Gleaning Network and researcher for the EU REFRESH eco-feed work package. He is a contributor to Routledge Handbook of Food Waste, a TEDx speaker, and has helped coordinate several This Is Rubbish food waste campaigns at UK and EU level. Martin holds an MSc in Globalisation and Development from the School of Oriental and African Studies.
Martyn Odell aka The Lagom Chef is on a mission to cut out household food waste. With over 15 years of experience as a chef and teaching, he is bringing a fresh, energetic approach to food waste with his message of Eat The Food You Buy.
Matt Homewood is Head of Sustainability at food tech company Throw No More. Prior to joining the company, Matt worked as an independent food waste campaigner on a mission to end supermarket food waste in Denmark and beyond. His Urban Harvesting exploits and blogging can be followed on his website: www.matthomewood.com, Instagram (@anurbanharvester) & LinkedIn.
A farmer from coastal north east Essex, Pete has worked across the industry in retail and foodservice facing roles and with broad product experience. A self-confessed sustainability anorak he is founder of a number of ethical-focused start ups and now brings that experience to running his family business Thompson’s, producing field vegetables for foodservice, hosting innovation trials & services for 3rd parties, boutique spirits and Carbon farming. The 600 acre farm is host to Olive groves and Citrus orchards amongst other more unusual crops and was the inaugural winner of the JFHS and Fruiterers Awards for Mitigation and Adaptation to Climate Change.
Professor Ram Ramanathan is a Professor at the University of Essex Business School, Southend-on-Sea, UK. In the past, he has worked and taught in a number of countries, including the UK, Finland, the Netherlands, Oman and India. His research interests include the use of Big Data, Internet of Things and Blockchain technologies for productivity improvement in enterprises and also for social causes, and development of appropriate mathematical models in these contexts. Ram has successfully completed more than 34 research projects across the world. His current research projects as Principal Investigator include: (i) the REAMIT project funded by the Interreg North West Europe aimed at using big data and IoT technologies for reducing food waste in the agribusiness supply chain (nearly 5 million Euro) and (ii) the Project Insight funded by Innovate UK on improving efficiency of robots in agriculture (nearly £750,000). In addition, Ram is on the editorial boards of several journals and in the technical/advisory committees of several international conferences in his field. He has produced six books, more than 140 research publications in journals and more than 190 conference presentations.
Richard found his passion in the fight against food waste while successfully leading the UK Food Surplus Redistribution programme at Tesco – shifting the retailers progress from 58% to 85% redistributed surplus in under a year across c.3500 stores. Tesco won the ‘Waste Not Want Not’ Grocer Gold Award 2019 and now recognised as the leader among retailers in this space.
Richard worked closely with the Government as retail advisor on ‘Step up to the Plate’. In addition, he is a senior advisor to early and established businesses on zero food waste and impact on the environment. Also working with a number of Primary Schools to become the first zero food waste schools nurturing a positive relationship with food – creating a new generation in the fight against food waste and protecting the planet.
He believes that together we can accelerate all our efforts to tackle food waste in the UK by connecting businesses and organisations with a goal to reduce, repurpose and recycle food surplus, which in turn will have a significant contribution in reversing the effects of climate change.
His latest venture, a collaboration called GROW, brings together tech solutions throughout the supply chain and further into our homes to offer a frictionless solution to retailers.
Rob is the Co-Founder and Chief Marketing Officer of Chip[s] Board ltd, a company utilising waste from industrial food manufacturers to produce plastics rivaling and replacing traditional petroleum-based plastics. Rob works closely with brands, showing them how sustainable materials can be seamlessly integrated into their products and the benefits that this would bring.
Rob Wilson is the Chief Toaster (CEO) of Toast Ale – a planet-saving beer company that brews its beer using surplus bread that would otherwise go to waste. There is the equivalent to a slice of bread in every bottle and so far Toast Ale has saved over 2 tonnes of bread. All profits go to their partner charity Feedback to support the fight against food waste. Rob has also founded several social change organisations over the years, including On the Up, READ International, Generation Change and Undivided.
Sajjad Haider is CEO and Founder of UpFood. He has been working as a post doc and then as researcher at Technical university of Denmark (DTU). He also has several years of experience in import, export, B2B sales of food items and regularly visits international food exhibitions. He has on-field experience of the factors affecting food loss from farms to markets. These skills not only gave him the insight to see the market potential and sustainable impact of reducing food loss but also enabled him to develop sustainable solutions that would meet the challenges of technology, market and practices leading to losses.
Shula Granville is a Commercial Manager in the Food team and responsible for sourcing fresh produce. Fruit and vegetables are in high demand by our network of charities and organisations that we support who look to use it to create fresh, nutrient dense meals
Stéphane has been the Executive Director of the International Food Waste Coalition since March 2020
He has over 20 years’ international experience across a range of sectors, including a decade managing Europe’s leading glass recycling company. He holds a global executive MBA from Neoma Business School and an Engineer Degree.
Passionate about sustainable business, he is driven by a strong sense of purpose beyond profit and continuously strives to challenge the status quo.
Sylvie Woltering-Valat is the Head of Marketing of Cabosse Naturals, a new brand by Barry Callebaut, the world’s leading manufacturer of high-quality chocolate and cocoa products. Before joining Barry Callebaut in 2016, Sylvie started her career in leading Food & Beverage and Cosmetics companies, including Cadbury Schweppes, L’Oréal and General Mills where she gained extensive brand management experience from strategy, innovation and communication through to brand activation and commercialisation. Native French and resident in Switzerland Sylvie loves sports and the great outdoors. She is passionate about transforming our food system to benefit people and planet in a sustainable way.
Turner Wyatt is an award-winning social entrepreneur focused on sustainable food. He is the Co-founder and CEO of the Upcycled Food Association, which aims to prevent food waste by accelerating the upcycled food economy. Turner began his fight against food waste when he served as the Co-founder and Executive Director of Denver Food Rescue. In 2015, he was appointed by the Mayor of Denver to serve on the Denver Sustainable Food Policy Council where he assisted the City and County of Denver in creating policies to make a more sustainable and just food system. Turner is co-founder and Board President of Fresh Food Connect a nonprofit technology company focused on creating a market for home grown food.
We look forward to coming together in London this April. Working with the venue and following the guidelines from local and national authorities, we have developed robust COVID-19 mitigation protocols.
Our venue for The Food Waste Innovation Summit 2022, will be announced soon!
Bringing together senior-level executives from across the industry, the inaugural Food Waste Innovation Summit promises an unrivalled networking and learning opportunity for everyone working in this space.
Food Waste Innovation provides a rare opportunity to showcase your offering to a dedicated, world-class audience. Spaces are limited this year, please contact our commercial manager, Josh (firstname.lastname@example.org) to discuss opportunities for involvement.
Register for the Event
For pricing and booking options please click the button to go to the registration page.