Three Bonus Presentations on Sustainability

Originally Published: April 1, 2023
Last Updated: May 31, 2023
Bonus sustainability presentations

According to IFIC’s 2022 Food and Health Survey, 43% of consumers want to purchase food and beverages produced in a manner that minimizes carbon footprint/climate impact. Due to the importance of this topic, three bonus presentations on sustainability will be available to registrants of Global Food Forums’ 2023 Clean Label Conference. These highly rated presentations were recorded during the 2022 Clean Label Conference or Protein Trends & Technologies Seminar.
To access the presentations, the 2023 Clean Label Conference registrants can click on the presentation titles and then enter the password sent from on June 2, 2023.


Sustainability-Facets-Sean-CashFacets of Sustainability: How Food Companies Can Measure and Communicate Progress to Consumers <– Click on the presentation title and then enter the password.

NOTE: This presentation will only be available through July 10, 2023.

 Sean B. Cash, Ph.DSe., Bergstrom Foundation Professor in Global Nutrition, Doctoral and Postdoctoral Officer, Associate Professor, Friedman School of Nutrition Science and Policy, Tufts University

The success of companies in enhancing the sustainability of their products and food systems, and communicating their efforts to consumers, depends on understanding not just their own products but also consumers’ response to changing information and trends. This presentation looks at hot topics in the sustainability arena including bioengineered foods and the use of Super Labels to convey information, the topic of “greenwashing,” and metrics that arise from tools such as product life cycle assessment (LCA). Thought-provoking observations on sustainability trade-offs will be examined, and the potential benefits of cellular agriculture and other new technology trends will be explored. Attendees will better understand their company’s opportunities to contribute to and benefit from participating in efforts to create a more sustainable food supply. The Q&A Session is included.



Sustainability Considerations of Dairy Versus Plant-Derived Protein Ingredient Processing <– Click on the presentation title and then enter the password.

Jacob Smith, Ph.D., Innovation Analyst, RTI Innovation Advisors

Processing and manufacturing steps significantly impact the overall sustainability of dairy and plant-based protein ingredients. Extraction, separation, and concentration or isolation of proteins involve multistep processes that vary based on raw material inputs (i.e., dairy vs. plant). This presentation will compare several of these processes and the inputs required to obtain particular ingredients. Other factors will be considered to provide more holistic insights into the sustainability of dairy- versus plant-derived proteins. They include associated waste or co-product streams and broadly consider other sustainability metrics such as land surface use, greenhouse gas emissions and overall nutritional value. The Q&A Session is included.
Click here for the PDF of the PowerPoint presentation.



Regenerative Agriculture: What’s Behind The Animal & Plant Protein Market Opportunity <– Click on the presentation title and then enter the password.

Kerry Hughes, MSc, President of Ethnopharm LLC & Advisor for A Greener World

Projected to grow at a CAGR of 14.4% through 2030, the fast-growing Regenerative Agriculture market represents an opportunity in protein production that comes with the benefit of sustaining and regenerating the environment. This presentation will give an overview of the main principles and certification options that have emerged on the market. As an Advisor for A Greener World (AGW), the speaker will discuss the newly launched Certified Regenerative by AGW seal as well as case studies, from small to large farms, about how farmers are implementing regenerative agriculture. She will also discuss how it brings animal production back into a growing market opportunity with its inherent philosophy of high-welfare protein production. The Q&A Session is included.
Click here for a slightly updated PDF of the PowerPoint presentation.