As our world’s population continues to grow, it is placing enormous pressure on our food resources, which heightens concern around food disposal and...

The Future of Food in the Circular Economy

Location:

Level 6 Terrace Entrance (Circular Quay West Side)
2000 NSW
Australia

Venue:
Vivid Ideas Exchange, Museum of Contemporary Art, Australia
Future of Food In the circular economy, a hot dog with two sides, meat and vegetable processed. Future possibilities for food resourcing including micro-algae, plant based diets and artificial meat

Speakers

Ivana Frost

Ivana Frost

Country Food Manager, IKEA

Ivana Frost has been the IKEA Australia Country Food Manager for 2 years. Throughout her career Ivana has worked across numerous industries; working as a production manager in construction, HR manger at an IT company and operations manager of a swimming school. Ivana also launched her own catering company which she ran for 5 years before moving into her role at IKEA.

Ivana also has her boat license and is a trained pilot, she has been flying since the age of 13. Her goal at IKEA is to invigorate the food function within IKEA and bring out the full potential of the IKEA Food co-workers

Amanda Kane

Amanda Kane

Manager Organics, NSW Environment Protection Agency

Amanda Kane manages the NSW Environment Protection Authority’s $100 million program to get food and garden waste out of landfill. Addressing the issue from every angle, the program supports education through Love Food Hate Waste, food donation, new kerbside collections, investment in processing capacity and the development of markets for the recycled product. 

Funded from the waste levy, the program is transforming food waste management in NSW and delivering new research, data and opportunities to help us better understand the causes and drivers for food waste in our community today and ways to reduce it.

Paula

Paula Joye

Digital Publisher, Today Extra

Paula began her career at Vogue working her way through the ranks before becoming editor of CLEO.  By 2004, Paula had created and launched Madison and Shop Til You Drop publications and was Editorial Director of Cleo and Cosmopolitan. In 2011 she left the magazine world, working as National Fashion Editor for Fairfax newspapers and launching her popular lifestyle website – www.thejoye.com

She now embraces both old and new media as a columnist, digital publisher and Fashion Reporter for Today Extra.

Sarah Pennell

Sarah Pennell

Foodbank, General Manager & Company Secretary

Sarah joined Foodbank Australia in October 2010 and since then has fulfilled a variety of roles as the organisation has grown including operations, marketing and fundraising. She came to Foodbank from a long career in the food industry focussing on supporting and promoting farmers and their products at Hort Innovation, Milk Marketing NSW and the National Dairy Council of England & Wales. 

Foodbank is the largest food relief organisation is Australia which, with the help of national and local corporate partners around Australia, collects and redistributes over 37 million kilograms of food a year to front line charities.

Event Details

As our world’s population continues to grow, it is placing enormous pressure on our food resources, which heightens concern around food disposal and waste. Questions are mounting as to how much longer our food resources can sustain the world’s population and how we will avoid issues such as nutrient deficiency.

The demand for food will increase by 70% within the next 35 years according to the UN. We need to explore how we can produce more food with less, in a more sustainable way.

The panel discussion will explore future possibilities for food resourcing including micro-algae, plant based diets and artificial meat. Discussion will also look at future innovations within the food industry with regards to resourcing and waste.

The session will explore topics, such as:

1. What is the current food resourcing and food waste situation?

2. What innovative ideas and technologies are in development to mitigate these issues?

3. What actions are taking place within our communities to minimise food waste?

4. Tips and tricks to reduce food waste in the home.

Through these topics attendees will consider how we can produce tasty, nutritious food and make it affordable for everyone.

Access and Inclusion

  • Wheelchair accessible - Access to the venue is suitable for wheelchairs (toilets, ramps/lifts etc.) and designated wheelchair spaces are available.