Although consumers increasingly recognize the need for environmentally sustainable food choices, there is a significant gap between their sustainable intentions and actual behavior, likely because consumers generally place more value on factors such as taste, health, convenience, and familiarity. Confusion around measuring sustainability further complicate efforts to cultivate a sustainable food system. Join Gordon Bacon (former CEO of Pulse Canada) and Dr. Sara Jaeger (Editor, Food Quality and Preference and Science Leader, Sensory & Consumer Research, Plant and Food Research, NZ) for a collaborative conversation.
Speakers
Gordon Bacon served as the CEO for Pulse Canada from 1997 to 2021 and was CEO of the Canadian Special Crops Association for 16 years. Gordon has been an active member on the Executive of the Global Pulse Confederation (GPC) since 2001 and now serves the GPC as Director, Food Systems. Mr. Bacon was part of a national and global pulse leadership group that worked to have the United Nations declare 2016 as International Year of Pulses and a UN designation of World Pulses Day each year in February. For two decades Gordon has been a champion of positioning pulses as an affordable, nutritious and healthy food with an important contribution to both sustainable cropping systems and reducing the ecological foot print or providing protein to diets for both people and animals. Prior to joining Canada’s pulse industry Gordon was Director of Market Development at the Canadian Wheat Board (CWB). He has also served as Senior Policy Advisor to a Federal Cabinet Minister in Ottawa, and as well as various roles with federal and provincial departments of agriculture.
Dr. Sara R Jaeger leads the Sensory and Consumer Insights Team at Plant and Food Research in New Zealand. In this role over the last decade, Sara supported New Zealand agri-food industries in pursuit of a greater consumer-focused orientation. Alongside this work, Sara is focused on development and implementation of novel methods for sensory and consumer research. She regularly publishes the team's work and presents it at international conferences. Sara co-chaired the 2011 Pangborn conference and subsequently chaired the Pangborn Executive Committee. She currently serves as editor for Food Quality and Preference.
Although consumers increasingly recognize the need for environmentally sustainable food choices, there is a significant gap between their sustainable intentions and actual behavior, likely because consumers generally place more value on factors such as taste, health, convenience, and familiarity. Confusion around measuring sustainability further complicate efforts to cultivate a sustainable food system. Join Gordon Bacon (former CEO of Pulse Canada) and Dr. Sara Jaeger (Editor, Food Quality and Preference and Science Leader, Sensory & Consumer Research, Plant and Food Research, NZ) for a collaborative conversation.
Speakers
Gordon Bacon served as the CEO for Pulse Canada from 1997 to 2021 and was CEO of the Canadian Special Crops Association for 16 years. Gordon has been an active member on the Executive of the Global Pulse Confederation (GPC) since 2001 and now serves the GPC as Director, Food Systems. Mr. Bacon was part of a national and global pulse leadership group that worked to have the United Nations declare 2016 as International Year of Pulses and a UN designation of World Pulses Day each year in February. For two decades Gordon has been a champion of positioning pulses as an affordable, nutritious and healthy food with an important contribution to both sustainable cropping systems and reducing the ecological foot print or providing protein to diets for both people and animals. Prior to joining Canada’s pulse industry Gordon was Director of Market Development at the Canadian Wheat Board (CWB). He has also served as Senior Policy Advisor to a Federal Cabinet Minister in Ottawa, and as well as various roles with federal and provincial departments of agriculture.
Dr. Sara R Jaeger leads the Sensory and Consumer Insights Team at Plant and Food Research in New Zealand. In this role over the last decade, Sara supported New Zealand agri-food industries in pursuit of a greater consumer-focused orientation. Alongside this work, Sara is focused on development and implementation of novel methods for sensory and consumer research. She regularly publishes the team's work and presents it at international conferences. Sara co-chaired the 2011 Pangborn conference and subsequently chaired the Pangborn Executive Committee. She currently serves as editor for Food Quality and Preference.
