Design experts are touting the merits of circular design as a potential solution to issues like food waste, population growth, sustainability, and urbanization. How can a more circular, closed loop system impact the food industry, and help us to rethink the traditional take-make-dispose product lifecycle? How could the changes impact your company as consumers seek more transparency in food production?
Listen to this great discussion on how Circular Design and the Circular Economy mindset is already starting to impact the food industry in the form of government initiatives, inspiring academic research, and creating new lines of business.
Speakers:
Pablo Juliano, CSIRO (AU)
Pablo Juliano is currently leader of the Bioproducts Supply Chain Team, leading multidisciplinary projects on emerging food processing technologies and redesign and optimization of food supply chains. He obtained his PhD in Food Engineering at Washington State University in the USA and an Master of Business Administration at Deakin University in Australia. Pablo was with Nestlé Uruguay in the role of Quality Assurance Manager and as Research Manager with a major dairy exporter in Uruguay.
Luca Serventi, Lincoln University (NZ)
Luca is a lecturer of food innovation specializing in texturizers for gluten-free bakery products. He focuses on the need for cheaper and sustainable ingredients and how recycling waste can add value to the food chain.
His interest in transforming byproducts into valuable tools for food manufacturers landed him a spot on the IFTNEXT Stage where he discussed his research on Aquafaba (the water found in canned chickpeas) as a replacement for eggs and expensive hydrocolloids.
Claire Schlemme, Renewal Mill
Claire is Founder and CEO of Renewal Mill, a next generation ingredients company that upcycles byproducts, like okara, into high quality milled ingredients and keeps valuable nutrition in the supply chain, whilst reducing the impact on the environment.
Renewal Mill was named The Future Food Disruptor of the Year™ at IFT18.
Dana Gunders, Next Course (moderator)
Deemed "the woman who helped start the waste-free movement" by Consumer Reports, Dana is a national expert and strategic advisor for food waste reduction. Some of her proudest achievements include authoring Waste Free Kitchen Handbook, testifying in Congress, advising Google, and helping to launch both ReFED and the now $75M Save the Food campaign. Her work has been featured by John Oliver, NPR, Bloomberg, Dr. Oz, and hundreds of other outlets.
Brought to you by
IFTNEXT content is made possible through the generous support of Ingredion, the IFTNEXT Platinum Content Sponsor.
Length: 1 hour
Contact Hours: N/A
Date Recorded: March 28, 2019
All IFT webcasts are free for IFT Premier and Student members.
Design experts are touting the merits of circular design as a potential solution to issues like food waste, population growth, sustainability, and urbanization. How can a more circular, closed loop system impact the food industry, and help us to rethink the traditional take-make-dispose product lifecycle? How could the changes impact your company as consumers seek more transparency in food production?
Listen to this great discussion on how Circular Design and the Circular Economy mindset is already starting to impact the food industry in the form of government initiatives, inspiring academic research, and creating new lines of business.
Speakers:
Pablo Juliano, CSIRO (AU)
Pablo Juliano is currently leader of the Bioproducts Supply Chain Team, leading multidisciplinary projects on emerging food processing technologies and redesign and optimization of food supply chains. He obtained his PhD in Food Engineering at Washington State University in the USA and an Master of Business Administration at Deakin University in Australia. Pablo was with Nestlé Uruguay in the role of Quality Assurance Manager and as Research Manager with a major dairy exporter in Uruguay.
Luca Serventi, Lincoln University (NZ)
Luca is a lecturer of food innovation specializing in texturizers for gluten-free bakery products. He focuses on the need for cheaper and sustainable ingredients and how recycling waste can add value to the food chain.
His interest in transforming byproducts into valuable tools for food manufacturers landed him a spot on the IFTNEXT Stage where he discussed his research on Aquafaba (the water found in canned chickpeas) as a replacement for eggs and expensive hydrocolloids.
Claire Schlemme, Renewal Mill
Claire is Founder and CEO of Renewal Mill, a next generation ingredients company that upcycles byproducts, like okara, into high quality milled ingredients and keeps valuable nutrition in the supply chain, whilst reducing the impact on the environment.
Renewal Mill was named The Future Food Disruptor of the Year™ at IFT18.
Dana Gunders, Next Course (moderator)
Deemed "the woman who helped start the waste-free movement" by Consumer Reports, Dana is a national expert and strategic advisor for food waste reduction. Some of her proudest achievements include authoring Waste Free Kitchen Handbook, testifying in Congress, advising Google, and helping to launch both ReFED and the now $75M Save the Food campaign. Her work has been featured by John Oliver, NPR, Bloomberg, Dr. Oz, and hundreds of other outlets.
Brought to you by
IFTNEXT content is made possible through the generous support of Ingredion, the IFTNEXT Platinum Content Sponsor.
Length: 1 hour
Contact Hours: N/A
Date Recorded: March 28, 2019
All IFT webcasts are free for IFT Premier and Student members.
