The future of food is not predetermined – it's being shaped by the decisions being made today. This episode challenges food industry decision-makers to embrace a new vision for their businesses and the sector as a whole, whether your organisation is big or small. With insights from Rob Cameron, Global Head of ESG Engagement at Nestlé, and Sean Patrick, founder of Gabanna Foodworks, we examine the critical role of leadership in driving the shift towards a more diverse, resilient, and prosperous food system.

In this episode we discover:

• How diversifying ingredients can transform food production and consumer choices
• The power of collaboration between large corporations and agile startups to drive innovation
• Strategies for companies to work effectively with farmers and suppliers to support nature and build resilient food systems
• The potential for new processing technologies to support the use of a wider variety of crops
• Examples of how businesses are creating new food concepts that are both nutritious and delicious
• How circular design for food can help companies meet their environmental targets

Find out more about about the  Big Food Redesign Challenge.