Improving Sustainability Across the Food Value Chain with Biotechnology

Innovations in the food industry represent a significant opportunity to create real improvements in the sustainability of our society.  Some estimate that about 18 percent or a fifth of the human-produced greenhouse gas pollution comes just from animal agriculture alone.  Other impacts occur throughout the chain of food production, from farm to fork.

This webcast takes a life cycle perspective and look at biotechnology along the value chain that can deliver reductions in environmental impact.  Particular areas of focus include the use of agriculture techniques and technologies to increase yield and reduce farm inputs, innovations in animal feed that reduce nutrient run off, and improvements in bread fresh-keeping to reduce food waste and energy used in distribution.

Learning Objectives:

  • Create learning sharing for anyone interested in taking a life-cycle approach to finding new ways to tackle environmental and sustainability issues in the food production value chain
  • Demonstrate how biotechnology can contribute to improving our lives and minimizing the impact of food production from the field to our forks

Intended Audience(s): Product Developers, Company Management, Sales & Marketing Personnel, Plant Production Personnel, Quality Assurance Managers and Supervisors, Food Safety Specialists, Product manufacturers, Research Staff, Regulators, Academics, Students
Learning Level(s): Beginner, Intermediate, Advanced
Non-Member Registration Fee: $119
Member Registration Fee: $79
Student Registration Fee: $45
Presentation Date: 08/07/12 9:00 AM
Duration: 90 Minutes

Faculty:

Arlan Peters
Sustainability Manager
Novozymes North America Inc

Nicola Kimm
Sustainability Director
CSM Global

Trevor Thiessen
President
Novozymes Bioag Limited