Five Things to Know from the 5th Annual “All Things Food Summit” at SXSW

 

"Once again, thank you Organic Valley!"

Worldwide there is this terrible paradox between hunger and obesity, according to Danielle Nierenberg, co-founder and president of Food Tank. 

“[Feeding people] is not just about filling them up, but it’s about making sure they are nourished,” she said.

1. Food Tank is the world’s fastest growing global non-profit community working towards positive transformation in how we produce and consume food. Food Tank is for farmers and producers, policy makers and government leaders, researchers and scientists, academics and journalists, and the funding and donor communities to collaborate on providing sustainable solutions for our most pressing environmental and social problems.

This week, many of these people, including myself, gathered in Austin, Texas, to finish off SXSW by building a community to improve our food system. 

“Food is more than nutrition. It’s about equality, dignity and choice,” said Nierenberg in her opening statements on March 13. “Solutions already exist to change the food system. They need more attention and support.”

That sounds easier than it is, as it requires participation from everyone up and down the supply chain, and all around the world. The 75-plus speakers at this free event, which was open to the public by ticket only, shared their personal and professional efforts in making a change. 

Learn more about Food Tank HERE.

2. “There’s a big data gap regarding what’s in our food and what it’s doing in our body,” said Selena Ahmad, global director of the Periodic Table of Food Initiative (PTFI), and dean of food education at the American Heart Association. 

The PTFI is providing standardized tools, data and training to map food quality of the world’s edible biodiversity.  Learn more about PTFI HERE.

Ahmed explained that there are about 33,000 edible plant species around the world. We only know and use about 2,000. The role of plants in our food systems will continue to grow, evolve and improve.  

3. “There’s $382 billion worth of surplus food across our country,” said Dana Gunders, president ReFED. 

ReFED is a U.S.-based nonprofit working to catalyze the food system toward evidence-based action to stop wasting food. With a holistic view of the food system and deep expertise in the causes and impacts of food waste, key opportunities in the sector, and where capital can spark the most impact, ReFED engages food businesses, funders, innovators, policymakers and more to drive systems-level change. Learn more about ReFED HERE.

“We are seeing lots of pockets of change,” said Gunders. “The culinary world loves the topic of reducing food waste.”

IDEA: Provide consumers tips on how to prevent waste when products are nearing expiration date. For example, freeze yogurt in ice cube trays for later use in making smoothies. 

4. “The food system has to be delicious,” said Cecile Belioy, CEO of Bel Group. “We can continue to keep feeding people fat and sugar. These are empty calories.”

The focus for Bel Group is protein in the form of cheese-type products. It’s about providing consumers healthful choices, and the company has dairy and plant-based options. 

Ivan Giraud, the North America CEO for Bel Group identified the three pillars of purposeful snacking. First there’s individualized nourishment. There has to be an option for everyone’s preferences to make sure they are fueling their body. Second, portion packaging helps consumers control what they eat. It also helps cut down on food waste. And third, “make it fun for them to want to try it,” he said. “Food should bring joy.” 

5. Organic Valley now offers choice, in a premium, sustainable, traceable way. Just like Organic Valley had an impressive presence at Expo West last week, the cooperative was a star at Food Tank’s All Things Food Summit at SXSW. Attendees were greeted by a barista and given their option of Organic Valley’s dairy creamers or its new oat-based creamers. 

Organic Valley Oat Creamers are made with oats sourced directly from its U.S. organic family farms. They come in caramel, cinnamon spice, oatmeal cookie and vanilla flavors.

“We’re excited to introduce the new Organic Valley Oat Creamers because we know that many of our loyal Organic Valley milk buyers also purchase plant-based beverages, which makes it a natural evolution for our cooperative,” said Laurie Drake, vice president of marketing. “We’re always looking to raise the bar with product innovation and now our consumers have even more creamer options in a plant-based form.”

What makes the new Organic Valley Oat Creamers truly unique is how they’re made. The coop works directly with its own organic family farms and works hand in hand with its oat farmers to grow crops sustainably, ensuring every step—from crop to carton—upholds the integrity and quality that consumers trust from the brand. 

“We know consumers care about where their food comes from,” Drake said. 

It’s the future of food. 

Elevate your dairy alternative range with faba bean protein concentrate from BENEO, today’s blog sponsor. 

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