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Sterling Crew, Chair of the Food Authenticity Network’s Advisory Board

“Love Food Hate Waste – Share More Waste Less”

Reducing food waste is a key challenge in fighting the climate change crisis. Sterling Crew of OLIO looks at new, smart food sharing technologies that are helping to ensure more of our edible food waste goes into our bellies, not our bin. And how the food sector can move to zero food waste.

  • When food is lost or wasted, it impacts the environment, the economy and availability of resources.
  • If food waste were a country, it would be the third largest emitter of greenhouse gases after China and the USA.
  • It takes a land mass larger than China to grow the food each year that is ultimately never eaten.
  • In the UK the average family throws away 22% of their weekly shop, which is worth £800 per year.
  • About a third of all food produced globally is wasted.

Jack Day, Michelin Star Head Chef and Consultant

“Life in the 21st century kitchen”

A look behind the closed doors of a professional kitchen in the 21st century

  • Be an inspiring leader
  • Encourage teamwork
  • Taking time to get to know your staff
  • Chef industry during and after Covid19
  • Listen to Ideas

Matt Carr, Owner / Director at Carrs Pasties Ltd

“Why Quality is more important than Quantity”

“Quality over Quantity” is not just about the product that a company sells, but the relationships that are develop with customers.

  • The lessons learned from running a family business
  • How three brothers align their growth ambitions
  • Relationships with customers is everything
  • How a company can scale up and still provide exceptional customer service

Sudi Pigott, Freelance Journalist

“The Ever-Evolving World Of Food Trends”

The food and restaurant world is changing: it is both more global and inclusive than ever and also more mindful of health, well-being, sustainability, biodiversity, zero-waste and utilising forgotten and heritage ingredients creatively to reassess and reposition values of dining out.

  • The new ingredients we will be tasting; from yuzu kosho and ube to huitlacoche
  • The food cultures we will be exploring in depth: from Mexico and The Philippines to West Africa and the souring of our taste buds
  • Rediscovery of forgotten foods, especially grains and tubers: from einkorn to
  • Making restaurant dining more experiential
  • Why women of food matters: the need for gender equity and the female chefs breaking through the caramel ceiling