European Leaders Meet at Sustainable Foods 2026 to Shape the Future

As world leaders head to Davos under the theme “A Spirit of Dialogue”, Sustainable Foods 2026 will bring that same spirit to London, convening decisionmakers from across the food and drink sector. Senior executives will address the transition towards a system that remains profitable, but preserves the environment, improves public health, and strengthens the resilience of supply chains.

Sustainable Foods 2026

Taking place on 28th – 29th January 2026 at the Business Design Centre, the fifth annual event will focus on four key pillars: Health & Nutrition, Food Security, Net Zero and Regenerative Agriculture. The event is positioned as a solution-driven platform spanning both animal and plant-based value chains, reflecting the reality that transforming food will require action in every category, from meat and dairy to fruit, vegetables, grains and pulses.?

“Rapid progress on reducing agricultural emissions and being thoughtful about how we use our land is needed for the UK to meet its climate targets”, said Emma Pinchbeck, Chief Executive of the Climate Change Committee. “The good news is that the solutions are already in front of us, from supporting our farmers to making it easier and more affordable for people to access nutritious and tasty food.”

Health, Nutrition and Ultra Processed Foods

Health is now a central strategic issue for food businesses, with rising obesity and diet-related disease, alongside growing scrutiny of Ultra Processed Foods. The Health & Nutrition pillar will look at the shift towards healthier, more sustainable diets for future generations while keeping food attractive, affordable and convenient.

“We recognise the vital role supermarkets can play in securing a sustainable food system,” said Ken Murphy, CEO of Tesco. “Our customers are telling us they want food that is affordable, healthier and better for the planet – and they expect us to lead the way.”

Food Security and Resilience

The Food Security pillar will examine how climate extremes, conflict and geopolitical tension are changing the risk landscape for global food supply and making resilience a priority in boardrooms. Sessions will explore how both animal and plant-based supply chains can adapt as growing conditions shift, with some regions becoming more exposed to physical and financial risks and new production opportunities emerging elsewhere.

“We are entering a decade of unprecedented disruption in the food system,” said Henry Dimbleby, Co-founder of Bramble Partners, LEON, and author of the National Food Strategy. “Health, nature and climate are no longer abstract ESG concerns – they are hard commercial realities. Appetite suppressants are booming, ultra-processed food is under fire, and climate change is straining supply chains. Money is moving, and leaders who don’t act now will be left behind.”

Net Zero, Data and Regulation

Net Zero remains a central strand of the agenda, as climate pressures, higher welfare expectations and labour costs all increase the incentive to reduce emissions and waste throughout the value chain. Discussions will focus on moving from high-level commitments to detailed delivery plans that cut emissions in agriculture, processing, transport, packaging and retail.

Regenerative Agriculture

The Regenerative Agriculture pillar will highlight how farmers in livestock, arable and mixed systems are rethinking soils, inputs and land use to build more resilient and profitable businesses that also support climate and nature goals. Case studies will show how regenerative approaches – including changes in grazing, crop rotations, input use and diversification – are being implemented in both animal and plant-based supply chains, and how these shifts can be supported by retailers, brands, foodservice operators, financiers and other supply chain partners.

Who will attend?

Across two days, Sustainable Foods 2026 will bring together more than 700 delegates, over 100 speakers, around 50 exhibitors and participants from more than 45 countries.

In addition, Dan Saladino, presenter of BBC Radio 4’s The Food Programme, will be reporting from Sustainable Foods 2026, with a dedicated episode due to air on Friday 6 February at 11:00 GMT and repeated on Saturday at 22:15 GMT.

High level keynotes and C-Suite panels will accompany technical sessions, alongside curated networking and 1-2-1meetings. Confirmed speakers include senior representatives from government, farming, retail, food manufacturing, health bodies, technology companies and international organisations, all focused on turning high level commitments into practical action.

Organisations that are passionate about shaping the future of food are invited to join Sustainable Foods in London and contribute to building a healthier, more resilient and lower impact food system for the next generation.

About Sustainable Foods- Driving Food Systems Transformation

Sustainable Foods is the leading European conference and exhibition dedicated to building pathways to net zero, nature positive and health enhancing food and drink. The 5th annual edition will convene 700+ delegates, 100+ speakers, and representatives from over 45 countries for two days of high-level dialogue, practical case studies, and curated networking in London.

The event is structured around four editorial pillars – Health & Nutrition, Food Security, Net Zero and Regenerative Agriculture – and is supported by a coalition of partners from retail, manufacturing, agro-industries, technology, finance, civil society and policy.

www.sustainablefoodsevent.com

Agenda: https://www.sustainablefoodsevent.com/sustainable-foods-2026-programme

Speakers – FULL LIST here

• Dame Angela Eagle, Minister of State, Department for Food, Environment and Rural Affairs (DEFRA) – government policy on food, farming, climate and consumer protection.
• Jacob Jensen, Minister for Food, Agriculture and Fisheries, The Kingdom of Denmark
• Adam Nowak, Undersecretary of State, Ministry of Agriculture and Rural Development, Republic of Poland
• Minette Batters, Farming Profitability Review Lead, Department for Food, Environment and Rural Affairs – farmer perspectives on profitability, resilience and the transition to sustainable practices.
• Emma Pinchbeck FEI, CEO, Climate Change Committee (CCC)
• Richard Choularton, Director of Climate & Resilience Service, UN World Food Programme – global food security, climate shocks and humanitarian risk.
• Tom Bradshaw, President, National Farmers’ Union of England and Wales (NFU) – farm?gate realities, food security and the shift to regenerative agriculture.
• Elaine Hindal, CEO, British Nutrition Foundation
• Sarah Bradbury, CEO, The Institute of Grocery Distribution
• Ken Murphy, CEO, Tesco – how the UK’s largest retailer is working with suppliers and customers on net zero, affordability and healthy baskets.
• Rami Baitiéh, CEO, Morrisons – supermarkets’ role in backing British farming and providing affordable, sustainable food.
• Ash Amirahmadi, CEO, Sofina Foods – protein supply, innovation and responding to changing consumer expectations.
• Rob Hutchison, CEO, Müller Milk & Ingredients – the future of dairy, farmer partnerships and decarbonising processing.
• Karen Betts, OBE, Chief Executive, Food & Drink Federation (FDF) – the policy and regulatory landscape for the UK food and drink industry.
• Rebecca Sudworth, Director of Policy, Food Standards Agency – food standards, labelling and consumer protection.
• Susan Jebb, Chair, Food Standards Agency, and Professor, University of Oxford – evidence on diet?related health, obesity and responsible marketing.
• Philipp Lukas, CEO, Future Biogas – scaling green gas and on?farm anaerobic digestion to cut emissions and support rural economies.
• Mike Barry, Co?Founder, Planeatry Alliance – sustainable business models that align diets, planetary health and corporate strategy.
• Henry Dimbleby, Co?Founder, Bramble Partners – insights from the National Food Strategy and what needs to change in food policy.
• Francis Kint, CEO, Greenyard – fresh produce supply, sustainability and healthier diets at scale.
• Jon Davies, CEO, Levy – reshaping food service, venues and events around healthier, low?carbon menus.
• Ruth McDonald, Chief Technical, Sustainability & Corporate Affairs Officer, Greencore – reformulation, ready meals and responsible supply chains.
• Phil Hambling, Director of Agriculture and Sustainable Sourcing, ABP – livestock, emissions and sustainable sourcing from farm to fork.
• Frederik Aagaard, Chief Commercial Officer, Agreena – finance and carbon markets to support regenerative agriculture on farm.
• Bas Padberg, MD, UK, Arla – farmer?owned dairy, climate targets and animal welfare.
• James Mayer, President, UK and Ireland, Danone – health?focused portfolios and decarbonisation in dairy and specialised nutrition.
• Nicholas Mazzei, Vice President Sustainability Europe, DP World – ports, logistics and lower?carbon global food supply chains.
• Nicola Somenzi, Head of Responsible Sourcing, Ferrero – responsible sourcing of key ingredients and smallholder livelihoods.
• Cécile Beliot?Zind, CEO, Groupe Bel – transforming family brands to support healthier, more sustainable diets.
• Tom Holden, Chief Product Officer, Mondra – data and product?level insights to cut the environmental footprint of food.
• Kawtar Benkhraba, Executive Vice President – Green Solutions BU – OCP Nutricrops  – smarter fertiliser and soil?health solutions for resilient yields.
• Claudia Willvonseder, Executive Board Member, Dr. Oetker – global brands, consumer behaviour and sustainable innovation in packaged food.
• Rowan Adams, Chief Corporate Affairs and Sustainability Officer, Tate & Lyle
• Anna Taylor, Executive Director, The Food Foundation

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