I presented The Economist Intelligence Unit’s Food Sustainability Index, of which I was the lead editor for several years, at the Sustainable Food Summit in Istanbul. Organised by the Sustainability Academy and the Turkey Food Industry Employers’ Association, the event discussed policy, civil society and corporate action to boost food sustainability in Turkey and beyond.
In addition to myself, keynote speakers included Bekir Pakdemirli, Turkey’s agriculture minister, and Dirk Jacobs, deputy director-general of Food Drink Europe
Discussions at the event explored topics like the future of the food industry, healthy and personalised nutrition, and the power of communication for better food.
The index presentation lasted 15 minutes and was well received, with many queries received, e.g. from students at the Department of Industrial Engineering at Istanbul University and consultants working on an app to reduce food waste in Turkey.