Creating a Sustainable Food Future

Wed 21 Aug


Civic Square, 101 Wakefield St, Wellington

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VISA PRESALE - CONCESSION Seniors 65+ & Students with ID
CONCESSION Seniors 65+ & Students with ID


Running Time: 5:30pm-8:30pm


Civic Square, 101 Wakefield St, Wellington

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Could hemp cheese and cricket flour be the answer to feeding a 2050 global population?

How are technologies like the internet of things and block chain being applied to cut food waste and improve traceability?

Join the Sustainable Business Network and special guest speakers for an evening of discussion on how such food sector innovation may enable a sustainable food future for the Wellington Region. All proceeds go to Kaibosh Food Rescue.

The speakers include: 

  • Melissa Clark – Reynolds (ONZM) – A digital strategist, foresight practitioner and the first independent director of Beef + Lamb NZ. Melissa will be speaking on how innovation in technology might enable more sustainable and efficient food systems and how NZ could lead the way.
  • Livia Esterhazy – as Chief Executive Officer of World Wildlife Fund New Zealand, Livia will be talking about how WWF and its partners are using blockchain technology to improve seafood traceability in the Pacific, a region where illegal, unreported and unregulated fishing remains a persistent problem.
  • Richard Barge – Co-owner of Hemptastic NZ and Hemp Seed Foods and Deputy Chair of the NZ Hemp Industries Association. Richard will be talking on the potential for hemp as an alternative (high protein) food source, the environmental advantages of growing hemp over other crops, the current status of hemp and opportunities for NZ/ Wellington Region.
  • John Hart–  Wairarapa Farmer and technology consultant turned cricket farmer for Breadcraft Wairarapa and Rebel Bakehouse. John will tell us about his journey farming crickets, the benefits as an alternative, low impact, high-value protein source and Breadcraft’s focus on future foods.

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