Event Details

What Matters Now: Good Food – For us and the Planet is the latest in a series of public webinars from Lancaster University Management School (LUMS) addressing the big issues facing society and business today and tomorrow.

What we eat, where it comes from, and its impact on the environment have never been more important. As consumers increasingly consider issues around sustainability alongside price, how can food producers and retailers adapt to their changing customer habits? What can businesses throughout the food supply chain – from field to fork – do to make their products more appealing to consumers and better for the planet?

What Matters Now: Good Food – For us and the Planet is the latest in a series of public webinars from Lancaster University Management School (LUMS) addressing the big issues facing society and business today and tomorrow.

Experts from across the Management School and North West businesses will join together to discuss their research and experience in a constantly evolving food market affected by a global pandemic in the last year.

Dr Lingxuan Liu will discuss how food supply chains – from producers through to consumers – have been tested by Covid-19 in both Europe and China, and how innovation is happening at a technological and organisational level. He will also discuss how this will impact on the future of food supply chains.

Dr Anna-Lena Sachs will show ways retailers can better match supply and demand through inventory management to reduce food waste.

And Professor Gill Hopkinson will discuss the concept of ‘good food’; focusing on how producers and supermarkets can define and promote their offering as good food, and how they can communicate this to customers in a way that resonates.

​They will be joined by business leaders providing insights on selling and marketing food products to a bigger market, and on boosting sustainability in the production and retail process, including Kay Johnson MBE, founder of The Larder, a Lancashire-based organisation that shares knowledge about accessing and cooking with healthy, local produce.

The event is open to all, and there will be the opportunity for questions throughout.

Where: Zoom: Registration is required and you be sent the Zoom Link 48hrs before the event.

We look forward to seeing you there!