DAGSPROGRAM
ONSDAG 2. OKTOBER

Hal F, Global Dilemma StageEngelsk

Global Dilemma Conference

Join the opening speech by Dorte West, Mayor of Herning and Georg Sørensen, CEO of MCH A/S and Marie-Louise Boisen Lendal, CEO of Tænketanken Frej when they welcome you to the premiere of Global Dilemma Conference where the biggest challenges and dilemmas og the food industry will be examined. Marie-Louise Boisen Lendal comments on the conference: "At last, a conference that brings together the food sector to address the major sustainability challenges. We need to understand the global challenges and dilemmas that the food sector must help solve, and we need to collaborate across the value chain to address them - and we need to showcase sustainable solutions to each other." Read the exciting interview with Marie-Louise Boisen Lendal What is your background, and what do you work with? I am the CEO of Think Tank Frej, who works to create a more sustainable food production and consumption through collaboration between countryside and city. Our aim is to ensure a production and consumption that doesn’t exceed the planetary boundaries. Beside Frej, I also hold several board positions such as Friland, Ingleby Farms and chairman of Danish plant-based food grant. What is the biggest challenge in the green transition of the food industry in your opinion? To me, the biggest challenge in the green transition of the food industry is to change consumer habits to eat more plant based; to change incentive structures in the food production so the most sustainable agriculture is the most affordable to buy and produce; and to find solutions that eliminates food waste and unhealthy food habits. How does the food industry look like on the planet's terms in your opinion? It is a food sector that doesn’t exceed the planetary boundaries. This means that food is produced with less input such as fertilizer and pesticides and with use of less land but in higher amounts. It is difficult, but it is not impossible. The new green tripartite negotiation has just been concluded – could this influence the food industry in a greener direction? YES! Mainly it will mean big changes in the Danish land use, where 1/5 of Danish land will be forest in the future instead of agriculture (from 13 % forest today) and a further reduction of 140.000 ha farmland. Furthermore, we have started to make incentives to produce more sustainable as a farmer with a carbon emission tax which hopefully would inspire other countries and the EU. What are you looking forward to at the Global Dilemma Conference at FoodTech? I look forward to gaining insights from specialist and industry on how they see the changes both in Denmark and internationally towards more sustainable production and consumption. Where is regulation and market developing? I believe that when you attend this conference you will get knowledge about latest news and insights in the sector, you can use in your daily decision-making in the company or organization you are representing.

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Water & Energy StageEngelsk

IFC Water Congress

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Water & Energy StageEngelsk

IFC Water Congress

There are many circularity challenges for the F&B industry including: waste management, Supply chain complexity, costumer behavior, regulatory environment, cost considerations and raw material sourcing. As an integrated part of these challenges are the topic of water as water is impacted in all aspects of the value chain. This goes from the impact of water utilization in the areas where the F&B industry source the produces, through considerations of packaging material and potential recycling of these to the usage of the products itself. The presentation will address these topics, examples of solutions and what impact it will have on water and water management within Operation, local environment and in the value chain.

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Hal F, Global Dilemma StageEngelsk

Global Dilemma Conference

Human activities, through emissions of greenhouse gases, have unequivocally caused global warming. Global greenhouse gas emissions have continued to increase. This has led to widespread adverse impacts and related losses and damages. Every increment of global warming will intensify multiple and concurrent hazards. We are facing challenges in the future - also when it comes to food production.

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Future Food Lab, Hal FEngelsk

Future Food Lab

Vi kigger indenfor i verdens udviklingshuse og ser på en fremtid med nye fødevareteknologier. Hvor langt er udbringning med droner, selvkørende fødevareleverancer og automatiserede produktionsanlæg? Hvornår bliver produktion af mejerivarer og øl ligeså almindeligt som kaffemaskiner i husholdninger? Har kollektive, hyperlokale fødevareproduktioner en fremtid? Og hvilke teknologier spiller ind i fremtidens fødevarelabs? Vi får serveret en rundtur i fagre nye fødevarefremtid af Innovation Lab CEO og Medstifter, Mads Thimmer. Innovation Lab er nordens mest erfarne innovationshus og har i flere årtier fulgt den digitale udviklings indtog i fødevarebranchen. Innovation Lab tæller 30+ agenter fra 10 lokationer verden over og har arbejdet med de største fødevare-virksomheder i både ind- og udland - fra Mars og Unilever til Arla og Danish Crown. CEO Mads Thimmer er Innovation Labs mest erfarne fødevare-innovations-ekspert, gæsteunderviser v Stanford University og producerer fødevarer i sin fritid fra et landbrug på Mols. 10.25 Spørgsmål og Svar. Publikum

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Water & Energy StageEngelsk

IFC Water Congress

Reusing water makes good sense for the environmental footprint of the food industry. Current EU food hygiene legislation requires the use of potable water in food processing, however, there are legal options for use of different types of water including water reclaimed from food and spent potable water. In this context, it is essential to demonstrate that treated process water can be used without affecting the safety of the final food products. For this purpose, the framework of a formal risk assessment is suggested to guide the design of the water treatment and document control with all identified microbiological, chemical, and physical hazards. This presentation will share some of the steps and considerations taken in concrete industrial water reuse projects.

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Water & Energy StageEngelsk

IFC Water Congress

Waterleau is a global provider of circular water use in dairy manufacturing, potato processing and brewery industry. These industries can increase the water and energy efficiency by recovering process water and biogas from wastewater. Cases studies from all three sectors will prove the numbers that can be reached in practice: a brewery aiming for 1,2 hl/hl beer, a drinking yoghurt producer to 1 m³/ton product and a potato processor recovering 5 MW thermal energy. As a perspective for the future, the zero liquid discharge (ZLD) and even water positive goals will be explained. These goals will be mirrored to the challenges of specific constraints at the factory site level.

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Hal F, Global Dilemma StageEngelsk

Global Dilemma Conference

More farmers, food companies, and politicians are showing growing interest in regenerative farming practices. The hope is that it can be one of the ways for agriculture to contribute to solving the climate, environmental, and biodiversity crisis. It can help ensure carbon sequestration, improve soil health, and increase biodiversity and space for nature. Several international and Danish food companies are setting ambitious goals for regenerative agriculture in their production chains and labeling their products as regenerative. Meanwhile, research on the potential positive effects is not conclusive, and there is no established definition of the principles of regenerative agriculture or how regenerative farming and carbon uptake are monitored. So, is regenerative agriculture the sustainable food system of the future or just a new buzzword and greenwashing? Debate facilitated by Tænketanken Frej

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Water & Energy StageEngelsk

IFC Water Congress

Are you looking to reuse water in your processes, recover valuable chemicals and nutrients from waste streams, and address fouling and maintenance challenges in water treatment? At DTU Sustain, we're developing advanced membrane materials and processes to promote sustainable water use at the intersection of water, energy, and resource recovery. In this talk, I will showcase innovative research projects that merge functional material synthesis with electrospinning to create structured adsorbents and catalysts within a hierarchical 3-dimensional reactor. These processes not only transform wastewater into technical water suitable for reuse (e.g., Power-to-X applications) but also concentrate streams for efficient resource recovery. Join us and discover how we can work together and make a positive change.

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Water & Energy StageEngelsk

IFC Water Congress

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Hal F, Global Dilemma StageEngelsk

Global Dilemma Conference

Claus Felby, Senior Vice President for Biotech at the Novo Nordisk Foundation, spearheads initiatives in sustainability, focusing on food, agriculture, and climate mitigation. This session will present his insights on the imperative transformation of the food system and delineate the corporate foundation's methodology in undertaking this endeavor with the leading scientist of the world.

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Hal J1, Water & Energy Stage (open stage)Engelsk

Water & Energy Stage

12.30:12:35 Welcome Lars Holmegaard, CEO, Klimatorium 12:35-13:05 Water sources for green energy and PtX - Lars Holmegaard, CEO, Klimatorium The transition to green energy requires enormous amounts of water. By using secondary water instead of drinking water, we can solve several problems at once. 13:05-13:15 Biobreak and introduction to the next presentation - Lærke Nielsen, Klimatorium 13:15-13:35 Water is a limited resource - new technologies and concepts help reduce water consumption. - Niclas Pörtner, Concept Development and Design, EnviroChemie & Peter Ølbye, Business Developer, EnviroChemie New advanced concepts and technologies help companies reduce water consumption in production processes and ensure that wastewater is treated and reused efficiently. Our approach is to work with companies to optimize their water and energy consumption and ensure that as much water as possible is reused in a safe and efficient way. This is not only important for the environment, but also for companies' bottom line. 13:35-13:45 Biobreak and introduction to the next presentation - Lærke Nielsen, Klimatorium 13:45-14:15 Sustainable production and resource optimization - A necessity or just good business? - Anders Hjulmann, Industry Manager – Life Science + Food & Beverage, Endress+Hauser A/S 14:15-14:25 Biobreak and introduction to the next presentation - Lærke Nielsen, Klimatorium 14:25-14:55 Sådan spares op til 45% vand, energi og CO2 ved CIP-rengøring Finn Ladefoged Gregersen, co-founder E-CIP Concept ApS CIP (Cleaning in Place) rengøring af hygiejniske procesanlæg er en betydelig vandforbrugende proces, der skal sikre fødevaresikkerhed. CIP-rengøring er forudsætningen for, at moderne fødevareproduktion overhovedet kan finde sted og derfor lige så vigtig som selve fødevareprocessen. E-CIP Concept præsenterer her et patenteret og afprøvet koncept med betydelige besparelser på vand, spildevand, energi og CO2 ved rengøring af procesanlæg. Konceptet har optimal rengøringseffektivitet og går derfor ikke på kompromis med produktkvalitet og fødevaresikkerhed. Her præsenteres hvordan konceptet fungerer i praksis, hvilke problemstillinger det løser og hvilke konkrete resultater der er opnået. Et E-CIP-anlæg er således både bæredygtigt og med store besparelser på driftsomkostningerne ved CIP-rengøring. Det giver en lavere Total Cost of Ownership af CIP-anlægget. Konceptet har således positiv indflydelse på miljøet, økonomien, effektiviteten og det er enkelt og fleksibelt. 14:55-15:10 Wrapping up the day

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Hal F, Global Dilemma StageEngelsk

Global Dilemma Conference

Join us for a dynamic pitch session and panel debate on circular packaging solutions and new resource flows in the food sector. This session features pioneering voices from innovative startups and SMEs and provides insights into the latest eco-friendly advancements and systems optimizing in terms of resource efficiency. The panel will consist of a selected number of real-world case studies and will discuss regulatory impacts and the future of resource-efficient production, offering actionable strategies across the food sector. Debate facilitated by Clean

Speakers

Hal F, Global Dilemma StageEngelsk

Global Dilemma Conference

The climate change challenge is no longer theory. It is here, it is already costly for humans as well as for our economies - and it is accelerating. Business as usual is neither responsible nor profitable. So what to do? How can the food producing sector contribute. For Connie Hedegaard, fmr. EU Commmissioner for Climate Action and Minister in Denmark innovation and behavioural change is among the answers.” Read the exciting interview with Connie Hedegaard What is your background, and what do you work with? I have a background as Denmark’s Minister for Environment and Climate Energy and as a EU Commissioner for Climate Action. Today I work with sustainability through a number of boards in philanthropy and business. What is the biggest challenge in the green transition of the food industry, in your opinion? To change the balance between livestock production and plant-based production. Thus, it is important to incentivize innovation also in the lant-based sector and to address the demand side, that is the customers. How does the food industry look on the planet's terms, in your opinion? Obviously, we need efficient food production. But in the 21st Century food must also be produced with respect for the environment, for nature and for biodiversity. The extremely intensive livestock production needs to change and innovate - also in order to stay competitive. The new green tripartite agreement has been negotiated – could this influence the food industry in a greener direction? Yes, the tripartite agreement must be implemented no more hesitation, no more extended deadlines and no more voluntary agreements that are afterwards not delivered upon. It is about time that the agricultural sector delivers its fair share of the reductions and the green transition. And with the tripartite agreement’s huge economic component, there should be no more excuses for not innovating and being part of the transition. What are you looking forward to at the Global Dilemma Conference at FoodTech, and what do you hope participants will gain from attending? I really hope that the focus will be on the hows and not on whether and that we will see a concerted spirit of “now, let us make the transition” with mutually respect for each other, because the sector is also faced with real challenges. But those must be addressed, and solutions should take center stage.

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Future Food Lab, Hal FEngelsk

Future Food Lab

Med udgangspunkt i 4 hovedtendenser viser Innovation Lab rundt i fremtidens fødevare lab. Hvordan ser det avancerede hjemme-lab ud? Hvad sker der, når food labs bliver baseret på sensorer og kan tages med overalt? Hvilke fremtidige arbejdsredskaber kan medarbejderen i fremtidens food lab glæde sig til? Og hvordan påvirker AI og automatisering vores food labs? Få syn for sagen på en rundtur i udstillingen Future Food Lab.

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Hal F, Global Dilemma StageEngelsk

Global Dilemma Conference

Investment experts representing different perspectives on the capital and investment markets, offering insights into funding opportunities within food tech and biosolutions. Are the desire, skills, and capital available to invest in the sustainable solutions of the future, and what opportunities and pitfalls do investors see for the sector? Debate facilitated by Alliance for Biosolutions, Danish Chamber of Commerce (Dansk Erhverv)

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Hal J1 og Hal KDansk

Meet & Greet

Onsdag, 2. oktober, kl. 15:00 - 17:00 inviterer vi besøgende og udstillere til at mødes i uformelle rammer og slutte messedagen af med lækre smagsprøver på øl og ost. Meet & Greet arrangeres i samarbejde med Ebeltoft Gårdbryggeri, Fanø Bryghus, Carlsberg/Jacobsen, og Ost & Ko/Mejeriforeningen. Alle er velkomne, både udstillere og besøgende, men vi gør opmærksom på at det er ”først til mølle-princippet”, hvis man vil have en lille smagsprøve på en af de udvalgte kombinationer af øl og ost. Vi glæder os til at se jer.

Hal F, Global Dilemma StageEngelsk

Global Dilemma Conference

There is no longer any doubt. Consumer adoption of more planetary friendly dietary patterns would have been an amazing solution to several of our biggest challenges. Climate change, biodiversity loss, deforestation or water and air pollution. If only…. it wasn’t for the fact that when it comes to food, changing what we eat has proven more difficult than flying a rocket to Mars. But. There is a solution to letting people continue to enjoy the products and dishes they have loved since they were kids. And it’s getting closer to becoming mainstream on people’s everyday plates. With only a few muscle cells, we’ll soon be able to produce as much real meat as hundreds of thousands of animals. The promise of cultivated meat is twofold: To provide a radically more sustainable complement to conventional meat production, and b) to do so with zero consumer behavior change. Same meat, new production technology. Re:meat is currently mobilizing the Scandinavian food value chain by collaborating with farmers, signing pioneer agreements with the leading food and meat producers, and developing the technology together with some of the largest Scandinavian industrial technology providers. Ready for commercialization in 2027, Re:meat’s technology targets a production cost of only €1/kg. To fix climate and the environment, we have to fix food. Let’s join forces to proactively design the journey ahead and turn this into Scandinavia’s next green transition initiative. Read the exciting interview with Jacob Schaldemose Peterson What is your background, and what do you work with? After completing my MSc in Industrial Engineering and Management, I joined the Danish company Implement Consulting Group, where I was part of building the Swedish organization from 4 to 150 people. Here I worked extensively with business development, strategy and innovation, with a lot of focus on the food value chain. After a decade of consulting, I decided to found Re:meat where I today act as the CEO. Our mission is to help save the planet by redefining how meat ends up on our plates. What is the biggest challenge in the green transition of the food industry, in your opinion? Human behavior change, no doubt. Food is probably the hardest industry to change, due to soft parameters such as social, culture and behavioral impacts our food choices heavily. How does the food industry look on the planet's terms, in your opinion? The food industry in its current format is one of the most detrimental industries, negatively impacting and not just climate but rapidly pushing us closer and closer to several of the planetary boundaries. However, since changing what people eat has turned out more difficult than flying a rocket to Mars, we need to create and scale solutions that makes behavior change an issue of the past. Here’s where cultivated meat comes in. Same meat, new technology. Simply but, we’re just updating a 10.000-year-old production technology (called “cow”), without changing the consumer products. What are you looking forward to at the Global Dilemma Conference at FoodTech, and what do you hope participants will gain from attending? Moving from protecting status quo to curious dialogue throughout the food industry. Food is hard to change, and therefore, we need to collaborate across the value chain to proactively design the future instead of falling victim to it. Personally for Re:meat, I’d like to create fruitful connections with meat and food producers who want to take responsibility for co-creating a bright future for us and future generations. Participants will get a firsthand view into how sustainable meat is produced in the 21st Century.

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