Sustainability has fast become a buzzword in the world of food, whether it’s interpreted as clean eating, plant-based proteins, or locally-sourced produce. But as Americans look to balance both comfort and purpose in their meal choices, what can brands do to secure a piece of the pie?
Katherine Deumling is the founder and CEO of Cook With What You Have, a digital platform that encourages people to cook and eat more sustainably. She is also heavily involved in slow food, organic, and community-supported agriculture schemes across the US.
Lola Milholland is the CEO and co-founder of Umi Organic, a company that supplies organic noodle dishes to individuals, schools, and businesses in Portland, Oregon. The company’s organic yakisoba won an award for the best school lunch in North America last year.
Eve Turow-Paul is a world-leading expert on Gen Y and Z global food culture and founder and executive director of the non-profit Food for Climate League. Her latest book is Hungry: Avocado Toast, Instagram Influencers, and Our Search for Connection and Meaning. Through her writing, consultancy, and non-profit leadership, she helps companies and organisations connect the dots between culture, human behaviour, wellbeing, sustainability, and the food system to develop strategic products and campaigns that meet people's core human needs.
Crystal Wilde is a journalist and content marketer who has been living and working in Asia for over 13 years. She writes on a wide range of topics – from business and tech to travel and culture to fashion and food – for some of the world’s biggest publications and brands.
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