Conference Agenda

09.00 –09.30
Registration, coffee and networking

09.30 – 09.40
Welcome by Chairperson
Tom Fender, Sales & Marketing Director, him!

09.40 – 10.05
Keynote Speaker
Huw Edwards, Commercial Director - Central Buying, Bakery & Cafés, Asda

10.05 – 10.25
The ethical consumer
Ed Garner, Communications Director - Worldpanel UK, TNS
Consumers have moved from concern with themselves and their food to a more external focus where the ethics of their relationship with the wider world has assumed more importance. Issues such as organic, free-range, Fairtrade and recycling have moved from the niche to the mainstream. And yet the consumer downturn means that price has rocketed up the agenda. Has it eclipsed ethics?

10.25 – 10.45
Coffee and networking

10.45 – 11.05
Ethical packaging in bakery
Kevin Curran, CEO, Tristar

11.05 – 11.25
The food we waste - a bakery perspective
Andrew Parry, Food Waste Minimisation Manager, WRAP
WRAP (Waste & Resources Action Programme) is a not-for-profit company working with organisations including businesses, retailers and local authorities to promote recycling and waste minimisation. Preventing food waste is one of WRAP's key targets, and recently launched the "Love Food Hate Waste" consumer facing campaign. Andrew Parry will discuss the challenges and opportunities associated with the need to reduce household and industrial food waste, and how innovation in product and packaging can help achieve this.

11.25 – 11.45
Implementation at Greggs
Louise Craven, Technical Manager, Greggs
Louise will share her experiences of how Greggs went from an initial two shop trial for back hauling recyclables to 136 shops currently - the estimated tonnage diverted from landfill in 2007 was an impressive 300 tons. She will talk about how to gain support from the 'top' down including the importance of keeping staff well informed at all stages of the process.

11.45 – 12.05
Managing future food supply and the grain chain: the challenges of sustainability, ethics and food security
Alastair Dickie, Director, Crop Marketing, Home Grown Cereals Authority
Price volatility and rising demand for crops create difficulties for forecasting how competing uses of worldwide wheat - such as demand for food, feed commodities and pressures on land from bio-fuels - will affect the baking industry. Global markets can offer solutions but the issues of security of supply and sustainability still need to be addressed. How will the current high wheat prices affect future supply of grain? Where will future wheat be grown? Will bakers be able to obtain the quality they need? And how important a factor is the carbon footprint?

12.05 – 12.30
Panel discussion
Q & A session

12.30 – 13.30
Lunch

13.30 – 13.50
Opportunities for Fairtrade in bakery
Harriett Lamb, Director, Fairtrade Foundation
Harriet will begin with an overview of the Fairtrade system and impact we have on consumers, producers and traders. She will mention the market opportunities for the out of home and retail sector especially given the growth in sales of Fairtrade products in these areas over the past year. She will go on to explain the types of products available and in particular mention Fairtrade sugar and the Malawian producers who have benefited from growth in this sector.

13.50 – 14.10
Totally Fairtrade - a case study from AMT
Daniel Buckland, AMT
Daniel will expand on how AMT are endeavouring to source only Fairtrade products for their business.

14.10 – 14.30
Sustainability & competitiveness in bakery
Callton Young, Director of Sustainability & Competitiveness, Food and Drink Federation

14.30 – 14.50
Coffee and networking

14.50 – 15.10
The commercial benefits of adopting a CSR strategy
Emmanuel Munyikwa, UK Environmental Projects Manager, Maple Leaf Bakery UK
What supermarkets demand from suppliers and how implementing a CSR strategy can actually make a business more cost effective and profitable. Emmanuel will also talk about Maple Leaf's giant Canadian parent company and its' well-developed CSR strategy.

15.10 – 15.30
Putting CSR into action – the manufacturer's view
Michael Bell, Managing Director, Bells of Lazonby

15.30 – 15.50
Beyond carbon footprint: assessing, reducing and labeling energy used in bakery products
Dr Wayne Martindale, Food Innovation, Sheffield Hallam University
Dr Martindale will review the current thinking surrounding labels such as carbon footprints and give details of new research into energy usage and bakery products. This will include an assessment of how the research is influencing the business practices of industrial manufacturers involved in the work. A second, new area of research will also be discussed: developing a way of measuring the relationship between the health value and the environmental impact of products.

15.50 – 16.00
Closing remarks from the Chair

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