The agenda for Regenerative Food System Webinar Series

What to expect

When considering a regenerative the food system we need to think about “farm to fork to disposal”. Each webinar looks briefly at a different stage in the food system value chain – from the primary production of food, to consumption and disposal (waste). We explore the potential for circularity along these stages, by engaging with experts in the field who help us think about the status quo, and who share experiences, successes, challenges and insights into what a regenerative food system might look like.

Each webinar is 75 minutes long and includes a light introduction to the topic, a facilitated discussion with guest contributors, and guests’ Q&A along the way.



Thursday 11th March 2021: 11h00 - 12h15
In the first webinar of the series, we delve into the topic of agriculture, looking at its potential to produce nutritious, chemical-free food for our growing population, whilst regenerating natural resources and systems.

Processing and packaging

Tuesday 16 March 2021: 10h00 - 11h15
In this webinar we look at processing and packaging realities and solutions. We explore biomimicry as tool for packaging design, discuss the retailer response to packaging issues, and think about how we can deal with the ever-growing challenge of plastic.

Distribution and logistics

Tuesday 30 March 2021: 11h00 - 12h15
Here, we look at the reality of existing, traditional fossil-fuel-based distribution and logistics systems. We explore localised distribution and even the possibilities of biofuels and biomaterials. We are reminded that until our paradigms shift, we will not redesign and transform traditional systems, which remain difficult to penetrate.

Consumption & Disposal/waste

Tuesday 11 May 2021: 11h00 - 12h15
Our final webinar in this series considers the notion, “We are what we eat”. We are eating food but is it nourishing us? In the context of poverty and inequality in our region, “There is enough for everyone’s need but not everyone’s greed.” What does a regenerative diet looked like, what is healthy food, and how accessible is it? How might we tackle food disposal, or waste in a regenerative way?