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ProSweets 2022: Expert Stage - Sustainability approaches in production

01.02.2022

Sustainability wanted

Sustainability is now a global lifestyle trend. This has an impact on every industry, especially the food industry: Consumers want sustainably produced food. Companies are for example expected to take responsibility for climate protection. The goal is a resource-friendly production.

Future of food production

On top manufacturing companies are facing new challenges due to the effects of globalisation and digitalisation. However, this provides new tools to reduce the CO2 footprint in food production.

  • How can production be as resource-conserving as possible without economic losses?
  • How can food waste be avoided?
  • How can AI models be used sustainably to improve planning?
  • What opportunities do apps offer?

Answers to these and other important questions will be provided by our Expert Stage on the topic: Sustainability approaches in production.

DLG-Expert Stage

We will introduce you to sustainability approaches in production: Come and talk to our speakers from science and industry, contribute your expertise, exchange ideas with the experts and get the latest first-hand information.

Programme

Speakers on Tuesday, 01/02/2022 (12:30 – 01:30 pm)

TimeContent
12:30Opening and presentation
Prof. Dr. Katharina Riehn
Vice President and chairwoman of the DLG Competence Center Food,
Veterinary Specialist for food safety and meat hygiene,
Professor of food microbiology and food toxicology,
HAW Hamburg, Germany
12:35Reducing food waste – relevance and strategies
Simone Schiller

Managing Director DLG Competence Center Food, DLG e.V.,
Frankfurt am Main, Germany
12:50AI-based forecasting in food production and -retail
Dr. Alexander Kauffeldt-Thieß

Managing Director, Spicetech GmbH,
Stuttgart, Germany
01:05Fighting food waste together – how retailers & food manufacturers
save their surplus via app

Sophie Huntke
Sales Team Lead, Too Good To Go
Berlin, Germany
01:20Summary
Prof. Dr. Katharina Riehn
Vice President and chairwoman of the DLG Competence Center Food,
Veterinary Specialist for food safety and meat hygiene,
Professor of food microbiology and food toxicology,
HAW Hamburg, Germany
01:30Closing

 

Venue
ISM, hall 5.2

Date
Tuesday, 1st February 2022

Target group
The conference is aimed at specialists and executives from the fields of process engineers, product management and development, science, quality assurance/management, production and technology. It is also particularly suitable for career changers and newcomers to the product development.

How do I get the presentations?

  1. Send your request to FachzentrumLM@DLG.org.
  2. We will give you the login-data to the DLG conference archive.

Privacy policy

https://www.dlg.org/de/datenschutzerklaerung/

Contact

DLG Competence Center Food • Tel.: +49 (0) 69/24 788-333 • Fax: +49 (0) 69/24 788-336 • FachzentrumLM@DLG.org