Sustainable Foods Summit Calls for Greater Disruption

The food industry needs more disruption for sustainable development: this was one of the key messages from the North American edition of the Sustainable Foods Summit. Hosted in San Francisco on January 20-22, the summit brought together 140 senior executives from the food industry. Josh Tetrick, CEO and founder of Hampton Creek, emphasized the importance […]


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The food industry needs more disruption for sustainable development: this was one of the key messages from the North American edition of the Sustainable Foods Summit. Hosted in San Francisco on January 20-22, the summit brought together 140 senior executives from the food industry.

Josh Tetrick, CEO and founder of Hampton Creek, emphasized the importance of disruption in his opening keynote. He believes 99% of the food Americans eat is of poor quality, and that a ‘system change, not people change’ is required. His company is exploring 400,000 plant species to develop new food products. Tetrick shared his plans to launch new healthy and tasty products with environmental benefits, following the success of Just Mayo and Just Cookies.