PROFITABLE CIRCULARITY: The Future of Food and Wine Business

Sustainability is no longer a buzz word. It is the new norm. But how can business in relevant industries stay profitable and compliant? 

On October 18th, industry experts come together at the Luiss Business School Amsterdam Hub to explore circularity as an effective strategy that can simultaneously drive profitability and sustainability in the food and wine industry.

AGENDA

• 18.00 – 18.15: Walk in
• 18.15 – 18.30: Opening by Luiss Business School Amsterdam
• 18.30 – 19.00: Keynote: Holistic sustainability: a surprising opportunity for identity and creativity – Luca Formentini
• 19.00 – 19.30: Keynote: The Protein Transition – an opportunity for sustainability, health and business – Natascha Kooiman
• 19.30 – 20.20:  Panel discussion
• 20.20 – 20.30: Closing notes
• 20.30 – 21.30: Networking and drinks

Attendance is free upon registration via Eventbrite.

KEYNOTE: Holistic sustainability: a surprising opportunity for identity and creativity

Luca’s captivating keynote, delves into a poignant personal narrative where the imperative of conducting business unraveled unforeseen avenues of self-expression. His session promises an intimate exploration of Luca’s own experiences, illuminating how the pursuit of commerce can unexpectedly blossom into a profound form of self-discovery.

Furthermore, Luca will navigate the intricate terrain of the delicate yet crucial equilibrium between credibility and sustainability. Expect insightful reflections on the symbiotic relationship between maintaining credibility in business endeavors and the imperative commitment to sustainable practices.

Luca Formentini is the president of Podere Selva Capuzza, Italy’s Greenest Wine Producer (2022).

KEYNOTE: The Protein Transition – an opportunity for sustainability, health and business

In her keynote, Natascha will share from her extensive experience as a Sustainability Rebel working to accelerate the Protein Transition. With her captivating presentation, she will share WHY the Protein Transition is THE way for sustainability, health and business but also for a sustainable, healthy business in the food sector.

Natascha is often nicknamed the Greta Thunberg of the Netherlands. She is the founder of Smaackmakers and quartermaster of the Food Transition Coalition (Transitie Coalitie Voedsel). The social enterprise Smaackmakers is an accelerator for making our food environment more sustainable, with a focus on restoring the plant/animal balance. With the Food Transition Coalition, the leading organization with the mission ‘a healthy life on a healthy planet’, Natascha has focused her efforts on healthy food, protein transition and the food environment. She works closely with her fellow quartermasters on, among other things, true cost/true price in the food sector.