In wealthy countries, we tend to take for granted where our food comes from, taking comfort in the fact that our supermarket shelves will always be stocked – that is until potatoes become a scarce luxury and a head of lettuce nudges twenty dollars. Then, we might remember that political, environmental, social, and technological forces and disruptions to global supply chains all impact its supply.

So how can emerging technologies, like blockchain, biotech and digital sustainability make food supply fairer, less environmentally damaging, and more robust?

Hear from industry and academic experts in biotechnology and sustainable food practices who are disrupting the industry and shifting consumer behaviour to meet demand for more ethical (and still tasty) products using technology to boost food modelling, farming practices and reduce environmental impact.

Guests:

• Associate Professor Michele Roberts, Associate Dean (Post-Experience), UNSW Business School and Academic Director of AGSM
• Scientia Professor Shan Pan, School of Information Systems and Technology Management, UNSW Business School-Pablo Quintero, Principal Product Manager, Vow, AGSM MBA 2016

Find out more about Scientia Professor Shan Pan’s research and UNSW research below

Read: How Singapore is improving food innovation, sustainability and productivity

Read: Digital sustainability: technology solutions to climate change

Read: Digital Sustainability Knowledge Hub

The transcript and show notes can be found on our website here.

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