Sustainability minefields, stories and zones at SupplySide West

Here’s a look at the sessions, socials and show floor tours from Oct. 30 to 31 that are scheduled to debunk the myths in the high-stakes space and share insights on how brands can take on challenges and seek out opportunities to create a greener and more equitable supply chain.

“Unwrapping sustainability: Mastering eco-friendly packaging” ​will take a one-hour dive into how brands can implement sustainable packaging solutions, from biodegradable materials and recycling innovation to eco-friendly packaging and regulatory standards. Experts from Orora Packaging Solutions and Terraseed will share tips and recommendations on how to balance function and sustainability while leveraging green packaging as a pillar of sustainability efforts and competitive advantage (Oct. 30, 9 to 10 a.m., Islander Ballroom C). 

Previewing the session, Maria Cebrian, founder and CEO at Terraseed, shared that there are myths to be debunked around compostable packaging claims, for example.

“This is a very interesting topic because it is not only supporting these sustainability practices but also educating consumers how to use this packaging, how to dispose of all these materials once they are done with their product,” she said.

At a Sustainable Packaging Social ​at the SupplySide Networking Hub, attendees can continue the dialogue on sustainable packaging practices (Oct. 30, 3 to 3:45 p.m., Booth 4614). And this year, SupplySide West is introducing a Sustainability Zone, complete with a Sustainable Packaging Solutions Showcase in the 6500 aisle featuring brands making strides in material innovation and sustainable packaging design. 

From the SupplySide Stage, a “Supply Chain Sustainability Stories: Sustainability in Practice” ​panel will explore how to gain true momentum with sustainability programs. Speakers from SPINS, HowGood, Natural Marketing Institute and CHI Foods are set to discuss consumer attitudes towards sustainability, the sustainable practices gaining ground, effective ways to measure and communicate impact and the challenges ahead for sustainability across the health and nutrition industries ​(Oct. 30, 11:15 a.m. to 12:30 p.m., Booth 5764).

On both show floor days, Chris Kilham, also known as The Medicine Hunter, will guide a Path to Sustainability tour​ exploring how companies are integrating sustainable solutions in the food and beverage supply chain—from certified organic farming to supporting women’s cooperatives to complying with the United Nations Sustainable Development Goals by 2030. 

“There are so many dimensions, and I think if we can kind of tease some of this information out from some of the companies there and share it with folks in the industry, it’ll just get people’s minds going about what’s possible, because we all have to move in an increasingly sustainable direction or we will have nothing to talk about,” Kilham said in a preview. 

The one-hour tour kicks off at 11 a.m. on Oct. 30 and 2 p.m. on Oct. 31 from the Bayside Foyer information desk, with headsets available on a first-come, first-serve basis.

A learning power-hour session titled “Navigating the sustainability minefield: Challenges and solutions for natural products” ​adds to the discussion with speakers from the Sustainable Herbs Initiative, NaturPro Scientific and Montcalm addressing topics including minimizing deforestation, optimizing water usage and upholding fair labor practices as integral to an ethical and sustainable supply chain. The session will also cover innovative solutions to reduce energy consumption during the extraction and processing of ingredients (Oct. 31, 9 to 10 a.m., Islander Ballroom C).

From the Fi North America Theater, the “Upcycle your way to innovation: Mastering functionality with advanced techniques”​ will examine ​how advanced upcycling techniques such as enzymatic deconstruction and fermentation can unlock the full potential of surplus food. Speakers from Upcycled Foods and Funky Mello will delve into how to convert food waste into functional ingredients that enhance texture, flavor and nutritional profiles of sustainability-forward food products (Oct. 31, 2 to 2:30 p.m., Booth 1250).

And attendees can do their small part by taking advantage of the refillable water stations set up throughout the expo.