AI and New Tech Take Center Stage at Sustainable Foods Summit

The Sustainable Foods Summit is drawing significant attention as artificial intelligence and advanced technologies become the main focus of discussions. Industry leaders, innovators, and sustainability experts are exploring how AI-driven solutions and emerging tech can transform food production, reduce environmental impact, and promote smarter resource management. The event highlights the growing role of digital tools in shaping the future of sustainable food systems, showcasing breakthroughs that could redefine global food industry practices.

The upcoming Sustainable Foods Summit is set to unveil the latest breakthroughs in emerging technologies, regenerative farming, innovative ingredients, and modern marketing approaches. For the first time, the event will dive deep into how Artificial Intelligence and cutting-edge tech can elevate sustainability practices across the global food sector. The 16th North American chapter of the summit is scheduled to take place in San Francisco on January 28–29, 2026.

Speakers will explore how technology is transforming both the creation and promotion of eco-friendly food products. Alexis Flores-Betancourt from Uncountable will demonstrate how AI can support brands in developing sustainable food and beverage formulations, with its platform helping identify greener ingredients and evaluate their footprint. Another expert will shed light on how generative AI can decode consumer patterns to anticipate market demand and upcoming trends.

A panel of seasoned specialists, among them Professor Changmou Xu of the University of Illinois Urbana-Champaign and Kim Fisher from UC Davis’s Innovation Institute for Food and Health—will discuss the broader possibilities of AI in driving sustainability throughout the food ecosystem.

The event will also spotlight technologies aimed at making food production more resilient. With climate change threatening crops like coffee and cocoa, innovators are developing solutions to bridge the growing supply gap. Maricel Saenz, founder of Compound Foods, will introduce precision fermentation methods capable of producing coffee and cocoa without relying on traditional beans. The future of cultivated meat and seafood will also be explored, with Kara Leong of UC Davis covering regulatory developments and Cecilia Chang of Mission Barns addressing commercialization hurdles, including USDA approvals.

Another panel will reflect on what lies ahead for sustainable food products. Will cutting-edge food technologies lead the way, or will regenerative and eco-friendly farming methods take center stage?

As interest in regenerative agriculture continues to accelerate, the keynote session will focus on its power to heal ecosystems. Evan Harrison, CEO of Kiss The Ground, will explain how regenerative techniques can enrich soil, boost biodiversity, and counteract climate change.

Leaders from prominent verification programs, such as Regenerative Organic Certified, Land to Market, and the Soil Carbon Initiative, will share the latest updates on their standards and adoption. Virginia Jameson, Deputy Secretary at the California Department of Food and Agriculture, will reveal the state’s official definition of regenerative agriculture. Meanwhile, Carolyn Gahn of Applegate Farms will talk about the company’s journey in shifting toward regenerative models, a move that has already transformed 10.8 million acres of grasslands.

A specialized segment will focus on sustainable ingredients and greener supply chains. Debbie S. Yaver, Chief Science Officer at The Fynder Group, will detail how fungi-based proteins, originating from NASA-backed research in Yellowstone National Park are now being used to craft the company’s plant-based yogurts.

John Krzywicki, CEO of Checkerspot, will address the rising demand for planet-friendly fats and oils, explaining how microalgae fermentation can offer a strong alternative to palm oil. Tradin Organic will share insights from its sustainable coconut sugar supply chain, while Keller & Heckman will cover the latest regulatory updates related to GRAS ingredients. Felipe Arango, CEO of Fair Trade USA, will highlight how fair trade programs uplift local producers and farming communities.

With agricultural supply chains becoming more unpredictable, real-time trend tracking is gaining urgency. Francisco Martion-Rayo, CEO of Helios, will discuss using AI to evaluate supply chain vulnerabilities. A panel featuring Ciranda, Kellanova, Seven Sundays, and Bonduelle Americas will examine how tariffs influence ingredient sourcing and how companies are adapting to rising costs and uncertain supplies.

The summit’s final chapter will explore the marketing challenges and opportunities surrounding sustainable foods. June Jo Lee, known as the Food Ethnographer, will set the tone with insights into how food culture can spark a shift toward environmentally supportive diets.

Additional speakers will address sustainable seafood, ethical retail practices, and the Purpose Pledge movement. Jessie Wright of SPINS will offer fresh perspectives on how consumers respond to sustainability-driven messaging.

Consumer behavior will remain a key theme in the concluding panel featuring representatives from the Marine Stewardship Council, Real Organic Naturland, Alter Eco Foods, and Hower Impact. They will examine what motivates shoppers to choose greener products, how brands can nudge buyers toward sustainable options, and what it takes to foster more responsible eating habits.

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Source: FNB‍