Food as Medicine Summit: Europe

Food as Medicine Summit: Europe

26th - 27th January 2022 | London, UK

Realizing Food as Medicine for Patients and Consumers

In-Person & Online

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Food is foundational to our health, yet many people find it hard to eat well. I am looking forward to the Summit to hear from other organisations and explore how our collective efforts can ignite change to transform the way we eat and improve public health.

Julie Willems, Global Nutrition Director for Foods and Standards, Unilever

For me, as a nutritionist with type 1 diabetes, the value of healthy nutrition in medical care is so very very obvious. As a professional however, I do see the challenges to implement Food as Medicine in practice.

I have joined this Summit because I want to contribute to connect the world of food and the world of medicine.

Nard Clabbers, CSO, Happ & Chair of the Food and Medicine Summit Europe

I view food as medicine for the planet. What we choose to eat impacts climate, biodiversity and public health, in addition to individual health and nutrition. I am excited to be able to share our work at Impossible Foods and learn from others at this conference.

Sue Klapholz, VP, Nutrition, Health & Food Safety, Impossible Foods

Speaker Faculty

Aseem Malhotra
Aseem Malhotra
Consultant Cardiologist | Advisor
NHS & Harley Street Roc Private | National Obesity Forum
Aseem Malhotra
Consultant Cardiologist | Advisor
NHS & Harley Street Roc Private | National Obesity Forum

Dr Aseem Malhotra is an NHS Consultant Cardiologist, and visiting Professor of Evidence Based Medicine, Bahiana School of Medicine and Public Health, Salvador, Brazil. He is a world renowned expert in the prevention, diagnosis and management of heart disease. He is honorary council member to the Metabolic Psychiatry Clinic at Stanford University school of medicine California, and is Cardiology MSc examiner at the University of Hertfordshire, UK. He is a founding member of Action on Sugar and was the lead campaigner highlighting the harm caused by excess sugar consumption in the United Kingdom, particularly its role in type 2 diabetes and obesity.

In 2015 he helped co-ordinate the Choosing Wisely campaign by the Academy of Medical Royal Colleges as lead author in a BMJ paper to highlight the risks of overuse of medical treatments. In the same year he became the youngest member to be appointed to the board of trustees of UK health think tank, The King’s Fund that advises government on health policy. Aseem is a frequent expert commentator in print and broadcast media and he has written scores of articles for a number of publications including the BMJ, British Journal of Sports Medicine, BMJ Open Heart, JAMA Internal Medicine, Prescriber, The Pharmaceutical Journal, European Scientist, The Guardian and Observer, BBC online, Huffington Post, The Daily Mirror, Daily Mail, The Daily Telegraph and the Washington Post. He is international guest editor of the journal of evidence-based healthcare.

Aseem has appeared in the Health Service Journal’s list of top 50 BME pioneers, and has won a number of awards for his work to raise awareness of diet-related illness both in the UK and internationally. He is a pioneer of the lifestyle medicine movement in the UK and has had feature articles written about him in the New York Times, The Guardian, The Telegraph, and Healthcare Leader. In 2018 he was ranked by software company Onalytica as the number 1 doctor in the world influencing obesity thinking.

In 2016 he was named in the Sunday Times Debrett’s list as one of the most influential people in science and medicine in the UK in a list that included Professor Stephen Hawking. His total Altmetric score (measure of impact and reach) of his medical journal publications since 2013 is over 10,000 making it one of the highest in the World for a clinical doctor during this period. His first book co-authored with Donal O’ Neill, The Pioppi Diet, has become an international best seller.

Abbie Lennox
Abbie Lennox
Global Executive Board Member & Global Chief Regulatory, Medical, Safety and Compliance Officer
Bayer Consumer Healthcare
Abbie Lennox
Global Executive Board Member & Global Chief Regulatory, Medical, Safety and Compliance Officer
Bayer Consumer Healthcare

Abbie Lennox is passionate about science and self-care – strongly believing in the fact that the ability to control your own health and wellness is a basic human right for all. Abbie is currently leading end-to-end regulatory, medical affairs, safety, R&D quality and compliance for the products at Bayer Consumer Health, where they are working with a consumer centric approach across all areas to deliver innovative, high-quality, safe solutions that are scientifically proven while providing iconic product experience.

Everyone should be able to live a better life everyday. With over 20 years experience in Regulatory Affairs and product development Abbie’s aim is to make that a reality by identifying the medical unmet needs, and unlocking the pathway through regulatory strategy and a drive for success. Abbie truly believes in the need to educate on science and the impact of self-care to empower people to transform their everyday health.

Ryan Carvalho
Ryan Carvalho
Chief Medical Officer & Head of Nestle Product Technology Center (NPTC)
Nestle Nutrition
Ryan Carvalho
Chief Medical Officer & Head of Nestle Product Technology Center (NPTC)
Nestle Nutrition

Ryan Carvalho earned his medical degree from Bombay University, as well as completed his pediatric residency in New York and clinical fellowship in Pediatric Gastroenterology and Nutrition at Johns Hopkins University. Executive MBA from the Ohio State University.

Prior to his current role, Dr. Carvalho held several positions in academia, most recently as an Adjunct Associate Professor of Clinical Pediatrics at The Ohio State University & Attending Physician at Nationwide Childrens’ hospital.

Ryan is a member of the North American Society of Gastroenterology Hepatology and Nutrition (NASPGHAN) and the American Academy of Pediatrics (AAP). He has served on several academic boards and committees over the last 10 years. He has written more than 40 articles in peer-reviewed journals and contributed chapters to textbooks and many educational presentations/webinars.

Tim Finnigan
Tim Finnigan
Chief Scientific Officer
Quorn Foods
Tim Finnigan
Chief Scientific Officer
Quorn Foods

Dr Tim Finnigan serves as Chief Scientific Officer at Quorn Foods, responsible for the research collaborations that underpin Quorn’s agenda for sustainable nutrition. With over 30 years at Quorn, Tim has designed many of the products, processes and IP held by the business as well as advancing an ever deeper scientific understanding of mycoprotein and its contemporary role in assuring a sustainable food future. Tim is also a keen exercise enthusiast committed to the possibilites of healthy ageing.

Bernhard Kowatsch
Bernhard Kowatsch
Head of Innovation Accelerator
United Nations World Food Programme
Bernhard Kowatsch
Head of Innovation Accelerator
United Nations World Food Programme

Bernhard Kowatsch is Head of the Innovation Accelerator at the United Nations World Food Programme (WFP). The WFP Innovation Accelerator identifies, nurtures and scales disruptive startups and entrepreneurs that accelerate progress towards zero hunger. Innovations include blockchain, agri-tech, global connectivity and Artificial Intelligence. http://innovation.wfp.org/innovation-accelerator
Previously, Bernhard co-founded the ShareTheMeal app, built up WFP’s Business Innovation team and worked as Project Leader at the Boston Consulting Group (BCG) for global tech and industrial goods companies.
Bernhard holds 3 master degrees (CEMS Master in International Management atHEC Paris, Master of International Business Administration at Vienna University of Business, Master of Business Administration at Vienna University of Business)
The WFP Innovation Accelerator received the award by FastCompany as Top 10 Most Innovative companies 2017 – Food category

Julie Willems
Julie Willems
Global Nutrition Director for Foods and Standards
Unilever
Julie Willems
Global Nutrition Director for Foods and Standards
Unilever

Julie Willems is the Global Nutrition Director for Foods and Standards at Unilever. As a passionate believer in tasty products that help people and planet to improve health and wellbeing, her current responsibilities include supporting the sustainable growth of Unilever’s Foods brands and ensuring that Unilever’s nutrition standards are aligned to the latest scientific developments and dietary recommendations. Over the past 10 years Julie has worked across a variety of Unilever’s categories designing and launching products. Julie obtained her BSc in Nursing from St. Louis University and her MSc in Health Science with a specialization in Public Health from the Erasmus University in Rotterdam.

Nard Clabbers
Nard Clabbers
Chief Science Officer
Happ
Nard Clabbers
Chief Science Officer
Happ

After his study of Human Nutrition at Wageningen University in the Netherlands, Nard Clabbers worked for the food industry for more than a decade as the liason between marketing and science for many different brands and products ranging from infant milk formula to muesli bars.

In 2011 Nard joined Dutch research organisation TNO to lead their nutrition and health team. Also at TNO, he then set up the world’s largest public-private research consortium on personalised nutrition and health. His current position is Chief Science Officer for the startup company Happ. Happ helps consumers choose and buy the best foods based on their personal profile.

In his spare time, Nard rides mountainbike marathons as fast as he can for the Dutch SforZ Mountainbike Racing Team.

Udo Herz
Udo Herz
Global Industry, Medical and Science Director
Danone Nutricia
Udo Herz
Global Industry, Medical and Science Director
Danone Nutricia

Current positions:

  • Global Industry Medical & Scientific Director at Danone Nutricia
  • President of Specialized Nutrition (SNE), Brussels, Belgium.
  • Associate Professor for Immunology and Laboratory Medicine at the Philipp’s University of Marburg & Giessen, Germany

Education & University

Udo has a background in Immunology and Laboratory Medicine and his work at the university from 1994 to 2003 focused on role of environmental factors, probiotics & infections in the immune – pathogenesis of allergy and asthma. In 2001 he was appointed as Associate Professor at the Philipp’s University of Marburg & Giessen, in Germany.

Professional assignments

He worked from 2003 to 2014 at Mead Johnson Nutrition as R&D EU Director heading the departments of Regulatory and Scientific Affairs, Nutrition Science, Product Development & Engineering and Process Management. 

 

Udo joined 2014 Danone/Nutricia Early Life Nutrition as Director for Global Program for Infant Nutrition in the Utrecht, Netherlands. In 2015 he joined the HealthCare Nutrition, at Danone/Nutricia Early Life Nutrition based in Amsterdam, the Netherlands. 

Since 2019 Danone/Nutricia Specialized Nutrition, Amsterdam, Netherlands. Global Industry Medical & Scientific Director.

Advocacy & Industry association

In 2013 he was becoming Elected Board Member and is since 2017 President of the Board of the European Industry Association of Specialized Nutrition (SNE), based in Brussels, Belgium.

Udo is the author of about 100 publications in pre-reviewed journals and book chapters and holds >10 patents in the field of probiotics and immune modulation.

Rodney Jones
Rodney Jones
Professor of Sociolinguistics
University of Reading
Rodney Jones
Professor of Sociolinguistics
University of Reading

Rodney Jones is Principal Investigator of the Health Claims Unpacked project (funded by EIT Food) and Professor of Sociolinguistics at the University of Reading. His past research on food labelling and health communication has been funded by the Hong Kong Research Grants Council and the Hong Kong Healthcare and Promotion Fund. He has published on the subject of health communication in such journals as Health, Risk and Society, The Journal of Business and Technical Communication, and Multimodal Communication, and is the author of the book Health and Risk Communication: An Applied Linguistic Perspective (Routledge).

Karin van het Hof
Karin van het Hof
Senior Director Health & Nutrition Sciences
PepsiCo
Karin van het Hof
Senior Director Health & Nutrition Sciences
PepsiCo

Karin van het Hof is Senior Director Health & Nutrition Sciences at PepsiCo, guiding the strategic
plans for the global Beverages category and leading the substantiation of functional benefits for
PepsiCo’s innovation pipeline. In addition, she drives the transformation of the beverage portfolio in
line with the company ambition of “Winning with Purpose”.
Karin has an MSc and PhD in nutrition science, she is visiting associate professor at the Division of
Human Nutrition & Health of the Wageningen University in the Netherlands and president of the
Dutch Nutrition Society. Prior to her current role at PepsiCo, Karin has held various positions at
Unilever and at Nutrileads, a health ingredients company.

Sue Klapholz
Sue Klapholz
VP, Nutrition, Health & Food Safety
Impossible Foods
Sue Klapholz
VP, Nutrition, Health & Food Safety
Impossible Foods

Sue Klapholz is Vice President of Nutrition, Health and Food Safety at Impossible Foods Inc. She received her M.D. from The University of Illinois College of Medicine and her Ph.D. in Genetics from The University of Chicago. Her postgraduate education included residency training at The University of California at San Francisco and postdoctoral fellowships at The University of Chicago and Stanford University. Sue has worked as a scientist, an editor and an educator, and currently serves on the board of directors of Lyrical Foods and the Palo Alto Humane Society.

David Eisenberg
David Eisenberg
Director of Culinary Nutrition & Adjunct Associate Professor of Nutrition | Founding Executive Director
Harvard T. H. Chan School of Public Health | Teaching Kitchen Collaborative
David Eisenberg
Director of Culinary Nutrition & Adjunct Associate Professor of Nutrition | Founding Executive Director
Harvard T. H. Chan School of Public Health | Teaching Kitchen Collaborative

David M. Eisenberg, MD, is the director of culinary nutrition and adjunct associate professor of nutrition at the Harvard T. H. Chan School of Public Health. He is the founding Co-Director of the Healthy Kitchens, Healthy Lives conference, and founding Executive Director of the Teaching Kitchen Collaborative, a group of 30+ organizations with teaching kitchens, all of which seek to establish and evaluate best practices relating to nutrition, culinary and lifestyle education.

From 2000-2010, Dr. Eisenberg served as the Bernard Osher Distinguished Associate Professor of Medicine at Harvard Medical School, founding director of the Osher Research Center and the founding chief of the Division for Research and Education in Complementary and Integrative Medical Therapies at Harvard Medical School. He simultaneously served as the director of the Program in Integrative Medicine at the Brigham & Women’s Hospital.

David is a graduate of Harvard College and Harvard Medical School. He completed his fellowship training in general internal medicine and primary care and is Board Certified in Internal Medicine. In 1979, under the auspices of the National Academy of Sciences, David served as the first U.S. medical exchange student to the People’s Republic of China. In 1993, he was the medical advisor to the PBS Series, Healing and the Mind with Bill Moyers.

He has served as an advisor to the National Institutes of Health, the Food and Drug Administration and the Federation of State Medical Boards with regard to complementary, alternative and integrative medicine research, education and policy. From 2003-2005 David served on a National Academy of Sciences Committee responsible for the Institute of Medicine Report entitled, ―The Use of Complementary and Alternative Medicine by the American Public. More recently, David served as a member of the US National Board of Medical Examiners Clinical Skills Committee and its Communications Task Force.

David has authored numerous scientific and educational articles involving complementary, integrative and lifestyle medicine and continues to pursue research, educational and clinical programs relating to integrative and lifestyle medicine. As the son and grandson of professional bakers, David aspires to bring together the culinary and medical communities to enhance comprehensive health care for all.

Bridget Wojciak
Bridget Wojciak
Director of Nutrition
Kroger
Bridget Wojciak
Director of Nutrition
Kroger

Bridget graduated from the Ohio State University’s Medical Dietetics program, launching her Registered Dietitian career in high acuity long term care and skilled rehabilitation. She provided nutrition care to patients with diagnosis from stroke and cancer, to chronic kidney disease, dementia, and those requiring enteral nutrition. She also served as the contract dietitian for the Epilepsy Alliance. In these roles, she learned the value of building trust and rapport with patients and the significance of preventative care through food and nutrition. Bridget brought these values to her role as an outpatient retail dietitian providing medical nutrition therapy where nutrition destiny in made, inside the grocery store. She then moved on to lead the Retail Clinical Dietitian program at a fortune 20 grocery chain. In her current role as Director of Nutrition for The Kroger Co. she continues to elevate a dedication, educated, and personalized approach to eating and enjoying food to help people live healthier lives.

At Kroger Bridget sets nutrition strategy and serves as the subject matter expert for OptUP, a grocery focused nutrition rating system to simplify healthier shopping. She also leads the company’s corporate nutrition project team as well as the clinical dietitians providing Telenutrition services across the country. She is a writer for The Upside Blog and has been featured across Kroger’s social media channels including Twitter, Instagram, and YouTube. In 2018 Bridget received the Supermarket Dietitian of the Year award from the Produce for Better Health Foundation and in 2019 she was honored to receive the Recognized Young Dietitian Award from the Academy of Nutrition and Dietetics.

Simon Billing
Simon Billing
Executive Director
Eating Better
Simon Billing
Executive Director
Eating Better
Kathryn Duff
Kathryn Duff
Non Executive Director
British Dietetic Association (BDA)
Kathryn Duff
Non Executive Director
British Dietetic Association (BDA)
Linia Patel
Linia Patel
Spokesperson
British Dietetic Association (BDA)
Linia Patel
Spokesperson
British Dietetic Association (BDA)

With a PhD in Public health and over 100 published articles on diet and health, Linia has a
strong grounding in nutrition science. Her passion is translating science into easy to digest
and practical advice. She is a British Dietetic Association Spokesperson and is regularly seen
appearing on national TV and being quoted in the press. Having also worked extensively in
high performance sport, Linia is all about helping people thrive from the inside out. She is
particularly passionate about women’s health and spends her clinical time working with
women (athletes, non-athletes, and everything in between) helping them to better
understand the powerful connection between how their body works and how to be the best
version of themselves. Outside of work she enjoys travelling, being active and socialising
over good (& nutritious) food!

Lisa Macfarlane
Lisa Macfarlane
Co-founder and Co-CEO
The Gut Stuff
Lisa Macfarlane
Co-founder and Co-CEO
The Gut Stuff
Suzan Wopereis
Suzan Wopereis
Principal Scientist, , Microbiology and Systems Biology
TNO
Suzan Wopereis
Principal Scientist, , Microbiology and Systems Biology
TNO

Suzan Wopereis, principal scientist, joined TNO in 2006 and works with a systems biology research group active on the theme ‘quantification of health and effects of lifestyle on health’. Suzan is also board member of Lifestyle4Health and coordinates the program line ‘bio-mechanisms’ together with Prof. Hanno Pijl.

Within TNO, Suzan is acting as principal investigator in several public private partnerships focusing on systems health applying genomics technology, bioinformatics, and standardized infrastructures. She was involved in several EU projects focusing on systems health and is responsible for scientific contents in the TNO program on personalized health focusing on inflammatory resilience. At TNO, Suzan’s main focus has been on phenotypic flexibility as a measure of health, where she uses standardized challenge tests to study the response of a multitude of biological processes to quantify resilience in health optimization and chronic lifestyle related diseases such as Diabetes Mellitus type II. Furthermore, Suzan coordinated the evidence-based scientific advice system that has been implemented by the American personalized nutrition start-up company ‘Habit’ (https://habit.com/). Suzan is internationally recognized as an expert in the area of personalized metabolic health.

Alana Macfarlane Kempner
Alana Macfarlane Kempner
Co-founder and Co-CEO
The Gut Stuff
Alana Macfarlane Kempner
Co-founder and Co-CEO
The Gut Stuff
Robert Jan Koens
Robert Jan Koens
Manager Foodcoach
Jumbo
Robert Jan Koens
Manager Foodcoach
Jumbo

After 11 years of working as a consultant at Deloitte, Robert Jan in the past eight years has been assisting in various roles the Executive Board of Jumbo Supermarkets to create Jumbo’s new growths trajectory.  Since 2014 Health was identified as one of the disruptive growth scenario’s, various explorations on the topic have been conducted, leading to the implementation of the Jumbo Foodcoach Program for customers and Pro athletes of PSV, Team Jumbo Visma and TeamNL.

Sowrya Kilaru
Sowrya Kilaru
Nutrition lead Europe
Unilever
Sowrya Kilaru
Nutrition lead Europe
Unilever

Sowrya is a Registered dietitian with 15 years of experience, in the field of Heath & nutrition.

Working with patients on their journey to recover from various chronic illness’s by crafting therapeutic diets & RT feeds in hospitals To building effective nutrition strategies based on benefit led science for a healthier & balanced processed foods portfolio in the food industry has been an insightful journey for her that can only validate the belief that the right diet and lifestyle are paramount to health and longevity. 

She believes in the natural, healing power of food. Practicing food as medicine has been part of her culture that’s deep rooted in the science of Ayurveda and holistic nutrition.   

Having lived and worked in multiple countries across EU and Asia, she finds the need to revolutionize how we eat crucial, that can be achieved with a large impact only when multiple organizations across the spectrum (policy makers, industry, academia) collaborate and work towards a common goal. 

She has a bachelor’s degree in Chemistry and Master’s in Clinical Dietetics from Pune university with a Diploma in Marketing and PR from Symbiosis university Pune, 

She lives in the Netherlands and in her spare time teaches underprivileged children on health and hygiene.

Sandy Purewal
Sandy Purewal
Founder and CEO
Superfied
Sandy Purewal
Founder and CEO
Superfied

Sandy is founder of Superfied, a self-care platform providing personalised food recommendations using wisdom, science and smart algorithms for best physical and mental health. Before Superfied, Sandy was co-founder and CEO of award-winning marketing agency, Octopus Group (now part of Saatchi & Saatchi). On the other side of life, he’s is a fan of spirituality – and Leeds United.

Divya Gautam
Divya Gautam
CEO
Happ
Divya Gautam
CEO
Happ
Jo Hale
Jo Hale
Senior Research Associate
UCL Center for Behaviour Change
Jo Hale
Senior Research Associate
UCL Center for Behaviour Change

Dr Jo Hale is Senior Research Associate in sustainability at the UCL Centre for Behaviour Change. She leads behavioural science input to the CUSSH project (Complex Urban Systems for Sustainability and Health), a multinational collaboration at the forefront of improving environmental sustainability and health in cities. Jo’s research focuses on combining systems thinking with behaviour change frameworks, including projects on urban climate policy, active travel, green spaces, decarbonisation of homes, waste management and fashion consumption. In the policy sphere, Jo has conducted sustainability research for clients including Defra, BEIS and Welsh Government, and was awarded a net zero research fellowship with think tank Policy Connect.

Fred Bergmans
Fred Bergmans
Co-Founder & Entrepreneur
Carezzo Nutrition
Fred Bergmans
Co-Founder & Entrepreneur
Carezzo Nutrition
Rick Miller
Rick Miller
Food & Drink Associate Director for Specialised Nutrition
Mintel
Rick Miller
Food & Drink Associate Director for Specialised Nutrition
Mintel

Rick has established expertise in dietetics and performance nutrition from his 15 year clinical career in hospitals and working with professional teams and athletes up to Olympic level. Rick is experienced within FMCG, FSMP and supplementation sectors, supporting NPD, regulatory affairs and scientific communication to multiple global brands.

Online & In-Person

Following extensive research with the industry, we know that most are keen to meet in person.

This year we will be meeting in-person and offering an online option for those who are unable to join us in the UK. Your safety is our top priority. To learn about the steps we are taking to make this Summit Covid secure, take a look at our protocols.

Covid-19 Compliance +
Online & In-Person

Partnerships

Be a part of the biggest and most diverse multistakeholder meeting in Food as Medicine.

Bringing together senior-level executives from consumer brands, healthcare, pharma, and retail, along with the most exciting newcomers in the movement, the 3rd Food as Medicine Summit promises an unrivalled networking and learning opportunity for everyone working in this space.

The Food as Medicine Summit provides a rare opportunity to showcase your offering to a dedicated, world-class audience. Spaces are limited this year, please contact our commercial manager, Oscar (oscar@greygreenmedia.com), to discuss opportunities for involvement.

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Partnerships

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For pricing and booking options for the Food as Medicine Summit: Europe please click the button below to go to the registration page.

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