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Food stars to Adelaide Summit

The inaugural Adelaide Food Summit planned for later this year is being touted as one of the most important assemblies of food industry representatives ever held in Australia. The theme for the two-day event announced for October 25 and 26 is ‘The Future of Food’, focusing on fundamental issues such as the supply, sustainability and support for food networks both in Australia and overseas. The event, owned and managed by the South Australian Tourism Commission, has attracted some of the international food industry’s heavyweights. South Australia won the right to host the forum but the Summit will take an international perspective to the questions of food, aiming to discuss issues and themes that unite all countries. Among those attending are: Nigel Garrard, chair of the National Food Industry Strategy; Jorg Imberger, professor of environmental engineering at the University of Western Australia; and Linda Tapsell, director of the National Centre of Excellence in Functional Foods. Questions set before the panel include what and how we will be eating in the future, what future challenges food producers will face, how the key questions of water and land use are to be answered, and how exports can be increased. As well as panel discussions on food supply and sustainability, the forum plans to focus on current health trends in foods, the nutritional value of modern diets and ways to improve current eating habits. A collection of internationally renowned chefs has also been assembled to discuss the role professionals in their position play in shaping consumer demands for certain food products. Also scheduled to appear are authors Stephanie Alexander, Antonio Carluccio and Sophie Grigson, while chefs such as Maggie Beer, Serge Dansereau, and Neil Perry of Rockpool and XO fame, will discuss domestic and international future food trends. The summit is planned to coincide with Tasting Australia, South Australia’s food and wine festival, drawing 200 media personnel and 2,000 chefs, sommeliers, winemakers, food producers, restaurateurs, and gourmets.

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