The only event bringing the plant-based movement to a mainstream audience.
June 7–8, 2019 Jacob K. Javits Convention Center New York City
Sessions for Plant Based World Conference & Expo arecurrently in development. Please check back for more updated information.
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The plant-based foods industry has seen no shortage of growth in the past few years. With nearly 50% of American consumers buying dairy-free alternatives and the meat alternative sector trending to reach $5.2 billion by 2020, this burgeoning market has fostered new opportunities for businesses across the food spectrum. This expert panel will provide a broad outlook on how retailers, brands, and food service providers can tap into this industry, pulling from lessons of past success and budding trends that will shape the growth of plant-based foods.
40% of Americans are actively seeking to cut down on meat consumption. The number of consumers identifying as flexitarians is rapidly increasing, and food service establishments risk losing out on business if they cannot provide options for this audience. Even with that understanding there comes a whole slew of unique challenges. This diverse panel will discuss the best ways to add plant-based options to the menu with your client-base in mind.
According to Nielsen Retail Data Commissioned by the Plant Based Foods Association in 2018, Plant-based foods are outpacing dollar sales of all retail foods by 10X. Sales are up 20% (topping $3.3 billion) since the previous year and are showing no signs of slowing down. This panel will dive deep into the latest retail trends and data, including which specific categories are driving this explosive growth and what the implications are for food manufacturers and retailers.
Dr. Stoll’s presentation will be a scientific overview of the most up to date research regarding the biochemical, physiologic, and disease specific effects of a whole food plant-based diet. This presentation will build on the foundations of research from observational studies, interventional trials, longevity research, the study of complex biologic systems, and basic nutritional science to help guide sound scientific recommendations for nutritional interventions in healthcare.
Whether it's a 100% vegan burger joint, an upscale restaurant adding plant-based menu options, or a classic fast food chain that's decided to add a vegan product to their menu, plant-based foods are becoming more prominent in the world of restaurants and food service. Around 40% of Americans order plant-based options in restaurants and eateries that introduce vegan or plant-based items on their menus often see a great increase in sales. This panel will focus on brands and companies that are captivating this new trend and working to provide a more diverse set of options for a wide audience.
Cardiovascular disease is the number one killer around the world but can be largely prevented and in many cases of stable angina reversed with a plant-based diet. Dr. Kahn’s presentation will be a comprehensive review of the cardiovascular literature creating a science and research based algorithmic approach to treating CVD according to the current standards of care while utilizing plant-based nutrition and lifestyle interventions.
Understanding plant-based cooking requires a fundamental overhaul of everything you've ever known as a chef or restaurant. Brad Barnes of the Culinary Institute of America specialized in helping culinary and food service professionals grasp this concept in a way that allows their careers and businesses to thrive like never before.
Sugar, fat, and salt stimulate the dopamine reward system and activate the amygdala putting many people at risk for food addiction. Dr. Fuhrman will review the physiology of food addiction, identify the key triggers including common environmental and emotional components, and share his successful strategies for helping people permanently break free from food dependence and enjoy a healthy relationship with healthy foods.
The dairy alternative space has exploded in the past few years with plant-based milks now representing 15% of the total milk market. According to recent data, about 44% of milk-consuming Americans purchased both dairy and plant-based milk in the last year and Nielsen data from 2018 shows plant-based milk sales grew by 9% (up from 3% the previous year), while cow’s milk sales were down 6%. Almond milk still leads the category, but growing consumer awareness, coupled with improvements in processing, formulation and packaging are sparking interest in a wide variety of new offerings, including milk made from yellow peas, oats, macadamia nuts, and even bananas. This panel will focus on what's next in the plant-based milk space, and how established and new brands can take advantage of this growing segment, innovating with alternative non-dairy bases, unique flavors, applications, enhanced nutrition profiles, and beyond.
Research has shown that a plant-based diet can quickly improve type 2 diabetes necessitating rapid medication alterations. A growing body of research is describing the biochemical benefits of a plant-based diet in suspending and reversing insulin resistance. The management of medications during a dietary transition can be challenging unless the healthcare provider is prepared and trained to understand the physiologic changes that transpire over days to weeks. Dr. McMacken will review the current literature, describe the details of a dietary intervention for type 2 diabetes and help attendees to understand the safe management of medications.
#1 Chef-Driven Plant-Based Prepared Foods Developed for a Grocery Chain (Tesco)
Tesco recently brought on plant-based chef Derek Sarno to help develop a line of plant-based prepared foods to be sold in stores across the UK. This discussion will focus on the process of developing items for the line and will track the success and growth of Wicked Kitchen as an example of how other major retailers can capitalize on plant-based trends to diversify their clientele and expand offerings.
#2 Plant-Based Menu Items at a Fast Casual Burger Joint (Bareburger)
The fast-casual burger joint is a staple of American culture. New York based chain, Bareburger, is leading the way in maintaining the atmosphere and flavor that is typical of a burger restaurant while also integrating a diverse range of plant-based options. This case study will dive into the success that Bareburger has had generating over 25% of it's business from the plant-based side of the menu.
Protein has become a central focus in the weight loss and dietary lexicon of the general public. But, is more protein really beneficial or even healthful? Dr. Davis will review all of the current literature on ketogenic and high protein diets comparing and contrasting the outcome measures with the whole food plant-based diet literature.
One of the biggest questions facing the plant-based movement is how urban communities can find education and access to healthier, more wholesome food options. Hip Hop Is Green - the official non-profit partner of PBW - is leading the way by authentically merging healthy living together with hip hop culture. In 2016, HHIG created the official “10th Element of Hip Hop”, which is health and wellness, making plant-based eating, sustainability and animal welfare staples of hip-hop culture. This panel will discuss the true challenges facing urban communities and food deserts with regards to accessing and affording plant-based foods and highlight the creative solutions that Hip Hop Is Green and its allies are organizing across the country.
There are many ways to grow and scale a brand as interest in plant-based foods increases. This panel will explore the options that work best for different companies at different stages to help brands achieve optimal growth and scalability.
Autoimmune diseases have now been linked to a chronic inflammatory state with an epicenter of leaky gut syndrome and disrupted microbiome at its core. New research is demonstrating resolution of symptoms and normalization of lab work through intensive dietary strategies. Dr. Stancic will describe the molecular mechanisms of autoimmune disease research that links these diseases to epigenetically driven environmental exposures with modification of the microbiome, and review the research demonstrating the effectiveness of nutritional intervention in microbiome diversity and in disease prevention and reversal.
It is no secret that our kids should be eating more wholesome foods and less processed meats and animal products, but why then is this not reflected on the menus of our school cafeterias? Individuals around the country are working to bring awareness of healthier eating and more plant-based menus into school communities. Some take a more top-down approach, affecting policy and fighting for change on an administrative level, while others have established a more grass-roots effort, educating food service directors, parents, teachers and students and empowering them to add plant-based options which are more conducive to health, growth and learning. This diverse panel will showcase a variety of approaches with the intention of fostering deeper education and collaboration between all those who are working on this important issue.
From selling at farmer's markets, cooking up product ideas in their apartment kitchens, experimenting with new ingredients, to launching with e-commerce first, these new leaders in plant-based food world are proving you don't always need to "follow the rules" to succeed. This panel will focus on the underdogs who were able to turn their passion projects into full-blown profitable businesses and have now broken into retail, while maintaining their company mission and brand integrity. Panelists will discuss the evolving retail space and share tips and strategies for entrepreneurs looking to elevate their brands to the next level, while staying firmly grounded in authenticity.
Drawing upon the largest observational trial to date on cancer and diet, Dr. Campbell will describe the findings from his personal research, review the current literature, and unpack the molecular biology of nutrition. Research fields such as epigenetics, angiogenesis, and the microbiome will be included in the discussion and relevant studies cited linking diet to cancer prevention or progression.
The topic of whether we should eat animals is a widely debated issue. However, what we can all agree on is that we should create a more just, humane food system than what we have now. This panel will shine a light on the problems we’re currently facing to reach that goal and the solutions at hand to solve them. Join us in creating a dialogue on how we can work together and create a food system that we can all be proud to participate in.
Within the alternative protein space, seafood is the most underserved category. This panel will discuss innovation in the plant-based food space to create superior seafood products that can be used in a variety of applications from sushi to sandwiches as well as get into the promising new world of cellular-aquaculture.
A fast paced, research dense presentation that reviews the most current data supporting plant-based nutrition in the prevention, suspension, and reversal of disease. Built upon the most comprehensive literature review to date, the lecture will provide scientific support for dietary recommendations with direct quotes from the research and researchers.
Countless scientific studies have now shown that a whole foods, plant-based diet is the only diet that is capable of preventing and even reversing the most common and deadly chronic diseases that face the Western world. The idea of switching to a more wholesome diet can be intimidating for some, particularly those who have grown accustomed to the standard American way of eating. This panel will communicate the benefits that a whole food, plant-based diet has to offer while also offering tips and strategies to implement it in your life without adding hassle to your day or sacrificing the enjoyment of food that we all love.
The top researchers and thought leaders in the Food as Medicine movement will participate in a guided conversation to answer questions from the audience and discuss challenging topics in nutrition. Utilizing current research articles, the panel will bring clear, honest answers and share practical information to help guide safe and effective nutritional interventions.
For generations we have been fed the myth that animal product consumption is an essential part of a high-performance athletic diet. Today, world-class athletes across all spectrums are shedding light on this misconception and speaking out about the benefits of a plant-based diet for strength, endurance, recovery and longevity. This panel will survey athletes who are at the top of their field and share success stories of how they switched to plant-based and are never going back!