THIS™ was founded in June 2019 by ex-meat fanatics Andy Shovel and Pete Sharman as a plant-based food brand for meat-lovers. They previously ran a successful burger business and sold it after deciding their next business would have sustainability at its core. Andy oversees the creative side of things at THIS™ and channels his creativity into driving brand awareness. He has always been passionate about entrepreneurship, setting up his first business in recruitment fresh out of university. He believes plant-based food plays an essential role in changing our food system for the better.

Chris is the CEO & Co-Founder of Better Nature - Europe's leading tempeh brand. Made using an ancient fermentation process, tempeh is an all-natural, nutritious and sustainable plant-based protein. With its proprietary IP, Better Nature makes delicious and nutritious meat-free products using tempeh.

Since its launch in 2020, Better Nature has grown 196% YoY. With a recent launch into 500 REWE stores and having secured a listing with TESCO, Better Nature is poised to be Europe's go-to tempeh brand.

Stu Henshall's culinary journey began in his parents' field to fork restaurant, igniting a lifelong passion for food. His profile rocketed into the public eye as a result of television appearances launching him into diverse media engagements. His 8 year dedication to elevating plant-based cuisine has seen him teach at renowned culinary schools, consult for restaurant startups, and champion sustainable food solutions. Today, as the Executive Food Development Chef for Quorn, the UK’s leading meat-free company, Stu is at the forefront of innovative product development. He's committed to enhancing global food culture showcasing the delicious potential of sustainable meat-free eating.

Claire, Food Development Manager at Quorn, is a Product Development specialist and passionate food-lover, with 14 years of experience in the food industry leading innovation projects from conception to implementation. She worked for Mars Petcare in European and Global roles developing treats for dogs and cats for brands such as Pedigree®, Dreamies™ and Temptations™. Now at Quorn Foods she is responsible for translating consumer wants and needs into measurable attributes and unpicking significant technical complexity in order to deliver meat-free food products that delight and nourish consumers. Claire is excited by the magic of mycelium and the potential impact we can all have on the planet by switching to eating this sustainable, nutritious and versatile protein source. She is a hands-on leader and thrives on activity that demands resourcefulness, collaboration and the realisation of ideas that are ‘beyond imagination’.

Neil is an award winning chef, entrepreneur and restaurateur, with Michelin training and a science degree. He was previously known for his butchery and BBQ cooking, having opened several meat-led restaurants including Temper. In 2019 he began experimenting with fermented vegetables and set out to prove that plant based ‘meats’ could be made without a load of processed powders and still taste incredible. Neil believes in using ingredients that he can grow and cook in the kitchen himself, which led to the start of Symplicity Foods.

With interests in plant-based food and medicine, Tom went vegan in 2015 and started a plant-based restaurant in Berkshire called Miami Burger in 2019. The restaurant closed but they continue to sell their propriety meat alternative products to other restaurant, hotel, and bar groups across the UK, Spain and Netherlands.  They also sell direct to the consumer through various retail channels including online grocer Ocado.  Other business interests include adult care sector, executive search, and brownfield residential development.

Mike and Joe here, the father & son team livin’ the plant-based dream. We’ve been vegans for a loooong time, way before oat milk was even a thing. We’re also both obsessed with pizza.

Back in 2016 we had this crazy idea: make unbelievably tasty vegan pizza that’s better for people and the Planet!

Now we’re on a mission to save the world one slice at a time.

Robin Simsa is the CEO of Revo Foods, and has a Ph.D. in Biotechnology from the University of Gothenburg and Tufts University and is recognized as one of FORBES "30 under 30" for the DACH region. With a background in biotechnology and a passion for ocean sustainability, Robin has extensive experience in the field of 3D food printing, which he used when building his first start up. Revo Foods has revolutionized the production of plant-based fish alternatives and is currently the largest supplier of salmon alternatives in Europe. What makes the fish alternatives so unique are their sensory properties along with an authentic taste, and of course their reduced impact on the environment. In his speech, he will address the developments in 3D printing and the future of sustainable food production, as well as his dedication to finding innovative solutions to address the challenges of sustainable transformation in the food industry.

The daughter of a butcher from a small town in Northern Canada, Toni gave up meat in her teens when she learned that we can live and be healthy without it. Now vegan for more than 30 years, she believes passionately that we need a mass shift towards plant-based eating and is proud to be part of an organisation fuelling this change. She also holds a PhD in Animal Behaviour.

Hannah is the International Corporate Engagement Manager at Veganuary and became vegan after taking part in Veganuary 2018. Hannah joined the charity in 2021 and now works closely with brands, retailers, institutions, workplaces and businesses taking part in the Veganuary campaign and beyond.

Veterinary surgeon and co-founder of leading UK vegan pet food brand Omni. With over 10 years clinical experience, an MBA from Imperial College London and a passion for all things pet, Dr. Guy started Omni to create healthier food that was kinder to the planet and loved by pets.

Damien is the Co-Founder of THE PACK, one of Europe’s most exciting plant-based dog food startups. Since launching in September 2021 THE PACK has quickly built a strong following of pet parents using their highly innovative and nutritionally complete wet foods for dogs. Damien and his THE PACK Co-Founder Judy Nadel previously built Vevolution - www.vevolution.com , a leading community in the plant-based world. Today the Vevolution is one of the world’s leading specialised marketplaces for plant-based and cell-ag businesses to find investment.

Jake has spent 10 years in the food industry working in product development in a range of brands including Pladis, Birds Eye Iglo and Biotiful Diary. Recently joining the Spark foods platform as Chief Innovation Officer and working with Gosh! Foods on transforming their range in the plant-based category.

Gary is a highly experienced professional, with 20 years experience working for a number of multinational FMCG businesses, on both agency and manufacturer side. Having worked in senior commercial, category management and insight roles Gary demonstrates a deep understanding of consumer behaviour, market dynamics, and industry trends, all backed up with strong commercial savviness.

Gary manages the UK & Europe team at Focus Insights to help clients uncover new actionable insight through agile and cost-effective research.

Callum is an industry expert in the plant-based food sector. Driven by his passion for sustainability, he has successfully launched several plant-based brands into the European markets across retail, foodservice, and online. With significant experience across a variety of channels and sectors, Callum has not only contributed to the growth of the plant-based category but has also witnessed its challenges. 

Callum currently leads the UK arm of TiNDLE, an innovation-led plant-based brand developing best-in-class chicken offerings. TiNDLE recently expanded into additional alternative protein categories, launching an indulgent range of plant-based milks and gelato.   

Stefan has been working for Dalco (currently Hilton Foods) in the meat and meat replacement industry for 27 years. His areas of expertise include product development and production. He recently joined GEA Food Solutions as Senior Director Innovation.

Matthias is a passionate process engineer and as such interested in delivering competitive advantage via innovative sustainable solutions. He has been working for more than 20 years in international roles in Food or Pharma related innovations, ingredients as well as consumer packed goods. In his recent role, Matthias is in charge of global technology and R&D within the GEA New Food business.

James Cuthbertson is the CRO of Relative Insight. An innovator in text analytics, James helped to grow Relative Insight from its true start-up phase into a pioneer of text analysis servicing global clients such as F1, Amazon, Coca-Cola and HSBC.

With over 12 years-experience in the early stage technology market, James has grown, and developed sales and marketing functions focused on products in audience insights and data.

James is a keen vegetable grower and recently left London to relocate to the wild Kent countryside alongside his wife, and their ever-expanding menagerie of cats, dogs, chickens and babies.

Dan Dowell-Lee is a Business Development Manager with Relative Insight. Having previously been an account manager selling tech to IT brands he's incredibly well-placed to be working in the text analytics space.

Dan frequently works alongside marketing, insights, research, and CX teams in a variety of industries, and his favourite moment is when the penny drops and people suddenly grasp the revolutionary insights available to them through their data.

Originally from Birmingham, now in London he'll try to convince you that Birmingham isn't all that bad. He loves his cricket, rugby and practices Brazilian jiu jitsu - a martial art only comparable to a very aggressive form of cuddling.

Dan Weiser is a Business Development Manager with Relative Insight. He has worked for over six years with technology and business change firms consulting on talent and technology resources across data science, insights, martech and AI technology.

For the last year and a half Dan has been helping Relative Insight grow across a multitude of industries including FMCG, Market Research, Education and Non-Profit.

He lives in North-West London and thinks of himself as an amateur adrenaline junkie, having done a couple of bungee jumps and a skydive. He also recently took up bouldering and now won't stop telling people about it.

Jordania Valentim is a well-versed personality in the food industry. She is the Chief Commercial Officer and founding member of Revyve, a food-tech company that specializes in producing functional protein ingredients from upcycled microbial biomass, currently focused on spent brewer's yeast for egg replacement. With her extensive knowledge and experience in manufacturing and designing proteins for food applications, Jordania has worked with leading multinational corporations such as Nestle, DSM, and Fonterra in Latam, Asia, Oceania and Europe. She has also collaborated with NGOs to promote businesses in better nutrition. Besides being a sustainable food systems activist and speaking at various events, Jordania enjoys live music, surfing, sailing, and high-altitude hiking.