The session will explore where ingredient quality, pesticide exposure and nutrition design belong on the corporate ESG agenda and what true-cost accounting looks like when it reaches the plate.
Bringing together sustainability leads, ESG teams and people directors from across financial services, tech and the built environment, the discussion is designed to be practical, cross-functional and frank.
The conversation will be anchored by Pow Food founders Ali Warburton and Emily Warburton Adams, registered nutritional therapy practitioner Clarissa Lenherr, Pow Food's food development chef Jack Thompson, and director of Menzies Christoph Geppert.
WELL designation is currently the only globally recognised framework for measuring nutrition within catering. Pow Food is the first and only catering company in the world to have achieved it.
Emily Warburton Adams said: “Sustainability teams have spent a decade measuring the carbon on the plate, but almost none are measuring what that food does to the person eating it. Nutrition has been left off the agenda, and the data now shows it's the single biggest hidden cost in the whole food system. That's the conversation we want to start at Blue Earth.”
The Blue Earth Forum takes place at Protein Studios, London, 23–25th June 2026. The roundtable is invite only. To request a seat, visit: https://luma.com/powfood.