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San Francisco, CA—The 16th annual North American Sustainable Foods Summit is taking place this week on January 28- 29 in San Francisco. Organized by Ecovia Intelligence, the 2026 event will showcase how Artificial Intelligence (AI) and new technologies are helping to advance sustainability within the food industry. Executives and representatives from several companies within Regenerative Agriculture, Food Ingredients, and the AI & Technology field are scheduled to participate in several workshops and share insights into the latest developments across the industry.
Information Sessions
The two-day event will feature several seminar sessions, covering many different aspects from this year’s exhibit focus. Guests speakers will include:
AI & New Technologies
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Alexis Flores-Betancourt of Uncountable will outline how AI can help operators create sustainable food & beverages
- A debate featuring Professor Changmou Xu (University of Illinois Urbana-Champaign) and Kim Fisher (Innovation Institute for Food and Health, UC Davis) on the potential of AI to advance sustainability across the food sector
- Maricel Saenz, Founder of Compound Foods, will illustrate how precision fermentation can make bean-free coffee and cocoa
- Kara Leong (UC Davis) will discuss the potential of cultivated meat and seafood will be examined through the regulatory framework
- Cecilia Chang (Mission Barns) will spotlight the commercialization challenges, including USDA approval, of cultivated meat and seafood
- A panel discussion on the future of sustainable products in the food industry. Will progress be driven by food-tech innovations? What will be the role of sustainable agriculture methods?
Regenerative Agriculture
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Keynote session: Evan Harrison, CEO of Kiss The Ground, discussing regenerative practices and their impact on soil health, enhancing biodiversity, and mitigating climate change
- Virginia Jameson, Deputy Secretary at the California Department of Food and Agriculture, will outline and clarify California’s official definition of regenerative agriculture
- Carolyn Gahn of Applegate Farms will chronicle the company’s journey transitioning towards to regenerative agriculture
Food Ingredients
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Debbie S. Yaver, Chief Science Officer at The Fynder Group, will detail how fungi-based proteins—originally discovered during a NASA research program in Yellowstone National Park—are being used in the company’s dairy-free yogurts
- CEO of Checkerspot, John Krzywicki, will explore the growing need for sustainable fats and oils and how microalgae fermentation can provide a viable palm oil alternative
- Felipe Arango, CEO of Fair Trade USA, will showcase the benefits fair trade partnerships provide for producer communities
- Francisco Martion-Rayo, CEO of Helios, will speak on the utilization of AI to assess supply chain risks
- A panel with representatives from Ciranda, Kellanova, Seven Sundays, and Bonduelle Americas will examine the impact of tariffs on ingredient sourcing and how companies are mitigating rising costs and supply uncertainties
Marketing Insights
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June Jo Lee, the Food Ethnographer, will look to explain how food culture can inspire shifts toward more planet nourishing diets
- Jessie Wright of SPINS will give some insights into consumer behavior towards sustainability issues
- A panel with representatives from the Marine Stewardship Council, Real Organic Naturland, Alter Eco Foods, and Hower Impact will focus on changing consumer behavior and answer: How can consumers be encouraged to make greener choices when shopping? How can they be nudged to purchase sustainable products? How can they become more responsible in their eating habits?
Attendees will be able to meet with representatives from leading verification programs—including Regenerative Organic Certified, Land to Market, A Greener World, and the Soil Carbon Initiative—who will be providing updates on their standards and adoption rates and listen in on presentations including:
- Case study presentation on the sustainable sourcing of organic coconut sugar from Tradin Organic
- Discussion on the evolving regulatory requirements for GRAS (generally recognized as safe) ingredients featuring Keller & Heckman
WholeFoods Magazine and The Organic & Non-GMO Report are media sponsors of the event. Stay tuned for key insights and takeaways from the sessions!