As part of AIFST’s commitment to sharing industry insights with our members, we attended the Better. Food. Future. Forum last month in Melbourne, to connect with leaders across research, industry, and government — and to bring back key learnings on the future of Australia’s food and beverage sector.
The Better. Food. Future. Forum, hosted by the University of Melbourne, brought together leaders across the food and beverage industry, research, and government to confront some of the most pressing challenges shaping Australia’s food future. From climate volatility to labour shortages and changing consumer behaviours, the sector is under pressure — and innovation through collaboration is more essential than ever.
Innovation and Investment
Heather St John, Executive Director of Innovation and Enterprise, University of Melbourne, opened the forum highlighting the University’s strategic investment in building a thriving innovation ecosystem, with over $1 billion invested in research and discovery. This commitment is not only accelerating breakthroughs but also focusing on the adoption and commercialisation of research outcomes that can deliver tangible benefits to the food and beverage industry.
Heather also emphasised the multiple ways industry can get involved — whether through advisory roles, investment, governance, or direct collaboration with innovation precincts. Her remarks reinforced the University’s role as a critical enabler of solution-oriented partnerships, capable of supporting scalable, real-world impact.
Keynote: Preparing for the Future of Food
Lee Fordham, Founder of Synthesis, delivered a compelling keynote exploring the major forces shaping the future of food systems. Drawing on data trends around fertility, ageing populations, climate impacts, and global food demand, Fordham painted a picture of mounting pressure on current systems — from soil degradation and nutritional decline to the effects of rising obesity and intensifying extreme weather events.
Looking ahead to 2035, he described a food landscape on the cusp of radical transformation. Innovation will be critical — not only through technological advances such as novel ingredients and precision fermentation, but also through creativity inspired by nature, including waste utilisation and enhancing the nutritional value of existing foods (e.g. boosting Vitamin D in mushrooms).
Fordham challenged attendees to rethink how we source, stretch, and sustain our food — and to embrace constraints as a driver of creative, resilient adaptation. Critically, he noted that knowledge alone won’t change behaviours — meaningful change requires systems that make sustainable, nutritious choices accessible and viable.
Panel Session 1: Future-Proofing the Australian Food and Beverage Industry
Facilitator: Ben van Delden – Partner, Co-Lead AgriFood Transformation & Circularity, Deloitte
Panel members:
The first panel brought together leaders from across the food and beverage sector to discuss how businesses can adapt and thrive in a fast-changing environment.
Key issues raised included the rising cost of raw materials, the need for more sustainable production practices, and the ongoing impact of supply chain disruptions. Panellists shared insights into how companies are investing in innovation to improve resilience, meet consumer expectations, and reduce waste — all while navigating labour shortages and inflationary pressures. The discussion underscored the urgency of long-term thinking and collaborative problem-solving to build a future-ready industry.
Panel Session 2: Partnering and Innovation for a Resilient Food and Beverage Industry
The second panel turned its focus toward future-focused innovation and the critical role of collaboration across research, industry, and government in building a more resilient sector.
Facilitator: Jeremy Cottrell – Director of Engagement, School of Agriculture, Food and Ecosystem Sciences (Faculty of Science), the University of Melbourne
Discussions explored a wide range of opportunities — from personalised nutrition, microbiomes, and cell-cultured foods to the need to boost nutrient density in food and invest in advanced manufacturing capacity.
Technology was another key theme, with panellists highlighting the potential of artificial intelligence (AI) and digitisation to improve efficiency and unlock new capabilities across the food supply chain. At the same time, the session emphasised the importance of skills development, industry upskilling, and more effective engagement with regulators to enable innovation while maintaining safety and trust.
A key message from the forum was the University of Melbourne’s strong role as a hub for collaboration and innovation. With leading research in agriculture, food systems, and sustainability—and strong connections with industry and government—the University is well-placed to support partnerships that focus on practical solutions.
As the sector faces increasing complexity and uncertainty, the forum was a timely reminder of the value of open conversations across different parts of the food system. Building a better food future will take solutions that make sense economically, care for the environment, and support our communities. The Better. Food. Future. Forum laid a strong foundation for ongoing dialogue and collaboration to help turn these ideas into real-world outcomes.
