As the need to improve access to affordable, nutritious food intensifies, how are companies working to create food that improves climate and human health without a premium? From micronutrient deficiencies to childhood obesity, where is the need for more sustainable nutrition? How are companies working to tackle these problems? In what ways can innovation be harnessed to improve nutritional density and health impacts, whilst ensuring production is sustainable? What role do governments and NGOs play in building the necessary guidelines, recommendations and industry standards around food and ingredients for organisations to deliver on nutritional profiles and sustainability goals? With consumers at the centre of all things food, how does the industry ensure that consumers have enough education about the connection between diet and health?