Date: Thursday 12 February 2026, 1:00 PM - 2:00 PM GMT
Event: Webinar
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The global food system is under growing strain. Climate change, water scarcity, soil degradation, and competing land demands are eroding productivity and resilience, just as food demand is set to rise sharply by 2050. Yet entrenched market structures, policy frameworks, and behaviours continue to reward short-term efficiency over long-term sustainability, slowing the pace of change.
Amid this narrative is a growing opportunity. Consumers are increasingly informed about the systems that underpin the food on their plates and feel pressure to make better choices. But is this the point in the value chain where the biggest gains can be made, or elsewhere? Innovation in food production, manufacturing, and retail is offering new approaches to more resilient food systems, and new collaborations are enabling testing of these approaches at scale.
On 12 February at 1 pm GMT, David Farrell, Founding Partner of Blue North Sustainability and Head Tutor for CISL's Food Systems Leadership Lab, and Mallika Basu, Writer, Presenter and Board Adviser in food, drink and hospitality and Author of 'In Good Taste', will join CISL Programme Manager Tom Norton to explore and unpack some of these conversations in a live webinar.
The webinar will focus on:
- The paradoxical disconnect between nature and food, and how this shows up for stakeholders across the food system.
- The challenges, opportunities, and innovations that are supporting a sustainable food sector capable of feeding 10B people by 2050.
- Methods to engage stakeholders across the system to secure real transformation.
- Q&A with Chair, Tom Norton.
About the speakers:
Dr Tom Norton
Dr Tom Norton is a Programme Manager at CISL designing and delivering impactful education programmes, and the Programme Lead for the Leadership Lab series. He has been contributing to thought leadership on the topic of organisational environmental sustainability for over a decade, in particular the role of organisational culture, leadership behaviour and employee psychology.
David Farrell
David Farrell is the CEO and founding partner of Blue North Sustainability, a consultancy focused on agricultural and food system sustainability. With over 24 years in the South African agri-food sector and 13 years leading Blue North, David has extensive experience in the theory and practice of building resilience and sustainability into the food system, from farm level to retail.
Blue North delivers its services via a range of online platforms and bespoke advisory projects. The company has a global client base, covering small to large-scale farming operations, supply chain intermediaries (including processors, exporters and importers), retailers, as well as NGO’s and Government Departments.
David holds a B.Sc. in Agriculture (Horticultural Science) and an MBA. Additionally, he is a Senior Associate of the University of Cambridge Institute for Sustainability Leadership (CISL) – he is co-convenor of CISL’s online Sustainable Food System course and teaches on their programmes in the UK and in South Africa.
Mallika Basu
Mallika Basu is a writer, presenter and commentator on food, drink and hospitality, with a firm belief in the power of food as a force for good. A features writer and presenter for Good Food, she explores planet-friendlier eating and the links between food, people and the planet in her award-nominated newsletter, In Good Taste. Mallika is the author of two Indian cookbooks, Miss Masala and Masala, a recipe writer and a regular speaker and chair at food events across the UK. She educates curious eaters about food systems and food writing at the British Library, and is a judge and co-presenter of the Guild of Fine Food’s Great Taste Awards, reviewing entries for its ethical and sustainable bursary. Alongside her food writing, Mallika has over 20 years of strategic communications and advisory expertise, having worked with organisations including Jamie Oliver Group and Waitrose. She also helped shape Borough Market’s 2030 strategy. She has completed the Sustainable Food: Production and Processing 8-week online course at the University of Cambridge Institute for Sustainability Leadership (CISL) and holds a master’s degree in journalism. Born in Kolkata, India, Mallika lives in South London with her two teenage children.
