JOIN THE COMMUNITY FOR ADVANCING SUSTAINABLE FOOD
A YEAR-ROUND PLATFORM FOR MEANINGFUL COLLABORATIONS IN SUSTAINABLE FOOD
The Bridge2Food EcoSystem connects science and industry leaders across the entire plant-based value chain. From R&D and ingredient innovation to technology and market insights. Through expert-led meetings, open collaboration, and shared insight, our global community is accelerating the shift toward healthier, more sustainable food systems.
Join the Bridge2Food EcoSystem: A Global Community Driving Sustainable Food Innovation
The Bridge2Food EcoSystem brings together 300+ professionals from over 80 organisations across the plant-based value chain — including food brands, ingredient suppliers, universities, and agri-tech leaders — all committed to accelerating the protein transition and building a more sustainable future.
Since 2019, the EcoSystem has fostered new business opportunities, cross-sector collaborations, and lifelong networks — empowering members to create healthier, more sustainable food solutions.
Why join?
Powerful connections
Monthly meetings across two time zones bring together R&D, innovation, and strategy leaders across Europe, the Americas, and Asia Pacific.
Expert insights, always on
Access our ECO platform 24/7, with recorded meetings, exclusive articles, and discussions on key industry topics.
Real collaboration
Work on open, pre-competitive challenges in taste, texture, nutrition, and sustainability – and hear from industry experts with immediate solutions for your applications.
Work on open, pre-competitive challenges in taste, texture, nutrition, and sustainability – and hear from industry experts with immediate solutions for your applications.
Build strategy with confidence
Validate your company’s direction through peer input, exclusive trends analysis, and shared innovation journeys.
Validate your company’s direction through peer input, exclusive trends analysis, and shared innovation journeys.
A community like no other
Our members have said in their own words about our community: “It’s just amazing how much information’s out there you don’t get exposed to – and a forum like this is… invaluable.”
Our members have said in their own words about our community: “It’s just amazing how much information’s out there you don’t get exposed to – and a forum like this is… invaluable.”
Explore Our 2025 Agenda
| Quarter | Date | Meeting |
|---|---|---|
| Q1 | 21 Jan | 2025 Economic Outlook for the Sustainable Protein Category |
| Q1 | 04 Feb | Traditional Fermentation for Animal-Free Foods |
| Q1 | 25 Feb | Sensory Science for Sustainable Protein |
| Q2 | 11 Mar | Transforming Food Ingredients with Biochemistry |
| Q2 | 01 Apr | Providing Solutions for Taste & Texture Limitations |
| Q2 | 22 Apr | Traditional Fermentation for Animal-Free Foods |
| Q2 | 13 May | The Importance of Start-ups in the Sustainable Protein Industry (MANE sponsored event) |
| Q3 | 17 Jun | Workgroup Session: Innovate & Collaborate—Research Partners and Projects of Interest |
| Q3 | 08 Jul | Revisiting the Ultra-Processed Position |
| Q3 | 09 Sep | Overlapping Industries: Incorporating Existing Technology into the Sustainable Protein Category |
| Q3 | 30 Sep | Traditional Fermentation for Animal-Free Foods |
| Q4 | 04 Nov | Workgroup Session - Actualizing Solutions: Tackling the 3 Biggest Barriers - Taste/Texture, Price, and Nutrition |
| Q4 | 25 Nov | Traditional Fermentation for Animal-Free Foods |
| Q4 | 09 Dec | Public Opinion & Regulation: Communicating Science to Decision Makers |
