Martin Koehring has recently joined Forum for the Future as Global Director of Impact. Before joining Forum, he held various leadership positions at Economist Impact, which is part of The Economist Group. He was the head of Economist Impact’s World Ocean Initiative, inspiring bold thinking, new partnerships and the most effective action to build a sustainable ocean economy. He also led Economist Impact’s Sustainability, Climate Change and Natural Resources practice in the EMEA region and was the editorial lead of the award-winning Sustainability Project.

Martin’s previous roles at The Economist Group included managing editor, global health lead and Europe editor at The Economist Intelligence Unit. As part of my wider engagement on sustainability, he is a trustee of the New Economics Foundation (a think tank focusing on social, economic and environmental justice); sits on the Thomson Reuters Foundation’s Inclusive Economies Advisory Group and the Sustainable Brands Turkey Global Advisory Board. He has also been a member of the Advisory Committee for the UN Environment Programme’s Global Environment Outlook for Business, a senior rapporteur at World Water Week, a faculty member in the Food & Sustainability Certificate Program provided by the European Institute of Innovation for Sustainability and a judge at the Reuters Events Responsible Business Awards.

Martin earned a bachelor of economic and social studies in international relations from Aberystwyth University and a master’s degree in diplomacy and international relations from the College of Europe.

Jacob Thundil is a London based entrepreneur. He is passionate about sustainability, healthy food and cooking. In 2005 Jacob founded Cocofina “The Coconut Experts’ from his kitchen table while working for his former employer. Consumer demand for Cocofina products was overwhelming is now enjoyed in 28 countries worldwide.

During lockdown Jacob started two more food businesses. Sozye, who brew organic certified soya, fish and oyster sauce alternatives in the UK using sustainable Scottish seaweed instead of Soya and a Moxcha a fully dissolving patent pending tea product.

Jacob qualified as a Mechanical Engineer and holds an MBA in International Finance. Prior to becoming an entrepreneur Jacob worked in the Telecom and Banking sectors. 

In 2021 he was bestowed with an MBE for services to International Trade. Other interests include cooking, music, antiques and inventing.

Sofía joined the FAIRR Initiative in April 2021 as Investor Outreach Manager. She leads FAIRR’s investor outreach efforts in francophone and hispanophone countries and supports outreach activities globally. She also coordinates FAIRR’s involvement in the multi-stakeholder initiative ‘Investor Action on AMR’. Previously, she led the Innovative Finance Programme of the Global Alliance for Improved Nutrition (GAIN).

Sofía joined the FAIRR Initiative in April 2021 and is responsible for investor outreach. Prior to this, she led the Innovative Finance Programme of the Global Alliance for Improved Nutrition (GAIN). She has also worked as a Strategy Specialist at the World Economic Forum and an Analyst at J.P. Morgan.

Sofía holds a BA in International Relations and Economics from the University of Geneva, an MA in International Development and Economics from the Graduate Institute of Geneva, as well as an MSc in Public Health and Health Economics from the London School of Hygiene and Tropical Medicine (LSHTM). She also holds a CFA certificate in ESG Investing. Sofía has worked on projects and initiatives in Europe, Latin America, and Africa and is fluent in English, Spanish, and French.

Safia Qureshi, Architect and Designer based in London, founded CLUBZERØ (formerly CupClub) in 2015. CLUBZERØ is the pioneer of reusability in consumer food and beverage packaging, having delivered the service at scale commercially for major NextGen food and beverage brands. Key awards include Best UX Design 2019 Fast Company and New Plastics Economy Winner from the Ellen MacArthur Foundation. 

Providing a key focus for the team to serve customers across the EU and North America in the drinks category was a strategic decision with the aim to build out a commercially scalable solution. As of March 2020, CLUBZERØ completed over half a million customer orders, using only a stock volume of standardised 10,000 reusable packaging items. Safia has led on product, helping the company define universal drop point design and standardised reusable packaging for scalability, allowing brands to develop their own packaging to operate across the platform. 

Safia also directed the company to design and publish it’s work in sustainability with a focus on delivering an LCA methodology that calculates impact down to every reuse by tracking reusable packaging with a digital ID across the platform.  

See video here : https://vimeo.com/405428110

As a result, CLUBZERØ is market leading with a record return rate of 95% across retail and 99% across closed buildings. Customers include NextGen consortium brands Starbucks, McDonald’s, Coca Cola, Yum Brands, Nestle, Wendy’s as well as leading food service company Baxter Storey, Cushman & Wakefield and retailer John Lewis & Partners.

LinkedIn

Contact: safia@clubzero.co

Twitter: @safiaqureshi
Instagram: @safia_qureshi

Ivan has been an active venture capital investor for the last 25 years and he is the co-founder of Five Seasons Ventures, the first European venture fund fully focused on consumer Foodtech.

He is passionate about product and technology innovation aimed at solving big challenges in the food industry: from alternative sources of proteins, to functional foods, from new models of food distribution, to the reduction of food waste.  At Five Seasons he invested, among others, in Butternut Box (DNVB pet nutrition), THIS.co (plant-based meat alternatives), Cortilia (D2C fresh food retailer), La Fourche (D2C organic groceries), Air-Up (reusable water bottle + flavour pods), KoRo (D2C natural healthy snaking), YFood Labs (meal replacements) and Just Spices (D2C spices; acq. by Kraft Heinz)

His experience includes structuring investments, organizational and strategy development, setting up governance for growth and planning for successful exits. 

In his spare time, he enjoys family life, fly fishing, and practicing jiu-jitsu with his son Adam.

Co-founder of Leon, food campaigner, speaker and non-executive director.

Before founding Leon, Henry worked at Bain & Company, working on private equity transactions and helping large companies to develop their strategies. Previously he was a journalist at the Daily Telegraph and a commis chef at the Michelin-starred Inn on the Park restaurant in London.

Henry is a regular speaker on how to create a purpose-lead business and how to create a better food system. He is the co-founder and chair of Chefs in Schools and sits on the board of Rockfish. He also advises the CEOs of a handful of high growth leisure businesses.

Harriet Lamb is passionate about environmental and social issues with a track record in making a difference around the globe. She is an experienced CEO who built the global movement Fairtrade – a certification scheme that sets standards to make trade fairer, working with producers in the developing world as well as thousands of companies and retailers, and creating a vibrant grassroots movement.

Following 15 years with Fairtrade – as CEO of the UK Fairtrade Foundation and then of Fairtrade International – Harriet led International Alert, a peacebuilding organisation. She was then appointed CEO of Ashden, which promotes just climate solutions including sustainable energy in the UK and globally.

Harriet has won a number of awards including a CBE, Orange Businesswoman of the Year, and Cosmopolitan EcoQueen. She was also the first woman Honorary Fellow of Trinity Hall, Cambridge

Patrick is the founder and CEO of the Sustainable Food Trust, whose mission is to work internationally to accelerate the transition towards more sustainable food and farming systems. He was Director of the Soil Association, the leading British organic farming organisation, from 1995 to 2010, where he played a leading role in developing the UK organic market. He trained in Biodynamic farming at Emerson College and has a mixed organic dairy holding in Wales. He received a CBE for services to organic farming in 2005 and in 2022 was awarded an honorary doctorate for international work in sustainable agriculture from the University of Wales Trinity St David. 

Helen farms in a family partnership on a mostly tenanted organic farm in Wiltshire with dairy, beef, pigs, cereals, agroforestry and small scale horticulture. Her products are sold through the Helen Browning’s Organic brand in retailers as well as through her hotel and restaurant/pub on the farm.

Her book ‘PIG; tales from an organic farm’, written with her partner Tim Finney, tells more about the trials and tribulations of their farming and food life.

She has been Chief Executive of the Soil Association since 2011, after a long involvement with the charity in a variety of exec and non-exec roles. Prior to rejoining the Soil Association, Helen was Director of External Affairs for the National Trust.

She is currently a Commissioner and trustee of the Food Farming and Countryside Commission and has had a number of roles in agri-politics over the years, including the Government’s Policy Commission on the Future of Farming and Food (‘the Curry Commission’), chaired the England Animal Health and Welfare Implementation Group and the Food Ethics Council. Helen was awarded an OBE in 1998 for her services to organic farming.

Co-founder of Leon, food campaigner, speaker and non-executive director.

Before founding Leon, Henry worked at Bain & Company, working on private equity transactions and helping large companies to develop their strategies. Previously he was a journalist at the Daily Telegraph and a commis chef at the Michelin-starred Inn on the Park restaurant in London.

Henry is a regular speaker on how to create a purpose-lead business and how to create a better food system. He is the co-founder and chair of Chefs in Schools and sits on the board of Rockfish. He also advises the CEOs of a handful of high growth leisure businesses.

Harriet Lamb is passionate about environmental and social issues with a track record in making a difference around the globe. She is an experienced CEO who built the global movement Fairtrade – a certification scheme that sets standards to make trade fairer, working with producers in the developing world as well as thousands of companies and retailers, and creating a vibrant grassroots movement.

Following 15 years with Fairtrade – as CEO of the UK Fairtrade Foundation and then of Fairtrade International – Harriet led International Alert, a peacebuilding organisation. She was then appointed CEO of Ashden, which promotes just climate solutions including sustainable energy in the UK and globally.

Harriet has won a number of awards including a CBE, Orange Businesswoman of the Year, and Cosmopolitan EcoQueen. She was also the first woman Honorary Fellow of Trinity Hall, Cambridge

Patrick is the founder and CEO of the Sustainable Food Trust, whose mission is to work internationally to accelerate the transition towards more sustainable food and farming systems. He was Director of the Soil Association, the leading British organic farming organisation, from 1995 to 2010, where he played a leading role in developing the UK organic market. He trained in Biodynamic farming at Emerson College and has a mixed organic dairy holding in Wales. He received a CBE for services to organic farming in 2005 and in 2022 was awarded an honorary doctorate for international work in sustainable agriculture from the University of Wales Trinity St David. 

Co-founder of Leon, food campaigner, speaker and non-executive director.

Before founding Leon, Henry worked at Bain & Company, working on private equity transactions and helping large companies to develop their strategies. Previously he was a journalist at the Daily Telegraph and a commis chef at the Michelin-starred Inn on the Park restaurant in London.

Henry is a regular speaker on how to create a purpose-lead business and how to create a better food system. He is the co-founder and chair of Chefs in Schools and sits on the board of Rockfish. He also advises the CEOs of a handful of high growth leisure businesses.