Speaking Topics

 Format: Large conference keynote or university/public audience presentation

This program is perfect for:

• Global food and agriculture organizations 
• NGOs and sustainability groups 
• Healthcare and nutrition organizations 
• Government agencies 
• Universities and business schools 
• General audiences interested in the future of food 

The global food system was designed for a world focused primarily on abundance and efficiency. The next generation food system must also address nutrition, resilience, climate pressures, healthcare costs, and resource scarcity.

This presentation explores how technology is redefining the future of food production and consumption. David Donnan examines how precision agriculture, biotechnology, controlled environment farming, AI, automation, and personalized nutrition are converging to reshape both agriculture and food processing.

The session also explores an important strategic shift: the future food industry will increasingly need to partner with healthcare, technology, and environmental sectors rather than operate independently.

Through examples from industry innovators, startups, and global food systems, the presentation offers an optimistic but realistic perspective on how the industry can feed a growing world population while improving human and planetary health.

 Format: 40–60 minute keynote, executive forum, or moderated panel  

This program is perfect for:

• Food processing and ingredient company executives 
• Healthcare and insurance leaders 
• Technology and AI innovators 
• Retail and consumer packaged goods companies 
• Universities and MBA programs 
• Public policy and public health audiences 

For decades, food companies competed on price, convenience, and taste. That model is rapidly changing. Consumers are now using continuous glucose monitors, wearable devices, AI-driven nutrition platforms, and personalized health apps to evaluate food in real time. Food is becoming measurable, trackable, and increasingly tied to healthcare outcomes.

This presentation explores the emerging collision between food, healthcare, and consumer technology. David Donnan examines how biofeedback technologies, AI-enabled nutrition platforms, and new regulatory pressures are transforming the relationship between consumers and the food industry. The session highlights how food manufacturers, retailers, and agriculture companies can adapt to a future where nutrition performance may become as important as flavor or cost.

The presentation also explores the rise of “food-as-data,” the growing role of GLP-1 medications in reshaping consumption patterns, and the opportunities for the food industry to reposition itself as part of the healthcare solution rather than part of the problem.

Format: Keynote presentation or conference opening session

This program is perfect for:

• Agriculture and food processing executives 
• Sustainability and ESG leaders 
• Government and trade organizations 
• Climate-tech investors and startups 
• Water and infrastructure policy groups 
• Academic and research institutions 

Climate volatility is no longer a future risk scenario. It is now a daily operational challenge affecting crops, supply chains, labor, water availability, insurance costs, and food affordability.

In this session, David Donnan explores how agriculture and food processing are evolving from highly optimized global systems into more resilient and adaptive networks. Drawing on examples from North America, Europe, Singapore, Australia, and the Netherlands, the presentation examines how countries and companies are investing in automation, controlled environment agriculture, food processing innovation, water efficiency, and AI-enabled forecasting.

The presentation also addresses a central question facing the industry: how can food systems remain productive, affordable, and sustainable while navigating climate uncertainty and geopolitical instability?

Attendees will gain insights into the technologies, partnerships, and policy shifts that are likely to define the food industry over the next decade.

Format: Executive keynote, CEO forum, or industry strategy session

This program is perfect for:

• Food manufacturing executives 
• Brand and marketing leaders 
• Regulatory affairs professionals 
• Nutrition and health organizations 
• Retail and grocery executives 
• Consumer insights and innovation teams 

Consumers are increasingly questioning how food is made, what ingredients are used, and whether industrial food systems align with their health expectations. Simultaneously, social media, influencers, wearable technologies, and political movements are accelerating scrutiny of ultra-processed foods.

This presentation explores the next phase of food manufacturing and consumer trust. David Donnan discusses how food companies are responding to rising pressure around ingredient transparency, nutrition density, clean labels, and health outcomes.

The session examines how the industry can transition from a defensive posture toward a more optimistic innovation agenda — one that combines food science, biotechnology, AI, personalized nutrition, and advanced processing technologies to create healthier and more sustainable food systems.

Rather than viewing consumer skepticism as a threat, the presentation frames it as an opportunity for the industry to reinvent itself and build a stronger relationship with consumers.

 Format: ​40-60 minute moderator panel or keynote

This program is perfect for:

• Anyone interested in launching a food product
• Food entrepreneurs and startups
• Early stage investors
• Business school administrators and educators
• General audiences 

It seems like everyone has that one idea that is destined to take the food world by storm. Whether it's the latest in jerky, organic baby food or another off-the-charts hot sauce, innovation is key. Today small food startups and entrepreneurs are the new face of innovation in the food industry. 

Even well known brands are launching their own incubators - targeting early stage food and beverage companies that mirror their corporate mission and philosophy. Dave Donnan explores these new sources of innovation and the people behind them. He also assembles a panel of leading food entrepreneurs and startups to talk about their experiences, the good and the not-so-good, as they push forward in a competitive and demanding landscape.