Diversity in Luxury Founder Elizabeth Solaru will be joining a panel entitled Diversity: More Than Just Ticking Boxes at Speciality & Fine Food Fair this year, sharing her insights on innovative DEI initiatives and how companies in the food & drink sector can take meaningful steps to provide a safe and inclusive environment for staff, partners and customers. 

Speciality & Fine Food Fair sat down with Elizabeth to ask her more about this topic and if she had any predictions for the future of food & drink. 

How do you feel about being part of the Fair’s seminar programme this year?

I'm thrilled to be part of the Fair's seminar programme this year. It's a fantastic opportunity to share insights and engage with a community that values both quality and innovation. Being able to contribute to the conversation in diversity and around the future of luxury and fine foods is truly an honour.

What do you think might be some of the main talking points of your session?

I anticipate the main talking points will revolve around the intersection of luxury and sustainability, the growing demand for diversity in high-end markets, and how luxury brands can adapt to a more conscientious and culturally diverse consumer base. We'll also likely discuss the role of storytelling in branding and how authenticity can help create a more profitable food business.

Why is it important to discuss this topic?

This topic is crucial because the luxury industry is at a crossroads. As consumer expectations evolve, particularly around issues of sustainability and inclusivity, luxury brands must adapt to stay relevant. By discussing these themes, we can help guide the industry toward a future where food and experiences are not just about exclusivity, but also about ethics and social impact.

We’re celebrating our 25th anniversary this year – do you have any predictions for the next 25 years in the specialty & fine food industry?

Looking ahead, I believe the specialty and fine food industry will continue to embrace innovation, particularly in areas like sustainability, transparency, and personalisation. We’ll see a stronger focus on provenance, with consumers seeking deeper connections to the origins of their food. Technology will also play a major role, from AI-driven personalisation to blockchain for traceability. But most importantly, I predict that the industry will increasingly prioritise diversity of produce, address issues of food insecurity  reflecting a broader societal shift toward equity in all areas.

Check out the full seminar programme for this year's event at specialityandfinefoodfairs.co.uk/speciality-fine-food-seminar-programme.