Mission

Our mission at the FoodInno Institute is to build a collaborative environment of food innovators from all walks of life. FoodInno is a community that connects students, educators, chefs, food start-ups, farmers, and food policy makers to design the next food experience together.

 

Connected Food Futures

Food has long linked us to our environments and to others. Now, from farm to table, technological innovation is making the global food system increasingly connected and complex. At the 2018 FoodInno Symposium, we will cultivate connections across the food supply chain to design collaborative solutions to food system challenges  Our 100+ attendees represent the most innovative and creative individuals in our food chain including farmers, chefs, designers, entrepreneurs, academics, and more from all across the world. We will gather to co-create the future of a connected food system.

Schedule

(Subject to change. Check often for updates.)

Lunch, snacks, drinks, and cocktail reception will be provided by FoodInno.

Please bring your own water bottle to reduce waste!

 

*Click the session titles for more information*

MAY 16, 2018

12:00-17:30 PM Research Session

 

MAY 17, 2018

8:30-10:00 AM Registration + Breakfast

10:00-10:10 AM Opening Remarks

10:10-10:45 AM Opening keynote by Lars Williams (Empirical Spirits, formerly Noma)

10:45-11:00 AM Food Culture Through Design

11:00-11:30 AM Networking Break

11:30-12:30 PM Cross-Disciplinary Food Innovation

12:30-1:00 PM Ethical Sourcing

1:00-2:00 PM Lunch

2:00-3:00 PM Breakout Session I

3:00-3:30 PM Networking Break

3:30-4:30 PM Breakout Session II

4:30-5:00 PM Ending Keynote by Lauren Shimek (Food.Tech.Design)

5:00-7:00 PM Reception

 

Lars Williams

Co-founder, Empirical Spirits

Former Head of R&D, Noma

LAUREN SHIMEK

Founder & CEO,

 Food.Tech.Design

FANG HU

Senior Lecturer in Design and

Art, China Academy of Art 

Daniel Press

Professor, 

UC Santa Cruz

 

Dara Silverstein

Sustainable Food Program

Manager, Stanford University

 

Steve Jones

Director, The Bread Lab,

Washington State University

Mai Nguyen

Farmer,

Sonoma Grain Collaborative 

Kim Wejendorp

Sous Chef,

 Amass Restaurant

Brandon Jew

Head Chef & Owner,

Mister Jiu's

 

CHAD ROBERTSON

Co-ower,

Tartine Bakery

Minh Tsai

Founder and CEO,

Hodo

Charlie Ayers

Chief Culinary Officer, 

Chowbotics

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Jenny Eu

Founder, 

Three Trees

Nora Haron

Chef,

Drip Line Oakland     

          

Jennifer Latham

Head of Bread,

Tartine Bakery

Rob Trice

Founder, 

Better Food Ventures 

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Angelica Sullam

Director of Business Innovation,

Good Eggs 

Christopher Milz

Managing Director,

 Hestan Smart Cooking

 

Noushin Katabi

Co-founder,

Vega Coffee

Tara Duggan

Staff writer,

San Francisco Chronicle

Ranjani Varadan 

Director of Research (Proteins),

 Impossible Foods

Laura Sweitzer

Manager,

 TCHO Source 

 

Ali Bouzari

Co-founder,

Pilot P&D

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Wided Batat

Associate Professor, 

University Lumber Lyon 2

Chris Ying

Co-founder, 

ZeroFoodprint

What will food look like if we change the food production process?

What will the future utensil be if the dining behavior shifted?

Can the perception of food waste be reformed to reflect a better future?

 

Eating is one of the most repetitive behaviors yet most of the time we do it without much reflection. This inspiring group of talented designers is exploring the meaningful moments of making, eating and storing food. The exhibition demonstrates the design of foods, utensils, dining manners, social interactions, and the production methods in an alternative future. We want to invite you into those moments and reimagine the future of our dining culture and food society. Why don’t we eat differently? What is a preferable food future to you? 

 

Curator: Yunwen "Tutu" Tu

Designers: Benner Boswell, Ji Won Yeom, John Wegner, Perennial (restaurant), Praree Kittidumkerng, Raquel Kalil, Shihan Zhang, Sida Li, Weichung Joong, Yunwen "Tutu" Tu

 

Tickets

All ticket sales are final. No refunds are provided.


General Ticket - $275

Buy

Student - $50

Buy

If registering as a student, your .edu email address is required when placing your order. ONE registration per current full-time university student. Please present your valid, current full-time university photo ID card for onsite check-in. There are no refunds or cancellations if no valid university photo ID card and .edu email address are provided.

Address

Blum Center for Developing Economics

Haviland Rd, Berkeley, CA 94709

Contact

Sohyeong Kim
Executive Director of Food Design Research
510-717-0053
sohkim@stanford.edu

Hailey Zhou
940-535-8682
leyi.zhou@berkeley.edu

 

 

Sohyeong Kim, PhD

Stanford University

Alice Agogino, Phd

UC Berkeley

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HAILEY ZHOU

UC Berkeley

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Byron Lo

UC Berkeley

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David mcintyre

McIntyre Consulting

 Yunwen Tu 

Yunwen Tu

The-Six

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Eesha Choudhari

Stanford University

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SUMMER JUNG

Stanford University