Upcoming Events at SXSW Conference & Festivals
Sat Mar 14, 11:00 AM - Sat Mar 14, 4:00 PM
1400 Lavaca St Suite 1100, Austin, TX 78701
Community: Austin
Description
In the next thirty years, we will need to feed 25% more people globally with diminishing resources and a changing climate. What future foods will we be growing and eating, on Earth and beyond?
Event Details
Join us at The Future Of Food @ SXSW as we bring together a diverse group of experts, leaders, and visionaries challenging us to think about how our food and agricultural systems will need to adapt to new pressures, and what technologies and innovations will help us feed the world while combating climate change and conserving the earth’s precious natural resources.
Presented by The Kroger Co. Zero Hunger | Zero Waste Foundation and hosted by WeWork, WeWork Food Lab, and SKU.
When: Saturday, March 14, 2020 - 11am to 4pm
Where: WeWork & WeWork Food Labs in the SXSW Building in downtown Austin, Texas
Cost: Free and open to the public (RSVP to secure priority over general admission walk-up). As an official SXSW event, badge holders will have first priority access (SXSW badge holder RSVPs will have priority over walkup badge holders)
Attendees can sample small plates prepared by up-and-coming chefs and next-generation products that feature sustainable future-food ingredients. Cocktails will be served at the Zero Waste bar, hosted by Chase’s Place in collaboration with nonprofit ReFED. Austin-based Hypergiant will showcase their Algae Reactor unit, with Austin chef and restaurateur C.K. Chin serving algae-based bites.
The event will feature discussion topics led by food industry leaders and innovators in the areas of Zero Hunger | Zero Waste, FoodTech, AgTech, and Consumer Packaged Goods (CPG), including:
11:15 - State of Future Food, Tech & CPGs: Moderated by Jessi Cape of the Austin Chronicle, with Kirstin Ross of SKU, Chiara Cecchini of The Future Food Institute and Adam Yee of WeWork Food Labs
12:10 - Diversity In the Future Food System: Moderated by Danielle Neirenberg of Food Tank, with Arlan Hamilton of Backstage Capital, Chef Roshara Sanders, Joi Chevalier of The Cook’s Nook, Kerry Rupp of True Wealth Ventures and Roman Gonzalez of Gardenio
1:05 - Achieving Zero Hunger & Zero Waste Goals in a Changing Climate: Moderated by Katy Franklin of ReFED, with Denise Osterhues of The Kroger Co., Philip Behn of Imperfect Foods, Edwin Marty of the Austin Office of Sustainability and Richard Bagdonas of Operation Turkey
2:00 - Alternative Proteins for the 21st Century: Moderated by Addie Broyles of
Presented by The Kroger Co. Zero Hunger | Zero Waste Foundation and hosted by WeWork, WeWork Food Lab, and SKU.
When: Saturday, March 14, 2020 - 11am to 4pm
Where: WeWork & WeWork Food Labs in the SXSW Building in downtown Austin, Texas
Cost: Free and open to the public (RSVP to secure priority over general admission walk-up). As an official SXSW event, badge holders will have first priority access (SXSW badge holder RSVPs will have priority over walkup badge holders)
Attendees can sample small plates prepared by up-and-coming chefs and next-generation products that feature sustainable future-food ingredients. Cocktails will be served at the Zero Waste bar, hosted by Chase’s Place in collaboration with nonprofit ReFED. Austin-based Hypergiant will showcase their Algae Reactor unit, with Austin chef and restaurateur C.K. Chin serving algae-based bites.
The event will feature discussion topics led by food industry leaders and innovators in the areas of Zero Hunger | Zero Waste, FoodTech, AgTech, and Consumer Packaged Goods (CPG), including:
11:15 - State of Future Food, Tech & CPGs: Moderated by Jessi Cape of the Austin Chronicle, with Kirstin Ross of SKU, Chiara Cecchini of The Future Food Institute and Adam Yee of WeWork Food Labs
12:10 - Diversity In the Future Food System: Moderated by Danielle Neirenberg of Food Tank, with Arlan Hamilton of Backstage Capital, Chef Roshara Sanders, Joi Chevalier of The Cook’s Nook, Kerry Rupp of True Wealth Ventures and Roman Gonzalez of Gardenio
1:05 - Achieving Zero Hunger & Zero Waste Goals in a Changing Climate: Moderated by Katy Franklin of ReFED, with Denise Osterhues of The Kroger Co., Philip Behn of Imperfect Foods, Edwin Marty of the Austin Office of Sustainability and Richard Bagdonas of Operation Turkey
2:00 - Alternative Proteins for the 21st Century: Moderated by Addie Broyles of
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