Network and meet with some of the new wave of entrepreneurs that are changing the way we look at food at the intersection of cuisine and biotech, creating sustainable, safer food and new experiences and address the problems of industrial agriculture.
Featuring beer brewed with strains of exotic belgian beers, vegan sushi made from tomatoes, and milk and egg whites made from yeast.
Join us in conversation with:
- James Corwell, Certified Master Chef, creator of Tomato Sushi a sustainable vegan sushi.
- Arturo Elizondo, Clara Foods, brewed egg whites.
- Ryan Pandya, Muufri, where the future of Milk is without cows.
- Matt Markus, Pembient, wildlife ingredients sourced from science.
Hosted by Isha Datar of New Harvest, a sustainable food non-profit
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