DINNER DISRUPTERS 

What factors are changing our food habits? An overview of 5 trends influencing the food we eat, including specific examples that show us a very different possible future. Insights into 2-3 companies that are responding to these changes.

 
 
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Anna Simpson

Chief Innovation Coach

Author, The Innovation-Friendly Organization

Anna helps organizations and individuals build sustainable futures. She's the author of two books, The Innovation-Friendly Organization and The Brand Strategist's Guide to Desire, the curator of the Futures Centre, and an associate of Forum for the Future and Marco Polo Consulting. She began her career as a journalist, becoming editor of the sustainable solutions magazine Green Futures.

The session will offer an overview of 5 trends influencing the food we eat, including specific examples that show us a very different possible future. The trends could be:

  • Cellular agriculture (lab-grown meat and other products)
  • Health monitoring (from Baidu’s chopsticks to smart toilets)
  • Dietary fashions (such as flexitarian, invasivore)
  • Vertical and urban farming (including hydroponics)
  • Robots in the food stream: from soil monitoring to product tracking  

Insights into 2-3 companies that are responding to these changes.