Program Schedule. Friday, November 7

Transcription

1 Program Schedule Unless otherwise indicated, all sessions, breakfasts, and refreshment breaks take place in the Ventura Center for Menu Research & Development (Third Floor). Friday, November 7 3:15 PM Registration & Refreshments Atrium (First Floor) 4 PM Rethinking Food, Design, and Technology: An Innovation Upgrade One of the great opportunities for today s innovators and entrepreneurs is to collaborate in leading a new dialogue and creating a new paradigm around the food, design, and technology interface. rethink Food offers a view of the future that envisions handmade, authentic local flavors co-existing with nextgeneration, large-scale food production, and chefs regularly collaborating with behavioral economists, neuroscientists, and design schools to transform food experiences. This opening session sets the agenda for our CIA-MIT Media Lab inaugural conference. Speakers: Greg Drescher (CIA) Kent Larson (MIT Media Lab) Patrick Clark (CIA) Ali Bouzari (Pilot R&D) Dan Felder (Pilot R&D) 4:45 PM Keynote Food and Technology in Context: Deep Past, Uncharted Future From the heat of the first fires to the cool of 21 st century blast chillers, from cave engravings to iphones, food and technology have been inseparable since early human history. For nearly all of that time, advances in technology were embraced as positives; now we find ourselves in an era when in the context of food, they seem to raise as many questions as they offer potential solutions. Our keynote speaker will widen the lens on today s food and technology debate by illuminating key historical milestones on our journey to Speaker: Tom Standage (The Economist) 2014 rethink Food Schedule Updated October 15, 2014 Page 1 of 7

2 5:15 PM Food Revolution 2014: Innovation Without Boundaries Building on ideas and issues outlined in our keynote address, this panel explores the current state of food and innovation and technology s evolving role as seen from perspectives ranging from media and fine dining to food in the workplace and product development. Will Rosenzweig (Physic Ventures) Michael Moss (The New York Times) Christopher Kostow (The Restaurant at Meadowood) Michiel Bakker (Google) Mary Wagner (Starbucks) 6:30 PM Opening Reception & Sponsor Exchange Featuring our Bronze and Copper Program Sponsors With book signings by Christopher Kostow, Michael Moss, and Tom Standage. Books will be available for purchase during the reception. 7:30 PM Program Concludes for the Evening Participants are on their own for dinner to enjoy Napa Valley s great restaurants. Please make dinner reservations for after 8 p.m., to ensure that you can stay until the end of the day s program. Saturday, November 8 8 AM Napa Valley Breakfast Sponsored by The Mushroom Council 8:30 AM General Session II Let s be Irrational: ReThinking the Consumer As consumers, we are full of contradictions. What to make of all the coexisting trends from organics and concern for animal welfare to an insatiable quest for culinary adventure? And in a complicated marketplace, with rapidly changing Millennial preferences, what is driving these? This session maps today s national conversation around food, deconstructs consumer trends, explores how to create new retail experiences based on these insights, and asks how to deal with the fact that consumers whether in a restaurant or the grocery aisle are not always rational actors. Anne E. McBride (CIA) Presenters: Charlotte Biltekoff (University of California, Davis) Melissa Abbott (The Hartman Group) Pascal Rigo (La Boulange) Kevin Slavin (MIT Media Lab) 2014 rethink Food Schedule Updated October 15, 2014 Page 2 of 7

3 10:15 AM Refreshment Break re-thinkfood.org #CIAMLfood 10:45 AM General Session III From Local to Global: How Do We Think and Feel About Scale? As we look to find ways to grow ever more food of ever-higher quality to feed an anticipated population of 9 to 10 billion by 2050, we must address questions of scale in food production. We must also understand the emotionally charged contexts of discussions around local vs. global and traditional/low-tech vs. industrial/high-tech. Thinking of the future footprint of global food production, a host of sometimes competing values and visions will need to be on the table, from current efficiency imperatives to the promise of technology-driven breakthroughs in farm practices, and from the conservation of tropical forests, wetlands, and groundwater to the possibilities of urban farms complementing our cityscapes. Is there a tech-friendly version of agroecology that threads the needle on the complex challenges we are facing in ramping up to feed the world in the future? Introduction: Arlin Wasserman (Changing Tastes) Dennis Dimick (National Geographic) Michael Ferrari (Atlas Research Innovations) Caleb Harper (MIT Media Lab) Jason Clay (WWF) Frederick Kaufman (Harper s) Howard-Yana Shapiro (Mars) 12 PM Walk-Around Lunch & Sponsor Exchange Featuring our Bronze, Copper, and Supporting Program Sponsors 1 PM General Session IV Values-Forward Food: Manufacturing for Competing Aspirations As new, disruptive food producers compete with long-established global brands for grocery shelf space and the hearts and minds of chefs and foodservice leaders how can a single innovator address all of the aspirations of today s customers? From environmental sustainability and the preservation of biodiversity to price and convenience imperatives, and from the halo of health to the siren song of indulgence, the laundry list of consumer needs and aspirations is long, complex, and often in conflict. How does today s entrepreneur or corporate intrapreneur chart a path through the minefields of consumer preferences in a way that builds the brand, increases sales, and genuinely advances social concerns? Eliza Barclay (NPR) 2014 rethink Food Schedule Updated October 15, 2014 Page 3 of 7

4 Andras Forgacs (Modern Meadow) Philippa Mothersill (MIT Media Lab) Chris Jones (Hampton Creek) Bill Corbett (The Absinthe Group) Timothy Childs (Treasure8) 2:15 PM General Session V If You Are What You Buy, Who Are You? When we enter a retail environment, whether real or virtual, however large or small, we carry with us concerns that range from lifelong preferences to needs that must be immediately satisfied. Retailers, in turn, try to control every aspect of that retail experience, addressing explicit customer needs but also anticipating and cultivating unexpressed desires. So how do we decide what we ultimately buy, and who s actually in charge of what ends up in a shopping basket? This session looks at the strategies and games that producers and consumers employ, and the larger dynamics that drive current food retail practices. Alice Park (Time) Presenters: Arthur Rubinfeld (Starbucks) Michael Moss (The New York Times) Steven Abrams (IBM Watson Life) 3:15 PM Refreshment Break Sponsored by National Pork Board 3:45 PM Breakout Sessions Session #1: From Sweet to Savory: Nudging Us Towards Discovery Ecolab Theater (First Floor) It is no secret that Americans are fascinated by sweetness, and that the food industry has encouraged that love over the last few decades. More recently, many chefs have been working to move us beyond our outsized focus on sweetness, playing off savory flavors in desserts or increasing bitter components in recipes, and in the process challenging our expectations of what a certain dish or course should taste like. This session examines how to design flavors and dishes that sell well while pushing consumers boundaries of acceptance, starting with menu descriptions and moving to demonstrated taste and culinary strategies. Moderator/ Presenter: Bill Briwa (CIA) Presenters: Chris Loss (CIA) Bill Corbett (The Absinthe Group) 2014 rethink Food Schedule Updated October 15, 2014 Page 4 of 7

5 Session #2: Incubating Innovation: Food Entrepreneurs from Garage Start-ups to Academia and Boardrooms Ventura Center for Menu Research & Development (Third Floor) This session examines how technology is reshaping the food system, from innovative business models and practices to communications with customers. From models of education to ones of disruption, panelists will share their predictions for the future of food innovation, along with insights on successful business strategies for start-ups and multinationals that also embrace social values and issues. Will Rosenzweig (Physic Ventures) Charlotte Biltekoff (University of California, Davis) Tim West (Food Hackathon) Mary Wagner (Starbucks) Beth Rattner (Biomimicry Institute) 4:45 PM Time to Return to Ventura Center for Menu Research & Development 5 PM Culinary Interlude Presenter: Bill Briwa (CIA) 5:05 PM General Session VI Designing Meals, Curating Experiences For as long as anyone can remember, fine dining implied white tablecloths and formal service, while fast casual meant cheap white napkins and wobbly tables. But today, a four-star experience can take place around a wooden counter and a quick meal can come with soft lighting. Regardless of the setting, contemporary diners are looking for experiences, not just meals, that require transforming both formats and expectations. From workspace dining to the most special of occasions, this session examines how we can design innovative food experiences and reinvent dining away from home, what matters most to both the diners and the producers when it comes to eating out, and what strategies work best to advance innovation in dining formats. Moderator/ Presenter: Michiel Bakker (Google) Presenters: Daniel Patterson (Coi) Michael Norton (Harvard) 6 PM Reception With book signings by Charlotte Biltekoff, Frederik Kaufman, and Daniel Patterson. Books will be available for purchase during the reception rethink Food Schedule Updated October 15, 2014 Page 5 of 7

6 7 PM Program Concludes for the Evening Participants on their own for dinner to enjoy Napa Valley s great restaurants. Please make dinner reservations for after 7:45 p.m., to ensure that you can stay until the end of the day s program. Sunday, November 9 8:15 AM Napa Valley Breakfast 9 AM General Session VII Is My Brain the Boss of Me? The Path of Food Choices A wide variety of factors beyond practical ones such as budget, location, and season determine what we choose to eat at any given time: It could be hunger pangs or indulgent cravings, diet and weight loss considerations or religious restrictions, or cultural expectations of what might constitute an acceptable meal. But which part(s) of our body really control what we end up putting in our mouths? This session looks at what we know about brain systems and the effect of nutrition on the brain, along with cultural demands and preferences around our food choices. Presenters will also discuss which research areas will likely see breakthroughs in the next five years, to determine just what role our brain plays in our food choices. Alice Park (Time) Presenters: Lisa Mosconi (New York University School of Medicine) Daphne Miller (University of California San Francisco) Ki Goosens (MIT, McGovern Institute for Brain Research) 10:30 AM Refreshment Break 11 AM General Session VIII Food and Technology in Collision, Collusion: A Forum At the center of the food and technology revolution is the innovator: In today s ever accelerating markets, there is often little time for a new company or product to get traction before consumers and investors decide to move on to the next big idea. Correctly reading shifts in culture, demographics and behaviors; designing brilliant but nimble business models and strategies; and developing deep, value-based connections with consumers are essential traits of successful innovators today. This conversation offers a unique opportunity to hear from two innovators at the intersection of the educational and business worlds, as they work to connect a myriad of disciplines and sectors and help shape the next generation of leaders. Joe Brown (WIRED) Tim Ryan (CIA) Joi Ito (MIT Media Lab) 2014 rethink Food Schedule Updated October 15, 2014 Page 6 of 7

7 12 PM Lunch With book signings by Maxime Bilet and Daphne Miller. Books will be available for purchase during lunch. 1 PM General Session IX The Future of Food: Design Thinking Resets the Table A few decades ago, technology was focused on driving greater efficiency at any cost: packaged meals and microwave dinners became the norm; indulgence meant not having to spend much time in the kitchen; and so on. Today, food innovators know that authenticity, quality, health, and environmental sustainability speak to consumers, even as convenience still holds powerful sway as a driver of decisions. Our relationship to indulgence also requires reinvention, as we seek food experiences that scream of special occasion (even on an ordinary weeknight), and foods that combine flavor and adventure with health and balance. We reimagine not just what we eat, but the moments that take place around meals, snacks, and bites a re-think challenge that will only intensify as options become ever more plentiful. This closing session looks at the food ideas of the future and who is designing them, asking how we will eat in five, 10, or 20 years. What does our culinary future look like, and who will shape it? Introduction: Ted Russin (CIA) Moderator/ Presenter: Lynda Deakin (IDEO) Presenters: Maxime Bilet (Imagine Food) Jaspal Sandhu (University of California, Berkeley) Joe Paradiso (MIT Media Lab) Chris Jones (Hampton Creek) Arthur Rubinfeld (Starbucks) 2:20 PM Closing Remarks Speakers: Greg Drescher (CIA) Kent Larson (MIT Media Lab) 2:30 PM Conference Concludes 2014 rethink Food Schedule Updated October 15, 2014 Page 7 of 7