Edible Institute Presents: The Future of Food - Ideas that are Changing What’s on our Plate

Edible Institute presents The Future of Food – Ideas that are Changing What’s on our Plate on Saturday, Oct. from 1 8:30 a.m. to 4 p.m. at the Chicago History Museum, 1601 N. Clark Street, Chicago 
The forum is geared toward food entrepreneurs, food writers, culinary and hospitality students, chefs, restaurant managers/owners, farmers market managers, food retailers…and anyone who is passionate about food and how this industry impacts our world.

Food is powerful. It is nourishment; it is community. It is essential to the world; the way in which it is produced is essential to the health of our planet. Today’s food consumer is more knowledgeable and aware of the issues surrounding our food supply than ever before. Discussions will focus on the challenges, opportunities, and ideas that will impact the way we source, view, and share our food in the years to come.

Featured speakers include:

• Sheila Bowman, Manager, Seafood Watch, Culinary and Strategic Initiatives, Monterey Bay Aquarium
  An Ocean of Plenty, or Not? Seafood provides sustenance for billions of people around the world. How can we sustain the supply itself in an industry that has become wrapped in issues of transparency, piracy, waste, and human rights concerns? 
• Leigh Uhlir, Professor, School of Hospitality Management, Kendall College
  In Pursuit of Protein. Environmental, animal rights, and sustainability issues are increasingly at the forefront, especially for today’s millennial consumer. Consumers are looking for protein alternatives and companies are rushing to fill the void with plant-based (and insect-based) products. How important is protein to our survival and the health of our planet? 
• Chris Silva, St. Francis Winery
  Cycle and Commitment: the New Sustainability. Nurturing the soil, water conservation, recycling materials — these are part of the new green economy, but companies are increasingly finding that a true commitment to ‘sustainable’ practices needs to go deeper, becoming part of corporate culture and the way that company interacts with the local community. 
• Mari Gallagher, Mari Gallagher Research & Consulting Group, Chicago.
  Where to from Here? The local food movement has created a generation of newly aware and highly informed food consumers. As the market evolves into a more mainstream “good food” mentality, how will our food system be impacted as we scale up distribution, re-think retail, adapt to price fluctuations, ensure human rights and transparency, and continue to re-think food’s role in the world? 
• Victor Freidberg, Co-Founder, Managing Partner, and Managing Director, S2G Ventures, Chicago 
  Food Forward: Concepts to Watch. Exciting new ideas of what and who can feed us are spurred by entrepreneurial start-up zeal and necessity. Venture capitalists are pouring unprecedented amounts of financing into the food, beverage, and agriculture sectors. The result? Brands and products such as Cricket Bolognese or Soylent. What makes the most sense for plate and palate? And what will last? Session to include Pitch-Me-Now: Three or four pre-selected attendees will have three minutes to present their business concept to Freidberg. 

The ticket cost is $45 if purchased on or before Friday, Sept. 16; $55 after September 16. All ticket purchases include a light lunch at the event. To purchase tickets, click here.