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Edible Futures: Insects, Food Tech and Beyond
Edible Futures: Insects, Foodtech and Beyond
The science is clear: Current modes of food production are unsustainable, with industrial agriculture contributing significantly to climate change and soil degradation, and higher CO2 levels causing a reduction in crop nutrition. That’s just the tip of the iceberg. So how can we feed a growing global population without eating up more resources that the Earth can replenish? What role does technology play? And how much of what needs to happen is down to consumers and our choices?
For our much-anticipated next event we hear from individuals, companies and initiatives taking a solutions-based approach to the future of sustenance, from insect protein bars to the transformations happening within food culture itself.
Speakers include FeministFoodClub and Stil in Berlin founder Mary Scherpe, food culture designer Ines Lauber, and InSnack co-founder Marc Timothy Schotter.
At the end, we’ll also have a section where people can pitch their food-tech or social impact tech related ideas in 2 minutes, and solicit feedback from the rest of the audience. Send us a DM or email at [masked] or [masked] to book your slot, including your name and short info about your pitch.
19:15 “Analogue/ emotional experience design through food“ by Inés Lauber, Food & experience designer at Studio Inés Lauber
19:45 Micro break: Pizza and beer
20:00 “The six-legged revolution” by Marc Schotter, Co-founder of Insnack.de
20:25 A talk by Mary Scherpe, Co-founder of FeministFoodClub & Stil in Berlin
20:45 Community pitch and feedback on your projects
21:00 Networking with more beers
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