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Stephan Groves
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Rethink Events Ltd, 2nd Floor, Intergen House, 65-67 Western Road, Hove BN3 2JQ, UK

2018 Agenda

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Day One — June 19 Morning



Welcome Remarks from Rethink Events

Jennie Moss, Founder and Managing Director, RETHINK EVENTS

Welcoming Remarks from New Lab

David Belt, CEO and Co-Founder, NEW LAB

Keynote: Future Food and How to Feed the Next Billion

In just 12 years we’ll have another billion people to feed. Rapidly growing urban populations and shrinking availability of agricultural land could leave us struggling to meet demand. As a society and across the whole industry we want to move towards supporting people in better health and nutrition – leveraging technologies to find more sustainable way to produce food.

• Although we face unprecedented challenges, the market presents extraordinary opportunity for positive impact. How is the food-tech sector leveraging these opportunities?
• How can business and investment impact in a greater way?
• Do the current market situation, production capabilities, and government policy support this business potential? Is there a risk of commodifying food-tech like traditional tech?
• How do we marry a vision for a future in which high technology is applied to food, while living in a society increasingly enamored with natural, minimally processed and locally sourced products?

Susan Rockefeller, Board of Directors, STONE BARNS CENTER FOR FOOD & AGRICULTURE, Advisor, Food System 6

Impact Investment: The Role of the Food-Tech VC in Shaping the Future of Food

• In what way have investors transformed the food industry? How has their work been a force for good in the food-tech revolution?
• What key drivers influence how impact VCs invest their capital? How do they track return, and what do they use for a metric?
• How do VCs approach impact investments and how does their approach differ from traditional tech investments? What are the key challenges facing food-tech investment?
• How can you balance the relationship between the entrepreneur, the investor and the demands of capitalism? How can impact better capitalize on collaboration and partnerships? What is the opportunity to tap into the resources of non-profits?

Session Chair:
Renske Lynde, Co-Founder & Managing Director, FOOD SYSTEM 6 ACCELERATOR
Patricia Wexler, Managing Director, STARLIGHT VENTURES
Alicia Robb, Venture Partner, NEW CROP CAPITAL
Seth Bannon, Founding Partner, FIFTY YEARS
James Macon, Co-Founder and Managing Partner, CLOSED LOOP CAPITAL
Sanjeev Krishnan, Managing Director, S2G VENTURES

Distribution: Rethinking the Global Food Supply Chain

• As the rising global population puts increasing demand on quality, safe and sustainably produced food, how is technology enabling us to produce, manufacture and distribute food more efficiently?
• How is the traditional model of food distribution being disrupted and what are the market opportunities? What impact are e-commerce, direct-to-consumer, online delivery and localized food production having on food distribution models?
• How is the evolving role of technology impacting the food delivery space? How are big data, artificial intelligence and analytics being adapted to meet the demands of the future food value chain?
• How can we tackle food distribution in a way that is fair, democratic and sustainable – domestic as well as global? How are emerging solutions supporting the way we address food deserts and the practical logistics of supply chains?

Session Chair:
Brita Rosenheim, Partner, BETTER FOOD VENTURES

Fabio Ziemssen, Director Food Innovation, NX-FOOD, METRO AG
Roberta Brewster, VP of Business Development and Corporate Strategy, 915 LABS
Chris Mallett, President, MALLETT CONSULTANCY

Networking Coffee Break


Transitioning from Start-Up to Scale-Up within a Multinational CPG

• What are the critical success factors for a food start-up to gain traction in a crowded space?
• How can start-ups continue their mission as part of a global company?
• How can we drive innovation and entrepreneurship at a global scale, and what are the best models to achieve this?

Scott Norton, Co-Founder, SIR KENSINGTON’S

Ingredient Innovation: Delivering on the Promise of Nutritious, Sustainable & Trusted Food

• How is the movement towards clean label products driving ingredient innovation?
• Where are we seeing the greatest success in using ingredient innovation and reformulation to meet the challenges of clean label foods?
• What are the key barriers to achieving clean, better-for-you food? What, exactly, counts as “clean” or “natural”? Do “clean” or “natural” ingredients need to be regulated more closely?
• How can manufacturers educate consumers on the role/origin of certain ingredients in their food? How is label transparency helping to win the trust of consumers? What is the role of technology here?

Session Chair:
Greg McParland, Senior Investment Manager, DSM VENTURING
Todd Abraham, Independent Consultant, former SVP of R&D, MONDELEZ | KRAFT
Christine Ng, Principal Engineer, Nutrition and Technology Solutions, GENERAL MILLS
Jim Flatt, Co-Founder and CEO, BRIGHTSEED
D’Anne Hayman, VP of GLobal Innovation R&D and Nutrition, THE KELLOGG COMPANY
Michael Harrison, Chief Technology Officer, TATE & LYLE

Permissible Indulgence: The Role of Flavor in Delivering Functional Benefits Without Sacrificing Taste

• For decades, the food system has evolved in the pursuit of yield and convenience – but what if flavor characterization had a more prominent seat at the table? How could indulgence and health be better aligned?
• When it comes to taste, how does personal perception of the experience impact the front end of R&D formulation efforts? How could the innovation process be accelerated? What if plant proteins could taste indulgent?
• The demand for smaller, more portable meal or snack options that offer healthier choices, while delivering an indulgent experience, is growing rapidly across the globe. How can we approach this challenge?

Beth Warren, Chief Commercial Officer, THE EDLONG CORPORATION

Day One — June 19 Afternoon

Networking Lunch Break


Creating a Global Movement: Championing a Plant-Based Diet for Better Health

• What are the growth opportunities of aligning plant-based alternatives with the exploding healthy eating sector? How can a plant-based diet address nutritional deficiencies?
• When comparing a plant-based diet with a high-meat diet what are the nutritional gaps? What key health benefits come to the fore? Do these benefits link to maintaining a healthy gut/balanced microbiome?
• How are initiatives such as Meatless Monday driving demand for plant-based protein products in the US?
• Globally, we are seeing increased government support for the plant-based movement, such as the Chinese government announcing a goal to reduce domestic meat consumption by 50% by 2030. How can the plant-based protein industry respond to this growing demand? What kinds of new products are coming to market to meet demand in different regions of the world?
• Will the supply chain be able to meet the growth in market demand over the next 10 years?
• What do the latest innovations in plant-based protein look like? What’s coming next?

Session Chair:
Daniel Gluck, Partner, POWERPLANT VENTURES
Peter Strugatz, Senior Advisor and US Representative, GREEN MONDAY VENTURES
Chad Sarno, Co-Founder, WICKED HEALTHY, LLC and VP of Culinary, GOOD CATCH FOODS
Kim Huskey, Food Services Manager, Americas GOOGLE
Bill Aimutis, Global Director of External Innovation, CARGILL
David Spirito, Senior Director Culinary Innovation, TGI Fridays

The Role of Technology in Reducing Food Loss and Food Waste during Production and Distribution

With population growth in mind, it has been recommended that we double food production by 2050. However, the FAO reports that one-third of food produced for human consumption is lost or wasted globally, which amounts to about 1.3 billion tons per year.

• How is technology addressing food loss and food waste across the food supply chain?
• How great is the opportunity for manufacturers, wholesale distributors, and grocery retailers to prevent food loss, or convert waste into a value-added product or service?
• How can IoT and data analytics tackle the elements contributing to food loss? How can companies improve profit margins while reducing spoilage? Is there a competitive advantage?

Session Chair:
Chris Cochran, Executive Director, REFED
Michael La Cour, Managing Director, IKEA FOOD SERVICES AB
Andrew Shakman, Co-Founder and CEO, LEANPATH
Devon Klatell, Senior Associate Director and Initiative Strategy Lead for Food, THE ROCKEFELLER FOUNDATION

Networking Coffee Break


Technology Showcase: Early-Mid Stage Technology Entrepreneurs Present Seven Minute Snapshots of their Solutions

Panel of Sharks:
Victoria Beasley, Principle, PRELUDE VENTURES
Caesar Layton, Founder and Partner, CULTIVATE VENTURES
Nadav Berger, Founder and Managing Partner, PEAK BRIDGE PARTNERS

Presenting Companies:
Benjamina Bollag, CEO and Co-Founder, HIGHER STEAKS
Victor Penev, Founder and CEO, EDAMAM
Miku Jha, Founder and CEO, AGSHIFT
Andressa Lacerda, Chief Development Officer & Co-Founder, NOBLEGEN

Transparency & Traceability: Restoring Trust in the Food System

• How will a commitment to transparency help the food industry rebuild trust with consumers? What is the market opportunity here?
• How can we achieve a more integrated supply chain? How are advances in technology such as sensors and data analytics addressing transparency and food safety across the supply chain? What factors pose the biggest threat to the success of these technologies?
• If the success of transparency relies on honest participation, how can we transform a fragmented food system into a harmonized system? What will drive accountability?
• How is technology supporting the consumer’s right to choice? How much information can be shared with consumers at the point of purchase?
• How are tools such as SmartLabel, shelf edge labeling and smartphone technology offering greater visibility into the supply chain?

Session Chair:
Beth Kowitt, Senior Writer, FORTUNE
Matilda Ho, Managing Director, BITS X BITES
Riana Lynn, Founder and CEO, FOODTRACE and Venture Partner, CLEVELAND AVENUE
Azeem Malik, Business Development – IBM Food Trust, IBM BLOCKCHAIN
Martin Slayne, Global Scientific & Regulatory Affairs, THE HERSHEY COMPANY

A Collaborative and Transformative Approach to Food Safety

• What are the key challenges to achieving a more collaborative and transformative approach to food safety? What is the Achilles heel in existing food safety management?
• How can we better learn from food safety incidents and failures around the world to create a more robust system for the future?
• How are emerging technologies driving progress in food safety management? What role will data play? How can we better optimize and interrogate data to achieve a more predictive approach?

Alan Littlechild, Global Quality Director, MARS WRIGLEY CONFECTIONERY

Networking Drinks Reception

Day Two — June 20 Morning



Welcome Remarks from Rethink Events
Fireside Chat: Injecting Entrepreneurial Thinking into Big Food

Not every great idea is ready to be launched at a national scale. When you believe in an idea that’s been validated, but it doesn’t quite fit within your company’s go-to-market launch model, what happens next? Are there specific entrepreneurial approaches that you are able to leverage?
• How do you currently nurture nascent (e.g. emerging) innovation opportunities within your businesses?
• How do you encourage in-house teams to take risks on truly innovative solutions?
• What is the best way that entrepreneurial thinking and methodologies can play a larger role?
• Are there any gaps that need to be solved to allow for newer entrepreneurial methodologies to fit big-food processes?
• How do you define success if a new model being tested is unique/novel within your company?
• What are some of the lessons (positive and negative) that you have learned from taking a more entrepreneurial approach?

Session Chair:
Jonathan Tofel, Founder and CEO, MISSION FIELD
Matthew McCarthy, Vice President of Foods, UNILEVER NORTH AMERICA
Joseph Gottschalk, VP North American Nutrition, Portfolio, Consumer engagement and Insights, PEPSICO

Personalization: Big Questions Concerning the Holy Grail of Optimal Nutrition

• As consumers are increasingly expecting a more sophisticated approach to personalization in food, how well developed is the integration and interpretation process of personalized nutrition?
• Where products are optimized for specific health benefits or nutritional requirements, how can food manufacturers deliver personalization to the masses?
• Does the average consumer see sufficient value in personalized nutrition in its current state? What technical and implementation challenges still exist? Who can provide trusted and actionable solutions? Can data help change behavior? How can consumers interpret and better understand the science?
• What are the principle drivers behind consumer adoption? What is the role of digitization and home tech? How are consumers using technology to drive health-related dietary decisions?
• How are tailored meal kits being used to deliver personalized nutrition solutions to consumers, and could this be the business model by which meal kit companies differentiate themselves to succeed?

Session Chair:
Alexis Fox, Chief Empowerment Officer, LIGHTER
Kou Qin, Vice President of BGI Health, BEIJING GENOMICS INSTITUTE
Mehdi Maghsoodnia, CEO, VITAGENE
Joshua Anthony, Founding CSO, HABIT
Ranjan Sinha, CEO, 3TANDAI

Technology Showcase: Early-Mid Stage Technology Entrepreneurs Present Seven Minute Snapshots of their Solutions

Panel of Sharks:
Bart Swanson, Advisor, HORIZONS VENTURES
Victor Friedberg, Founder and Chairman, FOODSHOT GLOBAL
Seena Amidi, Director – Food and Materials, PLUG AND PLAY TECH CENTER

Presenting Companies:
Jim Laird, CEO, 3F BIO
Orr Mandelbaum, Director of Business Development, NUTRINO HEALTH

Networking Brunch


A Deep Dive into Collaborative Innovation Models Accelerating Future Food

Over the past decade we have seen a frenzy of major food brands starting their own innovation groups, accelerators and venture arms.

• How do these different collaborative relationships work?
• What are the pros and cons?
• Why might a company choose a specific model over another?
• How as an industry can we better drive innovation in the food ecosystem? How do we build a food industry that takes advantage of creativity and innovation? How can we mobilize investment in the areas that need it most?

Carlos Barroso, SVP of Global Research and Development, CAMPBELL SOUP COMPANY
Ashlee Adams, Head of Open Innovation, NESTLE USA

Day Two — June 20 Afternoon

Genetically Engineered: Addressing the Challenges Facing our Future Food System

• As we look to feed the growing population in a more sustainable way, how are methods for genetic engineering helping to address this challenge? How can the food sector connect science and technology with consumer demand for natural food products?
• How are emerging gene-editing tools such as CRISPR or TALEN impacting the food system currently? How is the technology advancing? What are the commercial opportunities?
• How can brands position their use of genetic engineering? Where are the loopholes in terms of labeling and how transparent should brands be in using this technology?
• How should the industry approach food safety and quality testing in the case of gene-edited food? What are the regulatory implications?
• What are the implications of the USDA’s proposed rule implementing the National Bioenginnered Food Disclosure Standard? How will it apply to new and emerging technologies such as gene-editing?

Session Chair:
Jack Bobo, Vice President for Global Policy and Government Affairs,INTREXON CORPORATION BIOSCIENCES
Vincent Sewalt, Senior Director, PS&R, DUPONT INDUSTRIAL BIOSCIENCES
Deepti A. Kulkarni, Associate, SIDLEY AUSTIN

Alternative Proteins: Is the Hype Making an Impact?

According to the USDA’s per-capita measure – Americans are set to eat more red meat and poultry in 2018 than ever before, despite the buzz around plant-based and lab-grown alternatives.

• What is the market trend really showing us regarding consumer adoption? While we’re seeing a projected rise in meat consumption, what results are we seeing from alternative protein products? What’s happening globally?
• What is the potential for lab-grown alternatives to meet this demand for meat products? What are the latest technology breakthroughs in this space? How is research and development addressing the scale up of production?
• What’s the greatest barrier facing the commercialization of alternative protein products? In what way is consumer adoption being addressed?

Session Chair:
Andrew Ive, Managing Director, FOOD-X/SOSV
Liz Specht, Senior Scientist, THE GOOD FOOD INSTITUTE
Tom Mastrobuoni, CFO, TYSON VENTURES
Tim Geistlinger, CTO, PERFECT DAY
Eric Schulze, VP of Product and Regulation, MEMPHIS MEATS

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