Join presenters who include behavioral economist Michael Norton (Harvard University), researchers Charlotte Biltekoff (University of California, Davis) and Howard Shapiro (Mars, Inc.), chefs Christopher Kostow (The Restaurant at Meadowood), Daniel Patterson (DPG), and Maxime Bilet (Imagine Food), Pulitzer Prize winner Michael Moss (The New York Times), journalist and author Tom Standage (The Economist), along with CIA president Tim Ryan and MIT Media Lab director Joi Ito, and many more.

Click here to download a full presenters list, and here for a PDF of all presenters' bios. Below, click on each presenter's name or photo to access their bio.

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William Rosenzweig

William Rosenzweig

Co-founder and Partner, Physic Ventures; San Francisco, CA

Physic Ventures

 http://www.physicventures.com/

William Rosenzweig has spent more than 20 years integrating the practices and perspectives of an entrepreneur, venture investor and educator. He is co-founder and partner at Physic Ventures, the first venture capital firm dedicated to investing in keeping people healthy. As an entrepreneur, Will helped found and grow more than 20 companies including Odwalla, Leapfrog Toys, and The Republic of Tea, where he was founding CEO, minister of progress, and co-author of a best-selling business book by the same name. Will served on the faculty of University of California, Berkeley’s Haas School of Business for a decade, teaching the MBA course in social entrepreneurship. In 2010, he was honored with the Oslo Business for Peace Award, the highest distinction given to a businessperson for outstanding accomplishments in the area of ethical business.

Photo Credit: Jonathan Cherry

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Beth Rattner

Beth Rattner

Executive Director, Biomimicry Institute; San Anselmo, CA

Biomimicry Institute

 http://biomimicry.net/

Beth Rattner is the executive director of the Biomimicry Institute, an internationally recognized non-profit founded by Janine Benyus that empowers innovators to create nature-inspired solutions for a healthy planet. Prior to this position, Beth worked with William McDonough and Michael Braungart on The Upcycle, the sequel to Cradle to Cradle, before she helped co-found the Cradle to Cradle Products Innovation Institute and became its executive director. Beth has been a long-time advocate for “circular economy” thinking, which she brought into her client engagements with Blu Skye Sustainability Consultants and Hewlett Packard’s Emerging Market Solutions (EMS) group. EMS championed a new lens on providing technology solutions to those who earn less than $2 a day. The team launched HP’s first multi-user, daisy-chained computer for poorly funded schools and a solar-powered printer, providing microfinance opportunities for women who could bring photographs to remote villages for the very first time. Though slow to admit it, Beth is also an attorney in California. More ready admissions are her love of Permaculture, hiking in Marin, screenplay writing, any recipe by Yotam Ottolenghi, natural remedies, and the common mutt.

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Mark McClusky

Mark McClusky

Editor, WIRED.com; San Francisco, CA

WIRED

 http://www.wired.com

Mark McClusky is the editor of WIRED.com. Since he took over as head in February 2013, the site has posted record traffic and readership numbers and garnered industry recognition for editorial excellence, including five Webby Awards and nominations for National Magazine Awards. Previously, Mark served as special projects editor at WIRED, where he led the award-winning magazine’s editorial efforts on new platforms, including its iPad and other tablet editions, and senior editor for products, directing all gear and gadget coverage. He’s a co-author of Alinea with Michelin three-star chef Grant Achatz, and his WIRED feature story about scientist and cookbook author Nathan Myhrvold was anthologized in the 2012 edition of Best American Science & Nature Writing.

Photo Credit: Mary McHenry Photography

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Melissa Abbott

Melissa Abbott

Vice President, Culinary Insights, The Hartman Group; Bellevue, WA

Hartman Group

 http://www.hartman-group.com/

Melissa Abbott is vice president, culinary insights at the Hartman Group. Melissa has been tracking key trends in the health, wellness, food and retail industries for nearly twenty years, focusing on re-energizing brands and identifying growth opportunities.  She has extensive experience in ethnographic research and is a retail culinary expert with clients ranging from Kerry Foods to Tesco and even gastro pubs in Ireland. Among the first to analyze the European soy foods sector and evolving natural/organic products consumer in the UK, Melissa has developed a deep understanding of retail and cultural trends in her consultations with a variety of companies, including both CPG companies and retailers. She has appeared on The Food Network and currently manages Worldview, Hartman’s subscription program and resource for all things pertaining to the culture of food.

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Jaspal Sandhu

Jaspal Sandhu

Lecturer, University of California, Berkeley; Oakland, CA

UC Berkeley

 http://innovate.berkeley.edu

Jaspal Sandhu is co-founder and partner at the Gobee Group, a firm that innovates for social impact globally. Current initiatives include: creating a digital platform to improve the cost-effectiveness of HIV drug purchasing by African governments, sparking community innovation in the Best Babies Zone in East Oakland, and building innovation capacity in the health care safety net across California. Gobee’s clients include the Clinton Health Access Initiative, Vodafone, UNICEF, the Skoll Foundation, the Center for Care Innovations, Microsoft, the Alameda County Public Health Department, and the Robert Wood Johnson Foundation. Jaspal is also a lecturer at the University of California, Berkeley, where he teaches graduate-level, interdisciplinary courses on the innovation process. In 2013, he developed Eat.Think.Design., a new course focused on the intersections of food, innovation, and health. He first taught the course in 2014 and will again teach it in 2015. His writing on innovation has been featured in the Stanford Social Innovation Review, MIT Innovations, and Fast Company’s Co.Exist. Prior to Gobee, he worked with the Mongolian Ministry of Health on innovation in rural health systems as a Fulbright scholar in rural Mongolia, and for the Intel Corporation and the Nokia Research Center. He received his Ph.D. in design from the University of California, Berkeley, and his master’s and bachelor’s degrees in engineering from MIT.

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Tim West

Tim West

Founder, Food Hackathon; San Francisco, CA

Food Hackathon

 http://www.foodhackathon.co/

Tim West is the founder of Food Hackathon. Recognized as one of 2013 Zagat Bay Area’s 30 under 30, he is a Slow Food chef turned social entrepreneur. Having learned of food system from his grandfather, Arch West (inventor of Doritos), Tim attended The Culinary Institute of America in Hyde Park, NY. He has cooked his way from the St. Regis Hotel in New York to the Facebook headquarters in California, where he entered the world of food and technology entrepreneurship. Before arriving in California, Tim worked and studied sustainable food systems and social food movements at the University of Massachusetts. In 2009, he started the UMass permaculture project and organized a team to write a Climate Action Plan to achieve carbon neutrality in food. In 2012, Tim won the StartupBus competition with custom cereal concept Cerealize. Inspired by his startup experiences, he co-created Food Hackathon, with the purpose of building networks, cross-pollinating ideas, and creating products and tools that spark innovation in the food+tech ecosystem. Tim’s latest project is a fast-casual restaurant concept focused on serving resources efficient proteins, with veteran venture capitalist Derek Proudian. He serves as an advisor for Treasure Brands and Feastly.

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Chris Jones

Chris Jones

Director of Culinary Innovation, Hampton Creek; San Francisco, CA

Hampton Creek

 http://www.hamptoncreek.com/

Chris Jones is the director of culinary innovation for Hampton Creek, which he joined in 2012. From 2005 to 2012, he was the chef de cuisine of the Michelin-starred restaurant Moto in Chicago.

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Adam Rogers

Adam Rogers

Articles Editor, Wired; San Francisco, CA

Wired

 http://www.wired.com/

Adam Rogers is articles editor for Wired and the author of Proof: The Science of Booze, which was published in spring 2014. Adam manages all content for Wired‘s front of book, including START, TEST, and PLAY sections. In addition, he’s helping to develop Wired‘s video strategy. (San Francisco, CA)

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Bill Briwa

Bill Briwa

Chef-Instructor, The Culinary Institute of America; St. Helena, CA

The Culinary Institute of America

 http://www.ciachef.edu

BILL BRIWA, CEC, CHE, ’80, is a chef-instructor at the Greystone campus of The Culinary Institute or America (CIA).  He graduated top of his class at the CIA in 1980 and was the recipient of the Keating Award, having been voted most likely to succeed by his peers. He has worked in a variety of culinary positions in Northern California, including the French Laundry, the Sugar House Bakery, and Domaine Chandon, and has held the position of executive chef at the CIA’s Wine Spectator Greystone Restaurant, the Hess Collection Winery, and his own bistro, Palmers Cafe.  As the culinary chair of the Napa Valley Wine Auction in 2003 he helped raise more than $8 million for local charities and has been an active supporter of the local farmers market, having served on the board of directors for three years. Bill has traveled to study and teach cooking in Greece, Sicily, Tunisia, Mexico, China, and across the United States. His writing on food and wine has appeared in Sunset, Flavor and the Menu, and Fine Cooking.

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Greg Drescher

Greg Drescher

Vice President, Strategic Initiatives and Industry Leadership, CIA; Sacramento, CA

The Culinary Institute of America

 http://www.ciaprochef.com/

Greg Drescher is vice president of strategic initiatives & industry leadership at The Culinary Institute of America (CIA), where he oversees leadership initiatives for the foodservice industry, including conferences, invitational leadership retreats, digital media, and strategic partnerships. He is the creator of the college’s Worlds of Flavor® International Conference & Festival (now in its 17th year); the annual Worlds of Healthy Flavors, and the new Menus of Change initiative, which are presented in partnership with the Harvard School of Public Health; and numerous other CIA “think tank” initiatives. Dubbed the Flavor Hunter by Bon Appétit, Greg was inducted into the James Beard Foundation’s Who’s Who of Food & Beverage in America in 2005, was honored with Food Arts’ Silver Spoon Award in 2006, and received two James Beard awards for the CIA’s Savoring the Best of World Flavors DVD and webcast series. In 2008, he was appointed by the President of the National Academy of Sciences’ Institute of Medicine to its Committee on Strategies to Reduce Sodium Intake. Greg previously served on the James Beard Foundation Awards Board, and currently serves on advisory boards for UC Davis’ Agricultural Sustainability Institute and Olive Center. In 2011, he was inducted as a member of the Accademia dei Georgofili, Europe’s oldest agricultural academy.

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Anne E. McBride

Anne E. McBride

Culinary Program and Editorial Director, Strategic Initiatives, CIA; North Plainfield, NJ

The Culinary Institute of America

 http://annemcbride.net

Anne McBride is the culinary program and editorial director for strategic initiatives at The Culinary Institute of America, where her responsibilities include leading the programming for the Worlds of Flavor® International Conference & Festival. She co-authored Les Petits Macarons: Colorful French Confections to Make at Home and Culinary Careers: How to Get Your Dream Job in Food, and two cookbooks with famed pastry chef François Payard. Anne is working towards a Ph.D. in food studies at New York University, where she taught for six years and is the director of the Experimental Cuisine Collective. She regularly writes on topics related to professional and experimental cooking, including contributions to Gastronomica, Food Arts, the Oxford Encyclopedia of Food and Drink in America, and Food Cultures of the World. She is a board member of the Association for the Study of Food and Society, the James Beard Foundation Awards, and The Culinary Trust, was a two-term board member of the New York Women’s Culinary Alliance, and is a judge for the James Beard cookbook awards. A native of Switzerland, she received a degree in journalism from the University of Louisiana at Lafayette.

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Caleb Harper

Caleb Harper

Research Scientist, MIT Media Lab; Cambridge, MA

MIT Media Lab

 http://www.mitcityfarm.com/

Caleb Harper is a research scientist within the City Science Initiative at the MIT Media Lab and the founder of the CityFARM research project. He leads the anti-disciplinary group of engineers, architects, urban planners, economists, and plant scientists exploring the technological, environmental, social,and economic design of scalable high-performance urban agricultural systems with the goal of producing affordable and high quality food in the heart of our future cities. His current work is focused in the areas of building integrated and control environment agriculture, actuated sensing, control automation, and data-driven resource and energy optimization. Caleb has recently launched the OpenAG project, bringing together partners from industry, government, and academia to develop the world’s first open source “Ag Tech” research collective for the creation of the global agricultural data commons. In addition to his role at MIT, Caleb is a consultant to multiple international development agencies on high-density low-income housing projects and has worked professionally on development projects in the high tech space including data centers, healthcare, and fabrication facilities.

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Arlin Wasserman

Arlin Wasserman

Principal and Founder, Changing Tastes; (Gaithersburg, MD)

Changing Tastes

 http://changingtastes.net

Arlin Wasserman is a principal and the founder of Changing Tastes, a consultancy that provides business planning, brand management, product development, and marketing insights to Fortune 100 food companies; start-up brands companies; and trade associations as well as foundations, faith-based and nonprofit organizations. Formerly the vice president for sustainability and corporate social responsibility at Sodexo, Arlin led the company’s North American sustainability efforts including environmental, health and well-being, community engagement, and sustainable food and agriculture. He is the chair of The Culinary Institute of America’s Sustainable Business Leadership Council, a fellow at the Aspen Institute, a board member of the Sustainable Food Lab and the Society for Organizational Learning, a judge for the James Beard Foundation’s Leadership Awards, and a founding member of the GreenBiz Executive Network. He is past recipient of W. K. Kellogg Foundation National Food and Society Fellowship where his work focused on regional cuisine, terroir, and innovative business models that value geographic identity. Arlin’s commentary on sustainability, public health, food, and agriculture has been featured in The New York Times, Wall St. Journal, Washington Post, USA Today, Fortune, CNN.com, National Public Radio, and other mainstream and food industry publications. He holds a master’s degree in natural resources, a master’s degree in public health, and a bachelor’s degree in political economics, all from the University of Michigan.

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Mary Wagner

Mary Wagner

Global Senior Vice President for R&D/Quality & Regulatory, Starbucks Coffee Company; Seattle, WA

Starbucks Coffee Company

 http://www.starbucks.com

Mary Wagner joined Starbucks in April 2010 as senior vice president of global research & development/food safety, quality & regulatory. Mary is responsible for ensuring that Starbucks maintains a consistent pipeline of innovations for both retail and CPG, while strengthening core products to deliver profitable growth and enhance brand equity. Mary is also responsible for building out R&D, food safety, and quality & regulatory capabilities globally, with a focus on how we offer innovative, locally-relevant products in key markets outside of the United States. Mary has more than 30 years of experience in innovation, research, product development, quality and regulatory across a broad range of retail and consumer product companies. Prior to joining Starbucks, she served as the general manager/chief science officer for Mars Botanical, which is part of Mars Incorporated, where she was responsible for creating a business utilizing cocoa flavanols for food and supplement applications across both online and retail sales channels. Mary has also held senior level roles leading product innovation, engineering, and quality organizations with companies such as E&J Gallo Winery, YUM, and General Mills, Inc. Mary holds a doctorate in food science and nutrition from the University of Minnesota, and a master of science in food technology and a bachelor of science in bacteriology, both from Iowa State University. Mary also has completed Harvard’s Program for Management Development. Outside of work, she enjoys anything to do with her family and friends, especially if it is in the outdoors.

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Tom Standage

Tom Standage

Digital Editor, The Economist; London, UK

The Economist

 http://www.economist.com

Tom Standage is the digital editor at The Economist and editor-in-chief of its website, Economist.com. He is also the author of six history books, including Writing on the Wall (2013), An Edible History of Humanity (2010), The Victorian Internet (1998) and A History of the World in 6 Glasses (2005). He studied engineering and computing at Oxford University and has written for other publications including the New York Times, Daily Telegraph, Guardian and Wired, taking a particular interest in the internet’s cultural and historical significance. Tom joined The Economist as science correspondent in 1998 and was subsequently appointed technology editor, business editor, and business affairs editor.

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Kevin Slavin

Kevin Slavin

Assistant Professor of Media Arts and Sciences, MIT Media Lab; Cambridge, MA

MIT Media Lab

 http://media.mit.edu

Kevin Slavin is assistant professor of media arts and sciences at the MIT Media Lab. As an entrepreneur, he has successfully integrated digital media, game development, technology, and design. He is a pioneer in rethinking game design and development around new technologies (like GPS) and new platforms (like Facebook). In 2005 he co-founded Area/Code (acquired by Zynga in 2011), where he developed large-scale, real-world games using mobile, pervasive, and location-aware technologies. This included work for major companies, including Nokia, Nike, and Puma, and also for media giants, including MTV, A&E, the Discovery Channel, CBSl, and Disney. He co-founded AFK Labs in 2008, designing next-generation responsive environments, including one for what was then the largest and densest sensor mesh on the planet. Kevin has taught at NYU’s ITP, the Cooper Union, and Fabrica, and has worked as a creative director and strategic planner in advertising agencies, including DDB and TBWA\Chiat\Day. He is currently working on producing a TV show for network broadcast. As an artist, his public, city-scale work has been exhibited in Frankfurt’s Museum fuer Moderne Kunst and the Design Museum of London. He has been written about in The New York Times, The Wall Street Journal, BusinessWeek, Wired, and Fast Company. He received his BFA from the Cooper Union.

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Arthur Rubinfeld

Arthur Rubinfeld

Chief Creative Officer, Starbucks and President of Global Innovation and Evolution Fresh Retail; Seattle, WA

Starbucks Coffee Company

 http://www.starbucks.com

Arthur Rubinfeld is chief creative officer for Starbucks and president of global innovation and evolution fresh retail. Arthur and his team are focused on the customer journey–from product innovation to store experience. Arthur and the Global Development team lead Starbucks’ global store design strategy for the company’s more than 19,000 retail stores around the world, focusing on reducing environmental impacts by green building and energy conservation initiatives into our store designs. In addition to leading strategic store site selection and design, Arthur is responsible for developing and integrating a dynamic brand experience for Starbucks customers around the world. Arthur, who was responsible for the design of the company’s first Evolution Fresh juice store in Bellevue, Wash., also leads the Evolution Fresh retail store strategy. Arthur returned to Starbucks in February 2008 after initially leading store development for ten years through the crucial growth period of the company’s history from 1992-2002. As senior vice president of real estate and store development, he played a major role in creating the customer experience that defines Starbucks as the company grew from just 100 stores to over 4,000 worldwide. In 2002, Arthur founded AIRVISION, an advisory firm that developed brand positioning, growth strategies and operational plans for clients including adidas and Oakley. He is the author of Built for Growth: Expanding Your Business Around the Corner or Across the Globe. He is a registered architect and accredited by the National Council of Architectural Review Boards (NCARB) and holds a master of architecture and bachelor of environmental design degrees from the University of Colorado.

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Alice Park

Alice Park

Staff Writer, TIME; New York, NY

Time

 http://time.com

Alice Park is a staff writer at TIME. Since 1993, she has reported on the breaking frontiers of health and medicine in articles covering issues such as AIDS, anxiety and Alzheimer’s disease. Alice has received two CASE media fellowships—the first in 2000 to Harvard Medical School, where she designed a program focused on the latest understanding of AIDS, and the second in 2003 to UCLA’s Medical School, where she researched the growing number of clinical applications of genomic research. In addition, Alice’s work has been recognized with awards of excellence from the National Arthritis Foundation as well as the National Headache Foundation.

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Joseph Paradiso

Joseph Paradiso

Associate Professor of Media Arts and Sciences, MIT Media Lab; Cambridge, MA

MIT Media Lab

 http://web.media.mit.edu/~joep/

Joseph Paradiso is an associate professor of media arts and sciences at the MIT Media Lab, where he directs the Responsive Environments group, which explores how sensor networks augment and mediate human experience, interaction, and perception. In addition, he co-directs the Things That Think Consortium, a group of industry sponsors and Media Lab researchers who explore the extreme fringe of embedded computation, communication, and sensing. After two years developing precision drift chambers at the Lab for High Energy Physics at ETH in Zurich, he joined the Draper Laboratory, where his research encompassed spacecraft control systems, image processing algorithms, underwater sonar, and precision alignment sensors for large high-energy physics detectors. Joseph joined the Media Lab in 1994, where his current research interests include embedded sensing systems and sensor networks, wearable and body sensor networks, energy harvesting and power management for embedded sensors, ubiquitous and pervasive computing, localization systems, passive and RFID sensor architectures, human-computer interfaces, and interactive media. He has authored 200 articles and technical reports on topics ranging from physics detectors to power scavenging. After receiving a BS in electrical engineering and physics summa cum laude from Tufts University, Joseph became a K.T. Compton fellow at the Lab for Nuclear Science at MIT, receiving his PhD in physics there for research conducted at CERN in Geneva.

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Pashon Murray

Pashon Murray

Director's Fellow, MIT Media Lab; Cambridge, MA

MIT Media Lab

 http://media.mit.edu

Pashon Murray is a director’s fellow at the MIT Media Lab. She has an unrelenting drive for waste reduction, recycling, and reuse of materials. She is helping to change the carbon footprint of Detroit through revitalizing neighborhoods, finding solutions for everyday waste, and eliminating trips to the landfill. In 2010, Pashon co-founded Detroit Dirt, a local composting and biomass collection company that specializes in providing compost and biomass solutions for the metro Detroit community. In 2012, she launched Sustainable Integrations (SI), a Detroit-based 501(c)(3) organization that combats environmental deterioration through learning, educating, leading, and serving the public with programs and services on sustainable land utilization, ecosystem remediation, renewable energy practices, and improved waste management. In May 2014, Newsweek named Pashon as one of its 13 Women in Business to Bet On.

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Philippa Mothersill

Philippa Mothersill

Researcher, MIT Media Lab; Cambridge, MA

MIT Media Lab

 http://www.pipmothersill.com/

Philippa Mothersill is a researcher in the Object-Based Media group at the MIT Media Lab, where she explores the language of design, particularly how objects can communicate information to us through their form. Through research that connects design theory, synesthesia, and linguistics, she investigates computational processes for the design of static and dynamically expressive objects and explores how the design attributes of physical objects can become a more active medium for communication. Before the Media Lab, Philippa worked for three years as a product designer for Procter & Gamble, where she led the upstream industrial design of new products by bringing together design research, marketing narrative, and functional technology to create the first aesthetically designed functional prototype in a product’s development cycle. She holds a MEng in aeronautical engineering from the University of Bristol, a joint MA/MSc degree in industrial design engineering from the Royal College of Art and Imperial College, London, and has just completed her S.M. in media arts and sciences at MIT.

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Lisa Mosconi

Lisa Mosconi

Assistant Professor, Department of Psychiatry, New York University School of Medicine; New York, NY

New York University School of Medicine

 http://psych.med.nyu.edu/research/research-faculty/lisa-mosconi-phd

Lisa Mosconi holds a PhD in neuroscience and nuclear medicine from the University of Florence, Italy. She is an assistant professor of psychiatry at New York University (NYU) School of Medicine, the director of the Nutrition & Brain Fitness Lab at NYU, and a health coach and integrative nutritionist. The main focus of her work is the early detection of Alzheimer’s disease using biological markers such as positron emission tomography (PET) of glucose metabolism, amyloid deposition and neuroinflammation, and magnetic resonance imaging (MRI). This research is aimed at identifying genetic and lifestyle factors that modulate risk of cognitive decline and dementia. She is a member of the Society for Nuclear Medicine, Alzheimer’s Association, New York Academy of Sciences, and the Alzheimer’s Neuroimaging Workgroup of the Alzheimer’s Association. Lisa has received several federal and non-federal research grants. She has over 100 peer-reviewed publications; has co-authored several book chapters; served as guest editor for peer-reviewed, international medical journals; and serves as a reviewer for numerous high-ranked medical journals, including PNAS, Lancet Neurology, Neurology, Brain, the New England Medical Journal, and others).

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Kent Larson

Kent Larson

Principal Research Scientist, MIT Media Lab; Cambridge, MA

MIT Media Lab

 http://media.mit.edu

Kent Larson is a principal research scientist at the MIT Media Lab and directs the Media Lab’s Changing Places group. Since 1998, he has also directed the MIT House research consortium in the School of Architecture and Planning. His current research is focused on four related areas: responsive urban housing, new urban vehicles, ubiquitous technologies, and living lab experiments. Kent practiced architecture for 15 years in New York City, with work published in Architectural Record, Progressive Architecture, Global Architecture, The New York Times, A+U, and Architectural Digest. His book, Louis I. Kahn: Unbuilt Masterworks was selected as one of the Ten Best Books in Architecture, 2000 by The New York Times Review of Books. Related work was selected by TIME as a Best Design of the Year project.

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Andras Forgacs

Andras Forgacs

Co-founder and Chief Executive, Modern Meadow; Brooklyn, NY

Modern Meadow

 http://modernmeadow.com

Andras Forgacs, an entrepreneur and venture investor in technology and life science, is the co-founder and chief executive of Modern Meadow, which launched in 2011. Previously, he had also co-founded Organovo, a leader in tissue engineering which pioneered the use of 3D bio-printing to create human tissue for a range of medical applications. Organovo’s bio-printer was named one of the top inventions of 2010 by TIME and the company was recognized by MIT Technology Review on its TR50 list of most innovative companies for 2012. Andras also served as managing director with Richmond Global, an international technology-focused venture fund. Previously, Andras was a consultant in the New York office of McKinsey & Company, focused on biopharma and private equity. Earlier, he was a founding member of Citigroup’s corporate and investment banking e-commerce group where he led a team that developed award winning financial technology products and advised large cap corporate clients on a range of corporate finance challenges. He is also co-founder and chairman emeritus of the international non-profit Resolution Project. Andras is a Kauffman Fellow with the Center for Venture Education and a term member with the Council on Foreign Relations. He holds an MBA from the Wharton School of Business and a Bachelor of Arts with honors from Harvard University.

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Michael Ferrari

Michael Ferrari

Principal and Founder, Atlas Research Innovations; Eaton, PA

Atlas Research Innovations

 http://www.atlas-research.com

Michael Ferrari is the principal and founder of Atlas Research Innovations, LLC, which provides applied research and bespoke services to clients in the private and public sectors, government, and academia. Previously, he was the director of climate informatics and a senior scientist at NASA for Computer Sciences Corporation, vice president of Applied Technology WTI, and a research scientist at Mars, in addition to several engineering roles.  He builds tools and models with sensors and data and directs commercial research activities to examine environmental/commodity topics from a systems perspective. He is also the co-director for impacts session for the annual AMS conference, and a judge for the MIT Climate CoLab (agriculture) project. Michael earned his PhD from Rutgers (Dept. of Environmental Sciences: program in geophysical fluid dynamics and environmental biophysical modeling) where his research focused on better understanding the earth’s climate, hydrology and biosphere from both a systems and an evolutionary perspective. His doctoral work in numerical modeling was supported by the NASA Goddard Institute for Space Studies.

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Dennis Dimick

Dennis Dimick

Executive Environment Editor, National Geographic; Washington, DC

National Geographic

 http://www.nationalgeographic.com

Dennis Dimick serves as executive environment editor at National Geographic. He has guided creation of several major projects, including an April 2010 issue on global freshwater, a 2011 series called “7 Billion” on global population, and the 2014 Future of Food series on global food security. In September 2004, he originated and orchestrated creation of a 74-page three-story project on climate change called Global Warning: Bulletins from a Warmer World. Dennis co-organized the Aspen Environment Forum from 2008 to 2012 and regularly presents slide show lectures on global environmental issues. He holds degrees in agriculture and agricultural journalism from Oregon State University and the University of Wisconsin-Madison. For 17 years, he has been a faculty member of the Missouri Photo Workshop, and in 2013 received the Sprague Memorial Award from the National Press Photographers Association for outstanding service to photojournalism. He is a native of Oregon’s Willamette Valley, where he grew up on a sheep and hay farm, and was a member for many years of 4-H and Future Farmers of America (now FFA).

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Lynda Deakin

Lynda Deakin

Food & Beverage Practice Leader, IDEO; San Francisco, CA

IDEO

 http://www.ideo.com

Lynda Deakin, a partner at IDEO, brings 17 years of experience working with a broad range of food and beverage clients to her work. She is the leader of IDEO’s Food Studio, helping companies and organizations solve their toughest problems and identify opportunities for growth. The Food Studio’s empathic approach enables clients to address people’s unmet desires and aspirations and empowers them to tackle a wide variety of design and innovation challenges—from designing the next $100M product to creating strategic development platforms. Lynda has worked with clients such as ConAgra, Campbell’s, Whitewave Foods, Hershey’s, Anheuser-Busch InBev, and Procter & Gamble. Using brand as the anchor that supports user experience, Lynda brings a creative spark to the projects she directs, helping companies to express their vision and realize their goals.

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Jason Clay

Jason Clay

Senior Vice President, Markets & Food, WWF; Washington, DC

World Wildlife Fund

 http://www.worldwildlife.org

Jason Clay is senior vice president, markets and food for WWF. He leads the work of WWF-US on agriculture, aquaculture, business and industry, finance, fisheries, and forests. Over the course of his career he has worked on a family farm and in the U.S. Department of Agriculture. He has taught at Harvard and Yale and spent more than 25 years with human rights and environmental organizations. In 1988, he invented Rainforest Marketing, one of the first fair-trade ecolabels in the United States, and was responsible for co-creating Rainforest Crunch and more than 200 other products with combined sales of $100 million. From 1999 to 2003, he co-directed a consortium with WWF, World Bank, UN Food and Agriculture Organization, and National Aquaculture Centres of Asia/Pacific to identify the most significant environmental and social impacts of shrimp aquaculture and analyze better management practices that measurably reduce them. Since then, Jason has co-convened (with the IFC and others) multi-stakeholder roundtables of producers, investors, buyers, researchers and NGOs to identify and reduce the social and environmental impacts of such products as salmon, soy, sugarcane, cotton, and palm oil. Jason leads WWF’s efforts to work with private sector companies to improve their supply chain management, particularly with regard to ingredient sourcing and carbon and water neutrality, and with industries to transform entire sectors by improving their overall performance. He is the author of 15 books, more than 300 articles, and 700 invited presentations. His most recent books are World Aquaculture and the Environment, Exploring the Links between International Business and Poverty Reduction: A Case Study of Unilever in Indonesia, and World Agriculture and the Environment. In addition to his role at WWF, Jason is National Geographic’s first ever Food and Sustainability Fellow. He also won a 2012 James Beard Award for his work on global food sustainability. Jason studied at Harvard University and the London School of Economics before receiving a Ph.D. in anthropology and international agriculture from Cornell University. (Washington, DC)

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Howard-Yana Shapiro

Howard-Yana Shapiro

Chief Agricultural Officer, Fellow, Mars Advanced Research Institute; McLean, VA

Mars, Inc.

 http://www.mars.com/global/about-mars/science-and-innovation.aspx

Howard-Yana Shapiro has been involved with sustainable agricultural and agroforestry systems, pattern recognition, plant breeding, molecular biology, and genetics for over 40 years. He has worked with indigenous communities, NGOs, governmental agencies, and the private sector around the world. In 2007, Howard was made a fellow of the World Agroforestry Centre and authored the IAASTD chapter on biotechnology and biodiversity. In 2009, he was named recipient of The Award of Distinction from The College of Agriculture and Environmental Sciences, University of California, Davis. He led the global effort sequencing, assembling and annotating the Theobroma cacao genome. In 2010, he was named a senior fellow, plant sciences, UC Davis. In September 2011, he announced the formation of the African Orphan Crops Consortium, set up to sequence, assemble, and annotate 101 of the key African food crops in order to breed more nutritious plants. He as well set up the African Plant Breeding Academy with UC Davis at the World Agroforestry Centre in Nairobi, which opened in December 2013. He collects and restores classic American, modern Japanese, and Italian motorcycles. He recently became a member of the 200 Mile Per Hour Club on an unrestricted 1999 Suzuki Hayabusa, averaging 201.386 MPH.

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Tim Ryan

Tim Ryan

President, CIA; Hyde Park, NY

The Culinary Institute of America

 http://www.ciachef.edu

TIM RYAN ‘77, CMC, EdD, MBA, has served as president of The Culinary Institute of America (CIA) since 2001. He graduated from the CIA in 1977 and received bachelor’s and MBA degrees from the University of New Haven, and his doctorate degree in education from The University of Pennsylvania. With the unique background of being a Certified Master Chef and Culinary Olympic Champion with an Ivy League doctoral degree, he is the first alumnus and faculty member to rise through the CIA to become president. Working in the industry as a successful chef and restaurateur, he was recruited back to his alma mater in 1982 to serve on the faculty and to develop and run the CIA’s ground-breaking American Bounty Restaurant. Tim was also the captain of the U.S. Culinary Team, leading the group to victories at the first Culinary World Cup and the Culinary Olympics. To this day, no other American team has been as successful in international competition. For his work in the American Bounty and with the U.S. Culinary Team, he is recognized as a pioneer in the American cuisine movement. During his tenure as president, and previously as executive vice president, the college developed major innovations, including the world’s first bachelor’s degree programs in culinary arts management and baking and pastry arts management; a highly successful publishing program; award-winning videos and television shows; and dramatically expanded continuing education programs; while strengthening an already gifted faculty. In 1998, Tim was named the ACF Chef of the Year. He has also served as ACF vice president, president, and chairman. He currently serves on the Board of Trustees of the National Restaurant Association’s Educational Foundation. Tim has received awards from virtually every food industry organization. He is especially proud of being one of five Americans ever to receive the Presidential Medal from the World Association of Cooks Societies and his induction into the James Beard Foundation’s Who’s Who of Food & Beverage in America.

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Pascal Rigo

Pascal Rigo

Restaurateur; San Francisco, CA

La Boulange

 http://laboulangebakery.com

Pascal Rigo is a French-American restaurateur who owns a small “empire” of boulangeries, restaurants, and wholesale and retail bakeries in San Francisco and Mill Valley, California that operate as Bay Bread, La Boulange, and (formerly) Cortez, Chez Nous, Gallette, and others. In 2012, he sold La Boulange to Starbucks for $100 million.

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Daniel Patterson

Daniel Patterson

Chef, Restaurateur, and Food Writer; San Francisco, CA

DPG

 http://dpgrp.co

Daniel Patterson is a chef, restaurateur, and food writer. In 1994, when he was 25 years old, he opened his first restaurant in Sonoma, Babette’s. In 2000, he opened Elisabeth Daniel in San Francisco, which was nominated for a Best New Restaurant Award by the James Beard Foundation. Daniel’s restaurant group, DPG, now oversees four locations: Coi (2006) and Alta CA (2013) in San Francisco, Plum Bar + Restaurant (2010) and Haven (2011) in Oakland. His flagship, two-Michelin-star restaurant, Coi, mixes modern culinary techniques with local ingredients to create dishes that speak of place, memory, and emotion. This approach has earned him a worldwide reputation as a pioneer of a new kind of California cuisine. Daniel is also the co-founder of The Cooking Project, a non-profit, community-based organization dedicated to teaching kids and young adults fundamental cooking skills. Most recently, he has teamed up with LA chef Roy Choi to launch a fast-food chain called Loco’l, which “aims to supplant the fast-food chains and convenience stores that separate our youth from the taste of real food.” The first outpost will open in San Francisco’s Tenderloin neighborhood in spring 2015. Daniel has received numerous awards and accolades, including Best New Chef by Food & Wine in 1997 and Chef of the Year by San Francisco Magazine in 2007. In 2014, Coi was recognized among the World’s 50 Best Restaurants (#49) and Daniel was awarded Best Chef: West by the James Beard Foundation. Daniel’s food writing has been published in The New York Times, Food & Wine, Financial Times, San Francisco Magazine, and Lucky Peach. His book, Coi: Stories and Recipes (Phaidon) was published in October 2013.

Photo Credit: Maren Caruso

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Michael I. Norton

Michael I. Norton

Professor, Harvard Business School, Member, Harvard Behavioral Insights Group; Cambridge, MA

Harvard Business School

 http://www.hbs.edu/

Michael I. Norton is a professor at the Harvard Business School and member of the Harvard Behavioral Insights Group. He is co-author—with Elizabeth Dunn—of Happy Money: The Science of Smarter Spending. In 2012, he was named on Wired’s Smart List as one of 50 People Who Will Change the World.

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Michael Moss

Michael Moss

Author, Reporter, The New York Times; New York, NY

The New York Times

 http://www.nytimes.com

Michael Moss is an investigative reporter for the New York Times and the author of the best-selling Salt Sugar Fat: How the Food Giants Hooked Us. He was awarded the Pulitzer Prize for explanatory reporting in 2010, and was a finalist for the prize in 2006 and 1999. He is also the recipient of a Loeb Award and an Overseas Press Club citation. Before coming to the Times, he was a reporter for The Wall Street Journal, New York Newsday, and The Atlanta Journal-Constitution. He has been an adjunct professor at the Columbia School of Journalism.

Photo courtesy of Tony Cenicola, The New York Times

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Daphne Miller

Daphne Miller

Physician, Author, Associate Clinical Professor, UC San Francisco; Berkeley, CA

UC San Francisco

 http://www.ucsf.edu

Daphne Miller is a practicing family physician, author and associate clinical professor at the University of California San Francisco. Her writings and profiles can be found in range of publications including the Washington Post, the New York Times, Vogue, Orion Magazine, Food & Wine, and the Harvard Medical Magazine. She is author of The Jungle Effect: The Healthiest Diets from Around the World, Why They Work and How to Make Them Work for You (HarperCollins 2008) and Farmacology: Total Health from the Ground Up (HarperCollins 2013).  Daphne is a graduate of Brown University where she majored in medical anthropology. She received her medical degree from Harvard Medical School and completed a residency and NIH-funded research fellowship at the University of California, San Francisco. She is a Bravewell Fellow at the University of Arizona Program in Integrative Medicine and she serves as an advisor to a number of non-profits, including the Institute of the Golden Gate, Education Outside, and the Edible Schoolyard Foundation.

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Chris Loss

Chris Loss

Director, Menu Research and Flavor Discovery Initiative, CIA; Hyde Park, NY

The Culinary Institute of America

 http://www.ciachef.edu

Chris Loss is the director of the Menu Research and Flavor Discovery Initiative at The Culinary Institute of America. He received his culinary degree from the CIA in 1993, and Bachelor’s (‘96), and PhD (‘06) in food science from Cornell University, with concentrations in microbiology and nutrition. He teaches the MenuMasters online course, Food Science and Technology Applications for Menu Research and Development, as well as Introduction to Gastronomy and Food Safety, as part of the A.O.S, degree program. His research program focuses on culinary strategies for reducing sodium in foods with a focus on herbs and spices, effects of nutritional information in the food service environment on consumer behavior, and development and evaluation of sustainable culinary practices.

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Christopher Kostow

Christopher Kostow

Chef, The Restaurant at Meadowood; St. Helena, CA

The Restaurant at Meadowood

 http://www.therestaurantatmeadowood.com/

Christopher Kostow is the chef at The Restaurant at Meadowood in the Napa Valley. A Michelin-starred chef before the age of 30 and the winner of the 2013 James Beard Award for Best Chef: West, he takes a thoughtful approach to food that belies his age. Masterfully blending contemporary French cuisine with the farm-to-table tradition, he creates a transcendent experience for diners every night at The Restaurant at Meadowood. Christopher, a Chicago native, trained in kitchens far and wide: from a Paris bistro to the Michelin-starred Le Jardin des Sens in Montpellier. Upon returning to the States, he worked as sous chef under Daniel Humm in San Francisco. He soon became top toque at Chez TJ in Mountain View, CA, garnering the restaurant many accolades, including two Michelin stars and a coveted spot on Food & Wine’s list of Top Ten Dishes of the Year in 2007. Upon arriving at Meadowood in February 2008, Christopher maintained two Michelin Stars, was nominated for Best Chef: West by the James Beard Foundation, and named as one of Food & Wine’s Best New Chefs 2009. In February 2010, he garnered a rare four stars in the San Francisco Chronicle and was soon awarded the highest ranking of three Michelin stars in the 2011 Guide. Christopher and The Restaurant at Meadowood team have since retained both rankings.

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Frederick Kaufman

Frederick Kaufman

Author; New York, NY

Harper's

 http://www.frederickkaufman.com/

Frederick Kaufman, author of Bet the Farm: How Food Stopped Being, has discussed food policy on NBC and MSNBC, Fox Business News, Bloomberg TV, C-SPAN, National Public Radio, and the BBC World Service. A contributing editor at Harper’s Magazine, Kaufman’s work has also appeared in Scientific American, Nature, Popular Science, The New York Times Sunday Magazine, The New Yorker, Foreign Policy, Gourmet, Saveur, Slate, and Wired. He is professor of English and journalism at the CUNY Graduate School of Journalism, and has spoken at the American Museum of Natural History, the New York Public Library, Yale Sustainable Food, Harvard Law School, and the General Assembly of the United Nations.

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Joi Ito

Joi Ito

Director, MIT Media Lab; Cambridge, MA

MIT Media Lab

 http://media.mit.edu

Joi Ito, director of the MIT Media Lab, is a leading thinker and writer on innovation, global technology policy, and the role of the Internet in transforming society in substantial and positive ways. A vocal advocate of emergent democracy, privacy, and Internet freedom, Ito has served as both board chair and CEO of Creative Commons, and sits on the boards of Sony Corporation, Knight Foundation, the John D. and Catherine T. MacArthur Foundation, The New York Times Company, and The Mozilla Foundation. In Japan, he was a founder of Digital Garage, and helped establish and later became CEO of the country’s first commercial Internet service provider. He was an early investor in numerous companies, including Flickr, Six Apart, Last.fm, littleBits, Formlabs, Kickstarter, and Twitter. Ito’s honors include TIME magazine’s Cyber-Elite listing in 1997 (at age 31) and selection as one of the Global Leaders for Tomorrow by the World Economic Forum (2001). In 2008, BusinessWeek named him one of the 25 Most Influential People on the Web. In 2011, he received the Lifetime Achievement Award from the Oxford Internet Institute. In 2013, he received an honorary D.Litt from The New School in New York City.

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Bill Corbett

Bill Corbett

Executive Pastry Chef, The Absinthe Group; Oakland, CA

The Absinthe Group

 http://www.absinthegroup.com/

Bill Corbett is the executive pastry chef for The Absinthe Group, which includes Absinthe Brasserie and Bar, Boxing Room, Comstock Saloon, and Arlequin Café. In 2004, he was hired on at B. R. Guest Restaurants to work under Executive Pastry Chef Lincoln Carson, whom he credits for setting his foundation for classic pastry technique. Bill continued to hone his skills at wd~50, learning how to integrate sweet and savory effectively from Pastry Chef Sam Mason. In 2007, Bill held the pastry chef positions at Dona and Anthos, where StarChefs.com named him Rising Star Pastry Chef. In the fall of 2007, he moved to San Francisco, CA, to become pastry chef at Michael Mina restaurant. In late 2009, Bill joined the highly acclaimed Coi as executive pastry chef for chef-owner Daniel Patterson, where he solidified his technical foundation, allowing him to push into new terrain with his desserts. Since joining The Absinthe Group, he was named Pastry Chef of the Year by San Francisco Magazine and in 2013 he was named one of the Top 10 Pastry Chefs in America by Dessert Professional. Bill lives in Oakland, California and listens to way too much heavy metal. (Oakland, CA)

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Charlotte Biltekoff

Charlotte Biltekoff

Associate Professor of American Studies and Food Science and Technology, UC Davis; Berkeley, CA

UC Davis

 http://www.charlottebiltekoff.com

Charlotte Biltekoff is associate professor of American studies and food science and Technology at the University of California Davis, where she builds bridges between scientific and cultural approaches to questions about food and health. She is author of Eating Right in America: The Cultural Politics of Food and Health (Duke University Press, 2013), an exploration of the social and cultural dimensions of dietary advice and the changing meaning of “eating right” over the course of the last century. Charlotte serves on the advisory committee for the UC Davis World Food Center, the executive committee of the UC Davis Robert Mondavi Institute for Wine and Food Science, and the editorial board of Gastronomica: The Journal of Critical Food Studies. Her current projects include a study of how people make food choices in relation to what “health” means to them, and an in depth analysis of current concerns, conflicts and conversations about “processed foods.” Charlotte teaches many classes about the cultural aspects of food and eating, including Food in American Culture, a large enrollment introductory course, and New Product Ideas, in which students learn about the relationship between social trends and product trends, conduct consumer research, and develop and pitch concepts for new food products.

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Maxime Bilet

Maxime Bilet

Chef and Co-Author of Modernist Cuisine and Modernist Cuisine at Home; Seattle, WA

Imagine Food

 http://maximebilet.com

Maxime Bilet is the co-author of Modernist Cuisine, which received the 2012 Book of the Year Award from the James Beard Foundation and the IACP’S Visionary Achievement, among many other awards, and of Modernist Cuisine at Home. For six years, he was the director of culinary arts and sciences at The Cooking Lab. He led the research and development for all projects related to The Cooking Lab, as well as conceptualizing and overseeing the unique photography and aesthetic of both books. He is a co-inventor on twelve patents that resulted from his experiments. He has been a featured and keynote speaker at events around the world, including Madrid Fusión 2012, the Epicurean Classic 2011, Paris des Chefs 2012, the CIA Worlds of Flavor 2012 and 2013, The World Science Festival New York 2013, McGill University 2012, Stanford University 2013 and the IACP from 2012 to 2014, among many others. He and his work have also appeared in television programs, including Martha Stewart, Bizarre Foods, Top Chef Seattle, and Modern Marvels. Forbes named him one of the Top 30 under 30 in the food and wine industry in 2012.

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Michiel Bakker

Michiel Bakker

Director of Global Food Services, Google; Mountain View, CA

Google

 https://www.google.com/

Michiel Bakker is the director of global food services for Google, leading its world-renowned Food program, supporting all food service related activities and initiatives for Google’s global community. Michiel’s focus areas include developing new insights and evidence in how food experiences can enable individuals and teams to be their best short and long term, and developing internal and external global partnerships to explore and tackle the challenges and opportunities in the broader food systems. Prior to joining Google, Michiel spent 17 great years with Starwood Hotels & Resorts Worldwide Inc. in various roles.  Most recently, he led Starwood’s Food and Beverage in Europe, Africa and the Middle East where he drove operations and guided growth and development. Prior to that, he co-lead Starwood’s F&B efforts in its North American Division. Michiel serves on several advisory Boards. He is an Advisory Board member for the Stockholm Food forum EAT, the Sustainable Business Leadership Council for the CIA – Harvard School of Public Health ‘Menus of Change’ Initiative; the International Hospitality Advisory Board of the Hotel Management School Maastricht, the Netherlands and a Board member of the Society for Hospitality and Foodservice Management. Michiel holds a Bachelor of Business Administration degree from the Hotel Management School Maastricht (The Netherlands), a MBA from the University of Bradford (United Kingdom), a Master’s of Hospitality Administration degree from the University of Nevada, Las Vegas (USA) and a Master’s degree in Real Estate and Construction Management from the University of Denver, Colorado (Mountain View, CA).