reThink Food


The Culinary Institute of America

Download the 2016 reThink Food program here!


Each November, the reThink Food Conference brings together over 300 industry leaders, including top chefs, food manufacturers, technologists, designers, academics, investors, food service operators, food scientists, members of the media, and other influencers to explore the intersection of innovation at food, technology, behavior, and design.

reThink Food builds on more than 20 years of thought leadership at The Culinary Institute of America at Greystone aimed at unearthing the latest culinary and technology advances. From robotics to nutrition informatics, and food science — reThink Food brings together some of the greatest minds and innovators who are setting the pace for innovation and shaping tomorrow’s trends.

The 2017 reThink Food Conference will be held November 3-5, 2017 at The Culinary Institute of America at Greystone. We hope you will join us as we continue our quest to bring you the newest and most notable innovations and advancements across food, technology, behavior and design.

Download an Overview of the Conference PDF here.


The theme for the third annual reThink Food Conference (held November 4-6, 2016) explored key tensions innervating the worlds of food, technology, behavior, and design. The content of the 2016 program was driven by these tensions, which included the tension between old and new; novel and familiar; tradition and innovation in food, tech, behavior and design. Presentations from the conference are available to download at the bottom of the page.

Renowned speakers brought to life issues central to these tensions, including advancements in nutrition informatics, robotics, data transparency, supply chain optimization, and sustainable food innovations. Together we discussed several questions central to the conference theme:

  • Are high-tech fixes the best options for current food systems challenges?
  • What opportunities are there in the space between high tech and low tech?
  • Are we in a new “era of limits,” and if so — how do we present restraint as abundance?
  • How can we make limits palatable to consumers and feasible for businesses?
  • How can food design, behavior, and technology build “culinary literacy” and reconnect us to living foods?
  • How does fast versus slow affect our food values and experiences?
  • How do we help consumers and businesses keep up with the pace of innovation in food?

The 2016 program also marked the first annual, reThink Food Innovators’ Program, which featured eight early-stage companies at the cutting edge of fermented foods and the microbiome, urban agriculture, food science for the greater good, eating for the ecosystem, and culinary confidence.