Johnson and Wales University Auditorium
7150 Montview Blvd.
Denver, CO 80220
Thursday, January 22, 2015, 5:30 – 8pm
![]()
Hell's Kitchen without the Hell part. We are adding a special treat to our usual panelist format: an on-stage cooking demo. Local, gluten-free, paleo, raw, nut-free, all-natural, and organic. These growing demands are creating disruptive opportunities and complex challenges throughout the value chain...and the size of the value chain is huge. U.S. consumers spend about $1 trillion on food annually. Eight percent of that spend is on natural and organic, projected to grow at 14% through 2018 compared to the flat growth of conventional food. But the story is more interesting than fast evolution of consumer demand. The conventional food system is centralized, subsidized, and labor efficient (a manufacturing mindset).
The emerging Food 3.0 system calls for decentralization and natural resource efficiency, which requires that we embrace complexity along with the technological and intellectual tools that help us deal with complexity (an emergent behavior or network mindset). These factors together spell opportunity. After our panelists spell out some of the opportunities emerging, we will turn the stage over to a chef who will use Johnson & Wales' TV-quality demo kitchen to show us three ways to prepare the mysterious vegetable, broccoli romanesco: sauted, pureed, and pickled.
Contact Name: Brigette Young
Contact Email: brigette.young@pepperdine.edu
Contact Phone: 310-568-5639
Speaker: Panelists Include: Brian Freeman, CEO of Grower's Organic Blake Waltrip, CEO of Ancient Harvest Alan Lewis, Dir. of Food and Ag Policy and Govt. Affairs at Vitamin Cottage Bill Shen, Director of Encore Consumer Capital.
Cost: $30 per person.
Ticket Information: Ticket price increases to $35 on January 16!
RSVP:
More info: www.dbseries.org…
7150 Montview Blvd.
Denver, CO 80220
Thursday, January 22, 2015, 5:30 – 8pm
Hell's Kitchen without the Hell part. We are adding a special treat to our usual panelist format: an on-stage cooking demo. Local, gluten-free, paleo, raw, nut-free, all-natural, and organic. These growing demands are creating disruptive opportunities and complex challenges throughout the value chain...and the size of the value chain is huge. U.S. consumers spend about $1 trillion on food annually. Eight percent of that spend is on natural and organic, projected to grow at 14% through 2018 compared to the flat growth of conventional food. But the story is more interesting than fast evolution of consumer demand. The conventional food system is centralized, subsidized, and labor efficient (a manufacturing mindset).
The emerging Food 3.0 system calls for decentralization and natural resource efficiency, which requires that we embrace complexity along with the technological and intellectual tools that help us deal with complexity (an emergent behavior or network mindset). These factors together spell opportunity. After our panelists spell out some of the opportunities emerging, we will turn the stage over to a chef who will use Johnson & Wales' TV-quality demo kitchen to show us three ways to prepare the mysterious vegetable, broccoli romanesco: sauted, pureed, and pickled.
Contact Name: Brigette Young
Contact Email: brigette.young@pepperdine.edu
Contact Phone: 310-568-5639
Speaker: Panelists Include: Brian Freeman, CEO of Grower's Organic Blake Waltrip, CEO of Ancient Harvest Alan Lewis, Dir. of Food and Ag Policy and Govt. Affairs at Vitamin Cottage Bill Shen, Director of Encore Consumer Capital.
Cost: $30 per person.
Ticket Information: Ticket price increases to $35 on January 16!
RSVP:
More info: www.dbseries.org…