Our modern food systems have given us so much, yet they also pose significant challenges. Current production and consumption patterns are not sustainable for people or planet and are increasingly vulnerable to effects of climate change like heat, drought, and increased spread of pests and diseases. Meanwhile, we waste around a third of the food that we produce. When it ends up in landfill, all the land, water, and other resources used to grow that food also go to waste. Additionally, as that wasted food decomposes, it produces methane, a potent greenhouse gas.

This dinner, co-hosted with our collaborators at Rethink Food, presented a vision for a climate-resilient future of food by combining upcycled excess ingredients and ingredients made with groundbreaking technology, offering a (literal) taste of various strategies being developed to tackle the complex challenges facing our food systems.

While there’s no silver bullet solution, the evening was a hopeful reminder of what we can achieve when we work together toward achieving common goals. 

Thank you to  Algae Cooking Club, Arctic Apples, Bored Cow, Calavo, California Cultured, Climax Foods, Norfolk Healthy Produce, and Savor for sharing groundbreaking products with us! Here’s to a future where every bite makes a difference! 🌱