Soon we’ll see ice cream made from “dairy” milk, but with no input from a cow. And egg whites that don’t involve a single chicken. As our food system shifts from farms to labs to factories, how exactly are our favorite foods making the change? Before they make it to the shelves of your favorite supermarket, or e-commerce store, learn how these innovative startups are challenging the status quo. Moderated by Larissa Zimberoff, Bi-coastal writer (The New York Times, Businessweek) focused on the intersections of food with technology, sustainability, and business. Enjoy samples from the next big thing in food and sips from our partner Lucky Lager!
CANOPY Jackson Square