In the coming decades plants will take center-stage in everyone’s daily diet. At Eating the Gap we show you how to make the plant-based revolution happen!
In our virtual kitchen we pair the world's best chefs, local talent, innovative startups and top researchers in the most immersive gastronomic experience the food landscape has seen to date. These game changers will bring meaningful stories to life by providing ingredients for change on sustainable, healthy, personalized and future-proof food. At Eating the Gap they lead the way by answering key questions and discussing next steps for the plant-centric future of your kitchen.
How can chefs around the world adopt a more sustainable, plant-based menu without sacrificing taste?
Sophie Attwood is Senior Behavioural Scientist at the Better Buying Lab, an initiative of the World Resources Institute (WRI). Sophie will share key insights from the recently published WRI Playbook for Guiding Diners Toward Plant-Rich Dishes in Food Service. Find out how you can implement more plants in your menu!
Jane Upritchard is the Global Director of Nutrition, Health & Well-being for the Compass group at Google. She will highlight their role in working at the frontiers of catering, food and tech, and share insights from their work with WRI on engaging consumers to eat more plant-based meals.
David E Edwards is Director of Food Strategy at WWF UK. As they seek new ways of 'Feeding all sustainably and protecting our natural resources', their work includes the Future 50 Foods report, co-authored with Knorr and support by Foodpairing. Their most recent work shifts the discussion from 'plant-based' to planet-based diets. David will show what you can do with these new ingredients and how you can lower the impact of your diet. #eatplanetbased
These keynote speakers will be joined by renowned chefs Sang-Hoon Degeimbre, Michael Vrijmoed, Nicolas Decloedt, Jordy Navarra and many more. Exciting initiatives such as the Future 50 Foods, The Conservatory Orchard for Apple & Pear varieties, and innovative companies, including Foodlab & Incubator PROEF! and Essento They will provide answers to questions like:
What can different approaches to fermentation do for preservation and taste?
How can we provide everyone with access to new, exciting and tasty plant-based foods?
Be inspired at Eating the Gap and get the latest insights on how to future-proof your kitchen!
Registration is completely free on www.eatingthegap.foodpairing.com
Let’s Eat the Gap!
16 NOVEMBER 2020