Exploring the intersection of sustainability and food & beverage (F&B) at Food for ThoughtWater
Our panelists for the night include Julian Lechner (Founder of Kaffeeform), Christophe Maire (Founder of Atlantic Labs), Nadja Flohr-Spence (Co-Founder of Sustainable Food Academy) and Moritz Waldstein (Co-Founder of Mitte).
It was an insightful and engaging session with great participation from the audience – men and women who range between the creative to the scientific, people who are genuinely curious and selective about their choice in food, health, environment and companies they support.
Jewell Sparks, our moderator, led us through a discourse on the impact of sustainability in the sector, how regulations and certifications play a role in its development, motivations and outcomes of our panelists’ efforts in the sustainable F&B space, upcoming trends, and how the sector will evolve and grow in the coming years.
Watch the video below to learn how these thought leaders took on sustainable F&B’s buzziest issues at #FoodforThoughtBerlin.
Aside from this panel recap, we are also sharing some recipes that our partners have contributed and put together, so you can refer to these cooking inspiration and apply them in your life – a fitting takeaway from an event titled “Food for Thought”.
We can’t wait to see you at our next event.
For those of us who came of age in the 1980s and 1990s, our adulthood was supposed to be an era that was nothing short of a technologically advanced utopia brimming with equality. However, as many societies became more advanced, connected and educated, the various problems surrounding our global water supply have started to bloom,
In 2013, Ray’s & Stark Bar, located at the Los Angeles County Museum of Art, did something that some could have written off as “very L.A.” Working together with water sommelier Martin Riese, the restaurant unveiled a unique water menu, representing twenty water varieties from ten countries around the world. Mr. Riese, a certified water