Advisor at Ooooby James Samuel discusses the unsustainable industrial methods in which food is produced, its impact on the environment, and the resulting low quality products. He goes into depth on a few projects working to source fresh food for the growing city populations the world over. Oooby provides urban communities with local food, and entrepreneurial individuals the opportunity to join their network. 

"Presentation of the Day" on June 18, 2014.

Architect and urban planner Tat Lam introduces Shanzhai City, a social development incubator to empower grassroots communities in rural China. 

Le centre de co-conception COdeMAKER, porté par la Fondation partenariale de l’université de Limoges, la Région Limousin, et Limoges Métropole, constitue une passerelle privilégiée entre le monde de l’enseignement et le monde économique. Situé à la technopole Ester de Limoges, COdeMAKER cherche à développer la mise en relation des étudiants avec des entreprises, les savoir-faire et savoir-être des étudiants et la coopération transdisciplinaire, tout cela au service des projets et de l’innovation.

Chef Brooke Smith talks about her culinary education as a stagiaire and the world of cured meats, experimentation and mentorship in San Antonio’s restaurant industry.

Myriam Bouré, co-founder of Open Food France, sees food distribution as a major problem in today's food system. Through reconnecting producers and consumers, and the decentralisation of power over our food, Open Food France aims to contribute to innovation in the food system.

Shirley Kaston, as a chef and information technoligist, co-created the Kök Projekt. She views food as a language for sustainability and social innovation. Together with her partners she aims to create an international network and platform of food entrepreneurs to grow and exchange food related solutions. 

Franck Mithieux and Giorgio Riccò are respectively Communication Manager and COO at La Belle Assiette. La Belle Assiette is a one-platform company organising and distributing the whole catering industry online. They share their recent experience of working with an industry giant as partner and investor, as financial means and network effects are vital ingredients to grow their food service innovation fast and acquire a leadership position on the market.

Lyndsi Baker, director of La Tablée des Chefs France, tells the story of how the association uses the kitchen as a space for social innovation and enggagement. Combining action and awareness, La Tablée des Chefs links hotels and caterers with food banks to redistribute left-over food, but also mobilises chefs to educate youngsters on the fun and importance of good food behaviors.  

Caitlin Olauson is a mom and co-owner of two food businesses. She has her master's degree in Food Security and has a passion for local food and sustainability. In this talk, she outlines her team's journey of opening a kitchen incubator in Saskatoon, Saskatchewan.