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Francesco Cingolani

Co-founder, VOLUMES in Paris

Collaboration and Food Innovation

PRESENTED ON DEC 06, 2016
IN PARIS @ VOL 29

Francesco Cingolani, co-founder of Volumes Coworking, speaks about the concept and approach of Volumes to facilitate short and longer term developments in the field of food innovation from a foundation of exchange and collaboration.

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Urban Food Forests

BY JAMES SAMUEL
@ PKN_AKL_SPECIAL EDITION ON MAR 28, 2014

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.

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COdeMAKER

BY CHANTAL COLAS
@ VOL 12 ON OCT 15, 2015

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.

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Innovation Meets Craft in Brooke Smith's Kitchen

BY BROOKE SMITH
@ VOL 21 ON FEB 23, 2016

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.

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Be the food you want to share

BY MYRIAM BOURÉ
@ VOL 29 ON DEC 06, 2016

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.

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Food As a Language

BY SHIRLEY KASTON
@ VOL 29 ON DEC 06, 2016

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. 

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Building the World's Largest Caterer

BY FRANCK MITHIEUX
@ VOL 29 ON DEC 06, 2016

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.

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La Tablée des Chefs

BY LYNDSI BAKER
@ VOL 29 ON DEC 06, 2016

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.  

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The Story of a Start-Up

BY CAITLIN OLAUSON
@ VOL 1 ON NOV 28, 2017

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. 

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Nashville Innovation Project

BY RON YEARWOOD
@ VOL 27 ON FEB 22, 2018

Ron Yearwood talks about building a diverse network of tech in a Nashville "Innovation District".