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Drinking Water from Trees and Pizza Delivered by Uber: Is Technology Changing Food for the Better?

When: Wednesday, October 15, 2014
Where: Presidio of San Francisco – Dining Commons, Building A, Letterman Digital Arts Center – 1 Letterman Drive, San Francisco, CA 94129
Time: 5:30 p.m. to 7 p.m. (panel begins at 6:00 p.m.)

New technologies and entrepreneurial zeal are transforming food — from what we eat, to how we get it and even changing the dining experience. Startups are attacking the food supply chain, introducing products such as mayo made from plant proteins and soy-based chicken that has fooled even the most discerning food critics. Others are upending traditional food service models by offering instant, on-demand groceries and restaurant delivery. “Foodbombing” and the ability to order and pay for food with your smartphone at restaurants is creeping into the dining experience. A new breed of entrepreneurs is moving beyond media and enterprise software and applying principles like “lean startup” and social media savvy to give themselves a competitive edge in the marketplace over larger incumbents. And many see their missions as broader than simply making a better buck, infusing socially-minded causes directly into their business plans.

Is technology changing food for the better? Are there real, disruptive businesses to be built in this space? Join several Hoyas and other leaders for a thought provoking and wide-ranging discussion on the burgeoning new “food+tech” movement.

  • Dan Leahy (C’08), co-­founder of Savored
  • Valentina Cugnasca (C’95), Founder & CEO, VerticalWater
  • Dan Zigmond, VP Data, Hampton Creek
  • Geoff Lewis, Partner, Founders Fund