2019 Videos
DAY ONE
Thursday, September 5, 2019
Sara Young, General Manager of Plant Based Proteins with presenting sponsor MorningStar Farms delivers opening remarks for the 2019 Good Food Conference.
Sara Young, General Manager, Plant-Based Proteins, MorningStar Farms
GFI’s executive director and co-founder Bruce Friedrich kicks off the 2019 Good Food Conference.
Bruce Friedrich, The Good Food Institute
It’s no secret that the plant-based industry is booming. In this session, industry leaders and market research experts will share sales data, consumer insights, and shifts underway in both retail and foodservice to uncover what’s driving this growth and what’s next for the rapidly evolving plant-based food industry.
Elaine Watson, FoodNavigator-USA (moderator)
Sophie Egan, Director of Health and Sustainability Leadership and Editorial Director for the Strategic Initiatives Group, The Culinary Institute of America
Anubhav Goel, President, Client Growth Solutions, SPINS
Dan Altschuler Malek, Managing Partner, Unovis Partners and New Crop Capital
Gil Phipps, Vice President of Our Brands, The Kroger Co.
Barb Stuckey, President and Chief Innovation Officer, Mattson
Want to expand your target consumer base by a factor of 20? Then you need to appeal to meat eaters. Two of the largest plant-based meat brands will discuss how they are winning over America’s meat-loving masses. A top restaurant chain will share insights on marketing plant-based meat to their mainstream consumers.
Ezra Klein, Vox (moderator)
Chuck Muth, Chief Growth Officer, Beyond Meat
Patty Trevino, SVP of Marketing, CKE Restaurants, Inc.
Sara Young, General Manager, Plant-Based Proteins, MorningStar Farms
2017 and 2018 were record years for investment in the plant-based and cell-based industries. Hear from some of the most active VCs in plant-based and cell-based meat, strategic industry investors, and a leading Sand Hill Road VC about why investors are bullish on new forms of meat production.
Nathaniel Popper, The New York Times (moderator)
Lisa Feria CEO, Stray Dog Capital
James Joaquin, Co-founder, Obvious Ventures
Tom Mastrobuoni, Chief Financial Officer, Tyson Ventures
Darren Streiler, Investment Director, ADM Ventures
Costa Yiannoulis, Investment Director, CPT Capital
Organisms from beyond the plant kingdom are emerging as new sources of proteins and ingredients. Recombinant protein technology can enhance the sensory experience of modern plant-based foods. Discover the potential of these fermentation-based technologies to create novel flavors and other raw materials, improve sustainability, and drive manufacturing efficiencies.
Jeff Bercovici, Los Angeles Times (moderator)
Michele Fite, Chief Commercial Officer, Motif FoodWorks
Thomas Jonas, CEO and Co-founder, Sustainable Bioproducts
Mark Matlock, Sr. Vice President Food Research, Archer Daniels Midland Company
Anja Schwenzfeier, Business Development Manager, Novozymes
Six startups. One stage. Thousands of eyes. See the next generation of good food innovators in action as they pitch their startups to the industry’s leading stakeholders. (And be sure to swing by their booths for a taste of a sustainable future.)
Brian Cooley, CNET CBS Interactive (moderator)
Sri Artham Founder, Hooray Foods (watch the pitch here)
Andy Bass, Director of Marketing, Ecovative (watch the pitch here)
Blair Crichton, Co-founder, Karana (watch the pitch here)
Christie Lagally, Founder and CEO, Rebellyous Foods (watch the pitch here)
Giuseppe Scionti, CEO and Founder, NOVAMEAT (watch the pitch here)
Christopher Kong, CEO and Co-founder and Amadeus Ahnan, CTO and Co-founder, Better Nature (watch the pitch here)
Read more about the pitch session presenters and runners-up here.
Experts in the research and development of plant-based meat will discuss recent advances in plant-based meat technology (including Impossible Burger’s recipe update), research into plant-based meat extrusion and manufacturing R&D, crop research for commonly used plant proteins, and breeding organic pulse and cereal crops to enhance their protein content.
Erin Brodwin, Business Insider (moderator)
Mohammed Oufattole, VP Research and Development, Benson Hill, Biosystems
Brian Plattner, Processing Technology Director, Food and Industrial Products Division, Wenger Manufacturing, Inc.
Celeste Holz-Schietinger, Director of Research, Impossible Foods
Dilrukshi Thavarajah, Associate Professor of Pulse Quality and Nutrition, Clemson University
Hear from people who influence U.S. food policy—through legislation, regulation, or litigation—as they reflect on how we can ensure that plant-based and cell-based meat have a fair shot in the marketplace.
Janelle Bitker, San Francisco Chronicle (moderator)
Jessica Almy, Director of Policy, The Good Food Institute
Jaime Athos, President and CEO, The Tofurky Company
Deepti Kulkarni, Partner, Sidley Austin LLP
Ann Veneman, Former United States Secretary of Agriculture
Bruce Friedrich, Co-founder and Executive Director, The Good Food Institute
DAY TWO
Friday, September 6, 2019
Bruce Friedrich, Co-founder and Executive Director, The Good Food Institute
When some of the world’s leading food manufacturers and restaurants start focusing on alternative proteins, it’s clear that there is a major shift afoot. In this session, executives from top meat companies discuss their current protein diversification efforts and how these are driven by both consumer demand and the imperative to minimize business risk.
Jacob Bunge, The Wall Street Journal (moderator)
Eric Christianson, Chief Marketing Officer, Perdue Farms
Christy Lebor, Global Innovation Lead, JBS
Advancements in stem cell biology, tissue engineering, and bioprocessing have enabled innovators to develop cell-based meat. However, several key challenges lie in the path to commercializing cell-based meat. In this panel session, learn from the scientists and leaders who are using their skills in key technology areas to drive novel, foundational research on the path toward cell-based meat commercialization.
John Cumbers, SynBioBeta (moderator)
Yuguo Lei, Assistant Professor, University of Nebraska
Amy Rowat, Associate Professor, UCLA
Liz Specht, Associate Director of Science and Technology, The Good Food Institute
Didier Toubia, Co-founder and CEO, Aleph Farms
Evolving our global food system to one reliant on plant-based and cell-based foods is a massive undertaking. Panelists will address the potential for cell-based and plant-based meat to solve our most pressing sustainability challenges, including antibiotic resistance, global malnutrition and poverty, climate change, and natural resource utilization. The session will also include a discussion of the ways companies and investors can de-risk their investments.
Adam Rogers, Wired (moderator)
Varun Deshpande, Managing Director, GFI India
Max Elder, Research Director, Future Foods Lab, Institute for the Future
Stephanie Feldstein, Population and Sustainability Director, Center for Biological Diversity
Seth Goldman, Executive Chair, Beyond Meat
David Lipman, Chief Science Officer, Impossible Foods
Rosie Wardle, Programme Director, Jeremy Coller Foundation and Senior Advisor, FAIRR
Commercial-scale cell-based meat operations will require the support of companies and research institutes in life sciences, chemistry, and other sectors adjacent to cell-based meat. This session will provide perspectives on the scale-up of tools and technologies for cell therapy and pharmaceutical manufacturing, how these can be applied to cell-based meat manufacturing, and the translational research required to advance the industry.
Lesley McClurg, KQED (moderator)
Lavanya Anandan, Head of Partnerships & External Innovation, Millipore Sigma/Merck KGaA, Darmstadt, Germany
Kris Chatrathi, Lead Process Engineer, Black & Veatch
Kelvin Ng, Head of Strategic Innovation, Bioprocessing Technology Institute, Agency for Science, Technology & Research (A*STAR)
Vincent Sewalt, Global Lead, Regulatory Science & Advocacy, DuPont Nutrition & Biosciences
Seafood is the next frontier for cell-based and plant-based meat. This session will feature perspectives from the front lines of plant-based and cell-based seafood companies, insights on the drivers of seafood purchase behavior, and philanthropic catalysts who recognize the immense potential impact of addressing ocean conservation challenges by advancing more sustainable methods of seafood production.
Kristy Hamilton, IFLS (moderator)
David Benzaquen, Co-founder and CEO, Ocean Hugger Foods
Lou Cooperhouse, President and CEO, BlueNalu
Maisie Ganzler, Chief Strategy and Brand Officer, Bon Appétit Management Company
Evan Rapoport, CEO, Oceankind
Sandhya Sriram, CEO and Co-founder, Shiok Meats
Founders of leading cell-based meat companies join one of the most active global investors to discuss the state of the industry, moving from proof of concept to commercial-scale operation, and the biggest challenges and opportunities along the path to market.
Regan Morris, BBC (moderator)
Shir Friedman, Co-founder and CCO, SuperMeat
Niya Gupta, Founder and CEO, Fork & Goode
Michael Kleindl, Co-founder and Managing Partner, Blue Horizon Ventures
Josh Tetrick, CEO and Co-founder, JUST
Uma Valeti, CEO and Co-founder, Memphis Meats
2018 Videos
DAY ONE
Plant-Based Meat: The Path to Competition
Thursday, September 6, 2018
GFI’s executive director kicks off the inaugural Good Food Conference with his trademark bad joke, an invitation to everyone who wants to be engaged in the plant-based or clean meat space, and a preview of the many people and companies who are participating in the next agricultural (r)evolution.
Bruce Friedrich, The Good Food Institute
GFI’s Director of Science and Technology provides a comprehensive overview of the state of plant-based meat, starting with a brief overview of the inherent inefficiencies of conventional animal agriculture and walking through the technological steps of producing plant-based meat.
David Welch, The Good Food Institute
From Field to Fork: The Science and Nutrition Behind Plant-Based Meat
Experts in plant-based meat development & nutrition discuss the latest innovations and advances in science, research findings, product development, nutritional benefits vs traditional meat and, advancing R&D through academic/industry partnerships.
Dean Ornish, Preventive Medicine Research Institute
Celeste Holz-Schietinger, Impossible Foods
Peggy Lemaux, UC Berkeley
Brian Plattner, Wenger Manufacturing, Inc.
Ricardo San Martin, UC Berkeley
Lesley McClurg, KQED Science (moderator)
How Food Companies are Rethinking Meat for the Flexitarian Consumer
The pioneers creating plant-based meat discuss how to capitalize on a consumer shift toward plant-based proteins, innovating to provide sensory experiences that mirror traditional meat, key influences, plans and visions for the future.
Sergio Eleuterio, The Kraft Heinz Company
Nigel Hughes, Kellogg’s
From Natural Flavors to Artificial Intelligence: Cross-Disciplinary R&D is Advancing Plant-Based Meat
From biochemists to meat researchers, scientists from varying disciplines discuss how years of food science and product development in the food and flavoring industry can be leveraged to accelerate innovations in plant-based meats.
Scott May, MISTA
Justin Siegel, UC Davis
Lav Varshney, University of Illinois
Monjur Hossen, Kellogg’s
Andrew Rosenblum, Writer (moderator)
From Field to Formulation: Innovations across the Value Chain for Plant-Based Meat
Leaders from start-ups and industry partners discuss innovation opportunities for the raw materials that underpin all plant-based meat, from optimized crop strains to more advanced ingredients inspired by biological pathways.
Mark Matlock, ADM
Rajesh Potineni, Kerry
Natalie DiNicola, Benson Hill Biosystems
Becky Worley, Good Morning America (moderator)
How Capital Can Accelerate the Plant-Based Meat Industry
Investors in plant-based meats–from impact and mission funds, corporate venture funds and agtech funds, to philanthropic foundations and government agencies–discuss their investment criteria, areas of most excitement and where they want to see new entrants.
Lisa Feria, Stray Dog Capital
Rosie Wardle, FAIRR, Jeremy Coller Foundation
Brian Loeb, CGC Ventures
Jeff Bercovici, Inc. Magazine (moderator)
Innovators Showcase – Pitch Sessions
Hear from the next generation of plant-based and clean meat innovators as they pitch their visions to the industry’s leading stakeholders.
Megan Poinski, FoodDive (moderator)
Joanna Bromley, The Better Meat Company
Benjamina Bollag, Higher Steaks
Kerry Song, Abbot’s Butcher
Social scientists discuss effective communications that will help drive consumer purchasing of plant-based and clean meat, including consumer segmentation, analysis of benefits and barriers, effective message design, and interventions.
Chris Bryant, University of Bath
Barb Stuckey, Mattson
Richard Waite, World Resources Institute
Brian Cooley, CNET CBS Interactive (moderator)
Religious leaders from the world’s biggest food certification organizations discuss whether clean meat could qualify as kosher (or pareve) or halal, and how certification could be obtained.
Muhammad M. Chaudry, IFANCA
Rabbi Gavriel Price, Orthodox Union
Nathaniel Popper, The New York Times (moderator)
An Ocean of Opportunity: Sustainable Oceans without Sacrifice
“Living Legend” Oceanographer Sylvia Earle explores the tragic impacts of overfishing and the unique opportunities and challenges for plant-based and clean meat seafood products.
Liz Specht, The Good Food Institute
Sylvia Earle, Oceanographer, Explorer, Author, and Lecturer
DAY TWO
Clean Meat: The Path to Commercialization
Friday, September 7, 2018
Welcome
GFI’s executive director kicks off day two of the inaugural Good Food Conference.
Bruce Friedrich, The Good Food Institute
GFI’s Senior Scientist provides a comprehensive overview of the history of clean meat, the technological steps of producing clean meat and an overview of the marketplace today.
Liz Specht, The Good Food Institute
The Pioneers: Scientists on the Front Lines of Clean Meat R&D
The pioneers in clean meat research discuss the latest developments on the path to commercialization, the rate of progress to date and expected rate going forward, and opportunities and challenges in accelerating development.
Mark Post, MosaMeat
Neta Lavon, Aleph Farms
Eric Schulze, Memphis Meats
Liz Specht, The Good Food Institute
Jacob Bunge, Wall Street Journal (moderator)
Building an Emerging Industry: Insights from Clean Meat Startups
Leaders from pioneering clean meat companies discuss strategy, achievements and frustrations since founding, next steps for their companies and the industry, and the opportunities and challenges for startups in an increasingly crowded competitive landscape.
Lou Cooperhouse, BlueNalu
Niya Gupta, Fork & Goode
Josh Tetrick, JUST
Uma Valeti, Memphis Meats
Erin Brodwin, Business Insider (moderator)
Clean Meat as Interdisciplinary Endeavor: Translational Lessons from Academia and Industry
From meat researchers to tissue engineers, scientists from varying disciplines discuss how knowledge from diverse fields can help accelerate clean meat research, address pressing technical challenges, and enable innovative technical solutions.
Tanja Dominko, Worcester Polytechnic Institute
Lauren Sammel, Johnsonville
Larisa Rudenko, MIT
Regan Morris, BBC News (moderator)
Hear from companies in life sciences, chemistry and other sectors not directly focused on clean meat as they discuss how the industry can leverage this knowledge to accelerate progress and produce the assets the industry requires at scale.
Tiffani Burt, Sealed Air
Steven Kattman, University of Washington
Kris Chatrathi, Black & Veatch
David Thomas Kuninger, Thermo Fisher Scientific
Ingrid Mezo, Informa (moderator)
Leading clean meat investors discuss how the technology is being embraced as a bold and visionary bet, the metrics used to determine investment timing and the strategic value they bring to their clean meat portfolio companies.
Ela Madej, Fifty Years
Tom Mastrobuoni, Tyson Ventures
John Melas-Kyriazi, Spark Capital
Maryanna Saenko, Khosla Ventures
Elaine Watson, Food Navigator-USA (moderator)
Experts in U.S. food policy discuss how clean meat companies can navigate regulations to bring their products to market. They explore how legislators, regulators, and incumbent food companies can level the playing field to maximize consumer choice.
Ann Veneman, Fmr. United States Secretary of Agriculture
Seth Goldman, Beyond Meat
Jessica Almy, The Good Food Institute
Deepti Kulkarni, Sidley Austin LLP
Ezra Klein, Vox (moderator)
Experts in environmental science and public health discuss the potential for clean and plant-based meat to solve the world’s most pressing sustainability challenges, and steps to minimize environmental risks from rapid scale-up of clean meat technologies.