{"id":2848,"date":"2018-01-18T19:30:08","date_gmt":"2018-01-18T19:30:08","guid":{"rendered":"http:\/\/commarts.pleather.us\/2018\/01\/18\/futuristic-kitchens-transforming-wine-and-plant-based-meat-food-track-sessions-for-sxsw-2018\/"},"modified":"2018-01-18T19:30:08","modified_gmt":"2018-01-18T19:30:08","slug":"futuristic-kitchens-transforming-wine-and-plant-based-meat-food-track-sessions-for-sxsw-2018","status":"publish","type":"post","link":"https:\/\/blog.valdosta.edu\/m2\/2018\/01\/18\/futuristic-kitchens-transforming-wine-and-plant-based-meat-food-track-sessions-for-sxsw-2018\/","title":{"rendered":"Futuristic Kitchens, Transforming Wine, and Plant-Based Meat: Food Track Sessions for SXSW 2018"},"content":{"rendered":"<\/p>\n

Join the food community\u2019s most inspired entrepreneurs, chefs, data scientists, investors, filmmakers, and enthusiasts<\/strong> this March to learn and discuss the ways in which technology continues to transform the food industry. The Food Track<\/strong><\/a> programming at SXSW focuses on innovation and technological advances across the entire food industry. Get a taste for some of the most exciting Food Track sessions for SXSW 2018 and be sure to add our session recommendations<\/strong> to your schedule.<\/p>\n

One question is constantly brought up within Food programming; How will we feed the world\u2019s population in 2040? At the current rate, we will not be able to grow\/produce enough food to feed the booming global population. According to SXSW Programmer Adam Wode, “A number of sessions within the Food Track aim to tackle this question through innovative solutions. Discussions range from practical uses of artificial intelligence technology in agriculture<\/strong> to sustainable fishing methodologies<\/strong>, as well as a deep look into how chefs are fighting against food waste<\/strong>.”<\/p>\n

Dive deeper into the Food Track from March 12-14<\/strong> during SXSW Convergence programming.<\/strong> SXSW Convergence programming features a range of topics that straddle the cultural and technological intersection at the heart of SXSW with primary access granted to all SXSW Badges<\/a>.<\/p>\n

Food Session Highlights<\/h3>\n

The Restaurant of the Future<\/h4>\n

Speakers: Arielle Johnson (MIT Media Lab), Josh Kulp (Honey Butter Fried Chicken & Sunday Dinner Club), Joy Crump (Foode), and Mitchell Davis (The James Beard Foundation)<\/strong><\/p>\n

The cost of food, labor, and rent are forcing many in the restaurant industry to change their business model or get out of the business. What does a successful restaurant in 2018 look like compared to 15 years ago? And what kind of restaurant will we all be eating at 5 or 10 years from now? Will consumer preferences, food and climate policy, social and economic change, technological advances, and other forces play a role in the evolution of the restaurant industry?<\/p>\n

<\/i>Add to Your Schedule<\/a><\/p>\n

Plant-Based & Clean Meat Will Save The World!<\/h4>\n

Speakers: Bruce Friedrich (The Good Food Institute), Alexis Fox (Lighter), Ethan Brown (Beyond Meat), and Dr. Uma Valeti (Memphis Meats)<\/strong><\/p>\n

Industrialized animal agriculture takes a significant toll on our environment, food security, global health, and animal welfare. But decades of work focused on convincing consumers to consume less meat have not put a dent in meat consumption in the developed world, and meat consumption in the developing world is skyrocketing. We have four panelists who are on the cutting-edge of food innovation that will relegate industrialized animal agriculture to the dustbin of history.<\/p>\n

<\/i>Add to Your Schedule<\/a><\/p>\n

Taking Mass Extinction Off the Seafood Menu<\/h4>\n

Speakers: Amy Grondin (Duna Fisheries), Katherine Miller (The James Beard Foundation), Renee Erickson (Sea Creatures Restaurants), and Sheila Bowman (Monterey Bay Aquarium)<\/strong><\/p>\n

Over 90% of the world\u2019s seafood stocks are depleted \u2013 and just three species are on nearly every restaurant menu. To save seafood (so we can keep eating it), the way we catch, serve and consume it must change. James Beard Foundation recruited the most powerful influencers \u2013 chefs and fishermen \u2013 as the new heroes to save the world\u2019s seafood stocks. Along with scientists and activists, can they convince consumers to branch out from salmon, shrimp and tuna \u2013 and bring seafood back from the brink?<\/p>\n

<\/i>Add to Your Schedule<\/a><\/p>\n

Disruptive Tech in Your Home Cannabis Kitchen<\/h4>\n

Speakers: Abdullah Saeed (ViceLand), Shanel Lindsay (Ardent LLC), Warren Bobrow (Cocktail Whisperer), and Caroline Rustigian Bruderer (K-Line Productions, LLC)<\/strong><\/p>\n

The panel is a great cross-section of experts in the cannabis industry who focus on the fundamentals of cooking with cannabis. We’ll talk about the best, fastest and easiest tech tools to make the perfect medicine, culinary treat or craft cocktail<\/p>\n

<\/i>Add to Your Schedule<\/a><\/p>\n

Browse All Experiential Storytelling Sessions<\/a><\/p>\n

Crossover Track Recommendations<\/h3>\n

Explore topics outside of your focus area and learn from SXSW sessions across all 24 Tracks<\/a> of Conference programming. These recommended sessions are outside of the Food Track but will interest any SXSW attendee.<\/p>\n