Aug 22, 2019
7:00 pm - 8:30 pm
Event
Los Altos Library
13 S San Antonio Rd, 94022
Los Altos,, CA 94022
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Event Details
What does the future of food look like? What are the perspectives on alternative meat, upcycled food products, and energy-efficient cooking? Panel experts share insights and concerns on how technology can change the way we eat, what we eat, and how that food is served. Attendees will have an opportunity to learn more about some of the new foods and ways of eating that are on the horizon.
Max Elder, Research Director in the Food Futures Lab at Institute for the Future (IFTF) will serve as moderator. Panelists include:
- Thomas Cheng, Co-founder and CTO of Brava, a company that patented a more energy-efficient oven that saves time in the kitchen
- Laura Kliman, Senior Flavor Scientist of Impossible Foods
- Philip Saneski, VP of Product and Commander-in-Chef of ReGrained, a company that upcycles grain from brewing beer and turns it into nutritious bars
The evening begins with an informal reception at the Museum at 6:30pm, with snacks provided by ReGrained. The panel is held immediately following at 7pm at the Los Altos Library Orchard Room. Registration for both is free.
This program is in support of the exhibition “Silicon Valley Eats: A Taste for Innovation” appearing in the Museum’s Main Gallery, noon-4pm, Thursdays-Sundays, May 2 – October 6, 2019.
Tickets
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Ticketing is closed for this event.
