Recipe for innovation
Recipe for innovationWILLIAM ROSENZWEIGDEAN, THE FOOD BUSINESS SCHOOLTHE Culinary institute of americaINACAP conference November 2015
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Hyde Park, New York The CIAs main campus rises dramatically from a high bluff above New Yorks magnificent Hudson River Valley.
The Culinary Institute of America
St Helena, CaliforniaThe CIA at Greystone animates a spectacular 19th-century stone winery in the heart of Californias Napa Valley.
The Culinary Institute of America
The Culinary Institute of America
eNTREPRENEUr
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InvestorInvesting in keeping people healthy
educator
GARDENER
TWITTER: @FOODBIZSCHOOL
TRENDS & Technologies transforming foodGrowing pressures on the system
SCIENCE: biology is the new digital
Competing paradigms
Creative Tension14
Speed of change
FOOD =Health + SUSTAINABILITY
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From this . . .
Mom as chief health officer
SYSTEMS innovation
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Cross-Disciplinary Collaboration
HOT SPOTS FOR FOOD INNOVATIONALTERNATIVE PROTEINCROWDSOURCED FOOD FUNDINGSUPPLY CHAIN TRACEABILITYCUTTING SUGARFOOD AS MEDICINE
ETHICAL FOOD PRODUCTION
Investors interested in lower production costsConsumers are increasing protein intake as they cut back on sugarsImportant for food safety, cost control, consumer educationSignificant investments in new food distribution systems and companies link consumers more directly to their foodGrowing concern about obesity and chronic disease
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8g FatWild2.3CArrived:Today8:37amOmega-3:79%3cm AlaskanShelf life2.1 daysSustainablyCaughtListen to your food!
TRANSPARENCY
FOOD WASTE
FOOD TECHNOLOGYPACKAGED GOODSAND SUPPLY CHAINRESTAURANTAND FOOD SERVICE
NEW VENTURES
Investment fueling innovation
Innovative solutions
HEALTHY school Meals (ACCESS)
QUANTIFIED SELF
Behavioral economics28
Precision agriculture
Distribution & Logistics
Alternative protein
Hampton Creek applies Deep Machine Learning to Plant Biology
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DATA & personalization
Discovery, Purchase and Personalization32
ROBOTICS
Discovery, Purchase and Personalization33
InTERNET OF FOOD
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SENSING AND SENSors
Std Diet
Fiber-deficient DietDiet changes microbiota spatial featuresBacteroidalesFirmicutesKristen Earle and Justin Sonnenburg
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design
design
Chef: A new image
CRISIS = OPPORTUNITYINNOVATION
Pressing problemsPassionate protagonists and patronsBig markets: local and globalDisruptive, scalable technology platformsLow barriers to entry40
Progress UpdateJuly 2015
The Culinary Institute of America
JOIN US!Register for Course Catalogswww.foodbusinessschool.org@foodbizschool@ideagardener
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