The Refresh Working Group, Google, and Swell Creative Group are excited to announce a day of food activations, discussions, and cooking demonstrations. Join us at SXSW for a journey through the entire food system and explore how technology is transforming the future of food.
Make your own nachos and guacamole with Siete Foods
Pickle food scraps and learn about reducing food waste through fermentation with Chef Ben Runkle from Salt & Time and Austin’s own Boulanger Fermentations
Sample drinks and tacos, locally sourced and prepared by ATX Food Co.
Panel: Telling a Different Story: Women, Tech, Farming, and Food
From farm to plate, female farmers, foodies, and entrepreneurs are leading efforts to change and improve the way we grow, distribute, and cook our food. Yet, women’s contributions have often been written out of the history of agriculture and food. Often written off by venture capitalists, female founders are solving some of the most intractable problems in the nation’s food system—and doing it with only about 2% of venture capital investment.
Join us for a conversation with the women who are using digital storytelling, data analysis, and social media to tell a more holistic, inclusive story about the past, present, and future of food.
Panel: Re-linking the Food Supply Chain: Connecting Producers and Consumers
An estimated 30-40% of the nation’s food supply ends up wasted. Meanwhile, more than 40 million Americans don’t have reliable access to healthy food or know where their next meal is coming from. New tools are cropping up everyday to address these challenges. Experts working across the food system will discuss the limits and possibilities of new innovations aimed at reducing food waste and ensuring food secure communities.
Learn about the complexities of the food supply chain. Hear from panelists about how AI can optimize food production, distribution, and consumption and help to enable a more efficient and equitable food system.
Panel: Innovative Chefs: Cooking-Up a Better Food Future
Three chefs, three initiatives for nutritious, climate-friendly food and a healthier world.
Some estimates suggest that the restaurant industry alone is responsible for about 11.4 million tons of food waste each year. In response, many chefs are stepping up to make the industry more sustainable. Whether sourcing food from farms with the healthiest soil or creating programs to incentivize healthy food purchases, these innovators are cooking up a better food future.
Come out and learn about the impact of soil density on flavor and nutrition, why lowering the price of fresh produce improves public health, and how chefs are educating consumers on the food system as part of their mission to serve memorable food experiences.
