The reThink Food conference convenes on November 6 at The Culinary Institute of America’s Greystone campus in Napa Valley. Very few seats are left for registration. The event will discuss the future of food at the intersection of technology, behavior, and design.

Questions addressed will include:

  • How will humans and technology interact in the kitchen of the future?
  • What impact will revolutions in healthcare have on the future of the food?
  • What can big brands learn from artisanal companies?
  • How can we innovate to keep pace with consumer demand toward greater transparency, social responsibility, and sustainability?     

Facilitators will lead small groups of attendees around key topics. Part brainstorming, part networking, these interactive workshops will be a chance to share what attendees think will shape food and foodservice in 10, 20, or 50 years.

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