Speakers

 

 

KEYNOTE

 

Andre Laperriere.jpg

André Laperrière

Executive Director, Secretariat for GODAN--Global Open Data for Agriculture and Nutrition

With an extensive background in data-driven strategy related to agriculture, policy, international economic development, Mr. Laperrière leads the Global Open Data for Agriculture and Nutrition initiative that seeks to support global efforts to make agricultural and nutritionally relevant data available, accessible, and usable for unrestricted use worldwide to solve long-standing global problems related to food.

the LANGUAGE of food

How might our everyday language about food become computable ? Can we enable increased transparency, traceability, trust--and effect positive behavior change?

Louis Grivetti
(moderator)

Professor of Nutrition, UC Davis

Professor Grivetti’s research focuses on how, why, and under what conditions human diets change, the mechanisms of change, and the nutritional implications of human behavior.

Karen Watson

Strategic Communications Consultant

As former SVP and Chief Communications Officer for Nielsen, Karen knows how to create demand for health and create desire for change in individuals and populations.

June Jo Lee

Food Enthnographer LLC

June Jo Lee is a food ethnographer and food culture strategist providing strategic consumer insights to large companies. She is also the Co-founder of Readers to Eaters, a children’s book publisher promoting food literacy through good stories and a deep appreciation of food cultures.

Deputy Director, La Cocina

Leticia Landa is passionate about empowering low-income, mostly immigrant entrepreneurs as they begin and grow small food businesses.

EDUCATION

What are the greatest challenges shared by our food and education system?

Helene Dillard

Dean, College of Agricultural and Environmental Sciences at UC Davis

Helene is an accomplished scientist and plant disease expert leading the nation's foremost College of Ag in solving problems related to agriculture, the environment, and the human condition.

Vice President, Agriculture & Natural Resources at University of California

Ms. Humiston brings over 30 years of experience working with and advocating for sustainable agriculture.

Christine Geith.jpg

CEO at eXtension

Christine Geith specializes in creating business models for online and blended learning and learning experience design and production.

Law

How can the semantic web of food data affect and inform food policy?

Margot Pollans

Faculty Director, Pace-NRDC Food Law Initiative

Margot is the Founder and Director of the Pace-NRDC Food Law Initiative, which seeks to expand access to legal services for farmers, food entrpreneurs, and food justice NGOs. Her research focuses on environmental regulation of food production and food systems reform. 

Allison Korn

Assistant Dean for Experiential Education, University of California, Los Angeles - School of Law

Allison's teaching and scholarship focus on law, policy, and practices that impact vulnerable individuals’ and communities’ access to justice.

Rebecca Cross

Counsel, Davis Wright Tremaine LLP

Rebecca serves as a legal counsel to both emerging and industry-leading food companies and their investors. Her practice is focused on regulatory, litigation and policy issues, with an emphasis on plant-based foods.

INTERNATIONAL STANDARDS

In what ways might the Internet of Food help align international food and agriculture standards?

Global Forum on Agricultural Research (GFAR)

Valeria oversees the Global Map of  Data Standards about open data and ontologies for GODAN and the FAO

Christine Kirkpatrick (moderator)

Executive Director, National Data Service, NSF

Christine builds global scale cyber and social infrastructures for finding, reusing,  and publishing data. 

Caterina Caracciolo, PhD

UN FAO

Caterina oversees global classification systems, ontologies, and data about environment, agriculture and biodiversity.

Lawrence Berkeley National Laboratory (LBNL)

Suzi develops international infrastructures used by governments and corporations for collection, analysis, visualization and interpretation of genetic knowledge. 

Chief of Software Engineering, NASA Ames

Ezinne is on a mission to build software capable of delivering personalized foods and precision nutrition to astronauts from food grown extraterrestrially.

BLOCKCHAIN FOR FOOD

Blockchain technology can lend its distributed and secure features towards increased trust, transparency, and collaboration in our food system.

Alexa Beaver (moderator)

Digital Innovation Manager, BASF

Alexa is passionate about the use of data, technology, and market-based solutions to catalyze positive environmental and social impact. A chemical engineer by training, her diverse experience spans everything from evaluating sustainable biofuel feedstocks in Argentina to spearheading market development at a blockchain startup.

Marco Vitale

CEO, FoodChain

Marco Vitale is the CEO of FoodChain, a startup that offers blockchain services to agribusinesses for end to end supply chain traceability, certified quality and transparency.

Gurvinder Ahluwalia

CEO, Digital Twin Labs LLC

Former Field CTO for Blockchain-Cloud-IoT-Cognitive at IBM, Gurvinder now participates in forming  new ventures in blockchain, digital tokens, and cryptocurrencies, knitted with IoT, cloud, machine Learning, and artificial intelligence.

CEO, Ripe.io

ripe.io is a blockchain for food implementation leveraging connected technologies such as IOT, cloud, algorithms, machine learning and blockchains to help solve large, global problems around food.

Alex Voto

West Coast Regional Director, ConsenSys

Alex Voto has actively engaged experts and practitioners in the blockchain technology ecosystem, applying foresight and design thinking to anticipate long-term social, economic, and political impact areas. His focus lies at the intersection of economic design, peer-to-peer technology, and social change.

FLAVOR

What will it take to build computable models of flavor? Can we digitize and reproduce taste and flavor?

 Scott May (moderator)

VP Global Innovation at Givaudan

Scott leads innovation at the  world's largest flavor and fragrance company exploring new opportunities, making innovation a way of life for corporate success.

Founder, Academie voor Gastronomie

 Peter developed a widely adopted theory on flavor classification and wine and food pairing. 

Wellio

Jonathan builds models of taste and flavor for AI systems to enable recipe recommendation and generation systems that can reason over how food actually tastes.

FOOD INNOVATION

How can we find new ways to address the world's food issues?

Rusty Schwartz (moderator)

CEO, KitchenTown

Rusty has led a major effort to redefine how food startups and large food companies can benefit from collaborations to accelerate product innovation and commercialization through partnering. 

Founder, You Can Group and Future Food Institute

Sara Roversi is constantly inspired and motivated by the search for new social scenery and new trends of communication, with the aim of bettering world through education, technology, food and overall empowering entrepreneurship. 

Dana Peck

Co-Founder & CEO, Pilot R+D

With a diverse background in business, law, food and retail, Dana focuses on leveraging that expertise to drive food forward.

José Francisco Pelaez Peña

Project Manager, Basque Culinary Institute

Jose works with Project Gastronomia, a global network of gastronomic influence that blends disciplines, shares knowledge and cooperates to address one question from several perspectives: How can we create the gastronomy and food system of 2050?

Food Waste

How might the Internet of Food curb food waste?

Ned Spang (moderator) 

Center for Water-Energy Efficiency, UC Davis

Ned specializes in environmental policy, clean energy, water resource management, development economics,
sustainable development, desalination and water reuse.

Kristen Rainey

Global Food Program, Google

Kristen Rainey leads corporate sustainability strategies to reduce food waste, water, and energy in kitchens, with a focus on food waste.

Dana Gunders

Author and Senior Scientist in Food and Agriculture, Natural Resources Defense Council

Dana Gunders is a leading expert on wasted food across the U.S. and a Senior Scientist at the Natural Resources Defense Council (NRDC), where she founded and leads NRDC’s work on reducing food waste.

Chris Hunt

Senior Advisor, ReFED: ReThink Food Waste

Chris serves as senior advisor for ReFED (Rethink Food Waste), where he supports the multi-stakeholder collaborative’s efforts to reduce U.S. food waste by providing strategic input on communications, stakeholder engagement, and content development.

interrogating food molecules

How can an Internet of Food enable scientists to share information about food composition? How can we use this information to drive development of new technologies capable of assessing food quality on-site and in real-time?

Daniela Barile

Associate Professor, UC Davis

Daniela Barile’s research focuses on functional glycomics, particularly in combining an understanding of the chemical and biological properties of food components with analytics and engineering to characterize, bioseparate and biointegrate bioactive compounds in foods.

Abi Ramanan

Co Founder, ImpactVision

Abi leads ImpactVision's mission to create a software platform that provides insights about the quality and characteristics of different foods non-invasively and rapidly, using hyperspectral technology.

Personalized food

How might we leverage the semantic web of food to demystify and simplify personalized diets? 

Aifric O'Sullivan (moderator)

 

Aifric O’Sullivan is interested in the intersection of food and health, food science and agriculture.

Victor Penev

CEO, Edamam LLC

Victor Penev is a serial entrepreneur with a deep understasnding of ecommerce and the digital world.

Tjarko Leifer

CEO, Wellio

Wellio uses the latest artificial intelligence technologies and machine learning algorithms to provide evidence based personalized food and diet recommendations.

Dmitry Starson

Innovator and Entrepreneur, SRI International

Dmitriy is an entrepreneur, scientist and innovator passionate about advanced technologies, sustainability, space exploration and applications of cutting edge physics, design and machine learning tools for building a sustainable and exciting future for humanity.

Heather Cutter

Chief Innovation Officer, Habit

Before “un-innovating food using fresh, real, whole ingredients” at Habit, Heather put her passions for product and nutrition to work as VP of Innovation at disruptive food startups.

Kevin Brown

CEO and Co-Founder, Innit

Kevin is an accomplished entrepreneur and executive, with experience in the networking, storage, cloud and security sectors. He is the CEO and Co-founder of Innit, a platform that combines personalized culinary and nutritional science with cutting edge IT to power the emerging Connected Food ecosystem.

SUSTAINABLE SOURCING

The future of our food system depends on the practices implemented today. How might the Internet of Food prevent food waste while ensuring a continuous supply without depleting our valuable resources?

Tom Tomich (moderator)

Professor and Director, UC Davis

Tom Tomich has broad interests and experience in agriculture, including agroforestry and other farming systems; economic development strategy and policy; hunger and food policy; and natural resource management (trees, forests, land, water, air).

Nick Papadopolous

CEO and Co-Founder, CropMobster

CropMobster is a community exchange and instant alert platform helping local communities, farmers and food makers transform potential food waste into nutritional and economic value.

Dan Sonke

Director of Sustainable Agriculture, Campbell Soup Company

Dan Sonke specializes in agricultural sustainability and environmental issues, focusing on how large companies can sustainably source their ingredients.

William Fertman

CEO and Co-founder, The Monger

William Fertman developed a data-driven platform for the specialty food industry, supplying accountable information and transactions for producers, distributors, retailers, food service and consumers.

 

Tools for Building the Internet of Food

What are the tools available to build the Internet of Food?

Matthew Lange, PhD (moderator)

Founder, IC-FOODS

Dr. Lange is well versed in food, biological, and health sciences as well as cutting edge food, beverage, information and education technologies. He guides teams toward design, build, and implementation of knowledge environs enabling end-users to make new and insightful discoveries, create new products, and improve human living conditions.
 

Gabriel Youtsey

Chief Innovation Officer, University of California, Agriculture and Natural Resources  

Gabriel is a business and technology leader focused on transformative innovation at the intersection of food, agriculture, environmental sustainability and technology.

Clement Jonquet

Assistant Professor, University of Montpellier

Clement Jonquet's research focuses on ontologies, ontology repositories, ontology metadata, semantic data indexing and annotation, semantic Web, text mining, knowledge representation.

Chris Mungall

Scientist, Lawrence Berkeley Labs

Chris Mungall specializes in bioinformatics, genomics, and ontologies. His contribution to the Gene Ontology consortium is impressive and has produced invaluable resources to the biomedical ontology community.

Senior Research Fellow & Module Lead, CGIAR Big Data for Agriculture Platform

Medha is deeply involved in agricultural research, bioinformatics, data and knowledge management, and ontology development and semantic web technology. Currently leading CGIAR's Big Data Platform for Agriculture project work.
 

Wine Tasting

We rely on our senses to categorize aspects of our food, such as flavors. How might we use our senses to experience food in a different way?

Henry "Hoby" Wedler, PhD

Co-Founder, Sensepoint Design

Hoby Wedler specializes in sensory design and sensory education to shape the impact of  products, culture, and ideation.