In recent years, there has been an increase in innovation activities and experimentation with new ways of organizing and hereby seeking to make food production more equitable end sustainable for the future.
In this online session, CBS professors Valentina Tartari and Silviya Svejenova sheds light on some of these innovative approaches. In particular, they discussed the emergence of new forms of food production e.g. cellular agriculture, the importance of scientific research in forming this new industry as well as the power of culinary creativity and the role of community and place for social change in food.
To bring these approaches to life, the two professors engaged in conversation with accomplished and inspiring food entrepreneurs and discussed with them their vision for and distinctive approaches to a sustainable future of food.