"The Future of Food," Manoj Fenelon, Director of Foresight, PepsiCo.

Editor's Notes

1. Future of food – neither; not whether to couple / decouple from nature … rebalancing!
2. Food Inc. (what are those folks doing? Cooking!) vs. Mylanta Donut (your gut re-imagined as hell) “People are fed by the food industry, which pays no attention to health, and are treated by the health industry, which pays no attention to food.” – Wendell Berry
3. Guy on the right is profoundly unrealistic – thinking in new boxes
4. Marshall McLuhan, a definition of technology Tekhne (art/craft) + Logia (systematic application of knowledge)
5. Food As Information: Enhancing Neuroplasticity and Optimizing Cognition, Max Lugavere (Anti-Summit, TFF 2015) Food is the new medicine/pharma (Peter Diamandis)
6. Nutrigenomics ThinkitDrinkit - UConn
7. Fes in Morocco (a 3000 year old city), F&B has been Pharma for a long time. Spice market as apothecary is ancient wisdom. Ancient wisdom meets modern science. Tradition as resource. Modern Traditionalism.
8. Contextual info
9. Food As Social-Media
10. Socialization of next gen foods – insects as cocktail garnishes
11. Seaweed – Next Food source
12. Eat With (start-up, social eating) – quality connections in an Alone Together world
13. Hestor Blumenthal – experiential seafood
14. Food as Diplomacy Conflict Kitchen, Jon Rubin (teaches contextually-rooted art at Carnegie Mellon)
15. Local right now is a consumption meme … what happens when it becomes a production meme? Closed-loop neighborhood-scale making
16. Feed the world – challenge hype – how about we look at food-waste instead?! Eat Limmo, Enrique Gonzales (Mexico has highest obesity rate in Northern hemisphere, UN FAO) In 2013, along with Flavio Siller, Gonzalez entered a national business plan competition called Nanotech-Biotech in the city of Monterrey. Their winning proposal leveraged a key waste point in the food production chain. Each year in Mexico, 40 million tons of peels and seeds from harvested fruits and vegetables are discarded. Those wasted parts can feed up to 28 million people—if they are converted into a consumable ingredient. So Eat Limmo takes the seeds and peels, the most nutritious part of the fruit, and—under a patent-pending process—transforms those normally discarded parts to functional, affordable ingredients. Bakeries, hotels and restaurants throughout Mexico incorporate Limmo into their traditional recipes. “You can lower up to 80 percent fat trans, 60 percent less calories and have more than twice the nutrients in breads, snacks and tortillas,” says Gonzalez. “Keeping the same delicious flavor at a lower cost.” In some recipes, it is possible to add dietary fibers, proteins and antioxidants that do not ordinarily contain them. It also extends the shelf life of the product. From Trade-offs to Design Challenges
17. MRE – ‘nega-watts’ (nega-calories? calories saved = calories donated) Mehmood: 1 Bn. obese and 1 Bn. starving Here’s a way to connect them – Unreasonable Institute Maybe a better way to incent adoption of low-calorie choices? After all, paying Sofia Vergara millions of bucks to push Diet Pepsi isn’t working out so well.
18. Choice-Fatigue
19. /// WikiPearl  is dedicated to developing natural edible packaging technologies. It draws inspiration from the magic of grape skins to eliminate plastic from foods and beverages. The packaging technology works for liquids and solids, is completely edible, and reportedly delicious.