This document discusses trends and innovations in the food industry. It covers topics like alternative proteins, food as medicine, food waste reduction, precision agriculture, and new technologies like robotics and the internet of food. The document promotes cross-disciplinary collaboration and designing innovative solutions to challenges facing the food system, like growing pressures and the need for healthier and more sustainable food. It encourages joining the Culinary Institute of America to help drive progress in the food industry.

1. RECIPE FOR
INNOVATION
WILLIAM ROSENZWEIG
DEAN, THE FOOD BUSINESS SCHOOL
THE CULINARY INSTITUTE OF AMERICA
INACAP CONFERENCE NOVEMBER 2015

3. The Culinary Institute of America
Hyde Park, New York
The CIA’s main campus rises dramatically from
a high bluff above New York’s magnificent
Hudson River Valley.

4. The Culinary Institute of America
St Helena, California
The CIA at Greystone animates a spectacular
19th-century stone winery in the heart of
California’s Napa Valley.

5. The Culinary Institute of America

6. ENTREPRENEUR

7. 7

8. INVESTOR
INVESTING IN KEEPING
PEOPLE HEALTHY

9. EDUCATOR

10. GARDENER

11. TWITTER: @FOODBIZSCHOOL

12. TRENDS &
TECHNOLOGIES
TRANSFORMING FOOD
GROWING PRESSURES ON THE SYSTEM

13. SCIENCE:
BIOLOGY IS THE NEW DIGITAL

14. COMPETING PARADIGMS
LOCAL GLOBAL

15. SPEED OF CHANGE

16. FOOD =
HEALTH + SUSTAINABILITY

17. FROM THIS . . .

18. MOM AS
CHIEF HEALTH OFFICER

19. SYSTEMS INNOVATION

20. CROSS-DISCIPLINARY
COLLABORATION

21. HOT SPOTS FOR
FOOD INNOVATION
ALTERNATIVE PROTEIN
CROWDSOURCED FOOD
FUNDING
SUPPLY CHAIN TRACEABILITY CUTTING SUGAR
FOOD AS MEDICINE ETHICAL FOOD PRODUCTION

22. 2.3°C
Arrived:
Today
8:37am
3cm
Listen to your food!TRANSPARENCY

23. FOOD WASTE

24. FOOD TECHNOLOGY PACKAGED GOODS
AND SUPPLY CHAIN
RESTAURANT
AND FOOD SERVICE
NEW VENTURES

25. INVESTMENT FUELING
INNOVATION

26. INNOVATIVE SOLUTIONS

27. HEALTHY
SCHOOL MEALS (ACCESS)

28. “QUANTIFIED SELF”

29. PRECISION
AGRICULTURE

30. DISTRIBUTION &
LOGISTICS

31. ALTERNATIVE PROTEIN

32. DATA &
PERSONALIZATION

33. ROBOTICS

34. INTERNET OF FOOD

35. SENSING AND SENSORS

36. Std Diet
Fiber-deficient Diet
Diet changes microbiota spatial features
Bacteroidales
Firmicutes
Kristen Earle and Justin Sonnenburg

37. DESIGN

38. DESIGN

39. CHEF: A NEW IMAGE

40. CRISIS =
OPPORTUNITY
INNOVATION

42. PROGRESS UPDATE
JULY 2015
The Culinary Institute of America

43. JOIN US!
Register for Course Catalogs
www.foodbusinessschool.org
@foodbizschool
@ideagardener