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If You Care About the Future of Food, You Need to Know These 7 People

Bon Appétit | Posted: 03/07/2016

None of these seven people are chefs. But you’ll want to remember their names. Because by 2020 they will have radically changed the way we eat.

The Technologist: Danielle Gould, CEO and founder, Food + Tech Connect
Can technology fix the meat industry? Gould gets answers to questions like this at the hackathons she hosts for food-tech disruptors.
Up next: With up to 5,000 people in food-tech companies and investments, Gould’s calling NYC the Silicon Valley of food.

The Fishmonger: Sean Barrett, Founder, Dock to Dish
The CSA model applied to seafood, with weekly hauls of undervalued options like butterfish delivered straight from boats to restaurants like Le Bernardin in NYC and Providence in L.A.
Up next: Expansion to Vancouver and Costa Rica.

The Activist: Flavia Cabral, Activist, Fight for $15
When Cabral isn’t at one of her two jobs, one at a Manhattan McDonald’s, she briefs politicians and coordinates strikes. Thanks to her and other activists, New York became the first state to approve a $15 fast-food minimum wage.
Up next: A push to unionize.

The Academic: William Rosenzweig, Dean and co-founder,Food Business School at the CIA
When the Culinary Institute of America wanted to launch a business division, it tapped Rosenzweig. The savviest M.B.A. in food will teach courses like “Scale Up Your (Authentic) Food Business.”
Up next: A graduate-level certificate program.

The Restaurateur: Kimbal Musk, Co-founder, The Kitchen restaurants and The Kitchen Community
The other Musk brother mixes business know-how with a culinary degree to launch restaurants that source local food efficiently. His partner nonprofit builds gardens in schools.
Up next: Three restaurants in Memphis; 66 school gardens.

The Cookbook Publisher: Aaron Wehner, SVP, Clarkson Potter, Ten Speed Press, and Harmony Books
His transformation of Ten Speed from an off-the-radar publisher into the house of coveted deals (Ottolenghi!) led him to take on Clarkson Potter, too. Ina Garten’s sales can now back Korean-food comic books.
Up next: Daniel Humm; Chrissy Teigen.

The Congresswoman: Chellie Pingree, U.S. Rep., Maine’s 1st District
The representative advocates for small farmers, fishermen, and chefs. Her latest bill on food waste calls for a rewrite of sell-by dates and new tax credits to redirect unsold produce.
Up next: Negotiations on the 2018 Farm Bill.

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Press Release

If You Care About the Future of Food, You Need to Know These 7 People

Posted: 03/07/2016

None of these seven people are chefs. But you’ll want to remember their names. Because by 2020 they will have radically changed the way we eat.

The Technologist: Danielle Gould, CEO and founder, Food + Tech Connect
Can technology fix the meat industry? Gould gets answers to questions like this at the hackathons she hosts for food-tech disruptors.
Up next: With up to 5,000 people in food-tech companies and investments, Gould’s calling NYC the Silicon Valley of food.

The Fishmonger: Sean Barrett, Founder, Dock to Dish
The CSA model applied to seafood, with weekly hauls of undervalued options like butterfish delivered straight from boats to restaurants like Le Bernardin in NYC and Providence in L.A.
Up next: Expansion to Vancouver and Costa Rica.

The Activist: Flavia Cabral, Activist, Fight for $15
When Cabral isn’t at one of her two jobs, one at a Manhattan McDonald’s, she briefs politicians and coordinates strikes. Thanks to her and other activists, New York became the first state to approve a $15 fast-food minimum wage.
Up next: A push to unionize.

The Academic: William Rosenzweig, Dean and co-founder,Food Business School at the CIA
When the Culinary Institute of America wanted to launch a business division, it tapped Rosenzweig. The savviest M.B.A. in food will teach courses like “Scale Up Your (Authentic) Food Business.”
Up next: A graduate-level certificate program.

The Restaurateur: Kimbal Musk, Co-founder, The Kitchen restaurants and The Kitchen Community
The other Musk brother mixes business know-how with a culinary degree to launch restaurants that source local food efficiently. His partner nonprofit builds gardens in schools.
Up next: Three restaurants in Memphis; 66 school gardens.

The Cookbook Publisher: Aaron Wehner, SVP, Clarkson Potter, Ten Speed Press, and Harmony Books
His transformation of Ten Speed from an off-the-radar publisher into the house of coveted deals (Ottolenghi!) led him to take on Clarkson Potter, too. Ina Garten’s sales can now back Korean-food comic books.
Up next: Daniel Humm; Chrissy Teigen.

The Congresswoman: Chellie Pingree, U.S. Rep., Maine’s 1st District
The representative advocates for small farmers, fishermen, and chefs. Her latest bill on food waste calls for a rewrite of sell-by dates and new tax credits to redirect unsold produce.
Up next: Negotiations on the 2018 Farm Bill.

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