Recipe for innovation

Recipe for innovationWILLIAM ROSENZWEIGDEAN, THE FOOD BUSINESS SCHOOLTHE Culinary institute of americaINACAP conference November 2015

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Hyde Park, New York The CIAs main campus rises dramatically from a high bluff above New Yorks magnificent Hudson River Valley.

The Culinary Institute of America

St Helena, CaliforniaThe CIA at Greystone animates a spectacular 19th-century stone winery in the heart of Californias Napa Valley.

The Culinary Institute of America

The Culinary Institute of America

eNTREPRENEUr

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InvestorInvesting in keeping people healthy

educator

GARDENER

TWITTER: @FOODBIZSCHOOL

TRENDS & Technologies transforming foodGrowing pressures on the system

SCIENCE: biology is the new digital

Competing paradigms

Creative Tension14

Speed of change

FOOD =Health + SUSTAINABILITY

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From this . . .

Mom as chief health officer

SYSTEMS innovation

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Cross-Disciplinary Collaboration

HOT SPOTS FOR FOOD INNOVATIONALTERNATIVE PROTEINCROWDSOURCED FOOD FUNDINGSUPPLY CHAIN TRACEABILITYCUTTING SUGARFOOD AS MEDICINE

ETHICAL FOOD PRODUCTION

Investors interested in lower production costsConsumers are increasing protein intake as they cut back on sugarsImportant for food safety, cost control, consumer educationSignificant investments in new food distribution systems and companies link consumers more directly to their foodGrowing concern about obesity and chronic disease

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8g FatWild2.3CArrived:Today8:37amOmega-3:79%3cm AlaskanShelf life2.1 daysSustainablyCaughtListen to your food!

TRANSPARENCY

FOOD WASTE

FOOD TECHNOLOGYPACKAGED GOODSAND SUPPLY CHAINRESTAURANTAND FOOD SERVICE

NEW VENTURES

Investment fueling innovation

Innovative solutions

HEALTHY school Meals (ACCESS)

QUANTIFIED SELF

Behavioral economics28

Precision agriculture

Distribution & Logistics

Alternative protein

Hampton Creek applies Deep Machine Learning to Plant Biology

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DATA & personalization

Discovery, Purchase and Personalization32

ROBOTICS

Discovery, Purchase and Personalization33

InTERNET OF FOOD

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SENSING AND SENSors

Std Diet

Fiber-deficient DietDiet changes microbiota spatial featuresBacteroidalesFirmicutesKristen Earle and Justin Sonnenburg

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design

design

Chef: A new image

CRISIS = OPPORTUNITYINNOVATION

Pressing problemsPassionate protagonists and patronsBig markets: local and globalDisruptive, scalable technology platformsLow barriers to entry40

Progress UpdateJuly 2015

The Culinary Institute of America

JOIN US!Register for Course Catalogswww.foodbusinessschool.org@foodbizschool@ideagardener

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