Denver Business Series presents... Food 3.0 - Emerging Opportunities in Production, Distribution and Consumer Demand
Come mingle with alumni across all the top business schools~
When: January 22, 2015, 5:30 PM
6:30 Food 3.0 Panel
7:30 Cooking Demo
Where: Johnson and Wales University
7150 Montview Blvd, Denver, CO 80220
Tickets: $30 per person. Ticket price increases to $35 on January 16!
Hell's Kitchen without the Hell part. We are adding a special treat to our usual panelist format: an on-stage cooking demo.
Local, gluten-free, paleo, raw, nut-free, all-natural, and organic. These growing demands are creating disruptive opportunities and complex challenges throughout the value chain...and the size of the value chain is huge. U.S. consumers spend about $1 trillion on food annually. Eight percent of that spend is on natural and organic, projected to grow at 14% through 2018 compared to the flat growth of conventional food. But the story is more interesting than fast evolution of consumer demand. The conventional food system is centralized, subsidized, and labor efficient (a manufacturing mindset). The emerging Food 3.0 system calls for decentralization and natural resource efficiency, which requires that we embrace complexity along with the technological and intellectual tools that help us deal with complexity (an emergent behavior or network mindset). These factors together spell opportunity.
Brian Freeman, CEO of Grower's Organic
Blake Waltrip, CEO of Ancient Harvest
Alan Lewis, Dir. of Food and Ag Policy and Govt. Affairs at Vitamin Cottage
Bill Shen, Director of Encore Consumer Capital.