AI for the Future of Food
As part of the AI for Good Food Breakthrough Track, a team of forward-looking individuals known as the Food Brain Trust are utilizing their expertise in data and AI systems to help drive global initiatives in the realm of food and food systems. Join the conversation and find out how you can participate in efforts to create more regenerative, inclusive, nutritious and resilient food systems through AI.
How might we use AI and ML to establish the correlation between growing practices and the nutritional value of food?
How might we use AI to design resilient food systems that better anticipate, adapt to, and/or mitigate shocks?
How might we use AI to leverage diverse data sets to develop a more complete picture on the social, ecological, and nutritional impact of food choices?
Speakers, Panelists and Moderators
LORIN FRIESFounder & Lead PartnerFutureTableLorin is an expert on the future of food systems with over 15 years of experience. Prior to founding FutureTable she served as Head of Food Systems Collaboration at the World Economic Forum. She has advised Fortune 500 businesses, start-ups, international organizations, family foundations and NGOs. She speaks regularly at conferences and has published insights including with the Harvard Business Review, Harvard Corporate Social Responsibility Initiative, and via a regular Forbes column on how technology and innovation can improve our food systems. Lorin received a Master’s in Public Policy from the Harvard Kennedy School.
MERIJN DOLSGlobal Director of Open Innovation & Circular Economy of FoodDanoneA passionate Circular Economy scholar, system thinker, activist and intrapreneur (with over 15 years of experience in design and innovation in the food industry). 'I made it my mission to be a driving force in a food revolution, a paradigm shift. I believe in a future of food as a force for good. I want to leave a world, in which economic, social and ecological interests are aligned. Food can fuel this system shift through innovation, the adaptive power of the system, towards a resilient food system with a positive impact, by design.' Merijn holds a Bachelor in Industrial Design Engineering and studies Circular Economy at the Bradford School of Management as one of the first to specialize in the Circular Economy for Food. 'I strive to further the understanding and catalyzing the adoption of Circular Economy principles in food and the food industry, every day, leading Open Innovation and Circular Economy at Danone.
EMMA CHOWLead, Food initiativeEllen MacArthur FoundationEmma Chow serves as the project lead on the Ellen MacArthur Foundation’s Food initiative, which brings together major industry players from across the food value chain, along with city municipalities, to take a systemic approach to unlocking the powerful positive potential of the food system. Hailing from Toronto, Canada, Emma previously worked in business management consulting, social entrepreneurship and for environmental NGOs.
MICHIEL BAKKERDirector of Global Programs for Real Estate & Workplace ServicesAs the Director of Global Programs for Real Estate & Workplace Services, Bakker leads Google’s renowned workplace programs and services such as food, transportation, events, guest services, sustainability, placemaking as well as fitness, massage and well-being. Bakker is focused on providing integrated offerings and experiences that enable Google to thrive. He is also focused on supporting the growth and future of Google through the scaling of these programs, ongoing innovation and partnerships. Bakker has spent over 25 years in global hotel and food and beverage operations, creating and building out partnerships, hotel F&B developments, openings, and food experience design. Before joining Google, Bakker worked for Starwood Hotels & Resorts Worldwide in various roles for 17 years. From 2012 to 2017, Bakker led Google’s Food program, supporting all food service related activities and initiatives for Google’s global community as well as developing internal and external partnerships to explore and tackle the challenges and opportunities of the broader food systems. Bakker continues to be very involved in the ever-evolving and growing intersection of food, health, and sustainability through various roles and organizations around the world such as the World Business Council for Sustainable Development Food and Nature Board, the EAT Forum Advisory Board,, the Yale School of Management Center for Customer Insights' Advisory Board and the Culinary Institute of America’s Menus of Change Business Leadership Council. Bakker holds a Bachelor of Business Administration degree from the Hotel Management School Maastricht (The Netherlands), an MBA from the University of Bradford (United Kingdom), a Master’s of Hospitality Administration degree from the University of Nevada (USA) and a Master’s degree in Real Estate and Construction Management at the University of Denver (USA).
CAROLINE KOLTASenior AssociateXPRIZECaroline Kolta comes to the XPRIZE Foundation with over 5 years of experience in development programming in the Middle East and North Africa. As a member of the Global Impact Strategy team, she will contribute to XPRIZE’s prize design and global impact strategies and processes. Prior to joining XPRIZE, she worked with the Carter Center, UNICEF, and other nonprofits as a researcher, program officer, and policy advisor. She is interested advancing human rights and freedoms, civic engagement, and empowering marginalized populations. She holds a Bachelor of Political Science from Cairo University and a master’s degree in Sustainable International Development and Conflict Resolution and Coexistence from the Heller School for Social Policy and Management at Brandeis University.