Future of Food
Through innovation and efficiencies, the agri-food sector has met an ever increasing global demand over the last century. However, agriculture and associated land use represent nearly a quarter of greenhouse gas emissions and use about 70% of freshwater resources across our increasingly water-stressed globe. And, as over 820 million people go hungry, around 2 billion more lack sufficient micronutrients and another 2.5 billion consume excess calories for their needs, the question remains, have current food systems been effective? Sustainable? Inclusive? Healthy?
Join us in our efforts to harness the power of AI and ML to transition towards more regenerative, inclusive, nutritious and resilient food systems.
Continue the conversation outside of workshops. Have a question? Need a recap? Want to offer your expertise and support? Use Slack to converse directly with teams, experts, Brain Trusts and facilitators during and after the designated workshops.
GLOBAL BRAIN TRUST: The AI for Good Brain Trust is composed of forward-looking individuals, innovators and thinkers who utilize their expertise in data and AI systems to help drive global initiatives in the areas of Gender Equity, Food Systems, and Pandemics. Brain Trust members help to identify potential breakthroughs in their respective domains, curate high-impact projects and facilitate connections between innovators and other global leaders.
Lauren Yarmuth is the Executive Director of Stone Barns Center. Trained as an architect, but seasoned as an entrepreneur, her approach to change is grounded in the principles of regeneration with an emphasis on global food systems.
Lauren is a systems-thinker with a bent for bringing together diverse stakeholders, and designing for widely beneficial outcomes. Before joining Stone Barns Center, Lauren served as Director of Circular Economy at IDEO where her work centered around the role of design in addressing issues such as waste, human behaviors, and business innovation.
Prior to IDEO Lauren co-founded YR&G (now WSP), a prominent global sustainability consultancy, which she ran for nearly a decade. She also served as faculty at Columbia University, where she taught a masters-level course on sustainable technologies. Lauren is a passionate educator and public speaker known for energizing a room as she explores provocative and varying ideas in an effort to make them real and personal. Lauren holds a degree in architecture from the Rhode Island School of Design.
Lorin 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.
A 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.
As 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).
Emma 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.
The Future of Food, AI + Food
07 May 2020
Breakthrough session tackles issues around food insecurity, including but not limited to the impact of COVID-19 on food systems. The goal of this session is to identify how AI can help us reach zero hunger and shape the food landscape of tomorrow.
AI for the Future of Food
14 July 2020
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.