Chefs, culinary creativity and menu design: Chefs will play one of the most important roles in a future circular food system. In this session, Alex Atala, Dan Barber, Kim Wejendorp and Mokgadi Itsweng share stories about how they have developed food enterprises that are both successful and aligned with circular economycircular economyA systems solution framework that tackles global challenges like climate change, biodiversity loss, waste, and pollution. It is based on three principles, driven by design: eliminate waste and pollution, circulate products and materials (at their highest value), and regenerate nature. principles.
Innovation and collaboration within the food value network: We hear from Compass Group and Baldor Speciality Foods, two leading organizations that are rethinking food potential, designing innovative menus, and collaborating with their partners in new and exciting ways.
