13 NOV

2018

FOOD.TECH.INNOVATION.
ALL ON ONE PLATE

NYC

CITI, Tribeca

Partnerships Square

 

Innovation runs in the veins of Stockholm and New York. The two cities have collectively produced myriads of ideas on how to solve today’s issues in every industry. The food industry is now ready to follow the innovation wave and converge with technology to become sustainable and revolutionize our everyday life. Sustainology 2018 brings together some of Stockholm and New York´s brightest entrepreneurs, decision-makers, and disruptive companies – all with a focus on UN Sustainable Development Goal #17- and finding new pathways to make it a reality.

 

Fork
Partner For Change
Knif

SPEAKERS INCLUDE

Program Title

nov 13, 2018

Registration and breakfast.

09:30
10:00

Summit Introduction
Johan Jörgensen, Founder, Sweden FoodTech

Keynote Address
Olof Skoog, Sweden's Ambassador to the United Nations

NYC & Stockholm - A No Food Waste Discussion
Commissioner Kathryn Garcia, DSNY; Elizabeth Balkan, Director of Food Waste, NRDC and Gunnar Söderholm, Head of Environmental and Health Administration, City of Stockholm, moderated by Johan Jörgensen

Trash is Trendy
Trash Tiki; Bex, Absolut Vodka; Paul Svensson, Chef moderated by Ariel Lauren Wilson, Editor-in-Chief, Edible Manhattan

No Waste Cooking Demo
Paul Svensson, Creative Leader, Restaurateur, Chef and Planet Keeper

SACCNY-Deloitte Green Award Finalists Pitches
Karma vs. MicVac

Networking lunch

12:15
1:15

And the Winner Is...
SACCNY-Deloitte Green Award Ceremony

How to Eat Your Way to a Cleaner Environment
Brad Barbera, Director of Innovation, The Good Food Institute

Stockholm and NYC FoodTech Pitches

Academic Partnership Across Borders
Lou Walcer, Director, Campus Startup Incubators, Cornell University; Johan Schnürer, Vice-Chancellor, Örebro University moderated by Anna Throne-Holst

Interactive Workshops
Pick the right one for you

No Waste Cocktail Demo
Bex, Absolut Vodka

5:30

"Trashy" Cocktail Reception by Absolut Vodka

WORKSHOPS

Get your creative juices flowing at our workshops designed for you!

01

Food Waste Speculative Design Workshop

Ricky Stephens, AgTech X and Wythe Marschall, Harvard & Cornell
Push yourself outside of the box! This workshop is designed to come up with creative, long-term and collaborative solutions toward a zero-waste future. Participants will be assigned a role (such as policy maker, entrepreneur or chef) and together find strategies for dealing with food waste under a variety of different scenarios. Finally, participants will vote for the solution that they feel best suits them - but, without a majority, it will be time lost and back to the drawing board.
This workshop is designed for:
Entrepreneurs, policy makers, change makers, creatives and system critics
02

How to create value by caring for soft values

Katarina Strandberg and Thomas Kanestad, Social Entrepreneurship-Forum
Everyone knows that too many cooks will spoil the broth. Until now! Explore how to be sustainable without risking affecting your business´ results. This workshop will explore how to measure impact and sustainability by discussing the importance of soft values and what soft values to implement on different companies. You will also gain valuable knowledge regarding characteristic KPI’s as a tool to use in your business. Last but not least, the workshop will feature two cases from one of Sweden's major supermarket chain ICA as an interactive exercise. Get ready to roll up your sleeves!
This workshop is designed for:
Marketers, Brand Builders, CFOs and Investors
03

Future of Food through AI

Prof. Amy Loutfi, Center for Applied Autonomous Sensor Systems Department of Science and Technology, University of Örebro
With the recent advances within AI, the possibilities to offer enhanced digital solutions for food, health and sustainability are on the rise. In particular, individualized and personalized services can now be easily learned by leveraging from large data sets, and new algorithmic advances in machine learning and pattern recognition. Considering the full chain from food production to food consumption, the possibilities for AI technologies to make significant impact are at an all time high. However, there are a number of challenges to address, from usability, acceptance, robustness, and ethics. This workshop will present a number of cases where AI has been used for the future of food, and discuss the challenges and opportunities for providing individualized and personalized choices for all.
This workshop is designed for:
Scientists, techies, health conscious and digital enthusiasts
04

Scale and Profit

Victor Friedberg, Lavva; Andrew Ive, Big Idea Aventures; Maria Mähl, Arabesque; Ariane Bucquet Pousette, Invest Stockholm
Get "face-to-face" time with investors and discuss do's and don'ts when interacting with your investors.
This workshop is designed for:
Entrepreneurs, Policy Makers, Change makers, Creatives and System critics
05

1-hour Startup Incubator

Brad Barbera, Director of Innovation, The Good Food Institute
The United Nations called animal agriculture “one of the major causes of the world’s most pressing environmental problems, including global warming, land degradation, air and water pollution, and loss of biodiversity.” But meat consumption around the globe is at an all-time high…how do you convince people to change? Give them a better alternative! In this workshop we will focus on opportunities for starting businesses in plant-based meat and clean meat industries. It will focus on the “Business Model Canvas” concepts of Osterwalder and Pigneur (don’t worry, their names won’t be on the test).
*While the examples and activities used will focus on plant-based and clean meats, the principles can apply to any business (or even non-profit organization) that you’d like to start.
This workshop is designed for:
Entrepreneurs, Product Developers, Marketers, and Change-Agents

Don't worry, there is more to come! The summit will offer several unique, hands-on workshops. Stay tuned!

join us

Location

Citi
388 Greenwich Street
27th Floor, New York

Photo ID

Because of safety regulations you are required to bring a valid photo ID.

Press Accreditation

If you are a member of the press, please contact Yasmina Backström prior to the event to recieve your press accreditation.

yasmina.backstrom@saccny.org

The annual SACCNY – Deloitte Green Award is presented to a Swedish company that clearly demonstrates forward-thinking and innovation within sustainability. The nominees all wear a halo for contributing to a healthier, more sustainable food system, but which one will wear the crown? The winner will be announced on stage in New York. Exciting!

Voting has closed, but please check out the nominees here:

Criteria
for nomination

Beneficial to the environment and environmentally sustainable.

A breakthrough “green” invention or technology linked to the food chain.

Commercialized or close to commercial release

Voting is unfortunately closed!

Past Award Recipients

2017: WHYWASTE - Reducing food waste through data driven workflows

2013: Heliospectra - Vertical farming solutions for repeatable and predictable results

2016: JUST COMMON SENSE - Crop and cut crops without herbicides

2012: Plantagon - Feeding the city, building the future

2015: ALNARP CLEANWATER - Natural wastewater treatment designed to meet future demands

2011: Solvatten - Water treatment improving water security

2014: EkoBalans - Creating plant nutrients by using nutritious residue otherwise wasted

2018

Sponsors
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our mission

How is cricket flour produced in Stockholm and laboratory-farmed burger patties from Brooklyn connected? Most people would answer: “they are both alternative protein sources”. We say: “they are both game changers”.

For the past decade, FoodTech-companies have been sprouting through the cracks of a broken food system, not only changing our minds about food but also redesigning ingredients on our plate. At the cutting edge of normalizing 3D-printed protein, digitalizing food consumption and uber-ifying food distribution we find two straight-A students…

The cities of Stockholm and New York have proven to be exceptionally fertile ground for the global FoodTech movement and have simultaneously raised the bar for urban goals connected to sustainability through food, by setting ambitious goals within three main areas:

  1. Achieving zero food waste
  2. Cutting green house gas emissions by more than half
  3. Dramatically reducing water waste

To acheive these goals — we are in need of practical implementation of the UN Sustainable Development Goal #17: Partnership for sustainable development. With the Sustainology Summit as a platform; Stockholm- and New York-based decision-makers, entrepreneurs and disruptive companies find new pathways to make this a reality.

WE hope you will
join the movement

Read more about sustainology

The Sustainology Summit

The Sustainology Summit, previously known as the Green Summit, From Farm to Fork, was launched in 2008 by the Swedish-American Chamber of Commerce, New York. The conference was initiated to focus on sustainability and the most pressing eco-related issues of contemporary society. In 2017, the conference was renamed “the Sustainology Summit” which started a new chapter within FoodTech with a special focus on production, transportation and packaging, consumption, and waste. In 2016, the conference was dedicated to the future of food, with the theme “Exploring the Secret of the Three-Course Pill”. Other past conferences have touched upon food sustainability, clean tech, and water management. The conference has featured speakers from leading companies concerned with the core eco-related issues presented at the summit. Notable past speakers include H.M. King Carl XVI Gustaf of Sweden; H.E. Jan Eliasson, Deputy Secretary-General of the UN; Daniel Bena, Director of Sustainable Development at PepsiCo; Ocean Explorer Fabien Cousteau; Michael Treschow, Chairman of Unilever; Marcus Samuelsson, Award Winning Chef and Restaurateur; Michael Moss, Award Winning Author and New York Times Investigative Reporter; Pat Brown, CEO of Impossible Foods; Professors Jeffrey D. Sachs and Marion Nestle.

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