BEGIN:VCALENDAR VERSION:2.0 PRODID:-//PYVOBJECT//NONSGML Version 1//EN BEGIN:VTIMEZONE TZID:Europe/Zurich BEGIN:STANDARD DTSTART:20001029T030000 RRULE:FREQ=YEARLY;BYDAY=-1SU;BYMONTH=10 TZNAME:CET TZOFFSETFROM:+0200 TZOFFSETTO:+0100 END:STANDARD BEGIN:DAYLIGHT DTSTART:20000326T020000 RRULE:FREQ=YEARLY;BYDAY=-1SU;BYMONTH=3 TZNAME:CEST TZOFFSETFROM:+0100 TZOFFSETTO:+0200 END:DAYLIGHT END:VTIMEZONE BEGIN:VEVENT UID:20260825T015737Z - 95755@odoo DTSTART;TZID=Europe/Zurich:20220615T090000 DTEND;TZID=Europe/Zurich:20220615T170000 CREATED:20260825T015737Z DESCRIPTION:2nd International Food Innovation Conference\nHome Spe akers Programme Information Venue Fees Partner Participants' list Document ation About the conference Forward to Fermentation: Brewing the Future of Food Do we need to recall the numbers? The numbers of how the global meat industry harms both the planet and the people living on it? The numbers of the environmental damages caused by eggs and dairy? Probably not. Instead \, we would like to shed light on how innovation can solve the carnivore c onundrum. Humans have been using fermentation to produce bread\, cheese or beer for many thousand years. Since then\, we have come to scientifically understand the processes of fermentation and their potential for a more s ustainable food system as well as for our wellbeing. Today\, fat\, protein s and dairy are being produced as well as taste enhancers\, colors and pac kaging – all by using microorganisms such as fungi\, algae and bacteria\ , which can be chosen\, or engineered\, for very specific purposes. In fac t\, fermentation is expected to be a key component in the shift towards al ternative proteins. Fungi are becoming the new cows. Already\, the investm ent bonanza has started. In 2020 alone\, fermentation companies raised $58 7 million USD. What once started with barrels of magically bubbling liquid s has turned into the science of precision fermentation. Hashtag: #foodinn o22 Speakers Parag Khanna Singapore Global strategy advisor and best-selli ng author. Khanna is founder and managing partner of FutureMap\, a data an d scenario based strategic advisory firm. His latest book\, “Move: The F orces Uprooting Us”\, previews how climate change-driven migration will change the world map. Website Merlin Sheldrake Great Britain Biologist and author of "Entangled Life". He received a Ph.D. in tropical ecology from Cambridge University for his work on underground fungal networks in tropic al forests in Panama\, where he was a predoctoral research [...] DTSTAMP:20260825T015737Z LOCATION:GDI Gottlieb Duttweiler Institute\, Langhaldenstrasse 21\, 8803 R üschlikon\, Switzerland SUMMARY:2nd International Food Innovation Conference X-ALT-DESC;FMTTYPE=text/html:2nd International Food Innovation Confere nce\nHome Speakers Programme Information Venue Fees Partner Participan ts' list Documentation About the conference Forward to Fermentation: Brewi ng the Future of Food Do we need to recall the numbers? The numbers of how the global meat industry harms both the planet and the people living on i t? The numbers of the environmental damages caused by eggs and dairy? Prob ably not. Instead\, we would like to shed light on how innovation can solv e the carnivore conundrum. Humans have been using fermentation to produce bread\, cheese or beer for many thousand years. Since then\, we have come to scientifically understand the processes of fermentation and their poten tial for a more sustainable food system as well as for our wellbeing. Toda y\, fat\, proteins and dairy are being produced as well as taste enhancers \, colors and packaging – all by using microorganisms such as fungi\, al gae and bacteria\, which can be chosen\, or engineered\, for very specific purposes. In fact\, fermentation is expected to be a key component in the shift towards alternative proteins. Fungi are becoming the new cows. Alre ady\, the investment bonanza has started. In 2020 alone\, fermentation com panies raised $587 million USD. What once started with barrels of magicall y bubbling liquids has turned into the science of precision fermentation. Hashtag: #foodinno22 Speakers Parag Khanna Singapore Global strategy advis or and best-selling author. Khanna is founder and managing partner of Futu reMap\, a data and scenario based strategic advisory firm. His latest book \, “Move: The Forces Uprooting Us”\, previews how climate change-drive n migration will change the world map. Website Merlin Sheldrake Great Brit ain Biologist and author of "Entangled Life". He received a Ph.D. in tropi cal ecology from Cambridge University for his work on underground fungal n etworks in tropical forests in Panama\, where he was a predoctoral researc h [...] END:VEVENT END:VCALENDAR