Food + Agriculture Grad Mixer- Last one for this Spring!
When: Thursday May 5th, 5 to 7pm
Where: Cambridge, @Brick & Mortar
What: MIT Food and Agriculture Club is organising on May 5th the last of three grad mixers for people interested in Food and Agriculture to connect over drinks and talk about challenges and innovation in the space. Special theme to finish off the series: Bugged? A sound, wriggling solution to feeding the world, our cows, and our demanding taste buds. Join the conversation about insects as food 🐛
Students, alumni, entrepreneurs, change agents, eaters and thinkers – all food enthusiasts welcomed.
More info + registration: here
Fast food has traditionally been seen as posterchild for unhealthy eating habits with many large fast food chains coming under close scrutiny in the last years. In recent years however, the industry has been re-invented with healthy fast food chains sprouting across major US urban areas. One particularly successful example has been Cambridge-based restaurant Clover. Starting off with a food truck at Kendall Square, the company has grown to 11 locations and employing 70 people in the last year. MIT graduate and CEO Ayur Muir will join us for a special presentation on the ingredients of Clover’s success, general trends in healthy fast foods and the challenges that still have to be surmounted in the fast food business. In addition he will also focus on how Clover is overcoming the challenges of scaling up and sustaining operationally and what role technology will play in this.
The Happy Belly Club and Food & Agriculture Club present an evening of food and film! Join us for dinner and a screening of Michael Pollan's Netflix series Cooked. We'll be watching the 4th installment, "Earth," where Michael Pollan delves into the world of fermentation and the processes of making cheese and chocolate. Snacks will be served!
The Future of Protein: Blending Markets and Food Technology to Solve Some of the World’s Biggest Problems
What: As populations and incomes rise throughout the world, more and more environmental scientists and economists are asking how the world will support its projected population of 9 billion people by 2050 and how governments can meet the climate change goals they committed to in the Paris Agreement. Venture capital firms, entrepreneurs, and major corporations are rising to the challenge, innovating and marketing plant and cultured alternatives to meat, dairy, and eggs that are cleaner, safer, and more sustainable.
In this talk, New Crop Capital’s Bruce Friedrich will: discuss why animal protein alternatives are gaining popularity with the biggest tech investors in Silicon Valley, including Bill Gates, Biz Stone, and Sergey Brin; share updates on some of the most exciting developments in the field; and talk about career opportunities in the venture capital and entrepreneurial fields.
When: April 29th, 11:45-1pm
RSVP here! Lunch will be provided.
Sustainability lunch series with Jason Clay, SVP of Markets for WWF
Celebrate Valentines Day with MIT Food and Agriculture Club! Join us as Erica Zendell, founder of Zen Cookery, teaches us how to make chocolate bark in McCormick's Country Kitchen. RSVP HERE!
Erica Zendell is a MBA in the Class of 2016 at MIT Sloan. Motivated by her own dietary restrictions, prior to starting her MBA, Erica founded Zen Cookery, a baking company in the Cambridge area specializing in products catering to individuals with special dietary needs. After Sloan, she hopes to dive back into the food industry, but until then is really excited to teach fellow students and members of the MIT community how to cook!
Rick Peyser, former Sustainability Manager at Keurig Green Mountain and current Senior Relationship Manager for Coffee and Cocoa at Lutheran World Relief, will discuss the challenges that small-scale coffee farmers and their families are facing, including food security, climate change, urban migration, and more, and how these may impact our cups of coffee in the future.
Join The Chocolate Garage founder for a guided chocolate tasting and talk. Attendees will taste and discuss various types of chocolate, including single origin, flawed, and commodity chocolate. Discussion will cover the flavors, merits, and shortcomings of each bar, and the challenges the craft of chocolate currently faces.
Join us at the MIT Food and Agribusiness Innovation Prize Generator Dinner on Thursday, November 19th from 6:00-8:00 pm at the Stratton Center (W20) - Twenty Chimneys (306).
MIT FAC and The Sustainability Initiative at MIT Sloan bring you this Fall 2015 Sloan Innovation Period (SIP) course.
Join Executive Chef Nate Chase & Nicole Tocco, Senior Fellow for the Bon Appétit Management Company, for a tour of the kitchen at Maseeh Hall. See the inner workings of a professional kitchen, ask questions, and learn about the key ingredients of sustainable food service: sourcing from local farms and artisans, cooking from scratch, and minimizing waste.
The 7th Annual Sustainability Summit will focus on understanding—and offering solutions to—the complex problems facing local and global agriculture systems. This year’s Summit will tackle food and farming challenges through the lens of the “Circular Economy,” a systems-thinking approach that demonstrates that a flourishing, sustainable world is built on intentionally cycling resources between production and consumption: from farm to table and back again.