Future of Food: The Climate Connection

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Future of Food: The Climate Connection

Authentic brands taking collective action in the fight against climate change

“No industry has a bigger impact on climate change than agriculture and food, both as a source of the problem and as a solution.” – Paul Hawken

Future of Food, an ongoing series brought to you by OSC2, showcases inspiring conversations with visionary leaders of the modern food movement. In our next installment, The Climate Connection, Chris Mann (Guayaki), Ken Lee (Lotus Foods), Miyoko Schinner, and Jordan Rubin (Ancient Nutrition), along with TBA special guests, will share the evolution of their climate beneficial businesses. We’ll hear personal stories of struggle and perseverance around implementing regenerative agriculture and agroforestry practices and reducing short-lived climate pollutant emissions, such as black carbon and methane, from supply chains.

We’ll kick off the evening with clips from the inspiring documentary film, Kiss the Ground, and hear updates from the recently launched Climate Collaborative, a community of businesses joining forces to create pathways to action, to connect companies to resources, and to work together to create climate beneficial solutions.

The program will be led by Lara Jackle Dickinson, CoFounder and Executive Director of OSC².

Light refreshments will be served.

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Featuring:
Chris Mann, CEO of Guayaki
Ken Lee, CoFounder/CoCEO of Lotus Foods
Jordan Rubin, CoFounder of Ancient Nutrition
Miyoko Schinner, CoFounder/CEO of Miyoko’s Kitchen
Special Guests TBA

Date: Thursday, September 21, 2017
Time: 6:00pm Doors & Reception // 7:00pm Program
Location: New Resource Bank, 255 California St #600, San Francisco, CA 94111
Tickets: $18 ADV / $20 DOOR

Our Partners:
New Resource Bank is a triple-bottom-line bank serving values-driven businesses and nonprofits that are building a more sustainable world. We see money as an agent of positive social, environmental and economic change and believe banking can transform the economy into one that serves all people and the planet. We put deposits to work for good by lending to organizations that benefit our communities and preserve our planet.

To Sensiba San Filippo, knowledge is the effective and appropriate application of experience, training, and instinct. They build it, use it, share it, and ultimately, help you benefit from it by tailoring its knowledge from all relevant disciplines within the firm to your company’s needs. In today’s marketplace, only a business armed with current, relevant and multi-faceted financial knowledge can make the critical decisions that will determine whether it succumbs, survives, or succeeds. SSF will help you obtain that knowledge.

To bring you the most effective, useable knowledge, our service teams are organized into industry — and specialty — focused groups. Each group is tasked with not only knowing the economic, regulatory and environmental factors affecting the industries we serve, but in applying this knowledge to you in a timely manner.

SSF’s focused and integrated service team efforts provide the value your business deserves and the knowledge your business needs to succeed in today’s changing marketplace.

Ancient Nutrition believes the human body was built for high performance. In the modern world, we are disconnected from the traditions and nutritional principles that were honored and celebrated throughout history. Our whole food nutritional products are designed to provide Ancient Nutrients in a modern, convenient form to power the body and mind, restoring us to the health, strength, and vitality of our ancestors.

Changes in food culture are creating exciting opportunities for innovative food companies to bring a wave of new products and services to market. The emphasis is on health, nourishment, environmental sustainability, social responsibility, and culinary diversity. KITCHENTOWN offers founders of food startups production space, equipment, and the opportunity to interact with a community of like-minded peers, industry experts, and investors to help scale their businesses.

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About the Speakers:

Lara Dickinson, Executive Director of OSC2
Lara Jackle Dickinson has over 20 years of consumer packaged goods marketing, sales, and general management experience with an emphasis on bringing high growth food brands to natural and mass markets. She is a passionate brand builder with a well-honed intuition in lifestyle products and the natural foods industry. Since 2008, she has provided fractional CMO and sales consulting to leading-edge food and beverage clients. She also served as the VP of retail sales and marketing at Numi Tea on an extended contractor basis.

Lara’s key focus with these leading companies is integrating the strategy and planning between sales and marketing to create maximum brand impact with retailers and consumers. Key Initiatives include new product launches tied to clear channel strategies, geographic blitz marketing, retailer activation, digital strategy, brand positioning, strategic planning, marketing planning, and marketing and sales team development and mentorship.

Lara is also the Executive Director and Co-founder of OSC² (One Step Closer to an Organic and Sustainable Community), A group of prominent founders and CEOs dedicated to improving the Natural Products Industry. This group is sponsored by 20 of the leading consumer packaged goods companies in the Bay areas. Lara leads key impact projects in partnership with these CEO’s, including moving the industry toward sustainable packaging solution, developing a sustainable supply chain loan fund, new carbon offsetting solutions, and cross marketing efforts among companies.

Prior to consulting, Lara was the co-founder and CEO of LightFull Foods, where she pioneered the concept of “satiety” (delivering hunger satisfaction with fewer calories using innovative natural ingredients) as a sustainable strategy for eating right. LightFull was backed by Unilever, Mattson, and Burrill & Company (which led a fund backed by Nestle). Prior to LightFull, Lara was the CMO of Brand New Brands, a food innovation incubator that spun out LightFull Foods.

Earlier in her career, Lara served as the VP of Marketing at the Balance Bar Company, where her innovative marketing initiatives and brand building activities drove sales growth from $10M to $110M before the company was acquired by Kraft Foods for $268M. Lara also helped take Balance Bar public.

Lara received an MBA from Cornell University’s Johnson Graduate School of Management, after which she joined Reckitt Benckiser as a product manager for Resolve Carpet Cleaner, d-Con, and Mop & Glo. She holds a BS in Finance and an English minor from the University of Southern California. She did graduate work at Oxford in European economic development and created a wine and fruit export marketing strategy during an internship for the Ministry of Agriculture in Hungary.

Lara lives in Piedmont, California with her husband, Robert and their three children, Audrey, Rosemary, and Jacob.

Ken Lee, Co-Founder/Co-CEO of Lotus Foods
Twenty plus years of experience importing rice from smallholder farmers in developing countries who had no previous export experience and providing them access to a global marketplace. Responsible for establishing Lotus Foods’ primary account base, Lee has developed extensive personal and capacity-building relationships with the company’s suppliers throughout the world. A member of Social Venture Network, Ken was a panelist at the 2008 Clinton Global Initiative, 2010 Global Philanthropy Forum, 2012 Bioneers Conference, and 2014 Sustainable Foods Summit and 2015 Bioneers (Funding Your Enterprise from Day1). Ken was a speaker at the 2009 CGI annual meeting, 2012 and 2013 Yale University – Unite For Sight Global Health Conference and a recipient 2011 Biodiversity Awards – Leadership, Union for Ethical BioTrade and 2016 Leadership Award for Citizenship, Specialty Food Association. 2016 Conscious Company’s, Conscious Leaders Award for Global Impact. Prior to founding Lotus Foods, Lee worked in the insurance industry and was a financial consultant. Lee earned a BA in Political Science at the University of Rhode Island.

Chris Mann, CEO / Chairman of the Gourd of Guayaki
Chris got his BA in Economics from Harvard University but quickly realized that economics conveniently forgot about sustaining the environment and protecting people. Through his experience with Guayaki and previously with Natural Flavors, a 100% organic, vegan restaurant that employed 25 people and 60 local farmers, Chris is finding that by recognizing common purpose, seemingly disparate groups can integrate social justice, environmental restoration, and economic success.

Jordan Rubin, CEO / Get Real Nutrition
Jordan Rubin is one of America’s most recognized and respected natural health experts and is the New York Times bestselling author of The Maker’s Diet, and 25 additional titles, including his latest work Essential Oils: Ancient Medicine.

An eco­entrepreneur and lecturer on health and nutrition, Jordan has shared a message of natural health in five continents and 46 states in the U.S. Jordan is the founder of Garden of Life, a leading whole food nutritional supplement company, and Beyond Organic a vertically integrated organic food and beverage company. Jordan has formulated hundreds of dietary supplements, functional foods and beverages including many #1 top sellers in the Healthy Foods channel.

In 2016, along with Dr. Josh Axe, Jordan launched Bone Broth Protein by Ancient Nutrition, the first line of protein supplements and superfoods made from real bone broth.

Jordan is the founder of Heal the Planet Farm, a regenerative permaculture retreat located in Missouri’s Ozark mountains within the four thousand acre Beyond Organic Ranch.

Jordan and his beautiful wife Nicki are the parents of six wonderful children.

Miyoko Schinner, CEO/CoFounder
Miyoko Schinner is founder and CEO of Miyoko’s Kitchen, makers of an award-winning line of artisan vegan cheese and other dairy alternatives sold in thousands of stores across the country. A vegan for thirty years, Miyoko missed the “cheese experience” and spent years perfecting recipes that would satisfy this craving not only for herself but foodies across a broad spectrum, eventually building a brand that is currently the fastest growing in its category.

Miyoko is the author of five cookbooks, including the bestselling The Homemade Vegan Pantry (Ten Speed Press, 2015) and Artisan Vegan Cheese (Book Publishing Co., 2012). No stranger to media, she co-hosted three seasons of Vegan Mashup, a cooking show that aired on PBS stations nationwide. A coveted speaker, Miyoko presents at conferences, events, and universities across the country about culinary arts, animal rights, and the future of food. She has been featured numerous times in the media, including The New York Times, San Francisco Chronical, Huffington Post, The Washington Post, The Guardian, The Today Show, PBS, and many others. Forbes recently included her in a line-up of women leading the future of food, and the North American Vegetarian Society inducted her into the Vegetarian Hall of Fame in 2016.

Caring deeply about animals, Miyoko, along with her husband, founded Rancho Compasión a farmed animal sanctuary in Northern California, which provides a “forever home” to cows, goats, sheep, pigs, chicken, ducks, and other critter rescued from animal agriculture. Miyoko devotes her life to promoting a lifestyle based on compassion and sustainability in order to create awareness about the consequences of animal agriculture, and do her part to save the lives of animals and the health of the planet.

 

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