​Moderated by innovation and circular systems expert Dr. Lara Ramdin, this panel brings together trailblazers redefining what’s on our plates and how it gets there. Chef Lucy of SAUTERELLE will share her culinary adventures crafting craveable dishes with unexpected proteins (yes, insects are on the menu). Dana Tiel from Meaningful Works brings deep insights on the intersection of social impact, community empowerment, and climate-smart food systems. And Hanna Barlow of the Good Food Institute dives into the science and scale-up of alternative proteins and the global push toward more sustainable protein.

Register here.