It's surprising that how (and what) we eat has actually changed very little over the ages, despite how much we’ve advanced as a species. Now, however -- driven by globalization, environmental factors, and other considerations -- the way we move, taste, and make our food is moving forward too.
From countering the limits of seasonality and global transport to re-thinking our species’ dependence on meat to optimizing nutrition to distilling the essence of taste, this discussion with Bryan Crowley, President of Soylent;
Ooshma Garg, founder and CEO of Gobble;
David Lee, COO and CFO of Impossible Foods
; and James Rogers, cofounder and CEO of Apeel Sciences -- and moderated by a16z Partner Kim Milosevich -- is all about the future of food... including how we define what “food”really is.
