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What will the food on our plates look like in 10, 20 even 50 years? From pea protein-based alternatives to good ol’ beef and lamb, from vertical farming methods to autonomous robot harvesters, this session is designed to delve into the possibilities the future brings, and offer examples of ways in which theory and research is already being applied in global markets.

Wharf42, the ’10 billion mouths’ conference co-organiser, has secured an exceptional international panel of experts to discuss the Future of Food. It’s a discussion that strikes at the heart of New Zealand major economic powerhouse; agriculture and the future of farming.

Impossible burger

This Impossible burger meal cost $17.95 at the AT&T Stadium in San Francisco

Introducing the Panel

Sanjeev Krishnan: Chief Investment Officer and managing director of S2G Ventures

As an investor in Beyond Meat & Ripple, Sanjeev knows a thing or two about the disruption taking place in the food sector.

Sanjeev has nearly 20 years of experience in sourcing, executing, managing and exiting venture and private equity investments, with a focus in agriculture and food companies. As Managing Director at S2G Ventures, Sanjeev is active in developing investments and managing portfolio companies including, serving on many portfolio company boards. His portfolio work ranges from genetics, crop protection, soil health, digital/IOT, crop insurance, merchandising, indoor agriculture, novel flavor and ingredients, new protein development, unique processors and brands that will feed the changing consumer.

The Panel

Eric O’Brien, Co-Founder and managing director of Fall Line Capital,

As an investor in Impossible & other alt protein companies, Eric is at the forefront of global food disruption.

Eric brings over 18 years of professional investment, financial services and operating experience to the firm. Prior to forming Fall Line with Clay Mitchell in 2011, Eric spent 12 years at Lightspeed Venture Partners, a top tier Silicon Valley venture capital firm with over $3 billion of assets under management.  At Lightspeed, he was a Managing Director responsible for early and growth stage investments in technology and services companies in the U.S. and China.

Dr. Rosie Bosworth, Food Futurist

Both a strategic thinker and creative, Rosie’s work focuses on the intersection of technology, science and biotech and new global food systems. Rosie specifically carries rich and in-depth international insight and experience in alternative protein food systems as well as controlled environment (indoor) farming food.

Rosie divides her time between Auckland & San Francisco, where she has built up a strong and rare global network of leaders in the future of foods arena.

Rod Slater – CEO, Beef & Lamb New Zealand

Rod has been Chief Executive Officer at Beef + Lamb New Zealand for 20 years now, joining the association in 1994. Recently, Rod has fronted the Quality Mark campaign alongside Chelsea Winter, playing the role of the butcher. However, fronting these ads comes quite naturally to Rod who is a butcher by trade. Rod started the Mad Butcher chain with Peter Leitch in the early 1980s, opening their first satellite store in Takapuna.

Todd Muller MP – National Party Spokesman on Climate Change

Before joining Parliament, Todd’s career experience included roles as a General Manager for Zespri, Chief Executive of Bay of Plenty company Apata, and most recently as Group Director Cooperative Affairs for Fonterra.

Todd is a former University of Waikato Councillor, and has sat on the Boards of Plant & Food Research and the Sustainable Business Council.

The Panel Moderator – Rod Oram

The ‘Future of Food’ panel discussion is just one of six major sessions, featuring international and local speakers, taking place at the ’10 billion mouths’ conference in Tauranga on 23 May.

Tickets are still available from Techweek18’s website. If you have an interest in New Zealand’s primary sector, agritech and the future of our farming sector, this is one conference that you should not miss.

Tickets, priced from $95 – $295, can be booked here: