EIC | 27 MAY 2021

How do we create resilient restaurants? How do we create accessible technologies and resilient value chains that support a thriving restaurant industry, especially for small business owners? Covid-19 has hit the hospitality industry hard and consumer demands have evolved. It is an industry that has had to adapt and new technologies are emerging to do so. Thought for Food tackled this challenge in this session and introduce the TFF Challenge where Cargill is actively looking for innovations in this space.
Thought For Food is food and agriculture’s next-gen innovation engine for impact. They work with more than 20,000 next-generation leaders from over 175 countries, empowering them to generate and scale breakthrough business ventures that build sustainable, inclusive, and resilient food systems. The TFF Challenge, their innovation competition, looks for startups and entrepreneurs from all around the world. This year they also have a specific focus on solutions to create a resilient restaurant industry.

Marie Brueser is the Community Manager and Entrepreneurship Leader at Though For Food. She works with their network of entrepreneurs, mentors and volunteers to foster connections and support the change-makers to have a larger impact. She also runs their accelerator program and is always on the lookout for new innovations. Marie Brueser is passionate about food sustainability. She has a PhD in plant genetics and plant breeding, which she did in collaboration with a multinational plant breeding company. She then worked in sustainability communications and consulting on several international projects with partners such as the Bill and Melinda Gates Foundation.

Silvi Navarrete is the Community Engagement Manager. Silvi is passionate about food innovations, especially regenerative food systems restoring and healing the earth. She holds a Master of Environmental Urban Management from Wageningen University and an Erasmus Master of Global Markets, Local Creativities. She is a community-driven person who enjoys bringing people together to innovate and collaborate in the food sector. Based in the Netherlands, Silvi facilitates connections among the TFF Community members.

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