The premiere (part 1 of 3) of the global first InnoChef Cooking Show with Vegan Executive Chef Doug McNish, also an entrepreneur and author.

—“Interested in vegan fried eggs or an egg yolk substitute? Then, you’re definitely going to love my vegan egg recipe!”

Empowered by food science, creativity and a bias towards discovery, Chef Doug develops his own mind-blowing recipes with novel non-animal alternative proteins and ingredients.

Curious about the holistic approach that may foster sustainable transformative innovation, reduce waste and environmental footprint, while also improving health, nutrition and wellness?

Listen to this startling science-oriented discussion through the evidence and science-oriented logic that place non-animal proteins as a viable solution to ensure adequate global food supply while sustaining our planet.

—“There is an urge for the food and beverage industry to go carbon and plastic negative — and some players like Better Nature are already taking the lead on this pathway.” (Christopher Kong, CTO of Better Nature Foods)

Curious to know what’s changing on the menu?

Keynote presentation by Mike Hoffmann, Professor Emeritus at Cornell University, author of “Our changing menu: climate change and the foods we love and need.”

—“To thrive, plants require the right temperature, air, water, soil and sunlight. But alas, all are changing except sunlight. In short, the plants that provide us food for life are under increasing stress.”

Wondering about how we can make better choices that may lead us to an adequate global food supply while sustaining our planet and natural resources?

Watch Professor Hoffmann’s keynote presentation and read “Our changing menu: climate change and the foods we love and need”, by Michael P. Hoffmann, Carrie Koplinka-Loehr, and Danielle L. Eiseman.

The importance of what Planet Earth is telling us.

Tommaso Di Bartolo, President at ProteinX Foundation, UC Berkeley Faculty, an entrepreneur with two exits, author, and startup investor, shares his vision over the clear signs Planet Earth is giving us with increasing concerns over climate change and its severe consequences in light of the need of feeding more than 10 billion people by 2050, while ending hunger and tackling unhealthy eating habits.

We'll have to rethink and change the global food system.

Furthermore, it will require collaborative large-scale initiatives across all stakeholders within the entire value chain to appropriately address major concerns such as climate change, resource scarcity, food security, health, nutrition and animal cruelty.

In a dynamic and insightful discussion hosted by Tommaso Di Bartolo, founding partner of Awesm Ventures, panelists Theresa “Sam” Houghton,Trained Health Coach, a next gen proteins content strategist and marketer, who runs the platform GreenGut Wellness, Vi Nguyen, ESG, sustainability & investment specialist, Research Director at Asia Research & Engagement, and Marina Schmidt, creator and host of Red to Green Solutions, highlighted key aspects of sustainability, nutrition and innovation on next gen proteins as well as opportunities and challenges ahead for emerging players.

Astonishing developments in the next gen proteins space... Join Tommaso Di Bartolo, founding partner of Awesm Ventures, along with industry fellows Rosie Wardle, Senior Advisor at the Coller foundation, and Viral Shukla, Food Scientist, Technologist and Activist, hosts two passionate game-changers in the next gen proteins space: Darko Mandich, CEO at Melibio, mission-driven startup in Silicon Valley, focused on transformative innovation in plant-based honey; and Anton Pluschke, Head of Research and Development at VlyFoods, a mission-driven startup in Berlin, focused on transformative innovation in plant-based dairy products.

Hosted by Tommaso Di Bartolo, founding partner of Awesm Ventures, panelists Virginia Emery,Co-Founder and CEO of Beta Hatch, Pete Rowe, CEO & Co-founder of Deep Branch Biotechnology, and Alex Zox, Brand Strategy and Business Development in Food & Beverage, highlighted key aspects of sustainability, nutrition and innovation on next gen proteins as well as opportunities and challenges ahead for emerging players.

Seeking a delicious cheese-like experience? Join Tommaso Di Bartolo, founding partner of Awesm Ventures, along with industry fellows Alan Ramos, an entrepreneur with extensive experience in startup incubation and acceleration, Founder at Libre Foods, and Dheeraj Talreja, President of AAK in India, hosts a passionate game-changer in the next gen proteins space: Kobi Rege, Founder and CEO of Pleese Foods.

What is coming down the pipeline as it pertains to next gen foods, specifically those mimicking legacy, animal-based products? Hosted by Tommaso Di Bartolo, founding partner of Awesm Ventures, panelists MJ Kinney, Food Scientist specializing in plant-based product development, Nick Cooney, Founder and Managing Partner at Lever VC, and Christine Gould, Founder and CEO of Thought For Food, highlighted key aspects of sustainability, nutrition and innovation on next gen proteins as well as opportunities and challenges ahead for emerging players.

Listen mind blowing initiatives in the next gen proteins space with Tommaso Di Bartolo, founding partner of Awesm Ventures, along with industry fellows Vi Nguyen, ESG, sustainability & investment specialist, Research Director at Asia Research & Engagement, and Ahmed Kahn, a Biologist passionate about food of the future and founder of CellAgri, hosts two passionate game-changers in the next gen proteins space: Shraddah Bhansali, a Sustainability Entrepreneur, Founder of Candy & Green + Candy Club| Forbes 30 under 30, 2018, Co-Founder of Evo Foods; and Brett Thompson,Co-Founder and CEO of Mzansi Meat Co.