News

Disruptive Diner: Profitably Sustainable Food

 Registration is closed for this event
September's Disruptive Diner theme is Sustainably Profitable. The Disruptive Diner is a setting for exploring emerging opportunities and big ideas with like-minded peers in an intimate and non-selling environment. Join us if you're ambitious about creating the future.

To Participate, Join Us on September 17th from 11:30am - 1:30 pm (CST):

  • live at Lab1500 on the day of the event 
  • stream it remotely wherever you are or watch a recorded version whenever you'd like as a member, or
  • register for a free viewing session with other entrepreneurs at one of the participating incubators listed at the bottom of this post.

Sustainably Profitable

How can “locavores” succeed in transforming the food distribution system into something more sustainable? With consumer preference, new financing models like crowdfunding, new technology, and public health concerns converging, it’s becoming more possible than ever to bring fresher, lower impact and more local food into the food ecosystem. Whether it’s fully local or a hybrid of large-scale and local, start-ups and social enterprise are making a difference in how food is produced and distributed. Learn how three thought-leaders see the opportunities in Profitably Sustainable Food at the Disruptive Diner.

image used via flickr creative commons; attribution to NatalieMaynor

flickr creative commons image used via attribution from NatalieMaynor

Disruptive Diner Event Overview

Our speakers for this session lead quick inspiring PechaKucha-style presentations with plenty of time for questions, discussion and networking.

Speakers

Bob Henkel wants to share his thoughts on how packaging, processing, shipping, waste and chemical fertilizers can be radically reduced in our food system. His work around the country working with models of permaculture and "edible food forests" points to opportunities in perennial farming systems to have savings and healthy food flow to consumers while real and sustainable profits are earned by producers and entrepreneurs. Prepare to think differently about how food can nourish us physically, economically and socially.

Marc Bowers has successfully launched and managed home, garden and construction products for himself, private equity firms and multinational conglomerates. He's also on the board of Earthdance Farms and wants to make sure he leaves a legacy that isn't hard on the planet and future generations. Knowing that profit and making a difference can't come from "preaching to the choir," Marc is launching a vertical growing wall for the luxury home market. Learn from him why he chose this niche, why his product is poised for success, and how you can make a real difference expanding your concept of the market for sustainable products.

David Wechsler is also thinking differently about how we use our resources as a society. During the work week, he's a product engineer developing smart grid hardware and communication systems that help utilities deliver electricity more efficiently and sustainably. The rest of the time, he's the founder of ElectricFertilizer.com, where he's working on a chemical-free way to increase crop yields. David will share his journey towards commercializing something so disruptive, including the journey to finding partners and getting to a sustainable business for him, too.

 

Limited Attendance - Register Today!

Don't miss this thought-provoking session on how what we make and how we get it to consumers is poised to change.


If you're in the St. Louis area, Register here and see it live at Lab1500, stream it remotely wherever you are or watch a recorded version whenever you'd like as a member, or click on one of the locations below to register for a free viewing session with other entrepreneurs at a participating incubator, coworking space, or other entrepreneurial supporters:
 
  • The Helix Center (1100 Corporate Square, Creve Coeur, MO 63132)
  • more to come - if you are interested in being a host, please email us

 

September 17th, 2013 11:30 AM   through   1:30 PM
Lab 1500
1500 Washington Ave.
St. Louis, MO 63103
United States
Phone: (314) 496-3457
Email:
Registration Type
Regular Registration $ 20.00
Openly Disruptive or Lab1500 Member Registration $ 0.00
Lunch Options
No Lunch $ 0.00
Carolina Style BBQ Sausage $ 10.00
Tuna Melt $ 10.00
Blackened Chicken $ 10.00
Chicken Caesar Salad $ 10.00
Club Salad $ 10.00
Spinach Fruit & Pecans $ 10.00
Drink Option
Lemon Lime Sparkling Ice – sugar-free, naturally flavored sparkling spring water $ 0.00
Black Raspberry Sparkling Ice – sugar-free, naturally flavored sparkling spring water $ 0.00
Orange Mango Sparkling Ice – sugar-free, naturally flavored sparkling spring water $ 0.00
Snapple Lemon Tea $ 0.00
Plain Bottled Water $ 0.00
None $ 0.00
Special Instructions

Help spread the word

Please help us and let your friends, colleagues and followers know about our page : Disruptive Diner - Sustainably Profitable (September17th from 11:30am - 1:30 pm (CST))


Learn how three thought-leaders see the opportunities in Profitably Sustainable Food at the Disruptive Diner. With consumer preference, new financing models like crowdfunding, new technology, and public health concerns converging, it’s becoming more possible than ever to bring fresher, lower impact and more local food into the food ecosystem. Whether it’s fully local or a hybrid of large-scale and local, start-ups and social enterprise are making a difference in how food is produced and distributed.

Top

Comments are closed.

Leave a Reply

Required fields are marked *.


Top

Powered with Custom Code Adder