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SATURDAY, MARCH 12 9:30 AM The Driskill: Maximilian Culinary Innovation: Tracking Food Trends Keeping a close eye on trends is important to professionals across the food landscape: media, restaurants, producers, brands, startups and event organizers, just to name a few, all need to know what's next in food and drink to stay relevant and build success- ful businesses. Panelists will discuss the keys to spotting food trends and implement- ing them in your work and if the food world itself is a trend. Will Levitt, Amanda Hesser, Lucie Greene, Damiano Marchetti Panel • Advanced H Convergence 9:30 AM The Driskill: Driskill Ballroom Food Transformers: Reimagining Food Traditions Three acclaimed chefs share their inspiration for transforming time-honored food tradi- tions into tastes for today's palates. Virginia Willis transforms classic southern recipes into healthful ones by re-imagining ingredients while keeping Southern charm. Tatsu Aikawa infuses time-honored ramen-making techniques into a mash-up of dishes. Mi- chael Fojtasek transforms generations of Southern cooking traditions. Marla Camp, Michael Fojtasek, Tatsu Aikawa, Virginia Willis Panel • Advanced H Convergence 11:00 AM The Driskill: Maximilian Sensors, Transparency and the Modern Restaurant We're familiar with consumer restaurant reviews. New tech gives diners the ability to test restaurant dishes for specific ingredients, allergens or other dietary restrictions. What happens when these science-based results become part of the review process? How does this impact the social contract between restaurants and diners? This discus- sion will center on these new devices and their impact on dining. Angelique Toschi, Carla Borsoi, Kristen Hawley Panel • Intermediate H Convergence 11:00 AM The Driskill: Driskill Ballroom Is New York Still the Most Influential Food City? US consumers are aware of the impact of our high per-capita consumption of meat on the environment, global food security and increasing chronic disease. How can you convince people to cut back on something so cheap and delicious? This panel will ex- plore what history tells us about how dietary shifts happen and what it can teach us about how to encourage individuals to embrace a lower-meat diet. Andrew Knowlton, Joe Kindred, Vivian Howard Panel • Beginner H Convergence 12:30 PM The Driskill: Maximilian Evolution of Fast Casual and the Shift to Mindful Eating Consumers are becoming increasingly mindful about what they're eating and the im- pact of food. The rise of fast-casual restaurants and ready-made meal delivery ser- vices have proven that healthy can be convenient. Consumers focused on convenient eating are shifting from freezer aisles to fresh alternatives. In this session, panelists detail how the collective consumer consciousness is ushering in a new movement. Chloe Coscarelli, Michael Wystrach, Samantha Wasser Panel • Beginner H Convergence 12:30 PM The Driskill: Driskill Ballroom Food Hall Nation: The Return of Public Markets Once a thriving part of our urban landscape – though nearly absent in recent years – food halls are making a comeback. What's driving this type development that clusters restaurants and food businesses together? What's next as chefs and restaurateurs react to rising real estate and labor costs everywhere? Join some great minds in the movement and learn about the coolest food hall projects around. Mike Thelin, Shaheen Sadeghi, Stephen Werther, Kim Malek Panel • Intermediate H Convergence 3:30 PM The Driskill: Maximilian Hooked on Bycatch: Seafood You Should Be Eating Wherever there is fishing, there is bycatch: the incidental capture of non-target spe- cies, and some chefs/fishmongers are working to promote the "trash fish" on menus, both for the good of our planet and taste buds. Who is successfully making bycatch a part of their everyday menu? What are they serving and why, and how can we promote this movement nationwide? This is next gen of nose-to-tail cooking. Chris Shepherd, Jim Gossen, PJ Stoops, Rosa Zirlott Panel • Advanced H Convergence 3:30 PM The Driskill: Driskill Ballroom How Do We Get Billions of People to Eat Less Meat? US consumers are aware of the impact of our high per-capita consumption of meat on the environment, global food security and increasing chronic disease. How can you convince people to cut back on something so cheap and delicious? This panel will ex- plore what history tells us about how dietary shifts happen and what it can teach us about how to encourage individuals to embrace a lower-meat diet. TBD Panel • TBD H Convergence 5:00 PM The Driskill: Maximilian Changing Times: Restaurant Survival in Real Time In the era of the Eater Heatmap, real-time reviews and dinner-on-your-doorstep ser- vices, competition has never been greater for the restaurant dollar. Veteran restaurant chefs and owners reveal what it takes to stay vital and capture diners in the digital age. Mariam Parker, Tyson Cole, Andrew Weissman, Brandi Key Panel • Beginner H Convergence 5:00 PM The Driskill: Driskill Ballroom The Future of Grocery Shopping Chaotic Moon will discuss innovation using the SmartestCart, an autonomous shop- ping cart that uses technology to streamline the shopping experience. Data and hard- ware, woven together with software, surround us in our everyday lives, and the Smart- estCart demonstration will launch a discussion on what the future of shopping could be and, on a larger level, how to create the best user experience. Eric Bee, Marc Boudria Dual • Intermediate H Convergence SUNDAY, MARCH 13 11:00 AM The Driskill: Maximilian What a Waste: 40% of Food Discarded, 49M Go Hungry The stats around food waste and hunger in the US are alarming: we throw out or fail to use forty percent of our food supply every year while nearly 49 million people are food insecure. The disconnect between what we produce, what gets to the consumers who need it and the policies in place that prevent efficiencies, emphasizes the need for innovation and change. This panel tackles the pervasive issue head on. Suzanne Lindsay-Walker, Marie Audet, Liz Baldridge, Ashley Zanolli Panel • Intermediate H Convergence 12:30 PM The Driskill: Maximilian Disruption at Every Stage of the Food System From agriculture to manufacturing; shipping to supply; and retail to consumption, we're seeing disruption and innovation at every stage in the food system. It's critical that food suppliers stay ahead of the curve to remain competitive. In this session, panelists from different points in the supply chain will discuss how technology is impacting the way they do business. Mahni Ghorashi, Charlie Piper, Robyn Metcalfe, Stephanie Strom Panel • Intermediate H Convergence 12:30 PM The Driskill: Driskill Ballroom How Digital Killed the Recipe 2.0 While cookbooks dot the history of written language, up until recently recipes were still largely an oral tradition. Today's recipes have a distinct template, ingredients fol- lowed by instructions, which can be sorted and filtered and semantically analyzed. But with the rise of new market pressures, is the recipe about to undergo another change? Eric Gillin, Alison Roman, David Ellner, Jack Phelan Panel • Beginner H Convergence SOUTHBITES THE DRISKILL HOTEL: 604 BRAZOS STREET FESTIVAL SESSIONS 1 6 2 S O U T H B I T E S S X S W. C O M