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Dine with IFTF at Edible Futures: Supper+Tech
Featured in Fast Company: "The Future of Food, Mapped Out for the Next 10 Years"
Dining is a social and technological experience. Each time we gather around the table, we connect with nature and each other, and we engage with technology. From looking up recipes online to water sensors in the field, technology is part of every step.
In our most recent map of food futures, Seeds of Disruption: How Technology is Remaking the Future of Food, we forecasted how technology will impact all aspects of the food experience--production, distribution, manufacturing, shopping, and eating. To further explore the role of technology in dining, we're partnering with SupperShare and Nomiku to host a community dinner, Edible Futures: Supper+Tech.
During the dinner at Nomiku's San Francisco headquarters, we will explore the relationship between the food we eat and the technology and people who create it. We’ll hear from food entrepreneurs about the technology behind each course and discuss how social and technological shifts will reshape dining in the coming decade.
The three-course menu will feature a seasonal salad from urban rooftop garden Graze the Roof, a main course from new dining-on-demand service Sprig, and a sous vide dessert made with a Nomiku, a new approach to cooking technology once reserved for professional restaurant kitchens. Each course will include an introduction from our featured food-tech guests, followed by conversation.
Speakers include:
- Lindsey Dyer, Glide Foundation's Graze the Roof
- Jessica Entzel, Sprig Creative Culinary Manager
- Lisa Fetterman, Nomiku Co-Founder and CEO (who will have just returned from showing President Obama how to sous vide at the White House's first Maker Faire!)
In line with the dinner's theme, we are organizing the event with peer-to-peer community cultivator SupperShare, which, according to Co-founder Kim Hunter, believes "that food is one of the key ingredients of building a stronger, healthier community. Helping to create a brighter future, SupperShare uses technology to connect people to support the causes they care about and experience home-cooked meals in a more meaningful way."
Dine with us!
Limited seats are available on the SupperShare dinner page. Book today!
All proceeds benefit Conquering Homeless through Employment in Food Services (CHEFS), a 6-month program that includes classroom instruction, hands-on kitchen training in institutional and restaurant settings, job counseling, and placement with coaching and follow-up for San Francisco’s most vulnerable populations.
About +Tech
Technology is all around us. Rarely, however, do we get the chance to talk to the people who create it — those who shape tomorrow’s technology, and how we interact with it. +Tech (“plus tech”) changes that. +Tech is an Institute for the Future initiative that builds a community of futures thinkers and technology makers. Over evenings of ignite talks, speakers will share their visions for how technology will shape industry in the coming decade. Supper+Tech builds on IFTF's ongoing food futures research, which explores the tensions and possibilities of food futures, from people’s everyday food habits and choices, to the dynamics of global food markets, to the complex environmental issues that sustain food production.
About SupperShare
SupperShare connects hosts who organize meals at their homes with guests who want to experience local food and community. For each seat, SupperShare donates $1 to a charity partner. IFTF's partnership with SupperShare is part of its community dinners initiative, which combines shared meals in larger spaces with film screenings, discussions, and opportunities to connect. Expand community and give back, one shared meal at a time.
About Nomiku
Nomiku is the first immersion circulator built specifically for the home cook. Born from one of the most successful food category Kickstarter campaigns ever, it harnesses the magic of sous vide and crafts restaurant-perfect dishes in any kitchen. From the first sous vide system hacked in a tiny Lower East Side apartment, to a crash course in manufacturing in Shenzhen, to its worldwide sous vide community, Nomiku's story embodies the creativity and experimentation of technology in the kitchen.
This dinner is part of Institute for the Future’s +Tech series, an initiative that builds a community of futures thinkers and technology makers. See more at plustech.iftf.org or contact Eri Gentry ([email protected]). More information about IFTF’s food futures research is available on our website or by contacting Dawn Alva ([email protected]).