Jonelle is a futurist, entrepreneur and urban strategist focused on life in and around cities. She co-founded [y]our 2040 to evolve a better understanding of the future to help rapidly transition towards positive outcomes for people, place and planet. Her expertise in architecture, urban planning, and foresight enables her to support a variety of companies, community and cities to shape our collective built future.

Lauren Wildbolz, a visionary plant-based chef, is focused on inspiring and educating chefs and creating innovative concepts for companies and the hospitality industry.

 

Wildbolz is a pioneer in the field of vegan cuisine in Europe, driven by her strong desire to inspire and educate others in the culinary industry. Her mastery of future cuisine, sustainable living, and ethical practices is unmatched and is firmly rooted in her extensive knowledge of plant-based nutrition.

 

Over the last 15 years, Wildbolz has established a thriving career as a chef, running a successful noble-premier catering company, offering her signature plant-based cuisine to events and gatherings. She also runs a flourishing pastry brand called KUBO, expanding the range of plant-based dessert options for restaurants and hotels.

To share her knowledge and skills, she offers online cooking courses and chef training programs, as well as producing documentaries that promote plant-based nutrition and sustainable living practices.

 

As Creative Director at the Soil to Soul Symposium, Wildbolz continues to advocate for sustainable living. She serves on the Gastro Advisory Board for a prominent plant-based Co-Working location in Zurich. She remains a leading voice in the culinary industry through her dedication to promoting healthy and nutritious eating habits.

 

She continues to inspire and educate chefs, creating innovative concepts for companies, restaurants, and hotels.

 

Lauren Wildbolz is the founder of Future Cuisine and is dedicated to creating delicious, healthy, and sustainable food solutions. She works with food and food-tech companies globally, leveraging her expertise in plant-based nutrition and collaborating with scientists and startups to provide people with safe, affordable, and high-quality food.

Mar has fifteen years of experience leading innovation and technical teams in the food industry. She is a passionate and purpose-driven leader, and in her current role as Accelerator Head, she focuses on enabling teams to develop and market-test food and nutrition disruptive science-based solutions in only a few months to make a remarkable and positive impact in the current food industry.

Ricardo San Martin is a lifelong inventor, entrepreneur, and professor of biotechnology and plant-based ingredients used by the food industry. Since 2017 he has been the director of UC Berkeley’s Alt.Meat Lab, a unique educational hub where students learn food science and entrepreneurial principles, to develop the next generation of plant-based foods.

 

His fervent belief is that the shift towards plant-based foods will only truly impact our eating habits if it catalyzes a transformation in how we perceive nature—as a source not of limitless resources but as a delicate ecosystem. This endeavor is complex and challenging, lacking one-size-fits-all solutions. His role is to facilitate the discovery process for our students and the new generation, which is urgently poised to reshape our food systems.

 

Ricardo hold a MSc degree in chemical engineering from UC Berkeley (Fulbright Scholar) and a PhD in biotechnology from Imperial College, London (British Council Scholar).

Robin Bertschinger is Co-founder and CEO of UMAMI AG. He leads the young company together with his Co-founder Denis Weinberg. To ensure that Umami can continue to produce the purest food with exceptional taste in the future, Robin is making sure that the team has all the resources available to work towards their shared goal: to become the most sustainable producer of natural foods.