Food Tech Frontiers: Advancing Alternative and Sustainable Innovations

Growing concerns about climate change and food security have propelled the need for alternative and sustainable food solutions.

Join us on April 1 at 6:00pm (In-person); 6:15pm PT (online)// April 2 at, 10:15 am JT (Online) for an engaging panel discussion on the future of food technology, featuring industry pioneers driving innovation. This session will explore the latest breakthroughs in animal-free proteins, plant-based foods, and cell-cultured seafood, showcasing how these solutions are driving sustainability, increasing efficiency, and ensuring food security.

SPEAKER
Kumiko Yoshinari, Ph.D., CFA (EVERY)
-Global corporate partnership and finance executive, with a proven track record in climate tech and agri-tech at 4 Silicon Valley companies. Currently at EVERY Company as Head of Strategic Partnerships. Expertise in sourcing capital and high-value deals with prominent global corporations, including top Japanese conglomerates. 
-Two decades at the International Finance Corporation (IFC, World Bank Group) in large scale project development and finance, including in clean energy. $2 billion in total value of funded projects. 
-Chartered Financial Analyst (CFA): Experienced in structuring and negotiating complex financial transactions.
-Multi-lingual and multi-cultural: Fluent in Japanese, French and English. Developed projects in over 15 countries. Lived in 6 countries. 

Lou Cooperhouse (BlueNalu)
Lou Cooperhouse is founder, President & CEO at BlueNalu, the global leader in the development of cell-cultured seafood, which will be healthy for people, humane for sea life, sustainable for our planet, and result in a food-secure solution for nations around the world. He is recognized as a leading global authority in food innovation and technology commercialization; and as a results-driven professional with the ability to build, develop and transform organizations and teams.   His 40-year career in the food industry includes extensive entrepreneurial expertise leading cross-functional teams in a wide array of settings, including new business startups, multinational corporations, foodservice and retail operations, non-profits and trade associations, and university food incubation programs.   A summary of Lou’s career experiences in entrepreneurship were featured in the cover story in Food Technology Magazine, titled “Oceans of Innovation”, in December 2023.