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.

Kelly Pan (Impact Food)
Kelly Pan is the Co-Founder & CEO of Impact Food. She is a foodie turned entrepreneur on a mission to build a more sustainable and resilient food system. With a degree from UC Berkeley-Haas School of Business, Kelly has led multiple interdisciplinary teams and launched impact-driven projects, including a skincare brand and a pro-bono consulting organization for small businesses. Through Impact Food, Kelly envisions a future of food that can reliably feed a growing global population while keeping fish in the oceans.