Revolution in the Food Industry
This Event is organized by the Competence Center for Sustainability Transformation and Responsibility in collaboration with Change Management and Management Development Institute
It is often said that we are what we eat. Food is a vital part of everyone’s daily life, but our current food system is far from sustainable. Lessening meat production and food waste have been shown to reduce our carbon footprint and increase societal well-being. Are research and business partnerships the solution for scaling up radical innovations in the food industry and achieving the SDGs? Is there a food revolution on the horizon? Experts and changemakers from WU and the business community will discuss current trends and future strategies.
Doris Schneeberger, WU
Magdalena Winkler, WU
Martin Hablesreiter, honeyandbunny
Christina Holweg, WU
Doris Schneeberger, WU
Gregor Tegl, Arkeon
Milda Žilinskaitė, WU
Martin is a co-founder of the interdisciplinary design atelier honey and bunny productions in Vienna. honey and bunny do eat art projects and deliver lectures in Austria and internationally. Their other work includes the books Food Design: Von der Funktion zum Genuss (2005), Food Design XL (2009) and Eat Design (2013), as well as TV documentary film Food Design (coproduced by ARTE).
Dr. Christina Holweg
Christina is an Associate Professor and Academic Director MSc Marketing at WU Vienna. Her research focuses on alternative retail formats and social supermarkets, food waste in retailing, shopping behavior and impoverished consumers. Prior to her academic career, Christina was Head of Procter & Gamble’s marketing department for paper products in Austria and Switzerland.
Watch Christina’s interview with STaR on SDG2 Zero Hunger.
Dr. Doris Schneeberger
Doris is a University Assistant at the Institute of Change Management and Management Development at WU Vienna. She wrote her philosophical doctoral dissertation on possible future universal declarations of non-human animal rights. In her current research, she focuses on the emerging category of cultured animal products.
Watch Doris’ interview with STaR on SDG 12 Responsible Consumption and Production.
Dr. Gregor Tegl
Gregor is a Co-founder and CEO of Arkeon GmbH – a Viennese start-up that creates alternative protein ingredients without relying on land, animals, or lots of water, using instead technology that converts CO2 into a range of clean label ingredients. Gregor obtained his PhD at BOKU Vienna and has over ten years of experience in biochemistry and biotechnology.
Visit Arkeon website.
Magdalena is a PhD student and at the Institute for Change Management and Management Development, WU Vienna. Her dissertation research focuses on the nascent market of cellular agriculture (cultivated animal products). Prior to joining the Institute, she worked at the Social Entrepreneurship Center, where she conducted research in the field of social entrepreneurship and non-profit organizations.
*Please note: Registration is required if you wish to attend the event in person on Campus WU.
No sign-up is necessary to watch the livestream on YouTube.
As the number of seats in Ceremonial Hall 1 is limited, seating is provided on a first-come-first-served basis.
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