x = independently organized TED event

Theme: The Future of Food

This event occurred on
October 20, 2015
London, London, City of
United Kingdom

We gathered a range of inspiring speakers and created a full day of talks and TED videos.
Food. It unites us as a species, and its production and consumption over millennia has impacted nearly every corner of the planet. So what is the future of food? Is it a terraformer? A market force? A social enabler? A fuel source? A saviour? Or more simply a pleasure to enjoy, and one we are only now beginning to fully understand?
TEDx was created in the spirit of TED's mission, "ideas worth spreading." It supports independent organizers who want to create a TED-like event in their own community.


If you have missed the event, you can watch all the fantastic talks here:

Ace Hotel, Shoreditch
100 Shoreditch High St
London, London, City of, E1 6JQ
United Kingdom
Event type:
Standard (What is this?)
See more ­T­E­Dx­Hackney events


Speakers may not be confirmed. Check event website for more information.


BitterSuite explore the combination of synaesthesia and graphic notation to make choreographed sensory experiences set to music. Particularly focusing on how sensory stimulation can enhance a listeners experience of and engagement with classical music. Can one sense enhance the experience of the other - and how? Projects include an R+D in collaboration with Sense UK - funded by the Arts Council, a multi-sensory concert for Debussy’s String Quartet in G (featured in The Guardian and on BBC Radio three); sensory music education projects funded by Sound Connections and others.


BitterSuite - Explores The Combination Of Synaesthesia And Graphic Notation To Make Choreographed Sensory Experiences Set To Music. Inspired By Research Done By Stephanie Singer (An Artist And Composer For BMI) & Adam Thomason (An Experienced Michelin Star Chef) They Sought To Uncover How Sensory Stimulation Can Enhance A Young Listener’s Experience Of And Engagement With Classical Music. Can One Sense Enhance The Experience Of The Other - And How? Projects Include An R+D In Collaboration With Sense UK - Funded By The Arts Council, A Multi-Sensory Concert For Debussy’s String Quartet In G (Featured In The Guardian And On BBC Radio Three): Sensory Music Education Projects Funded By Sound Connections And Others.

Arthur Kay

Arthur Kay is an award-winning designer and entrepreneur, the co-Founder and CEO of bio-bean, a green energy company that recycles waste coffee grounds into advanced biofuels. Arthur came up with the idea for bio-bean whilst studying architecture at The Bartlett, UCL, and in two years has raised several million in financing, built the world’s first coffee waste recycling factory and a team of twenty. He currently holds positions on a number of boards associated with social enterprise and green entrepreneurship and is a Fellow of W​IRED​, the RSA and IoD. In 2013, Shell named him ‘the UK’s most Innovative Entrepreneur,’ he was appointed as a ‘London Leader’ by Mayor Boris Johnson, in 2014 he became one of NESTA’s ‘New Radicals’ and was named ’25 under 25 most influential Londoners’ by the Evening Standard. He was named the youngest ever Guardian Sustainable Business Leader of the Year in 2015.

Charles Michel

Graduated from ‘Institut Paul Bocuse’ cookery school in Lyon, France in 2006. After a classical training in kitchens in France and Italy, including two years at the three Michelin-starred restaurant “Dal Pescatore”, his work as a cook took a turn in a collaborative research with professor Charles Spence, applying insights from sensory and psychological science to culinary creations. He has worked in Europe and South America, managing his own consulting and culinary services brand for the past 7 years; teaching in cookery schools, developing restaurant and hospitality concepts, consulting for food industry, and delivering private high-end dinners. He is currently conducting research as Chef-in-residence at the Crossmodal Research Laboratory, Department of Experimental Psychology, University of Oxford. His work focuses on understanding the role of the senses in modulating flavour perception, with a particular interest in the visual aestheti

Claudia Roden

Claudia Roden is a cookbook writer and cultural anthropologist. After completing her formal education in Paris, she moved to London to study at Saint Martin's School of Art. She is best known as the author of Middle Eastern cookbooks including A Book of Middle Eastern Food, The New Book of Middle Eastern Food and Arabesque—Sumptuous Food from Morocco, Turkey and Lebanon. She has also been a food writer and a cooking show presenter on the BBC. Roden is a Patron of London-based HIV charity The Food Chain. She is co-chair with Paul Levy of the Oxford Symposium on Food and Cookery. She is an Honorary Fellow of the School of Oriental and African Studies of the University of London.

Daniel Ospina

Daniel is an Experience Designer with a holistic view of perception. His work has ranged from TV shows and supermarket products to debating the fine details of the world-acclaimed restaurant The Fat Duck. He has participated in the design and production of multisensory meals to be served in space and creates immersive art performances. Daniel's current focus lies in studying social system designs to realize human potential inside organisations. He is an advocate of open and organic models who believes in developing organisations' culture where assumptions are continually challenged by experimentation.

Dr Irwin Adam Eydelnant

Dr. Irwin Adam Eydelnant combines a background in engineering, biology, and technology with his passions for eating and design in the exploration of global food futures.He is a thinker and maker who creates defining food experiences for art, individuals, brands, and the public at large – whether in product formulation and packaging design or consumer engagement and infrastructure. As Principal and Creative/Scientific Director of Future Food Studio (formerly I & J Ideations), he works to redefine food experience with large food and beverage clients (Pepsico, Kraft, Campbell’s), hospitality groups (SBE Group, Norwegian Cruise Lines, Palazzo Versace Dubai), and emerging food concepts (BEVLAB, Daneson, Wannabanana). He holds a B.Eng. and M.Eng. (Chemical Engineering) from McGill University and a PhD (Biomedical Engineering) from the University of Toronto and has eaten his way around the world.

Ed Gillespie

Ed founded Futerra in 2001 and provides high level strategic and creative direction for clients. Currently for Novartis he is directing the development and senior level engagement of a big sustainability idea. For SABMiller he is advising on their 2020 sustainability ambition and targets and how to bring this to life globally within their business. His previous clients have included ABTA, Welsh Assembly Government, the UK Government, IUCN and Eurostar. Ed is also a London Sustainable Development Commissioner, a Director of carbon emissions campaigning organisation Sandbag, Chairman of European Rail Business Loco2 and an investor in FoodTrade.

Kate Hofman

Kate Hofman, Co-Founder and CEO Kate always wanted to run a business that improved the world. Prior to starting GrowUp Urban Farms, Kate worked as a change management consultant for IBM, working on large-scale business and IT transformation programmes. Whilst on a sabbatical year studying at Imperial College London, Kate fell in love with the idea of aquaponics as a sustainable way of commercially growing food for London, the city she grew up in and has lived in all her life. Kate founded GrowUp at the start of 2013, London’s first commercial aquaponics urban farming business. She thinks that innovation and sustainability are at the core of the best businesses. She has a rescue dog called Pickle and in her spare time can be found digging around her allotment and cooking and eating the fruits (and vegetables) of her labour.

Leslie Ziegler

Leslie Ziegler - is the cofounder of Bitty Foods, a company introducing edible insects to the western diet, and serves as an advisor to several start ups at the convergence of health and technology. Previously, she was part of the founding team at Rock Health, an incubator focused on digital health, and served primarily as the firm’s creative director and chief evangelist. Leslie speaks internationally on health, design and technology, most recently at SXSW, Chicago Ideas Week, and WIRED, and has been featured in publications including Fast Company, NPR, Time, GQ, Entrepreneur, and The New York Times.

Marc Zornes

Former top-rated McKinsey consultant Marc founded Winnow to help the hospitality sector cut food waste using technology. Since launch two years ago Winnow has been deployed in over 150 kitchens and has saved its customers almost £2m by reducing food waste.

Sara Roversi

Co-founder with her husband Andrea Magelli of You Can Group "Innovation and Entrepreneurship for Growth", an entrepreneurial ecosystem that since 2003 has been fueling the creation of new startups mainly in the food and tech sectors as well as supporting business partners in innovation processes. She’s what you would call a serial entrepreneur who is passionate about technology and food, social innovation and creative learning. She is teaching entrepreneurship, and has been active since 2010 in Unindustria Bologna as President of “Marketing and Communications section” in the Tertiary Sector. She has been a member of the delegation of the Young Entrepreneurs at the G20 YEA SUMMIT since 2013, and she is member of the Board of Directors of CAAB the Agri-Food Center of Bologna that has conceived the project FICO Eataly World. Her recent philanthropic projects, Future Food Institute and the co-working space COB, focus on future scenarios of food and social innovation.

Tim West

Recognized as one of Zagat’s 30 under 30, Tim West is a Slow Food chef turned Social Entrepreneur. Having learned from his grandfather, Arch West (inventor of Doritos), he graduated from the Culinary Institute of America in 2005. He has cooked his way from the St. Regis Hotel in New York, to the Facebook headquarters in California, where he entered the world of food and technology entrepreneurship. Before arriving in California, Tim worked and studied Sustainable Food Systems and Social Food Movements at the University of Massachusetts. In 2009, he started the UMass Permaculture project and organized a team to write their Climate Action Plan to achieve carbon neutrality in food. In 2012, Tim won the StartupBus competition with custom cereal concept Cerealize; this experience helped him realize that he can feed more people with a cell phone and a computer than a chef knife and a flame.

Zoe Collins

Zoe Collins - is responsible for setting the creative direction and delivery of all TV and Digital content connected to the Jamie Oliver Brand. Having worked consistently with Jamie for the past 14 years, she executive produces his TV shows, including Emmy award-winning Jamie Oliver's Food Revolution (ABC USA); Jamie’s Sugar Rush (Channel 4); Jamie's 30 Minute Meals (Channel 4); Jamie & Jimmy's Friday Night Feast (Channel 4) etc. She developed the concept for Jamie Oliver's Food Tube and continues to be responsible for it's delivery alongside overseeing the rest of Jamie's digital platforms. Zoe's media career began in radio and she produced the Zoe Ball Breakfast Show before moving across to TV and eventually setting up Fresh One Productions with Jamie. In her previous role as Director of Food, Zoe sold and executive produced multiple TV shows now globally distributed, including Two Greedy Italians (BBC2); Restaurant Inspector (Five); Simply Italian (Channel 4).

Organizing team


London, United Kingdom
  • Robert Grey
  • Sagi Chaitas