Danielle Gould is the founder of Food+Tech Connect, the site of record and community for food tech and innovation, and co-founder and co-CEO of Alpha Food Labs, a community-driven platform for building and launching deliciously healthy and sustainable food companies. Since 2010, Danielle has been the leading voice for leveraging new technology, investment and business models to create a better food future. She is also a founding member of the Culinary Institute of America's Business Leadership Council and a member of the Google Innovation Lab For FoodExperiences. Danielle was named one of Fast Company’s Most Creative People in Business and one of Fortune and Food & Wine Magazines Most Innovative Women in Food. Danielle regularly speaks and consults on food, technology and open innovation, including presentations at The G8 Conference on Open Agricultural Data, SXSW, Menus of Change, Seeds & Chips, EAT Forum, Expo West and East, Health Datapalooza, Edible Institute, CropLife America National Policy Conference, SOCAP, Internet Week and Social Media Week. Prior to Food+Tech Connect, Danielle worked on PR and business development at BrightFarm Systems (now BrightFarms).
Phoebe Tran produces Food+Tech Connect’s bi-weekly newsletter and events. She also teaches exploratory cooking classes for kids through Allergic to Salad and is part of the New School’s Food Studies Program to deepen her understanding of the role that food plays in our culture, health and the environment. She is especially interested in the ways that food design and art can challenge and improve people’s relationship with food through experiences. Before FTC, Phoebe pursued entrepreneurial ventures in Shanghai and New York, including pop-ups, supperclubs, product development and menu design. She now collaborates on projects focused on food experimentation, sovereignty and sustainability.
Mike Lee is the founder of The Future Market, a futurist food lab that explores what our food system could look like in the next 5-25 years, through experiences and concept products. Mike is also co-founder of Alpha Food Labs, a food innovation company that helps companies create strategies and products that are better for people, planet, and profit. Mike’s experience in food design & innovation has covered a wide range over the past 13 years. Prior to Alpha Food Labs & The Future Market, Mike led product development initiatives on the Innovation & New Ventures team at Chobani. Mike focused on building out their savory platform and drove food design from consumer insights, to ideation, to food and brand development, to business planning and production. Mike also founded the Studiofeast supperclub, a collective that uses food to design experiences that range from the artful, to the educational, to the hedonistic. Mike is a frequent speaker on food innovation and has been featured in many conferences and publications such as CNBC, Bloomberg, Fast Company, Natural Products Expo, The Fancy Food Show, The Culinary Institute of America, The National Restaurant Association, PSFK, and more. He also serves on the Board of Advisors for the Partnership for a Healthier America. Mike is the grandson and son of Chinese restaurant owners in Detroit and was raised in those kitchens. He has a business degree from the University of Michigan and design from the Parsons School of Design. He currently lives in Brooklyn, NY.