Event Schedule

The only event bringing the plant-based movement to a mainstream audience.


June 7–8, 2019  •  Jacob K. Javits Convention Center  •  New York City

Event Schedule

Sessions for Plant Based World Conference & Expo arecurrently in development. Please check back for more updated information.

Questions?  Contact ben@theplantbasedworld.com

 

Friday, June 7
9:00 AM - 10:00 AM

KEYNOTE

6/7/2019  |  9:00 AM - 10:00 AM  |  Open to All Attendees!

The Growth of the Plant-Based Foods Industry

SPEAKERS
 
Michele Simon
Executive Director, Plant Based Foods Association
 
Edward Brown
President, Restaurant Associates
 
Ann Beaty
Director, Kroger Merchandising Consulting at 84.51
Description

The plant-based foods industry has seen no shortage of growth in the past few years. With nearly 50% of American consumers buying dairy-free alternatives and the meat alternative sector trending to reach $5.2 billion by 2020, this burgeoning market has fostered new opportunities for businesses across the food spectrum. This expert panel will provide a broad outlook on how retailers, brands, and food service providers can tap into this industry, pulling from lessons of past success and budding trends that will shape the growth of plant-based foods.

10:00 AM - 6:00 PM

EXPO HALL

6/7/2019  |  10:00 AM - 6:00 PM  |  Open to All Attendees!

Exhibit Hall Open

10:30 AM - 11:30 AM

EAT FOR THE FUTURE BUSINESS FORUM

6/7/2019  |  10:30 AM - 11:30 AM  |  Open to Conference Attendees Only

How to Menu for the Flexitarian Consumer

MODERATOR
 
Megan Poinski
Senior Editor, Food Dive
SPEAKERS
 
Edward Brown
President, Restaurant Associates
 
Micheal Wurster
Culinary Director North East, Google
 
Joe Charette
Executive Director, Rutgers Dining Services
Description

40% of Americans are actively seeking to cut down on meat consumption. The number of consumers identifying as flexitarians is rapidly increasing, and food service establishments risk losing out on business if they cannot provide options for this audience. Even with that understanding there comes a whole slew of unique challenges. This diverse panel will discuss the best ways to add plant-based options to the menu with your client-base in mind.

EAT FOR THE FUTURE BUSINESS FORUM

6/7/2019  |  10:30 AM - 11:30 AM  |  Open to Conference Attendees Only

Trends and Projections: Decoding the Data Around Retail Growth of Plant-Based Foods

MODERATOR
Kate Cox
Editor, New Food Economy
SPEAKERS
 
Caroline Bushnell
Associate Director of Corporate Engagement, The Good Food Institute
 
Julie Emmett
Senior Director Retail Partnerships, Plant Based Foods Association
 
Jessica Pastore
Senior Analyst, Whole Foods Market
Description

According to Nielsen Retail Data Commissioned by the Plant Based Foods Association in 2018, Plant-based foods are outpacing dollar sales of all retail foods by 10X. Sales are up 20% (topping $3.3 billion) since the previous year and are showing no signs of slowing down. This panel will dive deep into the latest retail trends and data, including which specific categories are driving this explosive growth and what the implications are for food manufacturers and retailers.

FOOD SOLUTIONS FOR HUMAN HEALTH SUMMIT

6/7/2019  |  10:30 AM - 11:30 AM  |  Open to Conference Attendees Only

Why Plant-Based Nutrition

SPEAKERS
 
Scott Stoll
MD, The Plantrician Project
Description

Dr. Stoll’s presentation will be a scientific overview of the most up to date research regarding the biochemical, physiologic, and disease specific effects of a whole food plant-based diet.  This presentation will build on the foundations of research from observational studies, interventional trials, longevity research, the study of complex biologic systems, and basic nutritional science to help guide sound scientific recommendations for nutritional interventions in healthcare.

11:45 AM - 12:45 PM

EAT FOR THE FUTURE BUSINESS FORUM

6/7/2019  |  11:45 AM - 12:45 PM  |  Open to Conference Attendees Only

Would You like to Try the Plant-based Option? Trends and Opportunities in Food Service

MODERATOR
 
Zak Weston
Corporate Engagement Specialist, The Good Food Institute
SPEAKERS
 
Andrew Rigie
Executive Director, NYC Hospitality Alliance
 
Patrik Hellstrand
CEO, by Chloe.
 
Matthew de Gruyter
Co-founder and CEO, Next Level Burger
Description

Whether it's a 100% vegan burger joint, an upscale restaurant adding plant-based menu options, or a classic fast food chain that's decided to add a vegan product to their menu, plant-based foods are becoming more prominent in the world of restaurants and food service. Around 40% of Americans order plant-based options in restaurants and eateries that introduce vegan or plant-based items on their menus often see a great increase in sales. This panel will focus on brands and companies that are captivating this new trend and working to provide a more diverse set of options for a wide audience.

FOOD SOLUTIONS FOR HUMAN HEALTH SUMMIT

6/7/2019  |  11:45 AM - 12:45 PM  |  Open to Conference Attendees Only

The Future of Cardiology: Nutrition Intervention

SPEAKERS
 
Joel Kahn
MD, America's Healthy Heart Doc
Description

Cardiovascular disease is the number one killer around the world but can be largely prevented and in many cases of stable angina reversed with a plant-based diet.  Dr. Kahn’s presentation will be a comprehensive review of the cardiovascular literature creating a science and research based algorithmic approach to treating CVD according to the current standards of care while utilizing plant-based nutrition and lifestyle interventions.

2:45 PM - 3:45 PM

EAT FOR THE FUTURE BUSINESS FORUM

6/7/2019  |  2:45 PM - 3:45 PM  |  Open to Conference Attendees Only

Culinary Workshop: The Philosophical Shift Towards a Plant-Based Kitchen

SPEAKERS
 
Brad Barnes
Director of Consulting, Culinary Institute of America
Description

Understanding plant-based cooking requires a fundamental overhaul of everything you've ever known as a chef or restaurant. Brad Barnes of the Culinary Institute of America specialized in helping culinary and food service professionals grasp this concept in a way that allows their careers and businesses to thrive like never before.

FOOD SOLUTIONS FOR HUMAN HEALTH SUMMIT

6/7/2019  |  2:45 PM - 3:45 PM  |  Open to Conference Attendees Only

Conquering Food Addiction

SPEAKERS
 
Joel Fuhrman
MD, Dr. Fuhrman
Description

Sugar, fat, and salt stimulate the dopamine reward system and activate the amygdala putting many people at risk for food addiction.  Dr. Fuhrman will review the physiology of food addiction, identify the key triggers including common environmental and emotional components, and share his successful strategies for helping people permanently break free from food dependence and enjoy a healthy relationship with healthy foods.

4:00 PM - 5:00 PM

EAT FOR THE FUTURE BUSINESS FORUM

6/7/2019  |  4:00 PM - 5:00 PM  |  Open to Conference Attendees Only

Plant-Based Milks: Trends, Innovations and What's Next for the Hottest Segment in the Space

SPEAKERS
 
Mike Messersmith
General Manager US, Oatly
Description

The dairy alternative space has exploded in the past few years with plant-based milks now representing 15% of the total milk market. According to recent data, about 44% of milk-consuming Americans purchased both dairy and plant-based milk in the last year and Nielsen data from 2018 shows plant-based milk sales grew by 9% (up from 3% the previous year), while cow’s milk sales were down 6%. Almond milk still leads the category, but growing consumer awareness, coupled with improvements in processing, formulation and packaging are sparking interest in a wide variety of new offerings, including milk made from yellow peas, oats, macadamia nuts, and even bananas.  This panel will focus on what's next in the plant-based milk space, and how established and new brands can take advantage of this growing segment, innovating with alternative non-dairy bases, unique flavors, applications, enhanced nutrition profiles, and beyond.

FOOD SOLUTIONS FOR HUMAN HEALTH SUMMIT

6/7/2019  |  4:00 PM - 5:00 PM  |  Open to Conference Attendees Only

Effective Treatment of Type 2 Diabetes Using Plant-Based Nutrition

SPEAKERS
 
Michelle McMacken
MD, Veg MD
Description

Research has shown that a plant-based diet can quickly improve type 2 diabetes necessitating rapid medication alterations.  A growing body of research is describing the biochemical benefits of a plant-based diet in suspending and reversing insulin resistance. The management of medications during a dietary transition can be challenging unless the healthcare provider is prepared and trained to understand the physiologic changes that transpire over days to weeks.  Dr. McMacken will review the current literature, describe the details of a dietary intervention for type 2 diabetes and help attendees to understand the safe management of medications.

Saturday, June 8
9:00 AM - 10:00 AM

KEYNOTE

6/8/2019  |  9:00 AM - 10:00 AM  |  Open to All Attendees!

Saturday Keynote

10:00 AM - 6:00 PM

EXPO HALL

6/8/2019  |  10:00 AM - 6:00 PM  |  Open to All Attendees!

Exhibit Hall Open

10:30 AM - 11:30 AM

EAT FOR THE FUTURE BUSINESS FORUM

6/8/2019  |  10:30 AM - 11:30 AM  |  Open to Conference Attendees Only

Case Studies in Retail (Tesco) and Restaurants (Bareburger)

SPEAKERS
 
Derek Sarno
Chef & Director of Plant-Based Innovation, Tesco
 
Euripides Pelekanos
CEO, Bareburger
Description

#1 Chef-Driven Plant-Based Prepared Foods Developed for a Grocery Chain (Tesco) 
 
Tesco recently brought on plant-based chef Derek Sarno to help develop a line of plant-based prepared foods to be sold in stores across the UK. This discussion will focus on the process of developing items for the line and will track the success and growth of Wicked Kitchen as an example of how other major retailers can capitalize on plant-based trends to diversify their clientele and expand offerings.
 
#2 Plant-Based Menu Items at a Fast Casual Burger Joint (Bareburger) 

The fast-casual burger joint is a staple of American culture. New York based chain, Bareburger, is leading the way in maintaining the atmosphere and flavor that is typical of a burger restaurant while also integrating a diverse range of plant-based options. This case study will dive into the success that Bareburger has had generating over 25% of it's business from the plant-based side of the menu. 

 

FOOD SOLUTIONS FOR HUMAN HEALTH SUMMIT

6/8/2019  |  10:30 AM - 11:30 AM  |  Open to Conference Attendees Only

Protein: Animal-Based vs Plant-Based

SPEAKERS
 
Garth Davis
MD, Mission Health
Description

Protein has become a central focus in the weight loss and dietary lexicon of the general public.  But, is more protein really beneficial or even healthful?  Dr. Davis will review all of the current literature on ketogenic and high protein diets comparing and contrasting the outcome measures with the whole food plant-based diet literature.

COMMUNITY DAY PROGRAMMING

6/8/2019  |  10:30 AM - 11:30 AM  |  Open to Conference Attendees Only

Hip Hop Is Green - Bringing Health and Wellness to Urban Communities

SPEAKERS
 
Keith Tucker
Founder, Hip Hop Is Green
Description

One of the biggest questions facing the plant-based movement is how urban communities can find education and access to healthier, more wholesome food options. Hip Hop Is Green - the official non-profit partner of PBW - is leading the way by authentically merging healthy living together with hip hop culture. In 2016, HHIG created the official “10th Element of Hip Hop”, which is health and wellness, making plant-based eating, sustainability and animal welfare staples of hip-hop culture. This panel will discuss the true challenges facing urban communities and food deserts with regards to accessing and affording plant-based foods and highlight the creative solutions that Hip Hop Is Green and its allies are organizing across the country.

11:45 AM - 12:45 PM

EAT FOR THE FUTURE BUSINESS FORUM

6/8/2019  |  11:45 AM - 12:45 PM  |  Open to Conference Attendees Only

Growing Your Brand: Exploring Options Through Venture Capital, Strategic Partnerships, Acquisitions, and Beyond

SPEAKERS
 
Lisa Feria
CEO, StrayDog Capital
 
T.K. Pillan
Partner and Co-founder, PowerPlant Ventures
 
Andy Levitt
Founder & CEO, Purple Carrot
Description

There are many ways to grow and scale a brand as interest in plant-based foods increases. This panel will explore the options that work best for different companies at different stages to help brands achieve optimal growth and scalability.

FOOD SOLUTIONS FOR HUMAN HEALTH SUMMIT

6/8/2019  |  11:45 AM - 12:45 PM  |  Open to Conference Attendees Only

Treating and Beating Autoimmune Disease with Plant-Based Nutrition

SPEAKERS
 
Saray Stancic
MD, Stancic Health and Wellness
Description

Autoimmune diseases have now been linked to a chronic inflammatory state with an epicenter of leaky gut syndrome and disrupted microbiome at its core.  New research is demonstrating resolution of symptoms and normalization of lab work through intensive dietary strategies.  Dr. Stancic will describe the molecular mechanisms of autoimmune disease research that links these diseases to epigenetically driven environmental exposures with modification of the microbiome, and review the research demonstrating the effectiveness of nutritional intervention in microbiome diversity and in disease prevention and reversal. 

COMMUNITY DAY PROGRAMMING

6/8/2019  |  11:45 AM - 12:45 PM  |  Open to Conference Attendees Only

What Our Kids Are Eating - A Discussion on School Food

SPEAKERS
 
Eric Adams
Borough President, Brooklyn
 
Amie Hamlin
Executive Director, Coalition for Healthy School Food
 
Aashish Bhimani
, Real Food For Kids
 
Sharon Palmer
RD, Author, The Plant-Powered Dietitian
Description

It is no secret that our kids should be eating more wholesome foods and less processed meats and animal products, but why then is this not reflected on the menus of our school cafeterias? Individuals around the country are working to bring awareness of healthier eating and more plant-based menus into school communities. Some take a more top-down approach, affecting policy and fighting for change on an administrative level, while others have established a more grass-roots effort, educating food service directors, parents, teachers and students and empowering them to add plant-based options which are more conducive to health, growth and learning. This diverse panel will showcase a variety of approaches with the intention of fostering deeper education and collaboration between all those who are working on this important issue.

2:00 PM - 3:00 PM

EAT FOR THE FUTURE BUSINESS FORUM

6/8/2019  |  2:00 PM - 3:00 PM  |  Open to Conference Attendees Only

The Next Generation of Retail Brands: Success with Integrity

MODERATOR
 
Stephen Bronner
News Director, Entrepreneur.com
SPEAKERS
 
Miyoko Schinner
CEO and Founder, Miyoko's Kitchen
 
Annie Ryu
CEO and Founder, The Jackfruit Company
 
Sadrah Schadel
Co-Founder and Chief Brand and Innovation Officer, No Evil Foods
Description

From selling at farmer's markets, cooking up product ideas in their apartment kitchens, experimenting with new ingredients, to launching with e-commerce first, these new leaders in plant-based food world are proving you don't always need to "follow the rules" to succeed. This panel will focus on the underdogs who were able to turn their passion projects into full-blown profitable businesses and have now broken into retail, while maintaining their company mission and brand integrity. Panelists will discuss the evolving retail space and share tips and strategies for entrepreneurs looking to elevate their brands to the next level, while staying firmly grounded in authenticity.  

FOOD SOLUTIONS FOR HUMAN HEALTH SUMMIT

6/8/2019  |  2:00 PM - 3:00 PM  |  Open to Conference Attendees Only

The China Study and Cancer Findings

SPEAKERS
 
T. Colin Campbell
PhD, Center For Nutrition Studies
Description

Drawing upon the largest observational trial to date on cancer and diet, Dr. Campbell will describe the findings from his personal research, review the current literature, and unpack the molecular biology of nutrition.  Research fields such as epigenetics, angiogenesis, and the microbiome will be included in the discussion and relevant studies cited linking diet to cancer prevention or progression. 

COMMUNITY DAY PROGRAMMING

6/8/2019  |  2:00 PM - 3:00 PM  |  Open to Conference Attendees Only

Creating a Just and Humane Food System

SPEAKERS
 
Gene Baur
Co-founder & President, Farm Sanctuary
 
Josh Balk
VP of Farm Animal Protection, The Humane Society of the United States
Pia Salk
PsyD, MA, Psychologist, Writer, Spokesperson, Animal Advocate
 
Aysha Akhtar
MD, MPH, Author
Neal Barnard
Founding President, Physicians Committee For Responsible Medicine
Description

The topic of whether we should eat animals is a widely debated issue. However, what we can all agree on is that we should create a more just, humane food system than what we have now. This panel will shine a light on the problems we’re currently facing to reach that goal and the solutions at hand to solve them. Join us in creating a dialogue on how we can work together and create a food system that we can all be proud to participate in.

3:15 PM - 4:15 PM

EAT FOR THE FUTURE BUSINESS FORUM

6/8/2019  |  3:15 PM - 4:15 PM  |  Open to Conference Attendees Only

The Future of Seafood: Opportunities in Plant-Based and Cellular Aquaculture

SPEAKERS
 
David Benzaquen
CEO and Co-founder, Ocean Hugger Foods
 
Lou Cooperhouse
President and Founder, Blue Nalu
 
Chad Sarno
Co-founder and VP of Culinary, Good Catch Foods
Description

Within the alternative protein space, seafood is the most underserved category. This panel will discuss innovation in the plant-based food space to create superior seafood products that can be used in a variety of applications from sushi to sandwiches as well as get into the promising new world of cellular-aquaculture.

FOOD SOLUTIONS FOR HUMAN HEALTH SUMMIT

6/8/2019  |  3:15 PM - 4:15 PM  |  Open to Conference Attendees Only

How Not To Die!

SPEAKERS
 
Micheal Greger
MD, NutritionFacts.org
Description

A fast paced, research dense presentation that reviews the most current data supporting plant-based nutrition in the prevention, suspension, and reversal of disease.  Built upon the most comprehensive literature review to date, the lecture will provide scientific support for dietary recommendations with direct quotes from the research and researchers. 

COMMUNITY DAY PROGRAMMING

6/8/2019  |  3:15 PM - 4:15 PM  |  Open to Conference Attendees Only

Whole Food Plant-Based Diet to Prevent and Reverse Chronic Illness (Presented by Forks Over Knives)

SPEAKERS
Liz Turner
Editor In Chief, Forks Over Knives
 
Bobby Price
Author, Vegucation Over Medication
Description

Countless scientific studies have now shown that a whole foods, plant-based diet is the only diet that is capable of preventing and even reversing the most common and deadly chronic diseases that face the Western world. The idea of switching to a more wholesome diet can be intimidating for some, particularly those who have grown accustomed to the standard American way of eating. This panel will communicate the benefits that a whole food, plant-based diet has to offer while also offering tips and strategies to implement it in your life without adding hassle to your day or sacrificing the enjoyment of food that we all love. 

4:30 PM - 5:30 PM

FOOD SOLUTIONS FOR HUMAN HEALTH SUMMIT

6/8/2019  |  4:30 PM - 5:30 PM  |  Open to Conference Attendees Only

Pioneers Panel

SPEAKERS
 
T. Colin Campbell
PhD, Center For Nutrition Studies
 
Scott Stoll
MD, The Plantrician Project
 
Caldwell Esselstyn
MD, Cleveland Clinic
 
Micheal Greger
MD, NutritionFacts.org
Description

The top researchers and thought leaders in the Food as Medicine movement will participate in a guided conversation to answer questions from the audience and discuss challenging topics in nutrition.  Utilizing current research articles, the panel will bring clear, honest answers and share practical information to help guide safe and effective nutritional interventions.

COMMUNITY DAY PROGRAMMING

6/8/2019  |  4:30 PM - 5:30 PM  |  Open to Conference Attendees Only

Plant-Based for Athletic Performance

SPEAKERS
 
Milton Mills
MD, Rethinking Food
 
Nimai Delgado
Founder, Vegan Fitness
Marco Borges
Founder & Author, 22 Days Nutrition & The Greenprint
Description

For generations we have been fed the myth that animal product consumption is an essential part of a high-performance athletic diet. Today, world-class athletes across all spectrums are shedding light on this misconception and speaking out about the benefits of a plant-based diet for strength, endurance, recovery and longevity. This panel will survey athletes who are at the top of their field and share success stories of how they switched to plant-based and are never going back!

6:15 PM - 7:15 PM

KEYNOTE

6/8/2019  |  6:15 PM - 7:15 PM  |  Open to All Attendees!

Closing Keynote

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