On Monday afternoon, September 22, Food Tank hosted “A Roadmap to a Delicious, Nutritious, and Regenerative Food Future for All” during Climate Week NYC, in partnership with Unilever. The event explored how leaders across policy, media, farming, and business are shaping a better food future for all.

“Our job is huge. We need to change the way we grow food, eat food, talk about food, and love food. We really need new food habits—and that requires a lot of change,” says Dorothy Shaver, Global Food Sustainability Lead at Unilever.

Watch the full livestreamed event on Food Tank’s YouTube channel.

Panel discussions highlighted bold ideas and tangible actions from across the food industry, media, policy, and culinary worlds to build a more resilient, joyful, and regenerative food future. To kick off the afternoon, Rasmus Munk, Founder and Head Chef at Alchemist and Spora, spoke about the power that chefs hold to drive change.

“Chefs have a big voice out there, a lot of spotlight on us as well. We’re getting a lot of time to speak,” says Munk. “Restaurants are a big communicator and platform to try new things. With our craft, we can actually do things.”

Munk’s food research center, Spora, is part of an international consortium that converts carbon dioxide into protein-rich foods, a project backed by the Bill & Melinda Gates Foundation and the Novo Nordisk Foundation. This technology has moved from a conceptual stage to developing consumer-ready food prototypes—including chocolate truffles made without using cocoa products, which were passed out to Summit attendees.

Among Munk’s other food innovations in shaping a nutritious and regenerative food future are ingredients that push boundaries, he says, and inspire conversations at the dinner table, such as butterflies.

“When you serve a butterfly that is farmed, people freak out,” says Munk. But “it contains about 3.5-times more protein than farmed chicken.”

Munk’s work shows that conversations about food innovations don’t necessarily have to be about technology. And when thinking about innovation in the food space, Chitra Agrawal, Co-Founder and CEO of Brooklyn Delhi and Author of Vibrant India, reminds attendees to look ahead by looking to the past.

Read the full article about shaping a nutritious and regenerative food future at Food Tank.