Bay Area culture is about disruption and extreme innovation, affecting all aspects of our lives, including the food we eat. Learn about how innovators are imagining how we might eat in the future, with panelists Megan Miller, Bitty Foods (cricket flour foods); Ben Rupert, Real Vegan Cheese (dairy-free cheese); Barb Stuckey, Mattson (new food & beverage products); and journalist Anne Schukat (contributor, The Economist) moderating.

Megan Miller is cofounder of Bitty Foods, a San Francisco-based company that makes delicious, healthy foods with cricket flour. The name might be Bitty, but their mission is huge. The company aims to alleviate stress on the global food system by introducing edible insects as a sustainable protein source to help feed billions of people. Megan’s food innovation work has received accolades in publications including the New York Times, Elle, Vogue, Men’s Health and Outside Magazine, and Bitty Foods was named one of Entrepreneur Magazine’s 100 Brilliant Companies of 2014.

Ben Rupert is a volunteer with the Real Vegan Cheese biohacking project and an animal rights activist. He is also a PhD chemist who has worked on various renewable energy, energy storage, and nuclear non-proliferation technologies. He currently works on non-flammalbe lithium-ion batteries in his day job.

Anne Schukat is a contributor to The Economist'sTechnology Quarterly, writing about clean tech, energy and bioscience. Her work has also appeared in Fortune, Fodor's Travel Guides, and other publications. When she is not on assignment she loves traveling the world, exploring nature, and the cultural and artistic treasures of humankind.

Barb Stuckey has been at Mattson since 1997, and is currently Chief Innovation Officer at the country’s largest independent developer of foods and beverages for the chain restaurant and retail foods industries. Barb is known as a taste, food trend, innovation, consumer insights, and product development expert.