Paleo. Vegan. Gluten-free. We’re all obsessed with our own regime - rightly or wrongly. Our food-worlds have changed, and there is a very real impact on anyone involved in the food industry. Chefs re-think entire menus, grocery aisles expand, consumer packaged goods companies make space for GF, V, P, organic and cage-free labels. Even workplaces now serve a variety of masters. Does the industry have to keep up with the fads to be successful? If so, how do you scale to meet the demands? And how do you deal if you’re a burgeoning local restaurant of a multinational food conglomerate? While some brands are taking this new psychology by the horns, others refuse to give in.
Programming descriptions are generated by participants and do not necessarily reflect the opinions of SXSW.