Ftalks food summit

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Ftalks'20

A BITE OF THE FUTURE

15-16 OCTUBRE

2020

Valencia

After the first edition of Ftalks, we are bringing together some of the bigger players and change makers of the food ecosystem. Inspiration and learnings from startups, experts, industry players, investors and innovators.

#ftalks20

Veles e Vents

Sustainable Packaging / Alternative Proteins /
Food Waste / Sustainable Supply Chain / Regenerative Agriculture / Personalized Nutrition / Foodtech Investment /
AI-Big Data / NextGen Consumers / Food Service /
Food Safety & COVID-19 / Circular Economy

Ftalks’20 rewards the two best
food startups

Agrosingularity, is a decentralized platform for the production of raw materials and powdered ingredients, it has been awarded in the Sustainability category &

Plant on Demand, an e-commerce platform that allows easy digitization for small producers and local retailers, it has been recognized in the Innovation category.

Speakers Ftalks'20

Didier Toubia

Co-founder & CEO

website

Michael Kleindl

Co-Founder & Managing Partner

website

Lisa & Alana Macfarlane

Founders

CEO & Founder NOVAMEAT

website

SEE MORE SPEAKERS

Look out for more speakers coming soon as we grow #Ftalks20

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Food Conference

Get inspiration and learninAt Ftalks'20 we have been inspired by talks, interviews and panel discussions offered by over 50 international speakers, the leaders of the food and food technology revolution, with whom we discussed trends, disruption and challenges to the food ecosystem.gs from startups, scaleups, experts, industry players, investors and innovators in the global FoodTech scene.

Future BOX

We designed a box with a careful selection of innovative products, provided by the protagonists of the food transformation, companies and startups. A sample of new products created to meet the needs of consumers and the challenges of the sector.

Future Market

The ground floor of Veles e Vents building in La Marina de Valencia has become the supermarket of the future thanks to Ftalks'20.

Throughout the two days, attendees have found a varied sample of the food that will gain more and more ground on the shelves in the coming years.

Future Dinner

The menu, designed by KM ZERO, was based on innovation and sustainability. It also received the Chefs' Manifesto certification, a UN initiative where chefs and gastronomy professionals share and promote concrete actions with the aim of aligning themselves with the Sustainable Development Goals, the ODS.

See Menu