WHO IS ROB LAING – SPEAKER AT THE WORLD GOURMET SYMPOSIUM

WHO IS ROB LAING – SPEAKER AT THE WORLD GOURMET SYMPOSIUM

Rob Laing’s inclusion in The World Gourmet Symposium is probably the most obvious as he is the epitome of intersecting of food and technology as well as leading the discussion as to where things are going.

An Aussie who moved to New York to follow his passion & skill as a tech start up founder, Rob Laing saw a gap in the market of restaurants not being more plant based. In New York (and worldwide), to keep up with consumer demand and global food culture, sustainability is an important issue.

His solution to this was Farm.One, an indoor vertical hydroponic farm in Manhattan’s financial district growing specialty herbs and greens year-round for chefs.

Being right in the middle of the city, not only is Farm.One able to grow and access any herbs or plants restaurants and chefs want during any season, they can also cut, pack and deliver to our customers within just a few hours.

Farm.One grows in a completely controlled environment primarily using hydroponics, and in this environment, they can control humidity, CO2, hours of light, breeze speed, monitor plant conditions with webcams and track crop progress at any time of day.

They can also completely exclude any pests while growing, to a degree impossible in a traditional greenhouse. This means no pesticides, no dirt, no need for washing of plants, and most importantly, no animal products.

He has been invited to speak at The World Gourmet Symposium specifically for his expertise in both food and technology.  His talk, “Clean Eating: a 2030 Vision”, will give attendees a peek into the future as he reimagines the future of dining in sustainable and radical new ways.

Also speaking on the lessons learnt from turning ideas into action and how to keep going amidst challenges, join us as we learn what Rob Laing believes is in store for the culinary world in 2030.

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