?? Could you launch the world’s first aquaponic restaurant?

Discover how to integrate your inner and outer self by simplifying processes in order to develop commercially viable regenerative food products through purpose-led entrepreneurship which encompasses all your values.

Once you have identified what you would like to offer to the food design world, you must strive to convince the world to buy what you’re selling. Make sure that you have considered the impact of your operations at a systemic level and build solid foundations as you prepare yourself to scale up.

On Monday 12 June 2023, come and hang out with creative business founders who started just like you - it’s time to learn from the successes (and failures) of others!

This #OSFDOdyssey is open to all, and will be held on Zoom. Places are limited.

Reserve your spot to hear from:

?? Marcus Link (United Kingdom) is a writer and natural entrepreneur who believes that it is possible for humans to become a beneficial keystone species on planet Earth.

?? Lucas Posada (Colombia) works with family farmers for promising forgotten ingredients and agricultural waste in order to generate more income to rural communities, promote agrobiodiversity and restore ecosystems.

?? Thaís Andorffy (Brazil) transitioned from a career as an architect into one as a new-age urban farmer, growing and supplying Microgreens across Porto Alegre.

?? Tim Elfring (Netherlands) launched the world’s first aquaponic restaurant while helping re-integrate 38 people into the Dutch labour market.

?? Stephanie Lykourgou (United Kingdom) went from psychology to freelance food sustainability strategist and climate coach in under 10 years - by allowing her heart to make all her career transitions, and being tenacious enough to make that a USP rather than a risk.

The talks will be followed by

?? FOOD DESIGN NETWORKING WITH ONLINE DRINKS* ??

*Bring your own beverage?

RSVP here.

P.S. - We’re wrapping up our program “How to grow with purpose: Accelerating your food innovation journey towards more meaningful impact”, where we deep-dived into topics that have the potential to hold the key to success for building purposeful contemporary food businesses, in collaboration with Sami Simreen and Samer Simreen from KiCo .?

We look forward to seeing you at this special Happy Hour! :)

???? Jashan Sippy and Dr. Francesca Zampollo