Bryan Crowley, President of Soylent, Ooshma Garg, CEO of Gobble, David Lee, COO of Impossible Foods, and James Rogers, CEO of Apeel Sciences, dive into the evolving food landscape. They discuss how consumer awareness is shifting dietary choices, with millennials pushing for healthier options. The urgency of sustainable food production methods is emphasized, alongside innovations like alternative proteins and extending produce shelf life. Personalization in meal choices is highlighted, as is the importance of transparency and education in food tech advancements.

Daniel Chao, CEO of Halo Neuroscience, and James Rogers, CEO of Apeel Sciences, dive into the future of human enhancement through technology and food. They explore innovative neurostimulation methods that boost performance and learning. The discussion shifts to Apeel's plant-based solutions that extend fresh produce's shelf life, addressing food waste. They also highlight the transition from harmful agricultural practices to sustainable, nature-inspired approaches. This conversation emphasizes the synergy between brain function and nutrition in optimizing human potential.

James Rogers, Founder and CEO of Apeel, discusses the exciting potential of nanoscale material science for food preservation. He highlights how protective layers can extend the freshness of produce, addressing challenges smallholder farmers face, particularly in developing nations. Innovations like drone delivery systems are redefining agriculture logistics. The conversation also touches on the future of food, where 3D printing and genetic diversity could revolutionize how we grow and consume our food.