Where's the Beef? Startups Disrupting the Food Chain **VIDEO AVAILABLE**

Getting a taste for animal-free proteins of the future 
Tuesday, February 18, 2014

Stanford Graduate School of Business
Knight Management Ctr - Cemex Auditorium, Zambrano Hall | 
641 Knight Way
Stanford, CA

6:00 pm – Registration, Networking Reception & Demos
7:00 pm – Panel Discussion (Q&A)  

** Advance Registration Closed - TICKETS AVAILABLE AT THE DOOR ** 

With recent advancements in tissue engineering and plant protein research, startups and food technologists are now engineering meat and other animal products to meet rising levels of global consumption.

- Will startups like Modern Meadow and Beyond Meat be able to capture a large chunk of the $6 trillion food industry?
- Will they revolutionize how we produce food?
- Will they reduce GHG emissions and our overall carbon footprint?
- What makes a food technology startup fundable?
Join us on Tuesday, February 18th to discover how innovations in the biotech industry are disrupting conventional methods of food production. Find out if these technologies will provide a more sustainable food supply, reduce our carbon footprint, and steer us away from our carnivorous habits. 
Stacy Feld, Partner at Physic Ventures
Andras Forgacs, Founder and CEO, Modern Meadow
Ethan Brown, Founder and CEO, BeyondMeat
Ken Plasse, VP Business Development, Nutritionals, Solazyme
Rob Leclerc, Ph.D., CEO, AgFunder
Demo Companies
** Early Bird Rate ends soon, Register today!  

** Follow (@VLAB) on Twitter and Event Hashtag #VLABfood


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