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CFIE Past Events

Academic Screening of The Award-Winning Biggest Little Farm 

 

 

Chronicling the eight-year quest of John and Molly Chester as they trade city living for 200 acres of barren farmland and a dream to harvest in harmony with nature. Through dogged perseverance and embracing the opportunity provided by nature’s conflicts, the Chester’s unlock and uncover a biodiverse design for living that exists far beyond their farm, its seasons, and our wildest imagination.

Event Schedule:

5:15-5:30 PM: Light dinner

5:30-7:00 PM: Screening of The Biggest Little Farm

7:00-7:15 PM Q & A, Farm internship opportunities

This is a free event however seating is limited please rsvp here reserve your spot.

http://bit.ly/BLFscreening

For more information contact Carol Kelly at ckelly7@scu.edu

 

Biodiversity in the Food System: Up-Cycling! (November 6, 2019)

 

The Center for Food Innovation & Entrepreneurship (CFIE) invites you to join us for the first in our series of Biodiversity in the Food System, Up-Cycling!

Featuring

Dan Kurzrock, Co-founder and Chief Grain Officer at ReGrained

Claire Schlemme, Founder and CEO at Renewal Mill

Grant Carlson, Co-Founder and CEO at Good Use

Event schedule:

5:15-5:45 pm:  Light dinner buffet

5:45-7:15 pm:  Meet the companies & interactive session

7:15-7:30 pm:  Networking

The Companies

Good Use - https://www.gooduse.com/

Good Use partners with local Bay Area farms to salvage ugly and surplus fresh produce and turn that produce into cold-pressed juice. Good Use has saved over 1,000,000 pounds of produce from landfills, which has both brought more money to local farmers and reduced the company’s production costs. Good Use doesn’t just stop at fighting food waste - they also are working to reduce carbon emissions (over 19 metric tons a year) by delivering juices via bike messengers.

ReGrained - regrained.com

ReGrained creates upcycled nutrition bars and puffs using the nutritious grains, packed with fiber and protein, that are leftover after beer is made. These supergrains have 55% more dietary fiber than wheat flour, 24% more protein than quinoa, and 26% less calories than wheat flour. ReGrained’s mission is to rescue overlooked ingredients and put them back to work in order to live sustainably and support our planet.

Renewal Mill - http://www.renewalmill.com/

Renewal Mill works to find sustainable food waste solutions and create a circular food economy by upcycling by-products into high-quality ingredients. Renewal Mill transforms ingredients by drying and milling them to produce nutritious and versatile products such as okara flour, made from the soybean pulp that remains after soymilk is produced. This process can be used on a variety of byproducts leftover from crops such as grapes, pistachios, potatoes, almonds, and olives.

Business of Beer 2019

October 4, 2019

The Center for Food Innovation and Entrepreneurship cordially invites you to the 7th annual Business of Beer!

Please join us for an educational and fun-filled evening in the beautiful Mission Gardens as we celebrate California’s craft brewing industry. The event includes a panel discussion, buffet dinner, and craft beer tasting.

Live Cell Event April 2019

Live Cells vs. Livestock: Policy and Regulation

The Center for Food Innovation and Entrepreneurship and the Cultured Meat Symposium invite you to our panel event discussing the emerging industry of cell-based meats.

LIVE CELLS vs LIVESTOCK:

Policy and Regulation is the second in our series focusing on cell-based meats. Cell-based meat also referred to as clean or cultured meat is genuine animal meat grown by culturing cells directly rather than by raising and slaughtering animals. Cell-based meat can be produced in a sterile environment without the necessity of antibiotics or the concerns of bacterial infection. One of the leading causes of environmental shifts is attributed to animal agriculture. The environmental impact of cell-based meat is anticipated to be significantly smaller than conventionally produced meat, in terms of greenhouse gas emissions, land and water use. By using cellular agriculture technologies we can produce meat in new ways to offset environmental change, reduce animal suffering, and improve health. This seminar will dive into the areas of regulation, industry oversight, marketing challenges, product labeling, and consumer acceptance.

OUR DISTINGUISHED PANEL INCLUDES:

Rebecca Cross - Founder, Greenfare Law LLP a boutique law firm focused on the merging market of plant-based foods and cellular agriculture.

Max Eleder - Research Manager, Food Futures Lab, Institute for the Future. 

Paul Shapiro - CEO: The Better Meat Co., Author: Clean Meat, Co-Host: Business for Good Podcast.

Business of Wine & Spirits May 2018

Sustainability in the Wine Industry

The 4th annual “Business of Wine” was held Friday, May 11, 2018. We gathered in the beautiful Lucas Hall Courtyard, adjacent to the Leavey School of Business. Our theme focused on sustainability and green practices in the wine industry.

Our distinguished panel included:

Allison Jordan, Vice President of Environmental Affairs, The Wine Institute 

Julien Gervreau, Director of Sustainability, Jackson Family Wines

Jeffrey Patterson, Winemaker & Co-owner, Mt. Eden Vineyards

Cris Steller, Executive Director, California Artisanal Distillers Guild (CADG), founding partner at Dry Diggings Distillery

Moderator:

Craig Rashkis, Esq. SCU ’93, JD ’00, Alcohol Beverage and Business Law Attorney 

The Business of Beer: 2017

Please join us for the Business of Beer on Friday, September 29th at 5:00 p.m. in the Mission Gardens. Ticket prices include a buffet dinner, a panel discussion, and tastings. We are excited to present our distinguished panel featuring: Dr. Charlie Bamforth Anheuser-Busch Endowed Professor of Malting and Brewing at UC Davis, Jennifer Talley Lead Brewer for Auburn Ale House, and Dustin Vereker Chief Beer Ambassador for Discretion Brewing. SCU Law Alumnus, Craig Rashkis, '00, Farwell Rashkis, LLP will moderate the panel.

 

Participating vendors: Lagunitas Brewing Co, Sierra Nevada Brewing Co, Auburn Ale House, Discretion Brewing, Golden State Brewery, Santa Clara Valley Brewing, Seismic Brewing Co, Almanac Brewing Co, Taplands and Regrained (nutrition bars from spent grain).

This event has sold out!

FAI Business of Bees Presentation

The Business of Bees: 2017

Over 80 students, faculty, staff, and guests filled the Williman Room in Benson Center on Wednesday, February 8, 2017 for “The Business of Bee’s” event. Hosted by the student staff of the Food and Agribusiness Institute, the night consisted of individual presentations and a panel discussion by renowned research associate of UC Davis, Bernardo Niño, President of the Santa Clara Bee Guild, Ken McKenzie, and Master beekeeper and owner of Mama Q's Family Honey Farm, Roger Quinlan. Moderated by Professor Leslie Gray, panelists answered various questions regarding the size of the bee industry, colony collapse disorder, the impact of large scale beekeepers, and the variances in bee behavior as a result of the environment. In particular, audience members enjoyed hearing about the almond pollination process as well as the differences in the taste of honey depending on the location of a hive. Both the Santa Clara Bee Guild and The Forge Garden at Santa Clara University were generous enough to provide honey from their bee hives for an audience tasting before and after the event. Overall, event attendees walked out of the event with a belly full of honey and the current buzz on bees!

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Business of Wine 2017

    

Business of Beer 2016

The Business of Beer: 2016

On Friday, October 21, 2016 the Food and Agribusiness Institute welcomed fall by hosting its third annual Business of Beer event. The Mission Garden was breathtaking as always and the attendees were abuzz, chatting about the sensational beer being offered by Gordon Biersch Brewing Company, WildCide, 21st Amendment Brewery, Taplands, Golden State Brewery, Santa Clara Valley Brewing, Lagunitas Brewing Company, Morgan Territory Brewing, Seismic Brewing Company, and Working Man Brewing Company.

After everyone had a chance to taste a few selections, they moved over to dinner and the panel discussion. Courtney Robinson, SCU ’12 MBA ’15 Marketing & Strategic Planning Manager, Gordon Biersch Brewing Company, Christopher Jackson, SCU ’11 Founder of Seismic Brewing, and Bart Watson, Chief Economist at the Brewers Association, made up this year’s impressive panel. There was discussion of the market for hops, what impact faux craft beers have had on the industry, and what they are excited to see as the industry continues to grow and change. Audience questions ranged from conscientious practices when marketing craft beer to young adults and how sustainability goals factor into business plans.

The spirited conversations between faculty, staff, students, and guests continued as they transitioned back to the tasting area, under the twinkling lights of the Mission Garden. Brewery representatives had the opportunity to share what’s special about their beers and students were able to network with the panelist and other guests.

 As an institute within the Leavey School of Business, FAI’s “Business of” events continue to grow in popularity and offer students an opportunity to engage with industry innovators and experts.

View the event photo album below:
https://www.facebook.com/pg/SCU.FAI/photos/?tab=album&album_id=10153948446437143

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Food Innovation: The Future of Alternative Proteins

Join us for a panel discussion on “The Future of Alternative Proteins” featuring The Good Food Institute (GFI), a start-up incubator whose mission is to bring together the brightest innovators, forward-thinking investors, and food marketing visionaries, to produce food in a new and better way. The panel will highlight four companies GFI supports: Geltor, Hampton Creek, Miyoko’s Kitchen and Perfect Day. Erica Riel-Carden, SCU JD ’15 from Royse Law will moderate the panel.

The evening will begin with a light vegetarian dinner followed by the panel discussion and conclude with a networking meet and greet.
This will be the first in the three-part series of “The Future of Alternative Proteins” hosted by the Food and Agribusiness Institute and the Leavey School of Business.

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Software is Feeding the World

The Food and Agribusiness Institute will be hosting Allison Kopf ’11 in a conversation with Business School Dean Caryn Beck-Dudley.

A Santa Clara University Grand Reunion event.

Light refreshments will be provided. 

This event is free.

     

     Live Cell Event April 2019

     

    Live Cells vs. Livestock: Policy And Regulation

    The Center for Food Innovation and Entrepreneurship and the Cultured Meat Symposium invite you to our panel event discussing the emerging industry of cell-based meats.

    LIVE CELLS vs LIVESTOCK:

    Policy and Regulation is the second in our series focusing on cell-based meats. Cell-based meat also referred to as clean or cultured meat is genuine animal meat grown by culturing cells directly rather than by raising and slaughtering animals. Cell-based meat can be produced in a sterile environment without the necessity of antibiotics or the concerns of bacterial infection. One of the leading causes of environmental shifts is attributed to animal agriculture. The environmental impact of cell-based meat is anticipated to be significantly smaller than conventionally produced meat, in terms of greenhouse gas emissions, land and water use. By using cellular agriculture technologies we can produce meat in new ways to offset environmental change, reduce animal suffering, and improve health. This seminar will dive into the areas of regulation, industry oversight, marketing challenges, product labeling, and consumer acceptance.

    OUR DISTINGUISHED PANEL INCLUDES:

    Rebecca Cross - Founder, Greenfare Law LLP a boutique law firm focused on the merging market of plant-based foods and cellular agriculture.

    Max Eleder - Research Manager, Food Futures Lab, Institute for the Future. 

    Paul Shapiro - CEO: The Better Meat Co., Author: Clean Meat, Co-Host: Business for Good Podcast.

     

    Business Of Wine & Spirits

    Sustainability In The Wine Industry

     

    The 4th annual “Business of Wine” was held Friday, May 11, 2018. We gathered in the beautiful Lucas Hall Courtyard, adjacent to the Leavey School of Business. Our theme focused on sustainability and green practices in the wine industry.

    Our distinguished panel included:

    Allison Jordan, Vice President of Environmental Affairs, The Wine Institute 

    Julien Gervreau, Director of Sustainability, Jackson Family Wines

    Jeffrey Patterson, Winemaker & Co-owner, Mt. Eden Vineyards

    Cris Steller, Executive Director, California Artisanal Distillers Guild (CADG), founding partner at Dry Diggings Distillery

    Moderator:

    Craig Rashkis, Esq. SCU ’93, JD ’00, Alcohol Beverage and Business Law Attorney 

    Past CFIE Events