SXSW Interactive 2015
Made in Brookyln: A Craft Foods Revolution
Commonly clichéd as hipster-made jams and kombucha—the Brooklyn Makers Movement has ignited a global appetite for artisanal products, forcing long-standing CPG manufacturers to rethink their production and innovation practices. Rooted in authenticity, community, seasonality, and sustainability — it begs the question: what does the future hold for this phenomenon and how will it affect our larger food ecosystem?
Join key leaders of the Brooklyn Makers Movement as they discuss their learnings, setbacks, and future aspirations. Panelists will include pioneers of the DIY food scene who are case studies of how to successfully scale an artisanal passion into a viable business that betters the world around it as well as a strategist to speak to the cultural contexts behind the Movement and its future implications. This session will both inspire both aspiring food makers and passionate food lovers, and prove that the Makers Movement isn't a fleeting trend, but a lasting paradigm shift.
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Takeaways
- What are the first steps I need to take in order to launch my craft foods business idea, and what lessons can I take away to benefit my craft foods start up?
- Why has the craft foods movement grown so quickly?
- Is the craft foods revolution a fleeting food trend, or a lasting evolution that's here to stay?
- How will the craft foods phenomenon impact our global food ecosystem?
- How can local Makers build their businesses in a way that strengthens the community around them?
Speakers
- Nicki Briggs, Co-Founder, ARTISAN+MAIN
- Shamus Jones, Founder + CEO, Brooklyn Brine
- John Heath, Co-Founder, ARTISAN+MAIN
- Forbes Fisher, President & COO, Steve's Ice Cream
Organizer
Nicki Briggs, Co-Founder, ARTISAN+MAIN
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