​Join us for a forward-looking conversation on the future of alternative proteins, where science, sustainability, and innovation converge to reshape the global food system. As traditional protein sources face mounting challenges from climate change, resource scarcity, and ethical concerns, new technologies like precision fermentation, cultivated meat, and next-gen plant-based products are stepping up to offer solutions.

​This panel will bring together leading scientists, founders, and industry experts to explore what’s next for the field: from cutting-edge research and scale-up hurdles to consumer adoption and regulatory pathways. Whether you're an entrepreneur, policymaker, investor, or curious eater, this conversation will offer insights into the breakthroughs, and barriers that are shaping the future of food.

​ Agenda:

​ 5:30 - 6:00 pm - Networking

​ 6:00 - 6:45 pm - Panel discussion

​ 6:45 - 7:00 pm - Q & A

​ 7:00 - 7:30 pm - Networking

​ Our Amazing Panelists:

​Christie Lagally - Christie is the CEO and founder of Rebellyous Foods, a food production company working to make plant-based meat price competitive with animal based meat. Lagally began her career in the aerospace industry working on testing, designing, and manufacturing commercial airplanes at Boeing, but now focuses on designing novel manufacturing to address cost and quality at scale for plant-based meats.

​Claire Bomkamp, Ph.D. - Claire serves as Senior Lead Scientist, Cultivated Meat & Seafood and is a member of GFI’s Sustainable Seafood Initiative. She focuses on analyzing the technical landscape of the cultivated meat and seafood industry, identifying bottlenecks, and engaging researchers in order to move cultivated meat and seafood technology forward.

​Ash Glover-Ganapathiraju - Ash runs Ojaswe, a regenerative food business focused on making delicious, nourishing, and culturally relevant food accessible on this rapidly warming planet. At Ojaswe, Ash works with small and medium sized regenerative farms in North America to source biodiverse ingredients, like black chickpeas, that honor cultural heritage without the massive climate impact of a global supply chain.

​Cindy Hoppe, Ph.D. - Cindy is an Associate Director of Engineering at WildType, a company working on cultivated seafood from fish cells, starting with sushi grade salmon. Cindy has over ten years of experience developing, designing, and scaling up bioprocessing systems.

​Nicki Briggs - Recognized by PR Week as a ‘PR Trailblazer to Watch’, Nicki Briggs spent the past two decades leading communications for category defining food tech companies. Nicki led Corporate Affairs for Perfect Day—cementing the company’s reputation as the global precision fermentation leader and launching and chairing the first-ever industry trade association for the precision fermentation industry.

​About 9Zero: We are a community of founders, investors, scientists, and innovators who drive climate action together. Through our club, events, and connections, we build relationships and accelerate solutions.  If you’re working toward a healthier world, you belong here. Join us - 9Zero.com.