People are eating and drinking more thoughtfully. We are interested in where our food comes from, its cultural significance, and how it affects our well-being. We are more concerned than ever with the source of our ingredients; how animals are raised, how farmers grow their crops, and the impact on our environment and society at large. But what or who is driving this mindfulness? How will it change in the year to come? And how will this impact the hospitality industry?

Sommelier/ wine educator Pascaline Lepeltier; Chef/owner of Lilia restaurant Missy Robbins; Top Chef host and author Padma Lakshmi; The New York Times food reporter and cookbook writer, Melissa Clark, and James Beard Foundation President Susan Ungaro join moderator Dana Cowin to share unique perspectives on these and other developing culinary trends.


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