If agriculture — which has been vital to civilizations for thousands of years — is essentially a manipulation of nature through various technologies, why do we still insist on conceptually separating “culture” and “tradition” from “innovation” and “foodtech”? Join us for a special panel at Jerusalem Design Week that looks at this question.
Israel is becoming a foodtech powerhouse with leading companies in the fields of sugar substitutes, proteins, and plastics. The city of Rehovot was dubbed the “Silicon Valley of Meat Substitutes,” and cultured meat was declared kosher by the Chief Rabbinate of Israel. Yet, there is a tendency to separate food culture from food technologies here.
This year’s Jerusalem Design Week at Hansen house will focus on “Lies and Falsehoods.” As part of the event, this panel will explore the edible boundaries between culture and technology, the design processes of the future of food, and the ways in which chefs and food lovers adopt innovative food products — all against the backdrop of global climate crisis and nutritional security. Moderated by Dr. Jeremy Fogle, this panel will feature Michal Levit (Programs and Innovation Manager at Asif), Naama Nicotra (a designer providing identity to lab-grown food), Ilanit Kabesa (a leader in food innovation and a specialist in foodtech), and chef Shirel Berger (from Opa Restaurant).
Please note that the event takes place at Hansen House in Jerusalem, and admission is free based on availability.
Jeremy Fogle
Ph.D. in Jewish Philosophy, Musician, and Lecturer
Dr. Jeremy Fogle is a lecturer in Jewish philosophy at Tel Aviv University. He completed his undergraduate degree in philosophy at the University of Cambridge and his master’s degree in the philosophy of religion with distinction at Tel Aviv University. He was the lead vocalist of the band Pisuk Rachav and hosts the Think&Drink Different podcast.
Michal Levit
Programs and Innovation Manager at Asif
Michal Levit is a graduate of the University of Gastronomic Sciences in Italy. She’s written for HaShulchan, Mako, Timeout Tel Aviv, and As Promised. She produces culinary events and currently serves as the Programs and Innovation Manager at Asif.
Naama Nicotra
Industrial Designer
Naama Nicotra is an industrial designer and a graduate of HIT. Her work combines her love for food with concern for the climate crisis, focusing on design and providing identity to lab-grown food.
Ilanit Kabesa
Agri-Food Tech Expert
Her work is focused on building multinational corporate (MNC’s) strategic growth engines, collaboration portfolios, investment strategies, venture teams, and processes. To date Ilanit has built five Innovation / Venturing activities for 3 Agri-Food MNC’s : Nestle (Israel, Switzerland), Dole (Singapore), Novozymes (Denmark). Ilanit developed an innovation and collaboration portfolio for over 20 brands bringing hundreds of products to the global market
Shirel Berger
Chef and owner of Opa restaurant
Shirel started cooking at the age of 12. In 2014, she graduated from the Culinary Institute of America and worked as a cook in some of New York’s leading restaurants. When she returned to Tel Aviv, she started working exclusively with fruits and vegetables. Recently, her restaurant was named the “One to Watch” in the Middle East and North Africa by the World’s 50 Best Restaurants.