For the ninth Café des Sciences, we have invited Fabian Graf, the Co-founder and CEO of the food technology startup Faitron. Mr Graf will not only go over his inspirations and entrepreneur experience but also elaborate on the interwoven state of technology and food production.
In addition to Mr Graf’s talk, guests of the lecture are welcomed to join the networking reception at the end. Mr Graf would love to answer any additional questions. Since Faitron recently launched in Hongkong, Mr Graf is looking for opinions for the mainland market. This is a great opportunity for exciting discussions.
We call it the invisible growth of technology because many people are not aware of what happens to the food industrial chain. We are currently going over food 2.0, transforming the way we eat and make food more sustainable, innovative, wholesome and responsible.
The movement of food 2.0 started for three reasons. First, the majority of diets focuses on meat, which uses up a lot of resources. For example, producing a pound of beef consumes 16 times more energy than a pound of grain and requires up to 100 times more water.
Picture credit to Kurzgesagt
Second, animal brutality and its consequences: to make more profit, factories use all means to reduce costs and increase unit output. Animals are almost always stored in tiny spaces with bars limiting their movements, forcing them to eat, sleep, and repeat. In addition, the extensive use of various antibiotics is problematic, for it will eventually be passed on to humans. Finally, once an infectious disease breaks out, all the animals in the farm must be culled. Recently, more than 100 million pigs died to a swine fever epidemic and it is still on going.
Picture credit to Kurzgesagt
Finally, in terms of nutrition and health care, reserches have shown that in general cases, plant proteins are healthier than red or white meat.
Above all, many startups have attempted to develop new ingredients or processing methods to replace animal proteins with plant proteins. One example is the startup Impossible Food – its impossible burger received favourable reviews for tasting like beef.
Likewise, in Switzerland, ETH Zurich is working with companies such as Nestlé to launch its future food initiatives. The aim is to train students to address the challenges of sustainable food supply by researching and developing high quality, healthy and cheap food.
ETH Zurich The Future of Food Reaserch Lab
|by Mr Fabian Graf, Co-founder and CEO OF Faitron|
Born in 1992, Fabian Graf studied at the University of St. Gallen for six years and graduated as a bachelor in Business Administration. Halfway through his college career, he founded Faitron Ltd. in 2016. Faitron went on to research and develop HeatsBox, a multi-sided electric heating lunchbox, and BabyBoo, an electric warming baby bottle, both of which are patent-protected innovations. As of now, Faitron has won multiple awards including Kickstart Accelerator Food Vertical Winner and received support from other institutions, such as Enchant, Venture Kick, Swissnex, and more.
Café des Sciences
Shanghai | Every third Thursday each month 2019
Café des Sciences is a new format at swissnex China offering a monthly platform for Swiss Spotlight Scientists and Start-ups to present their projects and connect with the local community. The lectures will offer a casual setting in which speakers can present their work and engage with the attendees during a Q&A period. Audiences are welcomed to enjoy the networking reception with Swiss flavour after the talk. The lecture is scheduled to take place every third Thursday each month at swissnex China or our partner spaces.
- August: Technical Spiral that We Inspire
- July: From Architectural Anthropology to Digital Fabrication
- June: Engineering Microbes as Living Sensors
- May: Exploring Virtual Reality
- April: Fashion Design inspired by Architecture, Physics and Mathematics
- March: Looking beyond the Horizon
- February: Drone Revolution
- January: Shadow Banking in China