Press Event Spotlights Future of Food and What’s Next for Innovating Our Plates

On the morning of March 6, The Lawrence Hall of Science welcomed members of the media and distinguished guests for an exclusive preview of its latest exhibit, Future of Food, an immersive exploration of the innovations shaping how we grow, produce, and consume food. The event featured a panel of industry experts, a guided tour of the exhibit, and a notable appearance by Berkeley’s newly elected mayor, Adena Ishii—the first Asian American and woman of color to hold the office.

The day began with widespread media coverage, as The Lawrence was featured on KTVU Fox 2 News, NBC Today by the Bay, and more, spotlighting the exhibit’s efforts to engage the public with cutting-edge food science and sustainability innovations.

As guests arrived, they were welcomed with a unique tasting experience, sampling food innovations that could shape the future. Beth Zotter, co-founder and CEO of Umaro, and Bianca Le, a cell biologist and tech strategist at Mission Barns, showcased their companies’ groundbreaking work. Zotter’s company is developing seaweed-based protein in the form of “bacon,” while Lé’s company is pioneering cultivated animal fat in the form of meatballs, creating alternatives to traditional meat. Guests had the opportunity to try these novel food products before the event officially began.

After a chance to connect and try some of the showcased food innovations, guests turned their attention to Dr. Rena Dorph, Director of The Lawrence Hall of Science. She addressed the attendees, emphasizing the exhibit’s role in bridging science, sustainability, and education. 

“Future of Food advances The Lawrence’s strategic priorities by engaging young people and their communities in exploring global issues through science and social justice lenses,” Dorph said. “We know that our planet faces tremendous challenges—from climate change to healthcare to food insecurity—and we know that these challenges disproportionately impact marginalized and minoritized communities. Science, technology, engineering, and mathematics play a critical role in addressing the world’s most pressing problems and inspiring young people to shape a better tomorrow.”

As part of this mission, The Lawrence has transformed the William Knox Holt Exhibition Hall into the permanent home of its Global Issues exhibits, which will rotate every two years. Future of Food is the inaugural exhibition in this series, developed in collaboration with more than 150 community partners, scientists, engineers, educators, and food entrepreneurs.

The Future of Food exhibit was chosen as the first theme in the Lawrence Hall of Science’s Global Issues series because food is a universal experience—it connects, nourishes, and sustains communities. It is also deeply intertwined with science and social justice, spanning fields such as nutrition, agriculture, ecology, biochemistry, robotics, and climate science, as well as traditional practices and cultural knowledge.

Next, Mayor Ishii took the stage, highlighting the city of Berkeley’s ongoing commitment to sustainability, innovation, and the intersection of science and policy in shaping a better future. After previewing the exhibit, she shared her thoughts on its impact.

“It’s truly a treat—it presents complex topics in a way that’s easy to digest (excuse the pun),” said Ishii. “It encourages visitors to think about where their food comes from, how it impacts health and the environment, and what role they can play in shaping the future of food.”

The event then transitioned into a panel discussion moderated by Lee Bishop, the Lawrence’s Biotech & Design Lead, featuring Zotter, Lé, and Dr. Mason Earles, an assistant professor at UC Davis who leads the Plant AI and Biophysics Lab, which develops low-cost AI systems to better understand crop biology and improve precision and sustainable agriculture. He is also a co-Principal Investigator at the AI Institute for Next Generation Food Systems, which partnered with The Lawrence on the exhibit.

The panelists explored the biggest challenges facing food systems today and how scientific breakthroughs—from lab-grown meat to climate-resilient farming—could transform the way we eat.

Zotter spoke about the untapped potential of seaweed as a protein source. 

“Seaweed requires no land, no fertilizer, and no fresh water,” said Zotter. “We’ve been eating seaweed for millennia but it’s sort of fallen off of our radar as a food source in the western world so we’re trying to change that.”

While Zotter focused on ocean-based alternatives, Lé turned the conversation to cultivated animal fat, emphasizing how it can make alternative proteins more appealing to consumers.

“Food should be fun, accessible, and delicious,” said Lé. “Consumers shouldn’t have to sacrifice taste or affordability to make the ethical or sustainable choice. Our cultivated animal fat allows us to bring that experience to people while reducing the environmental impact of traditional meat production.”

At the end of the event, guests were invited upstairs for a tour of the Future of Food exhibit, led by Michelle Rodriguez, Public Experience Design Lead at The Lawrence Hall of Science. The exhibit, which officially opened to members on March 7 and to the public on March 8, offers a hands-on exploration of the latest advancements in food technology. Visitors can explore a cow’s microbiome, learn about FarmBots and other new agricultural technologies, discover food heroes that highlight how food can be produced more sustainably while honoring cultural traditions, and so much more. 

Curious what you can do to innovate your plate? Visit the Future of Food exhibit today!