FOOD & WINE Celebrates the 15 Revolutionary Innovators Shaping Our Food and Drink Culture in 2023

 

Meet The Leaders And Visionaries Fueling Change in Food, Drink, Travel, and Hospitality Featured In FOOD & WINE’s Special July Icons and Innovators Issue

FOOD & WINE unveils its 2023 Game Changers list, recognizing 15 people and companies in the culinary, hospitality, travel, and consumer packaged goods industries who are thinking deeper, dreaming bigger, and collectively changing the way we eat and drink for the better. The leaders and visionaries named to the third annual FOOD & WINE Game Changers list are featured in the special July Icons & Innovators Issue of FOOD & WINE and at foodandwine.com/gamechangers2023

FOOD & WINE Editor in Chief Hunter Lewis said, “Since 2021, we have recognized and celebrated culinary innovation at all levels of the supply chain. We are thrilled to introduce this year’s Game Changers– a list filled with rule breakers, trailblazers, and creators who are unafraid to innovate – making our world more creative, more delicious, and more sustainable for future generations.”

 

2023 FOOD & WINE GAME CHANGERS

Theaster Gates — An acclaimed artist, city planner, and visionary transforming predominantly Black neighborhoods in Chicago into cultural hubs.

De La Calle Tepache—The first company to bring tepache, a fermented pineapple beverage made in Mexico for over 3,000 years, to the U.S. market.

Lisa Cheng Smith — A Brooklyn, New York-based retail entrepreneur giving a platform and an identity to Taiwanese products and makers.

Katie Jackson —Thanks to her Rooted for Good initiative, America’s ninth-largest winery, Jackson Family Wines, has emerged as a leader in sustainability.

Reem Assil — Celebrated San Francisco chef who’s turning her restaurant, Reem’s California (a 2018 F&W Restaurant of the Year), into an employee-owned co-op, hoping it will serve as a model for others.

Great Wrap — A compostable cling wrap using the humble potato and helping to solve the world’s single-use plastic waste problem.

Meherwan Irani — The Asheville-based restaurateur has played a pivotal role in reshaping how America sees, eats, and thinks about Indian cuisine.

Maui Nui Venison — This mission-driven business on Maui humanely harvests Axis deer, a threat to Hawaii’s native species, and transforms them into venison.

S.A.L.T.— Silversea Cruises Sea And Land Taste program offers the most innovative and compelling culinary tours at sea and on land.

Rockefeller Center— Real estate developer Tishman Speyer is transforming this New York City icon by building a new community of chefs.

Dia Simms — Liquor industry executive and co-founder of Pronghorn, Simms is working to diversify the booze business and create more than $2 billion for the Black community in the next ten years.

Heilala Vanilla — Founded in 2002 in Tonga, this vanilla company is the first of its kind to be awarded B Corp certification for its dedication to quality and sustainability.

Induction Cooking— Since the technology debuted in consumer kitchens in the mid-80s, innovation in the space is heating up more than ever, fueled by new tech, new regulations, and new products.

FryAway — This plant-based, nontoxic powder is environmentally friendly and transforms liquid cooking oil into solid organic waste.

Joanna Lee Molinaro— Known by her moniker The Korean Vegan, this former attorney has become one of TikTok’s and Instagram’s most influential food creators.

The special July Icons & Innovators Issue of FOOD & WINE featuring the 2023 F&W Game Changers will come to life June 16-19 at the 40th Anniversary FOOD & WINE Classic in Aspen, a three-day epicurean experience in Aspen, Colorado with an all-star roster of tastemakers.

To read the profile of each winner named to the 2023 FOOD & WINE Game Changers, visit here. To reference last year’s FOOD & WINE Game Changers, see the link here.

About FOOD & WINE
FOOD & WINE is the ultimate authority on the best of what’s new in food, drink, travel, design, and entertainment. FOOD & WINE includes a magazine in print and digital; a website, foodandwine.com; social media channels, a books division; plus newsletters, events, and more. At FOOD & WINE, we inspire and empower our wine- and food-obsessed community to eat, drink, entertain, and travel better—every day and everywhere. FOOD & WINE is part of the Dotdash Meredith publishing family.

 

 

SOURCE: Dotdash Meredith

 




I want to grow my online platform to create awareness about ethical consumerism, environmentalism, and the plant-based lifestyle. My main mission is to share information that empowers people to make better choices and create a VEG NEW WORLD :)


Your support is vital and is helping me share the collected information with thousands of readers and viewers. I try to deliver exclusive stories and relevant content in a challenging commercial environment. Your contribution helps me to cover the costs that my service requires. Please consider contributing (no matter how small) to keep the information flowing so you can remain informed and have life changing interviews and stories to share.

Related articles

IKEA Recognized as One of Canada’s Greenest Employers for Prioritizing People and the Planet

  The home furnishing retailer is recognized for the 16th consecutive...

Steakholder Foods Announces ADS Ratio Adjustment

  Steakholder Foods Ltd. (Nasdaq: STKH), a leading innovator in 3D-printed...

INSTITUTE OF CULINARY EDUCATION LAUNCHES COURSES FOR PUBLIC IN LOS ANGELES

  -- Recreational classes will be available to study wine,...
Betty Tűndik
Betty Tűndikhttps://vegnew.world
Hi everyone! Nice to e-meet you! Here are a few things you should know about me. I am a conscientious, open-minded, adaptable to new experiences, and ambitious Business Development Manager with a Bachelor's Degree in Economics - Banking, Finance, and Accountancy. Through my studies, I've also obtained many naturopathic and nutrition degrees as well. Part-time jobs have added marketing, network marketing, event management, and store management skills to my experience throughout my career. Throughout my career, I have also been a Hotel Manager and owned a Bar/Restaurant & Internet Cafe. My online marketing and social media interactivity experience was gained when I and my husband started a business with an online/organic webshop & healthy lifestyle consultancy. I've improved my English at Cambridge Academy of English - 2003, in Cambridge. I live a conscious lifestyle, and try to protect the ecosystem. Animal lover and capable of helping others without judgment or negative reactions, this is thanked my knowledge in holistic therapies and the naturopathy courses I've followed. I cannot leave for my spiritual growth and the continuous development in alternative and holistic therapies, so I'm learning at Kyron School of New Consciousness, receiving a Bio Energo-therapist diploma. Thanks to all my experiences I've decided to venture into publishing and writing, while also continuing to learn many new things daily. I hope you enjoy reading my hand-picked news and check back for my weekly articles.

LEAVE A REPLY

Please enter your comment!
Please enter your name here