Earlier this month, Boma New Zealand Faculty Members Melissa Clark-Reynolds and Chris Clay, along with Boma New Zealand founder Kaila Colbin hosted the first ever Boma NZ Impact Dinners in Wellington, Auckland, and Christchurch respectively.
At each dinner—modeled on the Jeffersonian dinner—the conversation was facilitated by our Boma host to focus on a single topic. For these inaugural Impact Dinners, the topic was the future of food. Attendees each shared opinions, comments, and ideas on what this might be and where ideas around this—trends, business models, consumer habits, personal practices, etc.—are headed.
While not everyone agreed on everything that was covered (it would have been boring and counter productive if they had), the feedback from participants was overwhelmingly positive. Check out some of the comments we received below:
“Real and important - forums like this allow topics to be explored as just who you are...not what your job is. Refreshing. Thank you.”
“I felt like I came away more aware of the many perspectives and challenges surrounding the future of food. It is clear that food is intrinsically linked to so many other aspects of the world which makes the future of food such an important and interesting discussion topic.”
“The future of food was a perfect topic, especially as we were enjoying the marvels of the chef at Gatherings. It's a topic that every food eating human should be concerned about and it was refreshing to hear views from every angle. Naturally you start talking about food and the conversation meanders around sustainability and carbon and enterprise. It was organic and always brought back to food in unexpected ways. I didn't expect to have my own views challenged but I did, they changed and I walked away thinking genetic modification might just be one of the tools we need to build a sustainable future.“
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