Following the success of their event Mind the Gap in June 2018 and a series of events on fashion and entrepreneurship earlier this year, professional networking platform Dysco organised their first day-long offline event of the year, which unpacked insider secrets and innovations in the food space for entrepreneurs, specialists and enthusiasts alike. Bread & Butter: What’s on the table took place at WeWork BKC.
Intended for everyone with an interest in food, be it a professional career or personal passion, the event hosted a series of talks and workshops supported by some of the best pop-up food stalls in the city including Little Food Daily, Fromagerie and Popups by Devika. Bread & Butter: What’s on the table was a fresh take on traditional food events, providing an insight into the industry by looking at broader issues such as plant-based meat alternatives, sustainable sourcing, food journalism in a social media era or more specific concerns such as how to brand yourself to stand out in a competitive space.
Bringing together key chefs and industry insiders, the day long event included talks by Rahul Akerkar looked at the benefits of a healthy and happy kitchen in restaurants; Natasha Diddee spoke about the relationship between food, mental health and stress; Ritesh Shaiwal of Easyhuman shed light on how millennials are gravitating towards conscious consumption and clean eating; Sameer Seth of The Bombay Canteen joined Sakshi Saigal of the breakout Indian gin brand Stranger & Sons to decode the trick to captivating branding; and Prashant Mehta from VC fund Lightbox provided insights on how to finance a food-tech ventures in the increasingly competitive food industry. The talks brought together the best creative minds and food experts to share a holistic view of their areas of specialisation.
Alongside the talks, Dysco hosted a series of workshops including a Craft Beer 101 session by Bombay Duck Brewing taking the audience through the world of craft beers, how they are made, and what you should be tasting. Renowned food stylist Daniel Shechter ran through the foundations of how to style and take the best food shots, while Moina Oberoi ran a workshop on the importance of functional foods for a healthy lifestyle and how to incorporate these superfoods into an everyday diet.
Addressing hotly debated issues of sustainability in the food industry, Taru Naturals, Happy Roots and Sohil Shah from Aavishkar presented creative solutions to empowering rural farmers, using local ingredients and breakthrough technologies for agriculture. In keeping with this and leading by example, Dysco partnered with The Robin Hood Army, a volunteer organisation that works to source leftovers from restaurants and community-based events for those struggling to feed their families. The initiative aimed to create a zero-waste environment for Bread & Butter: What’s on the table.
We're excited to have brought the F&B community together to share what they know and treasure; it’s a field that's transforming rapidly with the advent of new media, social networks and the concept of collaboration. Moreover, the pressing issue of climate change is spurring the F&B industry in multiple ways, right from agriculture to ingredients; packaging, transportation, and on to technological advancements and overall innovation. Dysco hosted Bread & Butter to help discover solutions, encourage urgent conversations, and share knowledge across the board," said Khrisha Shah, Co-Founder, Dysco
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