Overview

Sustainable Gastronomy is a collaboration between Breakthrough Institute founder Ted Nordhaus, a leading global thinker on food, energy, and the environment, and Alex Tishman, executive chef for Big City Chefs.

Challenge and Goals

To design a logo, email and print invitation that would capture the event’s focus on sustainably-raised ingredients coupled with innovative scientific techniques. From the event’s text: “Featured products will include apples that don’t brown and potatoes that don’t bruise, fish from innovative aquaculture facilities and sustainably raised feedlot meat, as well as plant-based shrimp, wine produced without grapes, precision-grown, high-yield rice and, yes, the lowly supermarket tomato. Each has a story to tell about sustainability and the culinary qualities that high-tech, high-productivity products offer.”