Food & Drink Futures 2022

Christopher Sanderson is co-founder of The Future Laboratory, where he is responsible for delivering the company’s extensive global roster of conferences, media events and LS:N Global Trend Briefings, which he co-presents with the team in London, New York, Sydney, Melbourne, Stockholm and Helsinki. Clients who have booked one of his inspirational keynotes include Gucci Group, the European Travel Commission, Retail Week, Selfridges, M&S, Chanel, Harrods, Aldo and H&M.

Savannah leads visual research and design for food and drink and retail content on LSNGlobal.com, The Future Laboratory's trends intelligence platform. Savannah is a regular contributor to LS:N Global's daily news and weekly articles, alongside leading visual research for a number of annual macrotrends and sector reports. She is also a member of The Future Laboratory's Diversity & Inclusion Taskforce and co-runs the company's Mental Health Network.

Adam fell in love with food at a young age and worked in fine dining throughout his adolescence and well into his time as a student at McGill University where he studied food chemistry. Throughout his career, Adam has led a multitude of projects for global brands, R&D departments and manufacturing expansion, and launched dozens of products. This has culminated in Voyage Foods, where Adam leads a team of talented food scientists and consumer packaged goods experts working to revolutionise the food industry.

Gabby is a designer and researcher based in Scotland. Her creative practice focuses on futures thinking, food systems, soil, the environment and health. She is excited about making the important and complex, tangible and delightful. Focusing on creating new experiences that empower people, are more equitable, and make us think and feel something new, Gabby designs provocations that help us consider our individual and collective futures.

Freddie has a PhD from the Royal College of Art in the history of viscous materials, and is the author of The Viscous: Slime, Stickiness, Fondling, Mixtures (New York: Punctum Books 2020). He specialises in food, food experience, tactility, dream states and stories, and has worked widely with clients across the design, media, film, automotive and F&B sectors.