The Lab at Eato X will provide a platform for scientific research and innovation in sustainable food systems. The lab will host researchers and innovators from around the world, working together to develop sustainable food practices that can be implemented globally. The lab will also provide a space for the development of new and innovative sustainable food products.
LAb DNA
The Lab at Eato X will be a state-of-the-art facility that is dedicated to data-driven, human-centered research, and innovation in the sustainable food system. It will bring together educators, researchers, scientists, and innovators from around the world to collaborate on finding solutions to the challenges facing the global food system.
It will be equipped with the latest technologies and tools for conducting experiments and research in areas such as food waste, sustainable agriculture, and food preservation. Researchers will have access to a range of resources, including data analytics tools, innovative equipment, collaborative frameworks, creative prototyping tools, and AI technology.
The lab will also host workshops and training programs aimed at developing the skills and knowledge needed to tackle the challenges facing the global food system. These programs will be open to students, researchers, and professionals from a wide range of disciplines, including biology, chemistry, engineering, humanities, and environmental science.
In addition to research, the lab will also be a space for the development of new and innovative sustainable food products. It will be a hub for entrepreneurs and startups in the food industry, providing them with access to resources and support to help bring their ideas to market.
OVErVIEW
Overall, the lab at Eato X will be a critical component of the sustainable food system, driving scientific innovation and research, and helping to create a more sustainable and equitable food future for all.
Develop the Eatosystem – the Sustainable Food System.
Each week hold Eatosytem Workshops with Guests.
Conduct research on sustainable food practices and technologies like organic and regenerative farming etc.
Partner with universities and research institutions to collaborate on cutting-edge food science projects.
Offer workshops and classes on sustainable food technologies for the general public.
Partner with schools and educational institutions to develop curricula on sustainable food and agriculture.
Host incubator programs for startups working on sustainable food solutions.
Host industry events like hackathons, pitch competitions, and innovation showcases.
The Lab takes on the crucial role of developing the Eatosystem, a comprehensive framework that advances the sustainable food system. Each week, we delve into a different element of the system, such as Elivery – Distribution & Renewable Energy. Through innovation and continuous improvement, the Lab team explores efficient distribution methods and renewable energy solutions that can revolutionize the food industry. Through research, experimentation, and collaboration with experts and thought leaders, we aim to accelerate the development of sustainable practices and create meaningful impact.
The Lab’s efforts extend beyond internal collaboration. We actively seek engagement from local and international guests, including leading innovators and educators. By inviting these influential figures to participate in workshops and events, we foster a global dialogue on sustainable food systems. Their contributions provide fresh insights, cutting-edge ideas, and diverse perspectives, propelling the Lab’s efforts toward transformative solutions. Together, we strive to develop an Eatosystem that harmonizes sustainability, efficiency, and innovation, creating a blueprint for a resilient and thriving food system.
LArA HANLON
Lara is a problem solver, creative thinker, and connector of people and ideas. A Food Systems Strategist, her curiosities lie in the intersection of design, business, sustainability, and humanities.
Before founding Portion Collaborative, Lara served as a Senior Designer at IBM in Ireland and New York City where she supported global teams to envision and advance design practices, transform corporate culture, and deliver market differentiated outcomes for the enterprise. During her time at the multinational corporation, she was integral in the facilitation and delivery of design thinking engagements for clients in the food and retail sector including Unilever, Walmart, CocaCola, McDonald’s, CVS, and PepsiCo. Toward the end of her tenure, Lara worked with IBM Research where she completed a Sustainable Business Strategy program with Harvard Business School Online to further advance her skills in business innovation and sustainability.
In parallel, Lara became increasingly interested in “the future of food”. She conceived éntomo — a research project that used design strategies and methodologies to encourage Western society to embrace insects as a sustainable food source. In 2017, she delivered a TEDx talk on her discoveries. While undertaking this multi-year research endeavor, she observed the need for increased creativity in the food industry. This prompted her to pursue certification in Food and Sustainability at The European Institute of Innovation and Sustainability.
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