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Moderator Lauren Singer

Lauren Singer is the author of the Zero Waste blog Trash is for Tossers and Founder, CEO of Package Free Shop, the world’s first Zero Waste lifestyle store located in Brooklyn, New York and The Simple Co., a 3-ingredient organic, vegan laundry detergent. As an Environmental Studies graduate from NYU, the amount of trash that she has produced over the past six years can fit inside of a 16 oz mason jar.

Through her work, she has empowered millions of readers to produce less waste by shopping package free, making their own products, and refusing plastic and single use items. Her work has been profiled by top publications praising her for the impact she has made in the eco-friendly market and making it relatable to millennials across the board. She is also influential on social media with almost 300k followers which follow her day-to-day ways of being environmentally conscious. Lauren’s brand promotes the notion that leading a Zero Waste lifestyle is simple, cost-effective, timely, fun, and entirely possible for everyone and anyone.


Joost Bakker

Joost Bakker has been called a visionary, disruptor, environmental activist, The New York Times called him ‘the poster boy of zero waste living', and Vogue Living described him as a discipline crossing creative. Over the last 25 years he has highlighted the world's wasteful ways using multiple platforms from art/installations, floristry, design, architecture to bars and restaurants, opening the world’s first zero waste restaurant Silo by Joost in 2012. “He’s an artist and change maker”, says Dan Barber, “Rarely have I met someone so preternaturally talented that he also changes the culture with his work.”


Ben Flanner

Ben Flanner is the Director of Agriculture, President, and co-founder of Brooklyn Grange Rooftop Farm. Ben’s early days gardening began at a young age, alongside his mother in their Wisconsin backyard. After earning his BS in Industrial Engineering from the University of Wisconsin, Ben moved to New York City, where he began a promising career in management consulting and financial marketing, notably at E*Trade Financial. But his desire to engage more with community than numbers–and more parts of his body than his brain–drew him to the world of food and farming.

He is widely considered a pioneer for his groundbreaking model, which adapts existing green roof technology to intensively cultivated vegetables, beginning with Eagle Street Rooftop Farm, a pilot project on a 6,000 square foot Brooklyn roof, which Ben co-founded in 2009. A year later, in 2010, Ben and his partners scaled up the model and, in 2010, launched Brooklyn Grange, a commercial-scale urban farming business, eventually expanding to 2.5 acres spanning two roofs. As Director of Agriculture, Ben directs all agricultural endeavors on the farm; as President, he brings his system optimization background to bear, making sure the business remains as fiscally sound as it is ecologically healthy. He has presented his work to audiences including NYU Stern Business School; Central European University; Northeast Organic Farming Association (NOFA); Slow Money; Barcelona’s Smart City World Expo; MAHA Agriculture Conference in Malaysia; The American Farm School in Thesaloniki, Greece; numerous Northeastern Horticultural Societies, and has been a guest expert on dozens of panels and university classes. He has taught urban agriculture courses in multiple cities in North America, and a course in the Environmental Studies department at New York University (NYU).

When he’s not meeting with soil scientists to develop a better growing mix or tinkering with a fussy irrigation pump, Ben can be found whipping up a batch of his homemade bitters, or lacto-fermenting whatever is in season at his Crown Heights, Brooklyn apartment.


 Adam Kaye

Adam Kaye joined Blue Hill Restaurant in New York in 2000, and was part of the opening team of Blue Hill at Stone Barns in 2004.  Working alongside Chef Dan Barber for the past eighteen years, first as a line cook then Chef and finally as Culinary Director, Adam was the culinary lead behind Blue Hill’s highly acclaimed 2015 food waste pop-up, WastED NY.  Based on the success of the initial pop-up, the Blue Hill team launched WastED London in 2017, where Adam led supply chain and culinary R&D for the seven week project on the rooftop of London’s iconic Selfridges department store.  

Prior to Blue Hill, Adam worked in some of the most influential restaurants in New York and Washington DC, including Chanterelle and Vidalia.  Born and raised in South Africa, Adam received his degree in History and Geology from the University of Rochester and spent time working in the non-profit world at the Environmental Law Institute in Washington DC.  He received his culinary training at the French Culinary Institute in New York.



Douglas McMaster

Doug McMaster Founder (Silo, Brighton) and Executive Chef (Cub, London)

Doug is a chef and founder of Silo, the UK’s first zero-waste restaurant in Brighton, as well as Executive Chef of the recently opened CUB in Hoxton, London.

Doug began his career at a restaurant called Winteringham Fields, then a 2 Michelin star restaurant in the north of England. From there, he moved to London to work at St. John, which became the true foundation of his career. This was followed by a food pilgrimage, doing work experience in the world’s best restaurants, such as the Fat Duck and Noma. After working his way through Australia’s best restaurants, he founded a pop-up restaurant concept called ‘Wasted’ in both Melbourne and Sydney.

In 2009, Douglas won the ‘BBC Young Chef of the Year Award’ before opening the doors of Silo in 2014, the UK’s first zero-waste restaurant, lovingly designed from back to front, always with the bin in mind. Doug and his team successfully eliminate the production of waste by choosing to trade directly with farmers, using reusable crates and other delivery vessels, as well as local ingredients that themselves generate no waste. Any scraps and trimmings from the cooking or leftover food go straight into the restaurant’s on-site compost machine, generating up to 60kg of compost in just 24 hours, in-turn going back to the farmers, helping to produce more food, successfully closing the loop. Two years after opening, Silo won the prestigious Observer Food Monthly award for ‘Most Ethical Restaurant’.

Tristram Stuart

Tristram Stuart is an international award-winning author, speaker, campaigner and expert on the environmental and social impacts of food. His style of engagement is deeply human, positive and energizing.

His books, The Bloodless Revolution: a cultural history of vegetarianism from 1600 to the present (2006) and Waste: Uncovering the Global Food Scandal (2009), have been described as "a genuinely revelatory contribution to the history of human ideas” (The Times) and have been translated into several languages. His TED talk (2012) has been watched over 1.5 million times.

Tristram started publicly campaigning on food waste as a lone pioneer in 2002. He has been a principal protagonist in building the global movement that has mobilized hundreds of organizations, millions of individuals, achieved mass behavior change, obtained commitments from the world’s biggest food companies and governments, and a Sustainable Development Goal (12.3) to halve food waste by 2030. Tristram is an official UN Champion of this Global Goal.  

The environmental organization he founded, Feedback, plays a pivotal role in catalyzing and leading the global food waste movement.  It advocates for a better food system; one that is circular, low-input and stable.  Feedback has driven changes in supermarket policies and international legislation and consistently punches way above its weight at the highest level globally. Its campaigns and events include Feeding the 5000, the Pig Idea and the Gleaning Network (UK/EU).

In 2016, he founded Toast Ale, which upcycles unsold fresh bread into award-winning craft beer. After just 2 years of operations, Toast is brewing in 6 countries. 100% of its distributable profits go to Feedback and other aligned charities worldwide. Its unique impact investment structure, called “Equity for Good”, allows investors to realize capital gains, but pledges them to use these for further positive impact investment and/or donations.

Tristram won the international environmental award in 2011, The Sophie Prize. He is an Ashoka Fellow, a National Geographic Emerging Explorer and a World Economic Forum Young Global Leader.