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Veganomics: How Veganism is Shaping the Future of Food

A presentation by Miyoko Schinner, CEO of Miyoko’s Kitchen

Miyoko Schinner will talk about recent developments in plant based foods, how they are driving the market and investments, including statistics, challenges with regulatory issues, and the overall bright picture of a vegan future based on the changing economy.

Schinner is founder and CEO of Miyoko’s Kitchen, makers of an award-winning line of artisan vegan cheese and other dairy alternatives sold in thousands of stores across the country. A vegan for thirty years, Miyoko missed the “cheese experience” and spent years perfecting recipes that would satisfy this craving not only for herself but foodies across a broad spectrum, eventually building a brand that is currently the fastest growing in its category.

Miyoko is the author of five cookbooks, including the bestselling The Homemade Vegan Pantry (Ten Speed Press, 2015) and Artisan Vegan Cheese (Book Publishing Co., 2012). No stranger to media, she co-hosted three seasons of Vegan Mashup, a cooking show that airs on PBS stations nationwide. A coveted speaker, Miyoko presents at conferences, events, and universities across the country about the culinary arts, animal rights, and the future of food. She has been featured numerous times in the media, including The New York Times, San Francisco Chronical, Huffington Post, The Washington Post, The Guardian, The Today Show, PBS, and many others. Forbes recently included her in a line-up of women leading the future of food, and the North American Vegetarian Society inducted her into the Vegetarian Hall of Fame in 2016.

Caring deeply about animals, Miyoko, along with her husband, founded Rancho Compasión a farmed animal sanctuary in Northern California, home to a number of rescued animals including cows, goats, sheep, pigs, chickens, and ducks. Miyoko devotes her life to promoting a lifestyle based on compassion and sustainability to help preserve the lives of all animals and the health of the planet.