Mr. Shen has been a serial entrepreneur since the 1990s, co-founding B&B Media, and founding VFinity among other ventures. Shen’s portfolio of good food and sustainable agriculture holdings includes over 50 investments in 40 companies and continues to grow. His other social entrepreneurship portfolio includes companies such as WeFunder. His thesis of cultivating tasty, sustainable, healthy, accessible, and affordable food and agriculture businesses is explained in his TEDx Talk in addition to numerous speeches at Fancy Food Show, Esca Bona, Vitagora, Concordia, James Beard Foundation, Food Tank, Seed to Chips, Harvard Business School, BevNet, etc. The companies Shen has founded or co-founded have had numerous financial exits including VFinity, DCF, B&B Media, and GA Media. Two other financial exits came from his venture investments. He works with social entrepreneurs to build financially sustainable and impactful businesses.
Mr. Shen’s work has been profiled by major media around the world in several languages by The New York Times, The Wall Street Journal, The Washington Post, ABC, CNN, BBC, CBS, NHK, TVB, The Guardian, Le Monde, Fortune, among others. He is an alumnus of Peking University, Brandeis University where he did his undergraduate work in botany and genetics, Boston University where he completed his graduate studies, and Harvard University. He has lectured at over 200 universities, colleges, and conferences, and continues to lecture across the US and globally.
Shen Tong is on Omnicom's sparks&honey Influencer Advisory Board, in addition to serving on boards and advisory boards for the Good Food Institute, Food Tank, and Poets & Writers, and as a member of NEXUS Global Summit. He founded FOOD-X in 2014. He also served as a venture partner of SOSV, a global multi-stage venture capital fund, after acting as general partner. Shen is a long time social activist beginning with his student protest days at Tiananmen in 1989. He was actively involved in the 2011 Occupy Wall Street movement and continues to advocate for other human rights movements and social justice causes. His book Almost a Revolution has been in print since its first edition in 1990 and continues to be used widely among Western colleges and in high school curriculums. He is a film buff, avid traveler, foodie, writer and poet, and father of three children living in New York.
Lee Davies came to the food industry by way of the anti-hunger movement and international development in agriculture. She believes that business must be an active player to create equitable access to delicious, healthy, and ethically-sourced foods. Prior to FoodFutureCo, Lee completed an Americorps Vista year with the Philadelphia Food Access Collaborative and conducted Fulbright Research in Zomba, Malawi.
Lee received her M.S. in Agriculture, Food, and the Environment from Tufts University, and is Permaculture Design Certified. She closely follows innovations surrounding soil health, sustainable seafood sourcing, and anti-hunger policy. She is originally from Oklahoma, loves visiting her grandma’s small cattle ranch in southwest Missouri, and her favorite food is jalapeno cornbread with honey.
Evan is a Brooklyn born entrepreneur and restauranteur who has always had a passion for quality food and hospitality. With over 15 years of restaurant experience he started his first food business (a sausage cart) as a student at SUNY Binghamton with $800. After it's success he went on to open his own cafe and bar, Café Oasis which served a wide range of local and seasonal beers and snacks. Eventually, his hometown pulled him back in and he opened Brooklyn Crepe & Juice, now with a second location in park slope, where he serves fresh juices, smoothies, crepes, and salads. He is also an owner at Wangs an acclaimed asian inspired soul food restaurant and Prawn Shop his newest venture which focuses on responsibly and ethically sourced seafood and has a no tipping policy to ensure fair wages for all employees. Evan has recently begun developing a seafood sausage called Seadogs which utilizes bycatch and less desirable local fish to make an impact on food waste and get people to eat healthier and more sustainably. He's very excited to be a part of the Food Future team and make a positive impact on our food system.
Allie Wist is an artist, photo director, and independent researcher whose work is anchored in food culture, food systems, and the environment. She holds a BA from Boston University and an MA in Food Studies from NYU, and she currently teaches food and performance art at NYU. Her work has been featured in Saveur, Roads & Kingdoms, BBC, Promopress's Food Futures: Sensory Explorations in Food Design, and Honolulu Biennial's Visions of the Future exhibition series.
Chloe is excited to learn more about smart agriculture and make the world a better place through our food system.
Jordan is an investment research analyst and developmental economist. Most recently, he was the NY-based senior research analyst for energy, global macro and structured product investments for $31bn hedge fund Elliott Management. Prior to Elliott, Jordan worked under the Chief Asia Markets Strategist at JPMorgan in Hong Kong, focusing on emerging and frontier market economics. Jordan started his career as an investigative journalist based in Shanghai, where he was published in dozens of newspapers and magazines, including Foreign Policy, China Economic Review and China International Business. He was also a food writer for City Weekend, Shanghai’s largest expat magazine.
He holds a BSFS from Georgetown University’s School of Foreign Service in International Politics and an MIA from Columbia’s School of International and Public Affairs in International Finance and Developmental Economics.
Shen Lee is the author of Hungry for Disruption: How Tech Innovations Will Feed 10 Billion by 2050 (To be published March ’19) and the founder of Fresco Foods, a social food venture. She is currently studying at the Cornell University School of Hotel Administration. Her passions lie in Food, Technology, Sustainability, Brand Management and Social Entrepreneurship. She hopes to help revolutionize the food industry by driving sustainable food practices, working on pressing food issues and inspiring people to live healthier lives.
A lover of all things gastronomy, Shen grew up in Malaysia and previously lived in Singapore. In Singapore, she started a social impact-driven restaurant called Fresco Supper Club and spoke about her experiences with entrepreneurship and innovation in her TEDx Talk. She loves to cook & bake, dance Flamenco, go to Farmers Markets, spin, box, snowboard and watch Suits and Chef’s Table.
Amr spent most of his career helping growing start-up technology-based companies by being part of the sales, business development and strategy teams. More recently, he worked as an Analyst at a middle-market private equity firm where he developed relationships with key intermediaries, performed market research, led diligence efforts and provided analytical insights for investment opportunities.
In addition to being a member of the FoodFutureCo. team, Amr is currently a pursuing his MBA at NYU Stern School of Business where he is specializing in Corporate Finance, Strategy and Entrepreneurship. He is originally from Cairo, Egypt and came to USA in 2006 to earn his B.A. at Rutgers University.
Lisa Vollen has 7+ years of experience building cross-sector relationships with diverse stakeholders in international settings and managing programs.
She holds an MBA in Social Impact Management from Brandeis University. She specializes in building partnerships to maximize social impact, stakeholder engagement, quality management, process evaluation and improvement, event planning, and internal and external relationship management of stakeholders from all sectors, functions, and geographical regions.
She is passionate about economic empowerment, leveraging access to quality education, helping people to develop professionally, and spreading multicultural knowledge. In her spare time, her favorite places to be are in the kitchen inventing her latest healthy recipe, or on top of a mountain.