Food Futurist & Co-founder, Alpha Food Labs

Mike Lee

Business. Consumer Trends. Health & Wellness. Retail.

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Mike Lee

Speaker Bio

Through Alpha Food Labs and The Future Market, Mike and his team have worked on various innovation strategies and product development projects with companies that include Campbell’s, Danone, Barilla, Google, Applegate, and more.

Mike’s experience in food design & innovation has covered a wide range over the past 14years. Prior to Alpha Food Labs & The Future Market, Mike led product development initiatives on the Innovation & New Ventures team at Chobani. Mike focused on building out their savory platform and drove food design from consumer insights, to ideation, to food and brand development, to business planning and production.

Mike is a frequent speaker on food innovation and has been featured in many conferences and publications such as The Wall Street Journal, CNBC, Bloomberg, FastCompany, The New York Times, Money, NaturalProducts ExpoWest & East, The Culinary Institute of America, The National Restaurant Association, and many more. He also serves on the Board of Advisors for the Partnership for a Healthier America.

Mike is the grandson and son of Chinese restaurant owners in Detroit and was raised in those kitchens and dining rooms. The atmosphere of innovation in

Detroit, from his family’s food ventures to the auto industry’s concept cars, to the groundbreaking music scene, was crucial in shaping his point of view on innovation today.

Mike has a business degree from the University of Michigan and design from the Parsons School of Design. He currently divides his time between Brooklyn and Detroit.

Mike Lee Topics
The Future of Food
Food 2.0: The Convergence of Food X Tech.
The Future of Food: Ag 2.0
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World-renowned food futurist and co-founder of Alpha Food Labs, Mike Lee is on a mission to educate the world on the pure possibility of sustainable and varied food sources that boost our palate… and our planet.

A whopping 75% of the planet’s food comes from a mere 12 plants and 5 animal species while millions of opportunities exist to achieve biodiversity that simultaneously enriches the soil and the wallet.

Invite Mike Lee to your next event to help your audience understand their opportunity to join the fight to grow futuristic and sustainable products, grow your diverse range of business strategies in any vertical within the food domain, and ultimately… find the best solutions to keep your clients wanting more.

In this keynote, Mike will take your audience on a journey into the future of food and technology—a realm where innovation meets necessity, and culinary creativity knows no bounds. As we stand on the brink of a new era, Mike’s insights showcase the ways our cutting-edge technologies are set to revolutionize the way we grow, produce, and consume our meals.

Artificial intelligence and robotics are streamlining food production and distribution. AI-driven algorithms optimize planting schedules, predict crop yields, and manage supply chains with precision, while robotic systems automate harvesting, sorting, and packaging processes. This not only boosts efficiency but also reduces waste and ensures that food reaches consumers faster and fresher.

The integration of Internet of Things (IoT) devices in kitchens and farms is creating smart environments that manage food resources efficiently. From smart refrigerators that suggest recipes based on available ingredients to sensors that optimize irrigation and fertilization in fields, IoT technology is making food production and consumption smarter and more sustainable.

As we look ahead, the convergence of food and technology promises a future where our food systems are more sustainable, efficient, and responsive to the needs of a growing global population. These innovations will not only enhance the quality and availability of food but also make our culinary experiences more exciting and personalized.

In this keynote, Mike dives into a future where traditional farming gives way to innovative, high-tech solutions that address the pressing challenges of climate change, population growth, and resource scarcity.

In Mike’s future, agriculture is no longer constrained by geography or climate. By leveraging advancements in genetic engineering and biotechnology, crops are designed to be more resilient, nutritious, and adaptive to changing environmental conditions. These innovations not only enhance food security but also ensure that farming practices are sustainable and efficient.

Prepare to be inspired and informed as renowned food futurist, Mike Lee, takes your audience on a journey through the future of agriculture, highlighting the innovations that will shape the way we grow and sustain our food.

Mike Lee

Stories of my life

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On The Future of Food: Rethinking Reality
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