Dr. J. Daniel Dahm (Chairman)
Dr. J. Daniel Dahm (Chairman) is a scientist, entrepreneur and activist with a focus on sustainable development. His many years of work in the natural sciences, in anthropology and economics, and as an expert, adviser and entrepreneur give him an outstanding position in academia, civil society and the business community, with a reputation for strategic sustainability and high quality standards.
Carl-Otto Gensch is Head of the Department of Product & Material Flows at the renowned Eco-Institute in Freiburg. He is an expert in the development of sustainability assessments for technologies and corporate strategies, and was one of the developers of the recognised ProSA method (Product Sustainability Assessment).
Rainer Roehl and his business a'verdis have established a gastronomic model of the future, which combines the aspects “indulgence” (joy of eating) and “health” (performance and well-being) with classical sustainability issues (economical, ecological and social responsibilities) to a holistic approach and thereby considered the wishes and expectations of all stakeholder groups.
Hanni Rützler is one of the leading trend researchers in the food industry. She is based in Austria and is an expert on future food, food quality, consumer protection and healthy eating, and is well known for her multi-disciplinary approach to questions of eating and drinking behaviour in the future.
Bernd Aufderheide is President and CEO of Hamburg Messe und Congress GmbH (HMC). He has many years of experience in the trade fair business, for example in Cologne, Düsseldorf and Singapore, and is a well-known professional in the industry for the German speaking countries as well as internationally.