Key Learnings from Lengua 2025

Lengua Conference 2025, hosted in Miami on April 9 and 10, brought together a dynamic and diverse mix of chefs, innovators, entrepreneurs, and food thinkers to explore one of the most pressing questions of our time: what is the future of food? Across two days of keynotes, panels, and immersive conversations, several critical insights emerged, insights that speak not only to the challenges the food industry faces, but also to the unprecedented opportunities for reinvention.

One of the clearest signals from the conference was the growing role of technology, not just as a backend tool, but as a creative partner in the culinary process. The team from NotCo demonstrated how their proprietary AI, Giuseppe, is helping develop plant-based products that challenge both flavor and sustainability norms. Chef Chintan Pandya added a striking perspective, having cooked for guests immersed in virtual reality during an Art Basel event. His reflections revealed that virtual tools can enhance, not detract from, the emotional and sensory dimensions of a dining experience. Together, these moments illustrated a shift toward a future in which data, creativity, and immersion coexist at the table.

Sustainability, a term too often diluted by overuse, was re-examined through a systems lens. It became clear that meaningful progress depends on action across the supply chain—from sustainable water use and regenerative farming to decarbonization and food equity. Helen Aquino from Village Farms highlighted how urban and hyper-local farming models can reconnect cities to their food sources while reducing environmental impact. Andrew Sayles of Livestock Labs introduced cultivated meat as a scalable solution to feeding a growing population more responsibly. Meanwhile, Beatriz Jacoste from Spain’s KM Zero Innovation Hub shared a roadmap for a smarter, healthier, and more resilient food system. Her vision integrated technology with nature-based practices and emphasized that sustainability must be both systemic and inclusive.

Expanding the conversation around sustainability, Ryan King reminded us that the most vital resource in the food world isn’t land, water, or energy; it’s people. In his talk, he emphasized that well-being and mental health are essential pillars of a truly sustainable industry. Drawing on experiences from some of the world’s top kitchens, Ryan shared how leading chefs are addressing burnout and imbalance through counseling, structured wellness initiatives, and a cultural shift toward more humane working environments. His insights reinforced the idea that sustainability must be holistic, encompassing not just environmental impact, but also the health and resilience of those who bring food to life.

Throughout the conference, the preservation of culture through cuisine emerged as a powerful theme. Chefs Alejandra Espinoza, Stefano Secchi, and Timon Balloo shared stories of migration, memory, and personal identity that shape their food. Their insights suggested that the most meaningful innovation often begins with looking inward toward family recipes, regional techniques, and the emotional resonance of food that tells a story. Dan Saladino’s keynote, based on his book Eating to Extinction, underscored the urgency of preserving food biodiversity. He reminded us that the erosion of ingredients also means the erosion of cultural identity, and that culinary heritage is itself a form of knowledge worth protecting.

Two powerful firechats spotlighted the shifting dynamics of food business from both a tech and brand-building perspective. In a conversation with Elizabeth Vakil, Chief Product Officer at Resy, we explored future of dining through the lens of personalization and data. Vakil shared how technology isn’t just streamlining reservations, it’s reshaping how restaurants connect with guests, predict preferences, and craft experiences that feel deeply personal. On the brand side, Sushma Jindal, previously of Ghetto Gastro, brought a grounded lens to the growing wave of chefs entering the CPG space. She unpacked the allure and challenges of translating culinary vision into retail products. Emphasizing that while many chefs dream of shelf-ready success, the path requires compromise, capital, and a shift from artistry to scalability. Together, these conversations revealed that the future of food isn’t just about innovation - it’s about making strategic, sometimes uncomfortable, choices that balance creativity with commercial growth.

The business of hospitality was another focal point. Veteran chefs and restaurateurs Michelle Bernstein, José Mendín, and Aaron Brooks brought honesty and clarity to a conversation about the shifting nature of restaurant leadership. Today’s chef must be more than a cook, they must be a strategist, a mentor, and a community builder. While acknowledging the pressures of rising costs, labor challenges, and evolving consumer behavior, these chefs expressed optimism and emphasized the importance of adaptability and mentorship. Their experiences pointed to a hospitality model rooted in resilience and care, both for staff and guests.

The conference closed with perhaps its most unexpected and inspiring session: a conversation with children aged 9 to 12, to share their thoughts on the future of food. Their responses and ideas, ranging from creative ways of cooking and enjoying food, to what they expect from a food system that needs to evolve to meet the demands of the future generations, were at once whimsical and profound. In their voices, we heard the simplicity and clarity that sometimes escapes adult discourse. It was a powerful reminder that the future we’re all discussing is ultimately theirs to inherit and that their perspective belongs not at the margins of the conversation, but at its very heart.

In sum, Lengua Conference 2025 offered more than a forecast, it offered a call to action. If we are to truly shape a better food future, it will require the integration of innovation, heritage, equity, and imagination. The conversations held in Miami this year will no doubt echo far beyond its walls. Now, the challenge lies in transforming dialogue into durable change.