Food Innovation

FoodInno 2016: Berkeley-Stanford Food Innovation & Design Symposium

May 26, 2016

Garwood is supporting “Berkeley-Stanford Food Innovation & Design Symposium.” Dr. Sohyeong Kim, an alumnus of Garwood is taking up a new initiative at Stanford Design Group: Director of Food Innovation and Design.  Sohyeong wrote her thesis on Open Food Innovation studying the California Cuisine movement. For more information, visit: