The Future of the Restaurants Lecture Series

Buffeted by COVID, climate change, labor shortages, and other stressors, the restaurant industry around the world is in crisis and transition. This is a series of lectures and dialogues with leaders in food researchers and industry leaders to see where the global restaurant business is headed during and after the COVID-19 crisis. Looking at eateries on different scales from gourmet restaurants to street vendors, we hope to gain insights that can be shared across national and local contexts.  This online lecture series is organized by the Global Food Project of the Institute of Comparative Culture at Sophia University and the New York University Nutrition and Food Studies, with funding from Sophia University. Lectures will be held on zoom and made available to interested viewers around the world. 

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Inaugural Dialogue 

The Future of the Restaurant:  
A Transnational Dialogue with Prof. Krishnendu Ray 

Discussion 8-9 p.m. US Eastern Standard Time: January 28 (Friday)

Discussion 9-10 a.m. Japan Standard Time: January 29 (Saturday)

Q and A session following the discussion 
Please register from here: