Rotterdam, Wednesday 24 September 2025
Today, the book Mastering Food Innovation was celebrated with a launch at the very place where innovation is literally in motion: Floating Farm Rotterdam. A select and colourful group of food innovators, entrepreneurs, policymakers, media representatives and investors attended the launch under the theme: BOE*, BOOK, BUBBLES. (*is Dutch for MOO)
After an insightful tour on the Floating Farm visiting the cows, milk processing, cheese cellar and microgreens, it was time for the book presentation. Mary opened by sharing her personal journey in creating the book and emphasised the importance of connection. Making friends is essential to create momentum. Motion creates motion. During the writing process, she collected countless pieces of the puzzle: food visions, success factors, and innovation pathways, while simultaneously trying to assemble them. At the last moment, she turned the puzzle on its head and created a powerful compass in the Food Innovation Journey. A guide that helps every entrepreneur, food innovator, marketer, and product developer, from start-ups to multinationals, navigate the world of impact, innovation and food.
Innovating With Impact
Pioneer, dragon and investor Shawn Harris wrote the foreword of Mastering Food Innovation. Mary handed here the first copy and engaged in conversation. “I see 600 pitches a year, but only one or two actually receive investment. Impact isn’t made four days a week; you have to go all in, seven days a week. Entrepreneurs must be hungry and persevere, even after hearing ten no’s. Commitment is key on both sides. As an investor, I metaphorically enter a 10-year marriage with the young entrepreneur. I study the pitch and business case thoroughly, which is the foundation, along with the relationship with the entrepreneur. That relationship must be truly strong, based on shared values. People and Planet are crucial for me,” said Shawn Harris.
Mary then moved through the audience to thank her contributors and ask provocative questions about food dreams and dilemmas. She also spoke with host and CEO of Floating Farm, Minke van Wingeren, about the vulnerable side of innovating, motivation and handling resistance. “I really want to connect city residents with the farm and where better than right in the city? And yes, we do get protests, especially around election time. Every time, I invite people to come in and see, but they haven’t yet. I want to show everyone what we are doing, transparently, good for the animals and with care for each other.”
The Power of Serendipity
During the writing of her book, Mary encountered many different people and became fascinated by serendipitous meetings. The chapter on cultured meat, for example, emerged from a conversation with Ira van Eelen in a horse-drawn carriage at Leon Moonen’s farm and Sipke van der Werf from (then) Spar led her to Floating Farm in Rotterdam.
At the book presentation, guests were deliberately paired in duos, sparking surprising encounters and inspiring connections. A pioneer of Food Banks met a vegan farmer, a fruit grower spoke with a communications strategist, a chef met a circular food developer, a cultured meat farmer connected with a product developer and an entrepreneur saw her chance to connect with an investor. The result was new ideas, valuable connections and sparkling friendships.
The Crazy Ones
In her closing remarks, Mary reflected on the loneliness and resistance that innovation can bring. She urged everyone to stay ahead with their vision, ideas and belief that things can be done differently. She supports entrepreneurs, from start-ups to multinationals, who are committed to a fairer, healthier, and more sustainable food system. “Looking to the future, I see a movement forming: a community of food innovators, inventors and entrepreneurs exchanging knowledge and experience to make the world a little better, while showing everyone how much fun it is to work in the food sector. I am going to build this movement the same way I realised my book: just start, connect with pioneers and let the next step unfold naturally.”
She concluded with her favourite page from the book, Steve Jobs’ iconic manifesto.
Here’s to the crazy ones…
The misfits, THE REBELS,
the troublemakers,
the round pegs in the square holes…
The ones who see things
DIFFERENTLY.
They are not fond of rules.
You can quote them,
disagree with them,
glorify or vilify them.
But the one thing you cannot do,
is ignore them,
because they change things.
Because the ones who are
crazy enough to think they can
change the world are the ones who do.
Contributors to Mastering Food Innovation
Shawn Harris, Coen Steelooper, Pijke Driessen of Voedselpodium, Lisette Brouwers of Fairtrade Original, Ira van Eelen of RESPECTfarms, Leon Moonen of Crole Natuurrund, Michael Luesink of Studio Fava, Bart Fischer of OOSTNL, Sipke van der Werf of Spar, Kamiel de Leur of Sevvy, Luc Smeets of AOMB Intellectual Property, Minke van Wingerden of Floating Farm, Tijn Wolters of Wageningen University & Research, Costas Papaikonomou, Theo Toering of Bamboo Brands, Lieven Vanlommel of Foodmaker, Ruud Zanders of Kipster, Fruit & Veggie Brigade for Food Banks.
The Food Innovation Catwalk at the book launch was powered by:
