The theme of the breakfast menu aligned with the theme of the day’s first session—Shifting Generations, Shifting Foods—and included stations with selections themed to Millennials, such as this rooted juice bar, and to Gen X.

Another Millennials-themed breakfast selection was these candy-infused melon brochettes with a choice of watermelon, cherry, honeydew, cantaloupe and tangerine.

Yet another Millennial-themed breakfast choice: housemade organic protein/granola bars in almond, green tea ginger and crispy kale/pumpkin seed varieties.

Gen X-themed preferences at the breakfast included these housemade Pop Tarts in apple cinnamon, black cherry and bittersweet chocolate flavors.

Another Gen X-themed breakfast selection: assorted cereal breakfast bars made with such familiar branded products as Cocoa Puffs, Fruit Loops, Lucky Charms, Cap’n Crunch and Trix.

A more substantial Gen X breakfast selection was these breakfast burrito pinwheels made with egg, Tater Tots and chorizo.

The day’s lunch menu focused on the connection between food and wellness, with the salad course featuring selections boosting vision, such as this avocado/watercress/baby kale combo.

Another vision-boosting salad from the lunch menu was roasted butternut squash with shiitake mushrooms.

The day’s lunch entrée course included such brain-boosting sushi choices as nigiri and makizushi. Pictured are (from left) ahi tuna nigiri, citrus salt nigari with grilled asparagus, king salmonaji popnzu &cipolinni nigiri, a “Seahawk roll” makizushi, a spicy tuna/avocado roll makizushi and salsify tempura roll with shisho makizushi.

Dessert at the lunch session focused on foods that provide energy, such as this tres leches fig bread pudding with bittersweet chocolate drizzle.

The afternoon break menu focused on food waste and included these creations featuring coffee-flour-dusted crispy pork belly with house-grown microgreens.

Another food waste-themed menu item from the afternoon break menu was tomato essence flavored either with lemon verbena, Thai basil or Asian white soy.

Attendees also got to tour the Microsoft dining facilities, some incorporating various herbs and greens being grown onsite.

The day wrapped up with the Future of Food Reception, with a menu theme of “Food-the Next Generation.” Pictured is a dessert selection, the triple chocolate indulgence featuring milk chocolate Chambord mousse.

Another Future of Food Reception menu item was this tender pea shoot salad with preserved lemon vinaigrette and aged bleu cheese, one of the “kitchen to consumer” themed selections.

The Future of Food Reception had some startling props and creative visuals such as this “plant man.”