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Bon Appétit chefs are used to cooking for business and academic royalty: CEOs, Nobel Prize-winning professors, and university presidents dine on our food daily. But when the company was invited to feed actual royalty — His Royal Highness the Prince of Wales, fresh from his son’s wedding — along with Bon Appétit CEO Fedele Bauccio, a dozen other stars of the sustainable food movement, and 750 journalists and other high-profile guests, the menu planning and food sourcing reached new heights of intensity.

The occasion was a landmark all-day conference on the “Future of Food,” hosted by the Washington Post at Georgetown University in Washington, DC.