TEDxKC speaker Louis Rosenberg: Hive mind key to battling alien threat

August 23, 2017  |  Startland News Staff

Louis Rosenberg, TEDxKC

Editor’s note: Startland News is exploring a few of the most impactful quotes from speakers at Friday’s TEDxKC event at the Kauffman Center for the Performing Arts.

“Here we are: the most intelligent species on the Earth. Congratulations. Unfortunately, things are about to change.”
— Louis Rosenberg

An alien intelligence is headed toward humanity at breakneck speeds, Louis Rosenberg told the TEDxKC crowds, and it will challenge humans’ position as the intellectual top dog on the planet. Experts say the threat could be decades away, he said, but that doesn’t lessen the danger.

“Let’s just be straight: We have no reason to believe it will be friendly. It will have its own values, its own morals, its own self interests,” Rosenberg said. “And if it behaves anything like we do, it will put its own self interests first — to the detriment of all other creatures it encounters.”

No. The looming invasion won’t come at the hands of aliens, he argued. Rather it will be a creature of humanity’s own creation: A sentient artificial intelligence that will emerge from research labs at Google, Facebook or a leading university, Rosenberg, CEO of Unanimous A.I., said.

His solution: Form a bee-like hive mind or “brain of brains” through which swarm intelligence will help humans get smarter together.

By aggregating diverse perspectives on values, morals and sensibilities, Rosenberg said, the species can become more wise — quick-witted enough to fend off not only artificial intelligence, but also to solve such problems as poverty, inequality and sustainability.

“If honeybees could observe how we humans make big group decisions — like electing our leaders, resolving our conflicts or planning for our future — they might think we’re the primitive ones,” he said. “But not for long.”


startland-tip-jar

TIP JAR

Did you enjoy this post? Show your support by becoming a member or buying us a coffee.

Tagged , , ,
Featured Business
    Featured Founder

      2017 Startups to Watch

        stats here

        Related Posts on Startland News

        Photo illustration by Joy Broils

        Give yourself permission to pause the hustle; injury prompts serial entrepreneur to get grounded 

        By Tommy Felts | July 9, 2022

        Trauma from a brain injury after an auto accident last fall left Joy Broils downshifting her Type A personality and ambitious drive to a few hours of work each day, the entrepreneur said. The incident, however, prompted her to slow down and focus on a new startup idea: Hustle & Ground, a monthly subscription box…

        Go Topeka's Kansas Innovation Dealroom announcement; photo courtesy of Go Topeka

        Go Topeka launches ‘Kansas Innovation Dealroom’ to track startup ecosystem growth

        By Tommy Felts | July 8, 2022

        Startland News’ Startup Road Trip series explores innovative and uncommon ideas finding success in rural America and Midwestern startup hubs outside the Kansas City metro. This series is possible thanks to the Ewing Marion Kauffman Foundation, which leads a collaborative, nationwide effort to identify and remove large and small barriers to new business creation. WICHITA…

        Kauffman CEO retiring this fall: New leader must support ‘entrepreneur-focused economic development’

        By Tommy Felts | July 7, 2022

        President and CEO of the Ewing Marion Kauffman Foundation ​​Wendy Guillies announced that she will be retiring this fall after 22 years with the nonprofit.  “Like many people over the past extraordinary few years, I’ve reflected on my professional and personal priorities. What won’t change is my drive to engage in work that makes our…

        Its menu simmers with just five dishes; How Thaiger’s bowl’d flavors roll in complex family recipes

        By Tommy Felts | July 5, 2022

        When someone orders the spicy pho or crispy pork belly bowl at Thaiger, they soon receive it just as Adison Sichampanakhone and his family make it at home, he shared.  “If you were to come to one of our barbecues or cookouts, you would see it’s the same preparation, same sauce as we do here…