Future of Food Summit on 18 September 2019
posted by Research Admin 1 on 29 July 2019
Meredith, 225 Liberty Street, NYC
Consumers are rethinking their choices. Climate change is buffeting agriculture. Technology is shifting what we know about food. And Americans are still struggling with how to eat for better health. The time is now to consider how to transform our food system for a better tomorrow.
9:00 – 9:30AM
OPENING REMARKS JOSEPH CLAYTON, CEO, IFIC
Joseph Clayton is Chief Executive Officer of the International Food Information Council (IFIC) and IFIC Foundation. He joined IFIC in 2016. Clayton previously served as Interim President of the American Frozen Food Institute (AFFI), the trade association representing the public policy and regulatory interests of the frozen food and beverage industry. Prior to AFFI, he served as Executive Vice President at Golin International and CEO of Widmeyer Communications. He began his career in the U.S. Senate, where he worked on the legislative staff of former Illinois Senator Alan Dixon (D-IL). A graduate of the University of Illinois, Clayton serves on the Advisory Board of Illinois in Washington.
OPENING REMARKS JESSIE PRICE, EDITOR-IN-CHIEF, EATINGWELL
Editor-in-chief of EatingWell since 2013, Jessie Price oversees the editorial content across all media platforms including the magazine, books and brand extensions. After graduating from Williams College, Jessie cooked in restaurants in California and Colorado and worked in advertising in San Francisco. She began testing recipes for EatingWell when she moved to Vermont in 2003 and soon after joined the team full time. She has worked on more than a dozen EatingWell cookbooks and is the author of the James Beard Award-winning The Simple Art of EatingWell. Jessie has represented EatingWell across national and local media, appearing on NBC’s Today show, TV Land’s Best Night In and video news network Cheddar, among others. Under her leadership, the magazine has been named Publication of the Year twice by the International Association of Culinary Professionals (IACP), in 2016 and 2019 (and was a finalist in 2017 and 2018).
9:30 – 10:45AM
KEYNOTE ALI BOUZARI, PH.D.
Ali Bouzari is a culinary scientist, author and educator. He is co-founder of Pilot R&D, a culinary research and development company, and Render, a new food company that collaborates with the best restaurant chefs in the country to reinvent the way food lovers eat. As a chef with a Ph.D. in food biochemistry, Ali has helped to lead the charge in changing the way we think about cooking by teaching and developing curriculum at top universities, and collaborating with the country’s most innovative restaurants, including State Bird Provisions, Eleven Madison Park, and the Thomas Keller Restaurant Group.
10:45AM – 12:00PM
The Consumer Experience–Shopping, Cooking & Restaurants
Are robots going to be stirring the pots on our stoves? Will grocery store produce departments be stocked straight from vertical farms on their roofs? How will concerns for sustainability, health and social justice reshape both fast-casual and high-end dining? This panel will tap into the changes that will revolutionize how we interact with food every day.
- Jessie Price, Editor-in-Chief, EatingWell
- Chris Bissig, Director Industrial Design, GE
- Maisie Ganzler, Chief Strategy & Brand Officer, Bon Appetit Management Co.
- Hunter Lewis, Editor-in-Chief, Food & Wine
- Mario Ferruzzi, Ph.D., Professor of Food Science & Nutrition, NC State, Plants for Human Health Institute
1:00 – 2:15PM
Sustainable Food Production
Precision technology, gene editing, vertical farming, regenerative practices and other innovations are helping growers be more productive, use fewer natural resources, sequester carbon, reduce waste and improve soil health. How can we harness technologies like these to make our food system more resilient and healthy in the years to come?
- Dave Kurns, Editor-in-Chief, Successful Farming
- Jason Rowntree, Ph.D., Associate Professor, Animal Science, Michigan State University
- Randy Day, CEO, Perdue
- Mark Guiltinan, Ph.D., Professor of Plant Molecular Biology, Penn State University
- Marc Oshima, Co-Founder, AeroFarms
2:30 – 3:45PM
Plants to Animals: Where Is Our Protein Obsession Headed?
Americans love to focus on the health benefits of protein, but we’re worried about its impact on the environment. What’s a thoughtful eater to do? Stick with meat, go lab-grown, turn to plant-based alternatives? The options are evolving by the day, especially with help from an influx of investment capital.
- Sophie Egan, MPH, Author & Director of Health and Sustainability, Strategic Leadership, Strategic Initiatives, The Culinary Institute of America
- Ephi Eyal, CEO, Hinoman USA
- Katharine Richards, Senior Director of Marketing, Perfect Day
- Renske Lynde, Co-Founder & Managing Director, Food System 6
- Jennie Schmidt, M.S., R.D., “The Foodie Farmer”
- Sara Place, Ph.D., Senior Director of Sustainable Beef Production, National Cattleman’s Beef Association
3:45 – 5:00PM
Innovations in Nutrition & Health
What will be the biggest influences on dietary and nutrition science in the next ten years? In 2020 the USDA will release the new Dietary Guidelines for Americans, which help drive food and nutrition policy. What are we likely to see there? Probably small incremental changes. But promising emergent fields including personalized nutrition, microbiome research and sugar replacement alternatives are likely to shake up what we eat to feel our best.
- Lisa Valente, M.S., R.D., Digital Nutrition & News Editor, EatingWell
- Anna Maria Siega-Riz, Ph.D., IFIC Foundation Trustee
- Rachel Sanders, CEO, Rootine Vitamins
- Megan Meyer, Ph.D., Director of Science Communication IFIC Foundation
- Dipnath Baidyaroy, Ph.D., Director of Strategic Alliances, Codexis
To find out more about the speakers and purchase tickets, go to: https://eatingwellificsummit.com/