9:00AM: Combatting an Impending Food Shortage
As food production is predicted to fall short of consumption needs, what can organizations and communities do to help ease an impending food shortage? Hear from policy, advocacy and the private sector on the outlook of food security.
10:15AM: Food Safety from Farm to Table with the USDA
Carmen Rottenberg, Deputy Under Secretary for Food Safety, U.S. Department of Agriculture
11:00AM: Preserving Culinary Tradition with Sustainable Seafood Practices
The South is a region whose cuisine was built around the abundance of the Mississippi. How can we preserve our culinary culture within an increasingly threatened ecosystem? Featuring Katherine Miller, senior director of food policy advocacy for the James Beard Foundation and Hari Pulapaka, executive chef and owner of Cress Restaurant, and local supplier Chalin Delaune of Tommy’s Seafood, this session will explore the complex seafood system from supplier to consumer, followed by a discussion of sustainable consumption practices and how communities can help nurture the seafood industry.
1:15PM: What Will Healthy Look Like in 30 Years?
Over time the healthy eating movement has evolved from prescriptive to progressive and moved firmly to the mainstream. Cooking Light executive editor Ann Taylor Pittman and culinary nutrition expert Dr. Carolyn Williams will take part in a live discussion of the April 2017 feature “What Healthy Means Now,” outlining the evolution of “healthy” food and what it will look like in the future.
2:30PM: Navigating the Chef/Farmer Relationship: Sourcing, Selling and Building Partnerships
Strong relationships between chefs and local farmers is central to a achieving a sustainable local food system and providing a farm-to-table culinary experience. In this session, hear about the process of sourcing from small-scale farmers from chefs who have prioritized purchasing local and from the farmers who have learned how to best approach and navigate building partnerships with restaurants.
3:30PM: Food Waste Workshop
In this unique session led by revolving speakers, attendees will be given the chance to help answer the pressing agri-culinary question of how to minimize food waste as individuals, businesses and as a community; applying new knowledge and inspiration in an exchange of perspectives and ideas towards envisioning a more sustainable food system. Leaders from academia, advocacy and the restaurant industry will be represented in order to create 360 view of the significant challenge of food waste and what can be done to tackle it.