Please register and join us at Dodds Auditorium, Robertson Hall on Friday, Feb 17, for a day of debate and solutions-oriented discussions on how to deliciously nourish ourselves and the global population while protecting our Earth and its finite resources. Discussions will feature 5-minute quick takes by each panelist, with the remainder of each panel dedicated to audience Q&A. We will explore behavioral science and how we can change our appetites, secrets of making these foods delicious and crave-worthy, the role of marketing and advertising in the effort and the power and politics of the food/ag/hospitality sector. Please plan to stay with us through the day! Scroll down to see our agenda (expect a few tweaks as we get closer); bios here.
As background reading, we offer the World Resources Institute report, Shifting Diets for a Sustainable Food Future (PDF), co-authored by Timothy Searchinger, a research scholar/lecturer at PU and co-founder of our Princeton Studies Food Council, which provides the framework of our conference.
And come hungry. For the first time, this conference will feature a lunch-and-learn menu – in partnership with Chef Jerry Luz and his colleagues at Campus Dining — for registered attendees. Lunch will include a tasting, so bring your smartphone to participate in the instant survey as you sample. NOTE: REGISTRATION IS REQUIRED FOR LUNCH.
Logistics: If you’re driving, there are metered spots on the streets (most nearby are metered two-hour spots) or park in Lot 21 (directions here) and take the shuttle or walk to Robertson Hall. or there is a shuttle you can take from the parking lot. There is also metered parking if you can find a spot nearby. If you are taking the train, there’s information here.
A special thanks to Chuck Crosby at the Woodrow Wilson School of Public and International Affairs-STEP Program, our logistics wizard, and to Chef Jerry Luz of Campus Dining for his expertise for our lunch – and to all whose work before us has enabled this group and this symposium, the third for Princeton Studies Food.
– Karla Cook, co-founder and coordinator, Princeton Studies Food
CHANGING CLIMATE, CHANGING APPETITES
Food for a Sustainable World & How to Get There
Friday, February 17, 2017; Dodds Auditorium, Robertson Hall
PANEL ONE 8:30 – 9:45
Welcome & FRAMING THE CHALLENGE
MODERATOR Gordon Douglas MD ’55 Weill Cornell Medical College; Co-Founder, Princeton Studies Food
Tim Searchinger, Research Scholar, Woodrow Wilson School and the Program in Science, Technology and Environmental Policy; Lecturer in the Princeton Environmental Institute; Princeton University. Co-Founder, Princeton Studies Food
Dan Rubenstein, Class of 1877 Professor of Zoology; Professor of Ecology and Evolutionary Biology; Director, Program in Environmental Studies, Princeton University
Brent Kim, Program Officer, Center for a Livable Future, Johns Hopkins University
COFFEE: 9:45 – 10:15
PANEL TWO 10:15-11:25
CHANGING BEHAVIOR: INTERDISCIPLINARY LESSONS
MODERATOR: Daniel Shepard ‘19
Debbie Prentice, Dean of the Faculty; Alexander Stewart 1886 Professor of Psychology and Public Affairs, Princeton University
Elke Weber, Gerhard R. Andlinger Professor in Energy and the Environment; Professor of Psychology and Public Affairs, Woodrow Wilson School; Princeton University
Christina A. Roberto ‘04, Medical School Assistant Professor of Medical Ethics and Health Policy at the Perelman School of Medicine, University of Pennsylvania
PANEL THREE 11:25-12:35
CHANGING TASTE: PRODUCING SUSTAINABILITY FOR THE PLATE
MODERATOR: Reuwai Mount Hanewald, Terhune Orchards, Princeton, NJ
David Benzaquen, Plant Based Solutions
Mark Shepard ’P19, Farmer and author, “Restoration Agriculture”
Constantine Katsifis, Owner, Americana Diner, Hightstown, NJ
Terry Ingram, East Regional Manager, Organic Valley Cooperative
PRINCETON STUDIES LUNCH: 12:35-1:20 (see menu below)
MODERATOR: Dan Rubenstein, Class of 1877 Professor of Zoology; Professor of Ecology and Evolutionary Biology; Director, Program in Environmental Studies, Princeton University.
Smitha Haneef, Menu Narrative: Executive Director, Princeton University Campus Dining Meatball Tasting & Poll Everywhere instant survey
Posters: Hummus: Eliza Wright ’19; Megadarra: Daniel Shepard ’19; Roasted Roots, Madelynn Prendergast ‘19
PANEL FOUR 1:20 – 2:30
CHANGING COURSE: FOOD SYSTEMS STUDY AT PRINCETON
MODERATOR: Lyndon Estes, Associate Research Scholar, Woodrow Wilson School and the Program in Science, Technology, and Environmental Policy, Princeton University
Steve Pacala, Frederick D. Petrie Professor in Ecology and Evolutionary Biology, Director, Carbon Mitigation Initiative, Princeton University
Forrest Meggers, Assistant Professor of Architecture and the Andlinger Center for Energy and the Environment, Princeton University
David Wilcove, Professor of Ecology and Evolutionary Biology and Public Affairs and the Princeton Environmental Institute, Princeton University
PANEL FIVE 2:30 – 4:00
CHANGING MINDS: MARKETING A MORE SUSTAINABLE DIET
MODERATOR Eliza Wright ‘19
Kristen Rainey, Global Food Program Vendor & Supplier Relations Manager, Google Food
Richard Waite, Research Associate, World Resources Institute
Rachel Sylvan, Director, Engagement and Strategic Partnerships (Office of Sustainability), Sodexo
COFFEE: Available at 4 p.m.
PANEL SIX 4:10 – 5:15
CHANGING SYSTEMS: MONEY, POWER, POLITICS & POLICY
MODERATOR: Rozalie Czesana ‘18
Sarah Schindler, Visiting Research Scholar, Woodrow Wilson School and the Program in Law and Public Affairs, Princeton University
Tim Griffin, Director of the Agriculture, Food and Environment program; associate professor at the Friedman School, Tufts University
Miriam Nelson, Director, Sustainability Institute, University of New Hampshire
RECEPTION & MEETUP at E-HUB sponsored by our partners: PU Keller Center and PU Career Services
PRINCETON STUDIES LUNCH
Chef Jerry Luz, PU Campus Dining Services
Animal Protein: Turf & Dairy
Sample and survey one of each meatball: Beef with whole grain, all-bean and vegetable, fish
Sauce on the side
Beans, Pulses & Legumes
*Hummus: Chickpea Puree with Lemon and Tahini and Carrot Sticks
*Megadarra: Brown Lentils with Slow-Caramelized Onions & Toasted Pine Nuts over Brown Basmati Rice with Scallions
Whole Grains, Seeds & Nuts
Quinoa Pilaf with Vegetables, Herbs, Lemon and Toasted Nuts
Vegetables: Seasonal & Storage Produce
*Roasted Root Vegetables: Beets, Sweet Potatoes, Carrots & Onions with NJ Cranberries
Braised Collards and Kale Two Ways: Vegetarian and with Smoked Turkey
Fruits
Shaved NJ Apple and Orange Salad with NJ Honey
*Poster for selected menu items will detail recipe for four servings, blue/green water use, emissions, time for preparation, planning requirements, human nutrition benefits and cost at the supermarket.