Monthly Archives: January 2018

2018 Conference agenda

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Our conference agenda is below. Click here to see our panelists biography page. For parking information and for a map, click here. Bring an umbrella – rain with a high of 43 degrees — is forecast. Our lunch roster is full. Please do walk in for any panel after signing in – if there is a chair, you are welcome to it. There will be a simulcast downstairs for overflow. For those requiring early morning coffee, the Shultz cafe across the lobby is open, and our local coffee shop, Small World, is a couple of blocks away at 254 Nassau.

Princeton Studies Food is deeply grateful to co-sponsors for this interdisciplinary conference: WWS-STEP, Keller Center, Career Services, Princeton Environmental Institute, Andlinger Center for Energy & the Environment, and Anthropology.

RIPE FOR THE PICKING
Repurposing wasted resources in our food chain, from people to soil to plate 

9AM WELCOME & INTRODUCTION

Gordon Douglas MD ‘55 Princeton Studies Food co-founder, Professor Emeritus of Medicine at Weill Cornell Medical College and director of three biotech companies. rgdouglasjr@gmail.com

Tim Searchinger Princeton Studies Food co-founder and Research Scholar, Woodrow Wilson School and the Program in Science, Technology, and Environmental Policy (WWS-STEP). tsearchi@princeton.edu

Kai Robertson Senior Corporate Sustainability Advisor and Lead Advisor, Food Loss and Waste Protocol, World Resources Institute. robertson.kai@gmail.com

9:45AM SUPPLY CHAIN: MOVING FROM LINEAR TO CIRCULAR SYSTEMS

Kristen Rainey Global Food Program Vendor and Supplier Relations Manager, Google Food. kmrainey@google.com

Melissa Donnelly Manager Sustainability Integration, Campbell Soup. melissa_donnelly@campbellsoup.com

Korlekuor Akiti ’19: moderator. ckakiti@princeton.edu

10:45AM COFFEE 

11AM “APEEL SCIENCES: PREVENTING WASTE TO SUSTAINABLY FEED THE WORLD”

James Rogers Founder & CEO, Apeel Sciences. james@apeelsciences.com

       Tim Searchinger: moderator

11:45AM LUNCH AND LEARN: INNOVATIONS IN FOOD SYSTEMS RECOVERY

11:45AM  INNOVATIONS: CLASSROOM LAB

Forrest Meggers Assistant Professor of Architecture and the Andlinger Center for Energy and the Environment, Princeton University. fmeggers@princeton.edu

12:15PM LUNCH & LEFTOVERS LAB — WITH POLL

12:45PM INNOVATIONS: LAND LAB

Dan Rubenstein Professor of Zoology; Professor of Ecology and Evolutionary Biology; Director, Program in African Studies, Department of Ecology and Evolutionary Biology; Professor, Human Diet, Agriculture and Climate course, Princeton University. dir@princeton.edu

Alice Wistar ’20, moderator awistar@princeton.edu

1:15 PM ACTING LOCALLY: TOWN, BUSINESS & UNIVERSITY

Liz Lempert Mayor, Princeton. llempert@princetonnj.gov

Jim Nawn Owner, Great Road Farm, Agricola, Dinky Restaurant, Cargot and Two Sevens; formerly owner of 37 Panera restaurants. jnawn@fenwickhospitalitygroup.com

Shun Yamaya ’19 Greening Dining syamaya@princeton.edu
Alice Wistar ’20 Greening Dining awistar@princeton.edu
Patrick Rooney Freefood listserv prooney@princeton.edu

Gina Talt, Sustainability and Campus as Lab, Princeton University gtalt@princeton.edu

Madelynn Prendergast ’19 moderator. madelynn@princeton.edu

2:45:PM FARMING THE GARDEN STATE:  SOIL, HARVEST & MARKET

Jon McConaughy Co-owner of Brick Farm Market, Brick Farm Tavern and their farm. jmcconaughy@brickfarmgroup.com

Jonathan White Co-owner of Bobolink Dairy and Bakehouse, where he and his wife, Nina, make and sell award-winning cheeses and breads and have restored habitat for bobolinks. jonathan@cowsoutside.com

Charles Rosen Founder of Ironbound Cider Farm, Newark, NJ, practicing restoration agriculture in newly planted apple orchards in North Jersey. crosen@newarkfarms.com

Eliza Wright ’19: moderator. lizzygraywright@gmail.com

4:15PM COFFEE

4:20PM WASTING AWAY: HUMAN COSTS, FARM TO FORK

Tessa Desmond Research Scholar in American Studies, specialist in ethnicity, migration and rights tdesmond@princeton.edu

Marty Johnson ’81 Founder and CEO of Isles, Inc., an urban sustainable development organization that fosters self-reliance and healthy neighborhoods. mpj@princeton.edu

Serena Stein is a doctoral candidate in anthropology; she examines emerging practices in international aid, along with land conflict, food commodity histories, food security, and ethical sourcing. serenas@princeton.edu

José Chapa Justice for Farmworkers Campaign, Rural-Migrant Ministry. josechapajfw@gmail.com

Daniel Shepard ’19 moderator danielos@princeton.edu

6:15 PM COCKTAILS & WRAPUP AT THE E-HUB

Takeways from day: problems, solutions & next steps
Rozalie Czesana ’18 moderator rczesana@Princeton.EDU

If you eat, this conference is for you!

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Please do join us at Robertson Hall (map) at 9 a.m. on Friday, Feb 23, for a day of panel discussions on how to repurpose wasted resources in our food/ag system, ensuring that we deliciously nourish ourselves while protecting our Earth and its finite resources. The conference is free and open to all though tickets for lunch are sold out. We’ll have a separate sign-in sheet in the lobby for walk-ins and you are welcome to take any available seat; we will have a simulcast downstairs for overflow. It also can be viewed live here, beginning at 9 a.m.
https://mediacentrallive.princeton.edu

For parking information and for a map, click here. Bring an umbrella – rain with a high of 43 degrees — is forecast.

Princeton Studies Food is deeply grateful to co-sponsors for this interdisciplinary conference: WWS-STEP, Keller Center, Career Services, Princeton Environmental Institute, Andlinger Center for Energy & the Environment, and Anthropology.

Panel discussions (see agenda here and see panelist biographies here) will explore the dire consequences of wasted food, the vital importance of quality on the plate, efforts to extend shelf life of produce, the compost at the end of the EPA Food Recovery Hierarchy, the way forward for a cheesemaker and his spring piglets, practicing restoration agriculture with a young apple orchard and mushroom spores, and repurposing and honoring human capital throughout in an effort to transform the linear system to circular.

Morning panelists will first examine ways to measure and reduce the quantities of wasted resources, then will discuss and debate solutions and innovations in place and on the horizon, in government, in the supply chain and in the lab. Audience Q&A will follow. After the conference lunch (free, but register – see the menu by Chef Jerry Luz and his team at Campus Dining Services here), our afternoon panelists, before audience Q&A, will examine wasted food reduction efforts, recovery and innovations under way on Garden State farms and in local food-based businesses. The final panel will examine governmental and corporate origins of our current linear food/ag system, its false externalities that bring the prices down at checkout, and human costs, including low wages throughout, chronic diet-related disease and lack of connection to each other and to the land.

We will wrap up as we have in years past, with a reception featuring Cool Vines wine, Newark Cider and Bobolink Dairy and Bakehouse breads and cheeses at the e-Hub on Chambers Street, thanks to the Keller Center and to Career Services.

For map, directions and parking, click here. For reference, our registration page is here.