Happy birthday to latest addition to PSF family

Congratulations to PSF’s own Professor Dan Rubenstein, and to Smitha Haneef of Dining Services, on the one-year anniversary of their Food and Agriculture Initiative. It builds on and leverages a dozen years of PU work examining the science of the plate, celebrating the community of the table, and studying relevant complex systems. The initiative intends to explore “global food and agriculture as a subject of critical inquiry and applied knowledge.” Others involved include Professor David Wilcove of EEB and Public Affairs, and Shana Weber, Sustainability director. See more here: https://princetonstudiesfood.princeton.edu/about-us/princeton-studies-food-timeline/

Join us for Reunions 2018!

Please celebrate our fourth anniversary at our one-hour panel and Q&A that looks at food systems study and projects under way and planned. As always, thanks to Gordon Douglas MD ’55 and Sheila Mahoney S’55, funders. Our panel is 11 a.m., Friday, June 1, McCosh 46, and is open to the public. (this post updated to reflect new panelist Christine Du Bois to replace Serena Stein, who leaves to continue research in Mozambique a few days before our panel).

PANELISTS:

Christine M. Du Bois ’84, is an anthropologist and a former research director, with the late Sidney Mintz, of the Johns Hopkins Project on Soybeans. She is a co-author and editor of The World of Soy (2008), a multidisciplinary exploration of soy as food across continents and centuries. Her just-released The Story of Soy follows the soybean from its ancient domestication all the way to its genetic modification in the present, including its uses as food, animal feed and biodiesel.

Tim Treuer, EEB grad student, who is following up on an almost-forgotten experiment of Daniel Janzen ’76 and Winnie Hallwachs ’76 that now showcases the power of discarded orange peels to regenerate a forest and to sequester carbon.

 

 

Rozalie Czesana ’18, our first graduate and first student member of Princeton Studies Food, who, in addition to work on wasted food and other Greening Dining projects, and directing students to best options for meals in dining halls, helped to create and shepherd the Science, Society & Dinner course with Karla Cook, co-founder of PSF, and Professor Kelly Caylor, now at UC-Santa Barbara.

 

INTRODUCTION: Gordon Douglas MD ’55, Princeton Studies Food co-founder, is Professor Emeritus of Medicine at Weill Cornell Medical College and is director of three biotech companies: Vical, Inc. Novadigm, and Protein Sciences. He was president of the Merck Vaccine Division from 1989 until 1999. Previously, he was an infectious disease specialist with research interests in respiratory viral infections, vaccines, and antivirals at Weill Cornell Medical College and the University of Rochester School of Medicine.

MODERATOR: Professor Dan Rubenstein, who studies mutualism and whose new course, Agriculture, Human Diets and the Environment, includes the life cycle analysis of a 2050 menu and is partnering with Campus Dining Services to serve samples of relevant dishes to registered students.

 

Ripe for the Picking: Notes & photos

Thanks to all who participated in the 4th annual conference of Princeton Studies Food, Ripe for the Picking, and moved the conversation forward on the crucial topic of wasted resources in our food system. Thanks especially to our student team: Rozalie Czesana ’18, Korlekuor Akiti ’19, Madelynn Prendergast ’19, Daniel Shepard ’19, Alice Wistar ’20 and Eliza Wright ’19. as well as Pat Rooney ’18, who wrangles the Free Food listserv and Shun Yamaya ’19, co-president with Alice of Greening Dining.

Princeton Studies Food is deeply grateful to co-sponsors for this interdisciplinary conference: WWS-STEPKeller CenterCareer ServicesPrinceton Environmental InstituteAndlinger Center for Energy & the Environment, and Anthropology.

Thank you to Chef Jerry Luz and his team at Campus Dining Services for the beautifully presented conference low-to-zero waste lunch. And…we did it! Scroll down (below lunch photos) to see just how little wasted food participants scraped into the bins.

Here’s a collection of snapshots from the day, along with notes compiled by Rozalie Czesana ’18. You’ll see the notes are almost comprehensive (she had to jump out for class a couple of times). We will update as we crowd-source the missing moments.

From left, Kai Robertson, WRI; Princeton Studies Food co-founders Tim Searchinger and Gordon Douglas MD ’55.

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, World Resources Institute.

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

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

From left, Tim Searchinger, PSF, and James Rogers of Apeel Sciences.

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

  • Food production problems lie in seasonality and perishability of fresh produce
  • Time lags in figuring out negative externalities (ex. Environmental effects of Round Up)
  • “Do more with less”
  • Currently $1 trillion food value lost
    • Long production chain
  • Apeel technique
    • “use food to protect food”
    • “Edipeel”
      • avocado, citrus…
      • http://apeelsciences.com/edipeel.html
      • extending shelf life without refrigeration, generally by 5 days on average
      • mangoes in Kenya (game changer)
      • reducing ice use for shipping of leafy greens
      • Avocado storage: air stays out, water stays in (dictating gas exchange…idealized microclimate for each kind of fruit)
    • benefitting the entire supply chain
    • global reach (US, Europe, China?)
  • “I have grown to appreciate mold…for its complexity”
  • New product for cassava (doubling shelf life) to be used in Kenya and Nigeria
    • Powder that can be shipped anywhere, then is boiled and applied to the fruits (not efficient in developed large scale production, but very useful for small-scale farmers in developing countries)
    • Cutting the fruit’s respiration rate down
    • “infrastructure in a packet”
    • “doubling shelf life is like doubling the speed with which a product can be transported from production to end consumer”

 

Kristen Rainey, Google Food

SUPPLY CHAIN: MOVING FROM LINEAR TO CIRCULAR SYSTEMS

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

  • Google’s mission
    • Shifting diets
      • “veggie charcuterie”
    • Food donations in all countries where it’s legal
    • 95% effort in food waste prevention
      • scale + camera + data into the cloud à efficiency comparisons
      • tracking both post-consumer and pre-consumer waste
      • “you can always go back for seconds” mentality and messaging
        • the only issues is time, sometimes going back for seconds and waiting in line is not an option [applicable to Princeton? Not so much, because there really isn’t a line most of the time)
      • financial incentives to reduce waste
    • efforts to use underutilized species, especially in the realm of seafood
    • re-purposing (ex. Overripe bananas used for overnight oatmeal)
      • messaging regarding leftovers
        • you have to be smart about how you repurpose…what ingredients to add etc.
        • avoid the word “waste”
      • global partnerships
        • Toast
        • Chefs to end hunger
      • Importance of signage – both design, message AND placement
      • Exploring behavioral science to optimize messaging
      • QUESTIONS
        • Are you considering using automated vehicles for more efficient food donations (automated matching) à app
      • *Drawdown: comprehensive plan to reduce global warming

Melissa Donnelly, Campbell’s Soup

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

  • sustainability at Campbell’s – real food philosophy
    • ethical and sustainable sourcing
      • sourced
      • grown
      • shared
      • produced
    • food waste
      • target: reduce food waste by 50% in global manufacturing by 2030
      • measure
      • act
        • food waste audits
        • prevention
        • recovery
        • recycling
      • processing of all food and beverages
      • US, Canada, Asia, Denmark
      • Working to eliminate packaging
      • Own tomato production (ingredient optimization as prevention)
        • Leftovers used for animal feed
        • Peppridge farm – collect unsaleable bread for animal feed/breadcrumbs production
        • Equipment to de-package unsaleable product à animal feed
        • Exploring ways to use tomato peels and seeds (they are high in nutrients)
      • Consumer engagement
        • Awareness
        • Available solutions
        • Sustainability report here


Princeton Studies Food
2018 Conference Menu

Wild mushrooms with white beans, sautéed kale, parmesan and roasted garlic
Brown basmati rice 

Roasted cauliflower with butternut squash, portobello mushrooms
Italian parsley, thyme, rosemary

Fennel salad with roasted Hubbard squash and roasted Stayman-Winesap apples
Apple cider vinaigrette

Shaved tri-color carrots with kale, shaved Brussels sprouts and cabbage
Sriracha vinaigrette

Tossed salad greens with halved grape tomatoes and wild mushrooms
Roasted shallot vinaigrette

Lillipies pumpernickel mini rolls
Sweet organic butter

 

 

 


Forrest Meggers, PU-Architecture-Andlinger 

INNOVATIONS: CLASSROOM LAB

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

  • Campus as a living lab; Designing sustainable systems
  • The internet of things
  • Bio-digester on campus
    • Food recovery
    • Pushing data out (use the internet of things)
  • Food waste weigh-ins – real time tracking?
  • Opportunitarian diet (like free food listserve)

INNOVATIONS: LAND LAB

Dan Rubenstein, PU-EEB

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

  • Food production consumption feedback loop
  • We can produce enough calories and will be able to do so for years ahead…but what are the costs of that?
  • Fundamental problem – returning nutrients back to the soil
  • Recycling
    • Waste: weeds, pests, perishability, spoilage, uneaten
    • Recycling: manure, compost, digester
  • Food forensics discovering lies within the system
    • Marketing salmon as steelhead trout

Alice Wistar ’20, moderator awistar@princeton.edu

QUESTIONS & NOTES

  • Importance of learning how to work with real data and asking the right questions
  • Mining big data à reframing the question à getting answers
  • Different cultivars of the same vegetables used for different channels of distribution (conventional large scale distribution vs. organic markets)
  • Shared resources – shared data

From left, Shun Yamaya ’19, Alice Wistar ’20, Pat Rooney ’18, Mayor Liz Lempert, Gina Talt of Sustainability and Jim Nawn, restaurateur.

ACTING LOCALLY: TOWN, BUSINESS & UNIVERSITY

Liz Lempert Mayor, Princeton. llempert@princetonnj.gov

  • Sustainability competition—the Mayor’s Challenge organized by Bloomberg
    • Voluntary curbside organic waste pickup initiated in 2011 (about 10% participating now = 32 tons/month of ‘saved’ waste going to landfills)
    • Costs $65/year to supplement municipal spending
    • BUT has to be brought 70 miles away to a different state, because there aren’t facilities in New Jersey
    • Community as lab approach

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

  • Being able to afford sustainability is a big concern [well it doesn’t have to be, it depends on your approach to sustainability]
  • Great Road Farm supplies about 60% of the restaurants’ vegetables
  • Low margin business as a good incentive to have as little waste as possible (ex. Vegetable shavings etc.)
  • Efficiency on the farm à efficiency in the business
    • A lot of preserves from the production to overcome issues with seasonality
  • Local supply = lower carbon footprint
  • Options are limited by the guests’ wishes
  • Waste from Cargot and Dinky goes to the Princeton bio-digester
  • Limited options on the menu in order to reduce waste from unused ingredients with a very limited shelf life

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

“I’m a modern hunter-gatherer…they didn’t just wait for a deer to jump out…they tracked them…so I’m tracking ‘free’ food”

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

  • Combining waste from cafes on campus and kiln-dried wood shavings from a local woodshop
  • Using wood shavings to absorb excess moisture and to create space for better oxygenation
  • Triple bottom line sustainability benefits of the project
  • Call for more diverse, local-level composting infrastructure

Madelynn Prendergast ’19 moderator. madelynn@princeton.edu

From left, Charles Rosen, Newark Cider; Jonathan White, Bobolink Dairy & Bakehouse; Jon McConaughy, Brick Farm; Eliza Wright ’19, moderator.

FARMING THE GARDEN STATE:  SOIL, HARVEST & MARKET

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

  • Closed loop system
  • Ideas of efficiency are changing in the current system

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

  • 100 liters of milk ~ 14 kg cheese
  • nothing goes to waste at an integrated farm
  • be skeptical about others’ conclusions

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

  • New Ark farms & ironbound cider
  • Urban renewal
  • Cider industry used to be the first in Newark
  • Mushroom blocks à supplemental livestock feed; mushroom stem products…constant innovation in use of ‘wasted’ produce
  • Wasted human potential initiatives as well (meaningful, well-paying jobs for formally incarcerated, unqualified…)
  • Short term vs log term strategies for the above (transformation takes time…creating living wages, changing lifestyles)
  • Local apples vs. overseas apple juice concentrate as a base for cider

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

QUESTIONS

  • Lessons learned?
    • Wall Street can’t fix the ag systems (farmers know what they are doing)
    • It’s really hard to prove a model, especially in agriculture (ex. Restorative agriculture)
    • You can be commercially viable, treat people well and do organic business
    • The Recipe: brilliant thinking and technology tied to traditional, agricultural practices
    • Subsidies are a disaster
      • We should transition money flows from corporate farms to social programs
    • Need to shift what people value in food
    • People are eating too much of bad stuff instead of smaller amounts of good stuff [issue of produced food, especially artificial flavoring triggering our brain to think it’s eating something else]

From left, Jose Chapa, Rural Migrant Ministry; Daniel Shepard ’19; Tessa Desmond, PU-American Studies; Marty Johnson, PU-Keller Center; Serena Stein, PU-Anthropology.

WASTING AWAY: HUMAN COSTS, FARM TO FORK

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

  • Immigrant labor issues
  • Seasonal migratory laborers without cultural mixing (desired model interrupted by the borders becoming less porous)

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

  • Depopulation of Trenton into the suburbs, but leveling out (though mostly because of international immigration)
  • Trenton is a food swamp with 47% child obesity
  • Need for more vegetation (heat maps)
  • Schools & bodegas correlation à perpetuation of junk
  • 20% vacancy = potential for more growth
  • Trenton district is like United Nations

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

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

Daniel Shepard ’19: moderator

Reception at the e-Hub
Hosted by the Keller Center and by Career Services

Artisan cheeses and breads from Jonathan and Nina White of Bobolink Dairy and Bakehouse, Milford.

From left, Gordon Douglas, Princeton Studies Food co-founder; Dan Rubenstein, Princeton Studies Food Council; Kristen Rainey ’97, Google Food; and Tim Searchinger, Princeton Studies Food co-founder.

From left, Eva Kubu of Career Services; Rozalie Czesana ’18; and Sara Diressova ’18.

 

Madison Ebke, along with Stephanie Landers and Beth Jarvie of the Keller Center – and Satomi Chudasama of Career Services, arranged everything for our reception. Thank you!

2/23/18 Ripe for the Picking: Maps, directions and parking

Click on map to access interactive PU campus map

Conference sessions are in Lewis Auditorium at Robertson hall, at the corner of Washington Road and Prospect Avenue. The reception, hosted by the Keller Center and Career Services, is at 34 Bank Street.

For information about parking, click here.

Below is the walking map from Robertson to the e-hub, site of the reception hosted by the Keller Center and Career Services. Thanks again to our co-sponsors for support of this interdisciplinary conference: WWS-STEPKeller CenterCareer ServicesPrinceton Environmental InstituteAndlinger Center for Energy & the Environment, and Anthropology.

2/23/18 Ripe for the Picking: No-Leftovers Lunch Menu

Thanks to Chef Jerry Luz, Paul Dylik, Cristian Vasquez, Sue Wilusz Pierson, Smitha Haneef and the whole team at Campus Dining Services for all the work around procuring and serving this food for our conference. Thanks to Jen Carson of Lillipies, who baked up mini pumpernickel rolls for our lunch. And a special thanks to Chef Luz, who found the time to make samples of lunch dishes and shared these photographs!

A note: We are aiming for low waste/zero waste for this buffet. Please take what you like, but eat what you take. Afterward, please scrape any wasted food into the bin provided and place tableware in appointed spots.

Princeton Studies Food
2018 Conference Menu

 

Wild mushrooms with white beans, sautéed kale, parmesan and roasted garlic
Brown basmati rice 

Roasted cauliflower with butternut squash, portobello mushrooms
Italian parsley, thyme, rosemary

Fennel salad with roasted Hubbard squash and roasted Stayman-Winesap apples
Apple cider vinaigrette

Shaved tri-color carrots with kale, shaved Brussels sprouts and cabbage
Sriracha vinaigrette

Tossed salad greens with halved grape tomatoes and wild mushrooms
Roasted shallot vinaigrette

Lillipies pumpernickel mini rolls
Sweet organic butter

______________________________________

Princeton Studies Food is deeply grateful to co-sponsors for this interdisciplinary conference: WWS-STEPKeller CenterCareer ServicesPrinceton Environmental InstituteAndlinger Center for Energy & the Environment, and Anthropology.

2/23/18 Ripe for the Picking: Panelist biographies

NOTE: This post will be updated as we receive additional photos and information.

Hosts

Gordon Douglas 2010Gordon Douglas MD ’55, Princeton Studies Food co-founder, is Professor Emeritus of Medicine at Weill Cornell Medical College and is director of three biotech companies: Vical, Inc. Novadigm, and Protein Sciences. He was president of the Merck Vaccine Division, responsible for the research, development, manufacturing and marketing of Merck’s vaccine products, from 1989 until 1999. Previously, he was an infectious disease specialist with research interests in respiratory viral infections, vaccines, and antivirals at Weill Cornell Medical College and the University of Rochester School of Medicine. MD, Cornell University Medical College; National Academy of Medicine. rgdouglasjr@gmail.com

Dan Rubenstein, Princeton Studies Food Council member, is Class of 1877 Professor of Zoology; Professor of Ecology and Evolutionary Biology; and Director, Program in Environmental Studies, Princeton University. He teaches the new Human Diet, Agriculture and Climate course, and studies the effects of environmental variation and individual differences on social behavior, social structure, sex roles and the dynamics of populations. In Kenya he also works with pastoral communities to assess impacts of various grazing strategies on rangeland quality, wildlife use and livelihoods. He has recently extended his work to measuring the effects of environmental change on behavior, including issues pertaining to the global commons and changes wrought by management and by global warming. He has received Princeton University’s President’s Award for Distinguished Teaching. dir@princeton.edu

GSR Tim Searchinger headshotTimothy Searchinger, Princeton Studies Food co-founder, is a research scholar in the Woodrow Wilson School STEP program and a lecturer in the Princeton Environmental Institute. His work combines ecology, agronomy and economics to explore ways of meeting global food needs while reducing climate change and impacts on ecosystems. His academic work is best known for papers exploring the land use and greenhouse gas emissions of bioenergy. He is a senior fellow at the World Resources Institute, where he is technical director of “Creating a Sustainable Food Future: A Menu of Solutions to Sustainably Feed More than 9 Billion People by 2050.”  tsearchi@princeton.edu

Panelists and Moderators

Korlekuor Akiti ’19, Princeton Studies Food Council student member, studies Ecology & Evolutionary Biology while pursuing certificates in Global Health & Health Policy and Computer Science. She is passionate about understanding how different foods contribute to human health, wellness, and performance and the environmental implications of our diets. Her independent work will use Princeton’s Vertical Farm project to explore sustainable agriculture as a means of addressing current dietary, environmental, and ecological crises. After Princeton, she plans to pursue a career in gastroenterology to explore plant-based diets and their effectiveness in preventing, managing, and curing chronic digestive diseases and how we can sustain such diets while working within environmental constraints and furthering ecological interests. She is from Minneapolis. ckakiti@princeton.edu

José Chapa, Justice for Farmworkers Legislative Campaign Coordinator for Rural Migrant Ministries, originally is from the Rio Grande Valley in Texas. As a child, he worked and traveled with his family as a migrant farmworker in the fields of the panhandles of Texas and Iowa. He has worked as a paralegal and accredited representative focusing on immigration in South Texas as well as in New York City, and has a background as an organizer and in public relations. BA, Wesleyan University, American Studies with a concentration in Ethnic Studies. josechapajfw@gmail.com

IMG_2743

Rozalie Czesana ’18,  Princeton Studies Food Council student member, is majoring in the Woodrow Wilson School with certificates in Environmental Studies and Urban Studies. On campus she pursues her interest in sustainable food and agriculture by taking classes including Economics of Food & Agriculture and by being a member of several food-related organizations beyond Princeton Studies Food, including Greening Dining and the Princeton Farmer’s Market. She currently works on the Vertical Farm Project, “Meet What You Eat.” rczesana@Princeton.EDU

Tessa Lowinske Desmond, Princeton Studies Food Council member, is a farmer and a scholar. She is a Lecturer and Associate Research Scholar in American Studies at Princeton University where she teaches courses on food politics, agrarian thought, racial justice and multiethnic literature. Her research focuses on the history of farming in 20th Century America, migrant farm labor, and food insecurity. She owns Firefly Homestead Farm, a six-acre farm in Hopewell where she has a flock of laying hens, a goose, eight alpaca, and a donkey. This spring she is breaking ground on a quarter acre for vegetables, starting the work of planting fruit and nut trees, and plans to begin raising chickens and pigs for meat. Previously, she was been active in community gardens and other urban agriculture projects in Wisconsin and Boston including the League of Urban Canners (LURC) that harvested and preserved gleaned fruit in the city and another group, the Somerville Yogurt and Granola Cooperative. She is former director of the Committee on Ethnicity, Migration, and Rights at Harvard University. PhD, Literary Studies, Master’s, Afro-American Studies, University of Wisconsin-Madison.  tdesmond@princeton.edu

Melissa Donnelly, manager of Sustainability Integration for Campbell Soup Co., partners with leadership and business functions across the company to integrate sustainability strategies, performance management and measurement systems. She also leads Campbell’s commitment to reduce food waste, is on the Consumer Goods Forum Food Waste Working Group, the ReFED Advisory Council and also manages the CEO’s executive membership with Champions 12.3. Previously, she was a sustainability manager for Johnson Controls and as Director of Partnerships for the EPA in its Climate Protection Partnership Division. B.A., International Relations, Lynchburg College; M.A., Environmental Policy, American University. melissa_donnelly@campbellsoup.com

Martin JohnsonMarty Johnson ‘81 is Founder and CEO of Isles, a 37 year old community development and environmental nonprofit in Trenton. Isles’ work includes community planning and development, wealth creation, environmental health, urban agriculture, job training, and education for at risk youth. A former trustee of Princeton University, Marty returned to Princeton in 1996 to teach, “Rethinking Poverty: Community Development Research and Policy.” He was the James Wei Visiting Professor in Entrepreneurship at the Keller Center’s Engineering School from 2015-17, and is teaching “Rethinking Social Profit Organizations” and “So, You Want to Change the World?” courses this spring. mjohnson@isles.org

Liz Lempert is the first mayor of the consolidated Princeton, following the merger of the former Borough and Township in 2012. She was re-elected to a second term in 2016. She worked as a journalist before turning to politics, including ten years as a producer and editor at the National Public Radio environmental program, Living On Earth. She began her local political career in 2007 as co-chair of the Mercer for Obama campaign. Under her administration, Princeton has been recognized for its leadership in governmental innovation and environmental sustainability by organizations including the New Jersey League of Municipalities and Sustainable Jersey. llempert@princetonnj.gov

Jon McConaughy and his wife Robin started their Hopewell-based Double Brick Farm in earnest in 2006, then created Brick Farm Market as the dedicated outlet for the farm in the town’s old Malek Chevrolet building. With their restaurant, they created a local, sustainable operation that takes food from farm to market to table and then back to the farm in the form of compost or animal feed and three entities that rely on each other and products from like-minded vendors to create a full-circle model of responsible food creation and consumption. He previously was managing director and head of exchange traded funds of Credit Suisse (USA), Inc. jmcconaughy@brickfarmgroup.com

Jim Nawn, former owner and developer of Panera Bread franchises in north Jersey, founded Fenwick Hospitality Group in 1998, purchased 112 acres of preserved farmland in Skillman to create Great Road Farm in 2008, then opened Agricola at the site of the former landmark restaurant Lahiere’s, on Witherspoon Street in downtown Princeton. In years since, he and his team have added The Dinky Bar & Kitchen and Cargot Brasserie in partnership with Princeton University and its new Arts & Transit neighborhood, its catering company, Fenwick Catering and Events, and in December 2017, Two Sevens Eatery & Cantina, on Witherspoon Street, near Community Park Elementary School. jnawn@fhgdining.com

Forrest Meggers is faculty at Princeton jointly appointed between the School of Architecture and the Andlinger Center for Energy and the Environment. He grew up on a small farm outside Iowa City and then studied mechanical engineering and environmental engineering at the University of Iowa before venturing to ETH Zurich to pursue his PhD in architecture and building systems. At Princeton he is the self-appointed director and founder of CHAOS (Cooling and Heating for Architecturally Optimized Systems) Lab, which is home to his research team that explore all facets of heating and cooling include novel ways to deal with water and food challenges in the built environment. His research engages with the campus as a living lab, and you may see him placing sensors or experiments around campus, but before he was a researcher he was a bicycle mechanic so you may also see him blending smoothies using his custom long-tail bike. fmeggers@princeton.edu

Madelynn Prendergast ’19, Princeton Studies Food Council student member, is an English major who has been passionate about food since she could hold a rolling pin. Before attending Princeton, she spent much of her time baking for her business and working in restaurants. As a freshman, she had the opportunity to foster her passion and expand her understanding through the freshman seminar Science, Society, and Dinner. The seminar piqued her interest in the connections between the environment, food cultivation, and diet. She enjoyed uncovering more about these relationships in the process of planning the conference. madelynn@princeton.edu

Kristen Rainey ’97 has been since 2013 the Global Procurement & Resource Utilization Manager for Google’s internal food program which fuels its employees in its offices around the world. In this role, she leads the program’s procurement strategy for how it sources food, beverages, and operating supplies in 50+ countries for 200+ cafes; and she leads the program’s strategy to reduce waste, water, and energy in its kitchens, with an emphasis on food waste reduction. Kristen earned an MBA as a Park Leadership Fellow at the Johnson School of Management at Cornell University and completed her last semester in a food and beverage Masters program at SDA Bocconi (Milan). Kristen also holds a Masters in International Affairs from The Fletcher School at Tufts University, where her graduate thesis addressed the Triple Bottom Line in the food industry. kmrainey@google.com

Kai Robertson, senior corporate sustainability advisor and lead advisor, Food Loss and Waste Protocol, World Resources Institute, works with companies and nonprofits to provide practical guidance on effective sustainability strategies, stakeholder engagement, and tailored insights on key issues. Her projects include serving as lead advisor for WRI, Secretariat of the Food Loss & Waste Protocol, a multi-stakeholder effort to create the global standard for accounting and reporting on food loss and waste. Prior to her current role, she led Business for Social Responsibility’s global food, beverage and agriculture advisory practice and previously directed the development of corporate partnerships at World Wildlife Fund (WWF) and Conservation International (CI). MBA, Northwestern University; bachelor’s, Cornell University. robertson.kai@gmail.com

James Rogers,  Founder and CEO of Apeel Sciences, a company that helps fresh food providers improve produce quality and reduce waste while helping to ensure an abundant future for our planet. He leads corporate strategy and a team of scientists in developing plant-derived technologies that keep produce fresh longer so less food is wasted. PhD, Materials Science, University of California, Santa Barbara; Bachelors, Materials Science & Engineering and Biomedical Engineering, Carnegie Mellon University; 2012 recipient of the Frank J. Padden Jr. Award in polymer physics. james@apeelsciences.com

Pat Rooney ’18 is a caffeine addicted rock climbing instructor from New York’s Hudson Valley who runs the Free Food listserv for the university community. A filmmaker in the Visual Arts Program and an Environmental Studies certificate student, he is interested in how raw data can be effectively communicated to broad audiences and create change. An anthropologist by hobby, he implores all reading to please Google “Head Smashed in Archeological Site” and spend 10 minutes looking into the history. prooney@princeton.edu

Charles Rosen is the founder of Jersey Cider Works, makers of Ironbound Hard Cider, and New Ark Farms – a Newark-based social enterprise focused on workforce development and regenerative agriculture. In addition to New Ark Farm’s commitment to providing living wages to ex-offenders and other underserved members of the Greater Newark community, the company, in partnership with Columbia University, has developed a curriculum to educate employees in character development, conflict resolution, and communications skills. He sees this “soft-skills” training as a tool for building a stronger workforce and stronger communities. crosen@newarkfarms.com

Daniel Shepard ’19, Princeton Studies Food Council student member and our IT and Poll Everywhere specialist, is interested in anthropology, philosophy, sustainability, and agriculture. Growing up off-grid on a permaculture farm in Viola Wisconsin, he learned all about growing food and what it means to live connected with the earth. While on a gap year, Daniel studied abroad for 9 months in Senegal. Daniel has carried with him his interest in sustainability to Princeton with his involvement in a number of related courses. He is the President of the Princeton Juggling Club. danielos@Princeton.EDU

Serena Stein is a doctoral candidate in the Department of Anthropology at Princeton University. Her scholarly interests lay at the intersection of international development, agriculture, public health, and environment. Serena’s research examines emerging practices in international aid for agriculture, technology transfer of improved seeds, and agribusiness investments from BRICS countries in Africa. For her doctoral dissertation, she spent 22 months in Brazil, South Africa and Mozambique tracing food commodity histories, land conflict, food security, and ethical sourcing. Serena holds an MPhil from Oxford University where she founded the Oxford Global Food Forum, and a BA from the University of Pennsylvania. serenas@princeton.edu

Gina Talt ’15, Campus as Lab fellow with Princeton University’s Office of Sustainability, supports and promotes the Campus as Lab program which coordinates multidisciplinary projects that use the Princeton campus as a test bed to develop solutions to global sustainability challenges. She overseeis the biodigester pilot study, an investigation into food waste repurposing and soil revitalization on campus. Bachelor’s in economics and a certificate in environmental studies. gtalt@princeton.edu

Jonathan White founded Bobolink Dairy & Bakehouse together with his wife, Nina White in 2002. They are guided by their conviction that the best foods are produced using sustainable, humane, and ethical methods.The Whites have developed their own breed of hardy, “neolithic” cows, who raise their own calves on pasture while producing the pristine milk that Jonathan uses daily to produce seasonally variable cheeses that capture the moment — a terroir of time as well as place. The two raise their male cattle for 100 percent grass-fed mature beef. In addition, whey-fed pork is produced on the farm, fed by the whey from Bobolink’s cheese production, bakery waste, and the White family table scraps. By proving that fine food can be raised on sunlight and rain, without producing waste, the couple has developed a model for a balanced, multifaceted farm business that can sustain future generations, throughout the world. jonathan@cowsoutside.com

Alice Wistar ’20, a Princeton Studies Food Council student member, is in the Spanish department. She is pre-med and plans to study nutrition after college, and is pursuing a certificate in Global Health and Health Policy. She also is a member of the Running Club and of Greening Dining, a club dedicated to encouraging sustainable and healthy food practices that works directly with Campus Dining. She also is a volunteer tutoring of inmates at local prisons through an organization called Petey Greene. She is passionate about health, food sustainability, and the environment. awistar@princeton.edu

Eliza Wright ’19, Princeton Studies Food Council student member, is majoring in English and pursuing a certificate in Environmental Science. She grew up in Princeton, and has always harbored a passion for all things food related, as well as a dedication to sustainable living. On campus, she is a co-founder of Tangerine, a student-run magazine. The focus of the magazine is to encourage students to be mindful of what they consume and engaged with its source. She has completed internships at Lucky Peach, the late food and lifestyle magazine, and at an agricultural operation in Africa. egwright@princeton.edu

Shun Yamaya ’19, is studying politics. He has been a co-president of Greening Dining, a student group that focuses on improving food options on campus, for the past three years. Growing up in Tokyo, he was told not to waste even a single grain of rice. Coming here, he was shocked by the amount of food students leave on their plates after “finishing” eating. Other reducing food waste, my passions are baking bread and swimming. syamaya@princeton.edu

 

2018 Conference agenda

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-STEPKeller CenterCareer ServicesPrinceton Environmental InstituteAndlinger 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