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Suggested Citation:"Appendix A: Workshop Agenda." National Academies of Sciences, Engineering, and Medicine. 2021. Building a More Sustainable, Resilient, Equitable, and Nourishing Food System: Proceedings of a Workshop. Washington, DC: The National Academies Press. doi: 10.17226/25832.
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A

Workshop Agenda

Healthy People, Healthy Planet: Building a More Sustainable, Resilient, Equitable, and Nourishing Food System

Food Forum Virtual Workshop
July 22–23, 2020

DAY 1, JULY 22

10:00 AM Welcome and Opening Remarks
Naomi Fukagawa,
Director, Beltsville Human Nutrition Research Center, U.S. Department of Agriculture (USDA)
Planning Committee Chair
10:05 AM Introductory Remarks: What Should We Expect of the Food System?
Patrick Stover,
Vice Chancellor, Texas A&M AgriLife, and Dean, Texas A&M University College of Agriculture and Life Sciences
Planning Committee Member
SESSION 1: Vulnerabilities of the Food System
Moderator: Matt Liebman, Henry A. Wallace Endowed Chair for Sustainable Agriculture, Iowa State University
Planning Committee Member
Suggested Citation:"Appendix A: Workshop Agenda." National Academies of Sciences, Engineering, and Medicine. 2021. Building a More Sustainable, Resilient, Equitable, and Nourishing Food System: Proceedings of a Workshop. Washington, DC: The National Academies Press. doi: 10.17226/25832.
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10:20 AM Planetary Boundaries and Global Change
Cynthia Rosenzweig,
Senior Research Scientist, National Aeronautics and Space Administration Goddard Institute for Space Studies, and Adjunct Senior Research Scientist, Columbia University Earth Institute
10:40 AM Q&A
10:45 AM Access to Health and Food
Ricardo Salvador,
Director of Food & Environment Program, Union of Concerned Scientists
Planning Committee Member
11:05 AM Q&A
11:10 AM The Need for an Agroecological Frame for the Food System
Paula Daniels,
CoFounder and Chair, Center for Good Food Purchasing
11:30 AM Q&A
11:35 AM Panel Discussion
12:30 PM ADJOURN SESSION 1
SESSION 2: Resilience of the Food System
Moderator: Kristie Ebi, Professor, University of Washington
Planning Committee Member
1:30 PM Recap of Introductory Remarks: What Should We Expect of the Food System?
Patrick Stover,
Vice Chancellor, Texas A&M AgriLife, and Dean, Texas A&M University College of Agriculture and Life Sciences
Planning Committee Member
1:40 PM Resiliency Within Complex Dynamic Systems
John R. Porter,
Scientific Consultant, One Planet Fellowship Programme, Fondation Agropolis Montpellier; University of Copenhagen; University of Greenwich
2:00 PM Q&A
Suggested Citation:"Appendix A: Workshop Agenda." National Academies of Sciences, Engineering, and Medicine. 2021. Building a More Sustainable, Resilient, Equitable, and Nourishing Food System: Proceedings of a Workshop. Washington, DC: The National Academies Press. doi: 10.17226/25832.
×
2:05 PM Resilient Properties in the Current Food System
Cynthia Daley,
Director and CoFounder, Center for Regenerative Agriculture & Resilient Systems, California State University, Chico
2:25 PM Q&A
2:30 PM Resiliency in the Future
Rosamond Naylor,
William Wrigley Professor of Earth System Science, and Founding Director, Center on Food Security and the Environment, Stanford University
2:50 PM Q&A
2:55 PM Panel Discussion
4:00 PM ADJOURN SESSION 2

DAY 2, JULY 23

SESSION 3: Transformation of the Food System
Moderator:
Christian Peters, Associate Professor, Tufts University
Planning Committee Member
10:00 AM Introduction Christian Peters, Associate Professor, Tufts University
Planning Committee Member
10:20 AM Q&A
10:25 AM Incentivizing Food Systems Transformation
Pradeep Prabhala,
Partner, McKinsey & Company
10:45 AM Q&A
10:50 AM Consumption-Oriented Strategies: Considering the Whole Value Chain
Philippe Caradec,
Vice President Public and Government Affairs, Danone North America
11:10 AM Q&A
Suggested Citation:"Appendix A: Workshop Agenda." National Academies of Sciences, Engineering, and Medicine. 2021. Building a More Sustainable, Resilient, Equitable, and Nourishing Food System: Proceedings of a Workshop. Washington, DC: The National Academies Press. doi: 10.17226/25832.
×
11:15 AM Beyond Resilience: Design Strategies for Our Preferred Food Futures
Hildreth England,
Strategist, MIT Media Lab
11:35 AM Q&A
11:40 AM Policy Approaches to Enable Multiple Pathways to Change
Catherine Kling,
Tisch University Professor, Dyson School of Applied Economics and Management, Cornell University
12:00 PM Q&A
12:05 PM Panel Discussion
1:00 PM ADJOURN SESSION 3 AND WORKSHOP
Suggested Citation:"Appendix A: Workshop Agenda." National Academies of Sciences, Engineering, and Medicine. 2021. Building a More Sustainable, Resilient, Equitable, and Nourishing Food System: Proceedings of a Workshop. Washington, DC: The National Academies Press. doi: 10.17226/25832.
×
Page 57
Suggested Citation:"Appendix A: Workshop Agenda." National Academies of Sciences, Engineering, and Medicine. 2021. Building a More Sustainable, Resilient, Equitable, and Nourishing Food System: Proceedings of a Workshop. Washington, DC: The National Academies Press. doi: 10.17226/25832.
×
Page 58
Suggested Citation:"Appendix A: Workshop Agenda." National Academies of Sciences, Engineering, and Medicine. 2021. Building a More Sustainable, Resilient, Equitable, and Nourishing Food System: Proceedings of a Workshop. Washington, DC: The National Academies Press. doi: 10.17226/25832.
×
Page 59
Suggested Citation:"Appendix A: Workshop Agenda." National Academies of Sciences, Engineering, and Medicine. 2021. Building a More Sustainable, Resilient, Equitable, and Nourishing Food System: Proceedings of a Workshop. Washington, DC: The National Academies Press. doi: 10.17226/25832.
×
Page 60
Next: Appendix B: Acronyms and Abbreviations »
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The Food Forum of the National Academies of Sciences, Engineering, and Medicine hosted a virtual workshop on July 22-23, 2020 that explored integration of the health, societal, economic, and environmental effects and future needs of the food system. The main objective of the workshop was to understand how to achieve a more sustainable, resilient, equitable, and nourishing food system.

The workshop covered a number of topics, including new expectations for the food system within three dimensions of the food system (vulnerabilities, resiliency, and transformation). Discussions also covered global change, access to nutritious food, resiliency in complex dynamic systems and resiliency for the future, and consumption- and production-oriented strategies for transforming the food system. This publication summarizes the presentations and discussions from the workshop.

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