Kathleen A. Merrigan

James Rogers

Brad Figel

Allison Kopf

In the first of a five-part series, Merrigan will reflect on food trends, opportunities, and the role of the Swette Center as a leading voice for policy change and scientific research. Following her remarks, James Rogers, Brad Figel, and Allison Kopf will provide insights on the future of food and the transformations they lead.

Kathleen Merrigan was appointed inaugural director of the new ASU Swette Center for Sustainable Food Systems in August 2018. Previously she was executive director of sustainability and Food Institute director at George Washington University. From 2009-2013, she served as Deputy Secretary of Agriculture and she has held a variety of policy leadership positions at the federal and state level.

About the Swette Center for Sustainable Food Systems
Established in 2017, the Swette Center for Sustainable Food Systems at Arizona State University develops innovative ideas and solutions to the many challenges of current food systems. The Swette Center takes a holistic approach in research and policy design, encompassing water and energy use, carbon footprint and nutrition, innovations in food policy, and the well-being and livelihood of farmers and others working in food systems. The Center will educate the next generation of changemakers through innovative degrees and executive programs in sustainable food systems.

About the Future of Food Series
During the 2018-19 academic year, the ASU Swette Center will host five invitation-only forums on the future of food. In these forums, leaders will explore a range of issues, from new industry dynamics, to agtech innovations, global food security challenges, ecosystem services, and more. These events are designed to provide insights for policymakers in Washington DC and allow them to explore, through high-level conversations, cutting edge topics that have the potential to transform the food and agriculture sector.

Breakfast will be provided.