May 2, 2019

The food industry is among the three largest emitters of greenhouse gases. Clearly the food system must transform operations to reduce its carbon footprint and help avoid the worst impacts of climate change.

Join LightWorks, the Swette Center for Sustainable Food Systems at Arizona State University, and SSF in a 90-minute exploration about how sustainable food companies are leading this transition and working to scale sufficiently to lower climate impacts. Also, hear what research and nonprofit centers are doing to aid the global transition to sustainable, healthy, and culturally appropriate food choices.

Moderator

Kathleen Merrigan, Executive Director of the Swette Center for Sustainable Food Systems

Kelly and Brian Swette, Professors with the School of Sustainability at Arizona State University

Panelists

Walter Robb, Stonewall RobbAdvisorsFormer Co-CEO of WholeFoods

Rebekah Moses, Senior Manager, ImpactStrategyImpossible Foods

Daniel Vennard, Director of the Better Buying Lab within the World Resources Institute

Link to slides

Foods of the Future: Great Tasting & Healthy Food for a Low Carbon World