Trends and Innovation of Food

With the rising global population, rapid urbanization of our land and constantly evolving diets, the demand on our food systems is changing and increasing. Our current mass food production methods require large amounts of energy, water, land space, and the use of GMOs and pesticides, but will we be able to sustain this for the long term? And what does this mean for our health? Innovators are creating new techniques, and reshaping traditional practices, of growing food in the hopes of finding lower impact, more sustainable methods that will allow us feed our growing population. As consumers, we are constantly seeking out new diets that we believe to be better for our health and for the environment, but what are the impacts of our decisions?

Join our panel of experts for a seated table discussion that explores the future of food production and consumption over the next 20 years in Calgary and beyond. Our speakers will address a variety of issues surrounding the production of food on a local and global scale.

Panelists

Paul Schumlich, President and CEO, Deepwater Farms
Lourdes Juan, Founder, Leftovers Foundation, alumna
Tom Lynch-Staunton, Manager, Public and Stakeholder Engagement, Canadian Cattlemen's Association; Government Relations, Alberta Beef Producers
Lisa Stowe, Instructor, Department of Communication, Media and Film, alumna

Moderator

Andrew Hewson, Chef Instructor, Southern Alberta Institute of Technology 

Tuesday, November 28, 2017
4:00 p.m. to 7:00 p.m.

4:00 - 4:30 p.m. Doors open, coffee and tea served
4:30 - 7:00 p.m. Panelist presentations, table discussions, seated meal served
7:00 p.m. Event concludes

University of Calgary 
Dining Centre, Alberta Room
124 University Gate NW
Calgary, Alberta


This series is proudly supported by UCalgary Alumni

This event has reached capacity. Registration is closed. 
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