The Future of Foods: Great Tasting, Healthy Foods for a Low Carbon World

What is for dinner in the new carbon economy? 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.

Sustainable growth requires a transformation in food systems through adoption of ag innovations, commercialization of plant-based meat substitutes, and dietary changes as well as policies and dietary guidelines that promote sustainable and resilience agricultural supply chains and consumer choices. How the public thinks about and accepts new food products is key to creating market demand for healthier and low carbon food.

Join LightWorks and 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 can scale sufficiently to lower climate impacts and what research and nonprofit centers are doing to aid the global transition to sustainable, healthy and culturally appropriate food choices. Panelists include Walter Robb, former Whole Foods Co-CEO, Rebekah from Impossible Foods and Daniel Vennard from the World Resources Institute. Join SSF and LightWorks at Arizona State University in a 90 minute exploration of this critical topic.