2015 Feeding the Future Conference Logo.

Below is a complete schedule of conference events.
Were you there? Let us know your thoughts on the conference and how you feel we can be successful in feeding the future.

Friday, March 27

2:30 p.m. 

Jobs Forum: Is there a future for you in sustainable food?
Olin Hall 014
This is a student-focused event, no registration needed.

Panelists: David Barber, Stone Barns Center for Food & Agriculture; Allison Hooper, Vermont CreameryJohanna Kolodny, Food Systems Consulting LLC and Baldor Foods; Bun Lai, Miya’s Sushi; Jiff Martin, University of Connecticut Sustainable Agriculture Initiative; and John Turenne, President, Sustainable Food Systems

7:30-9 p.m.

Patricia Reinfeld Kolodny'68 Keynote Lecture - Beyond Farm to Table: The Future of Food
Evans Hall, Cummings Art Center

Dan Barber
, Co-owner and Executive Chef of Blue Hill and Blue Hill at Stone Barns, and author of The Third Plate
This lecture is free and open to the public.
Book signing at 7:00 p.m.

Saturday March 28

7:30 a.m.
Registration & Continental Breakfast: Food of the Present
Evans Hall, Cummings Art Center

8:30 a.m.
Session I: Present As Future - Challenges Facing Our Present Food System & Hopeful Current Trends
Evans Hall, Cummings Art Center

Welcome & Introductions

Opening Keynote Frederick Henry Sykes Memorial Lecture
Soil Security: A Case for Global Soil Restoration
David Montgomery, Professor of Earth & Space Sciences at the University of Washington and author of Dirt: The Erosion of Civilizations

Saul Reinfeld Lecture
Challenges of the Current Food System & Promising Innovations Already Underway
Danielle Nierenberg, President of Food Tank and author of Happier Meals: Rethinking the Global Meat Industry

Coffee Break: The "Paleo-Diet"?

10:30 a.m.
Session II: Past as Future - Can We Draw on Lessons of the Past to Fix the U.S. and Global Food System?
Evans Hall, Cummings Art Center

Frederick Henry Sykes Memorial Lecture
Food, Diet and Our Evolutionary Past
Marlene Zuk, Professor of Evolutionary Biology & Behavioral Ecology at the University of Minnesota, author of Paleofantasy: What Evolution Really Tells Us About Sex, Diet, and How We Live.

The Calorie: A Theory of Everything
Augustine Sedgwick, Andrew W. Mellon Post-doctoral Fellow at the University of Toronto

Noon-1:30 p.m.
Lunch: Food & Schmooze
1962 Room, College Center at Crozier-Williams
A gathering of local sustainable food producers, urban farmers, foragers, food security organizations, Connecticut College organic gardeners & Office of Sustainability Fellows

2 p.m.
Session III: The Future Future - Promising Trends and Future Directions for Our Local & Global Food System
Evans Hall, Cummings Art Center

Food System Change in Profit/Non-for-Profit Partnerships
David Barber, Founder of Stone Barns Center for Food and Agriculture, & Jill Isenbarger, Executive Director of Stone Barns Center for Food and Agriculture

Jean Thomas Lambert Environmental Lecture
Food, Race and Justice
Malik Yakini, Founder and Executive Director of the Detroit Black Community Food Security Network and Food and Community Fellow for the Institute for Agriculture and Trade Policy

Coffee Break: High Tech & the New Sustainable Foods

3:45 p.m.
Marjorie Dilley Endowed Lecture
Social Entrepreneurship and Advances in Sustainable Food Tech
Andras Forgacs, Co-Founder and CEO of Modern Meadow

Closing Remarks

Special Add On Event!*

5-7:30 p.m.

Reception, Talk & Tastings

A Taste of Long Island Sound: Aquaculture, Alcohol & Beyond
1962 Room, College Center at Crozier-Williams

Featuring local wines and ales, cheeses, local foods, music & more!

Talk & Tastings: Sushi and Sake that Illuminates Localism & Aquaculture in a Climate Changing World
Hosted by Bun Lai, owner, forager, and chef at Miya's Sushi in New Haven, the evening will include sustainably harvested seafood; both wild and invasive, as well as plant based sushi and locally produced sake.