Last week the Goodwin-Niering Center for the Environment held its biennial conference, titled “Feeding the Future.” It focused on exploring food sustainability and problems in the food system around the globe.
The conference began on Friday with a sustainable food jobs panel and then a talk by Dan Barber that evening. Barber is a chef and owner of the acclaimed Blue Hill restaurant in New York City. He discussed the much needed changes in diet and the way we eat in America.
The main events took place on Saturday bright and early. Students, community members, and prominent individuals in the sustainable foods movement, all gathered in Cummings Art Center. The day included seven lectures as well as two themed snack breaks and a delicious lunch full of local and sustainable food. The talks were arranged into categories- those about the past, present and future issues/solutions surrounding food.
Divided into these three sections, the speakers discussed topics ranging from soil restoration to the calorie as a problematic measure of energy. Others discussed the intersection of food sustainability with social justice topics such as feminism and racial injustice. Being able to examine food justice and security through a broader lens can help connect it to the world we experience every day.
This incredible event brought together many people over a common interest to improve the way that we look at food daily.