Changing Climate, Changing Appetites

Princeton Studies Food gathers educators, researchers, students, staff and community members who use food as a tool of academic exploration, of cultural connection and of connection to the environment.

Princeton Studies Food

ATTENTION: TICKETS FOR THIS CONFERENCE ARE ALMOST GONE. 
BECAUSE SOME OF OUR TICKET-HOLDERS CAN'T STAY THE WHOLE DAY, THERE WILL LIKELY BE SOME SEATS AVAILABLE FOR EACH PANEL.
PLEASE ADD YOUR NAME TO THE WAITLIST FOR FULL-DAY TICKETS, AND, AS YOUR TIME PERMITS, COME ON OVER TO ROBERTSON AND PUT YOUR NAME ON THE WALK-IN LIST. ONCE WE HAVE SEATED ALL TICKETHOLDERS BEFORE THE START OF EACH PANEL, WE'LL SEAT ON A FIRST-SIGNED-UP, FIRST-SERVED BASIS.
WE ASK THAT WALK-IN ATTENDEES VACATE THEIR SEATS AFTER EACH PANEL UNTIL THOSE WHO HAVE PRE-REGISTERED AND ARRIVE LATE CAN BE SEATED.
Please register and join us at Dodds Auditorium, Robertson Hall for a day of debate and solutions-oriented discussions on how to deliciously nourish ourselves and the global population while protecting our Earth and its finite resources. 
 Panel discussions will explore behavioral science and how we can change our appetites, secrets of making these foods delicious and crave-worthy, the role of marketing and advertising in the effort and the power and politics of the food/ag sector.
The conference is of interest to all and open to all. 
Please plan to stay with us through the day! There will be a delicious lunch for registered participants; sessions will build on each other. (Some ticket categories are sold out - if you missed out on whole-day tickets, please come on over anyway - we'll have a separate sign-in sheet in the lobby for walk-ins and you are welcome to take any available seat for a session or two, since some of our all-day ticket-holders can't stay the whole day.)  
Tickets are free but registration is required for lunch. 
Here's the <A HREF="https://princetonstudiesfood.princeton.edu/2017/02/13/21717-changing-climate-changing-appetites-panelist-biographies/" TARGET="_blank" DATA-MSYS-CLICKTRACK="0" REL="nofollow noopener noreferrer">link to short biographies and photos</A> of the panelsts and moderators.
Details and directions <A HREF="https://princetonstudiesfood.princeton.edu/2017/02/02/join-us-217-changing-climate-changing-appetites/" TARGET="_blank" DATA-MSYS-CLICKTRACK="0" REL="nofollow noopener noreferrer">here</A>. 
Thank you to our partners/supporters in this endeavor: Gordon Douglas ’55 and Sheila Mahoney, Career Services, Princeton Environmental Institute, Keller Center, Princeton Entrepreneurial Hub, Woodrow Wilson School of Public and International Affairs - STEP,  Office of Sustainability and Smith+Manning.
Deep gratitude to our vendors: Bobolink Dairy & Bakehouse, Small World Coffee, Triumph Brewery, Lillipies Bakery, Cool Vines, Smith+Manning and Princeton University Campus Dining Services
<H2 CLASS="MsoNormal">Princeton Studies Food </H2>
 
presents 
<H2 CLASS="MsoNormal">CHANGING CLIMATE, CHANGING APPETITES</H2>
<H3 CLASS="MsoNormal">Food for a Sustainable World & How to Get There</H3>
Friday, February 17, 2017; Dodds Auditorium, Robertson Hall
 
<H3 CLASS="MsoNormal">PANEL ONE: 8:30 – 9:45 Welcome & FRAMING THE CHALLENGE</H3>
MODERATOR Gordon Douglas MD ’55 Professor Emeritus of Medicine at Weill Cornell Medical College; Co-Founder, Princeton Studies Food Tim Searchinger, Research Scholar, Woodrow Wilson School and the Program in Science, Technology and Environmental Policy; Lecturer in the Princeton Environmental Institute; Princeton University. Co-Founder, Princeton Studies Food Dan Rubenstein, Class of 1877 Professor of Zoology; Professor of Ecology and Evolutionary Biology; Director, Program in Environmental Studies, Princeton University Brent Kim, Program Officer, Center for a Livable Future, Johns Hopkins University
COFFEE: 9:45 – 10:15
<H3 CLASS="MsoNormal">PANEL TWO 10:15-11:25 CHANGING BEHAVIOR: INTERDISCIPLINARY LESSONS</H3>
MODERATOR: Daniel Shepard ‘19 Debbie Prentice, Dean of the Faculty; Alexander Stewart 1886 Professor of Psychology and Public Affairs, Princeton University Elke Weber, Gerhard R. Andlinger Professor in Energy and the Environment; Professor of Psychology and Public Affairs, Woodrow Wilson School; Princeton University Christina A. Roberto ‘04, Medical School Assistant Professor of Medical Ethics and Health Policy at the Perelman School of Medicine, University of Pennsylvania
<H3 CLASS="MsoNormal">PANEL THREE 11:25-12:35 CHANGING TASTE: PRODUCING SUSTAINABILITY FOR THE PLATE</H3>
MODERATOR: Reuwai Mount Hanewald, Terhune Orchards, Princeton, NJ David Benzaquen, Plant Based Solutions Mark Shepard ’P19, Farmer and author, “Restoration Agriculture” Constantine Katsifis, Owner, Americana Diner, Hightstown, NJ Terry Ingram, East Regional Manager, Organic Valley Cooperative 

<H3 CLASS="MsoNormal"> PRINCETON STUDIES LUNCH: 12:35-1:20 (see menu below)</H3>
MODERATOR: Dan Rubenstein, Class of 1877 Professor of Zoology; Professor of Ecology and Evolutionary Biology; Director, Program in Environmental Studies, Princeton University.  MENU NARRATIVE: Smitha Haneef, Executive Director, Princeton University Campus Dining MEATBALL TASTING & SURVEY POSTERS: Hummus: Eliza Wright ’19; Megadarra: Daniel Shepard ’19; Roasted Roots, Madelynn Prendergast ‘19 
<H3 CLASS="MsoNormal">PANEL FOUR 1:20 – 2:30 CHANGING COURSE: FOOD SYSTEMS STUDY AT PRINCETON </H3>
MODERATOR:  Lyndon Estes, Associate Research Scholar, Woodrow Wilson School and the Program in Science, Technology, and Environmental Policy, Princeton University Steve Pacala, Frederick D. Petrie Professor in Ecology and Evolutionary Biology, Director, Carbon Mitigation Initiative, Princeton University Forrest Meggers, Assistant Professor of Architecture and the Andlinger Center for Energy and the Environment, Princeton University David Wilcove, Professor of Ecology and Evolutionary Biology and Public Affairs and the Princeton Environmental Institute, Princeton University 
<H3 CLASS="MsoNormal">PANEL FIVE 2:30 – 4:00 CHANGING MINDS: MARKETING A MORE SUSTAINABLE DIET</H3>
MODERATOR Eliza Wright ‘19 Kristen Rainey, Global Food Program Vendor & Supplier Relations Manager, Google Food Richard Waite, Research Associate, World Resources Institute Rachel Sylvan, Director, Engagement and Strategic Partnerships (Office of Sustainability), Sodexo
COFFEE: Available at 4 p.m.
<H3 CLASS="MsoNormal">PANEL SIX 4:10 – 5:15 CHANGING SYSTEMS: POWER, POLITICS & POLICY & MEATLESS MONDAYS</H3>
MODERATOR: Rozalie Czesana ‘18 Sarah Schindler, Visiting Research Scholar, Woodrow Wilson School and the Program in Law and Public Affairs, Princeton University Tim Griffin, Director of the Agriculture, Food and Environment program; associate professor at the Friedman School, Tufts University Miriam Nelson, Director, Sustainability Institute, University of New Hampshire 
<H2 CLASS="MsoNormal">RECEPTION & MEETUP 5:30 - 6:30ish at E-HUB sponsored by our partners: PU Keller Center and PU Career Services</H2>
Please head on over to the E-Hub (downtown, at the intersection of Chambers and Hulfish streets) after the conference to network and mingle, hosted by our partners the Keller Center, the E-Hub and Career Services! We'll have a couple of short presentations, plus samplings of delicious wines, beers, breads and cheeses from NJ artisans and businesses.
<H2 CLASS="MsoNormal">PRINCETON STUDIES LUNCH</H2>
<H4 CLASS="MsoNormal">Chef Jerry Luz, PU Campus Dining Services</H4>
<H4 CLASS="MsoNormal">Animal Protein: Turf & Dairy</H4>
Sample one of each meatball: Beef with whole grain, all-bean and vegetable, fish, all beef
Sauce on the side
<H4 CLASS="MsoNormal">Beans, Pulses & Legumes</H4>
*Hummus: Chickpea Puree with Lemon and Tahini and Carrot Sticks
*Megadarra: Brown Lentils with Slow-Caramelized Onions & Toasted Pine Nuts over Brown Basmati Rice with Scallions
<H4 CLASS="MsoNormal">Whole Grains, Seeds & Nuts</H4>
Quinoa Pilaf with Vegetables, Herbs, Lemon and Toasted Nuts
<H4 CLASS="MsoNormal">Vegetables: Seasonal & Storage Produce</H4>
*Roasted Root Vegetables: Beets, Sweet Potatoes, Carrots & Onions with NJ Cranberries
Braised Collards and Kale Two Ways: Vegetarian and with Smoked Turkey
<H4 CLASS="MsoNormal"> Fruits</H4>
Shaved NJ Apple and Orange Salad with NJ Honey
 
*Poster for selected menu items will detail recipe for four servings, blue/green water use, emissions, time for preparation, planning requirements, human nutrition benefits and cost at the supermarket.

Dodds Auditorium

Our {communityGuidelinesLink} describe the sort of content we prohibit on Eventbrite. If you suspect an event may be in violation, you can report it to us so we can investigate.

To report other categories of prohibited or illegal content, submit {link}

Changing Climate, Changing Appetites

More events from Princeton Studies Food

Follow organizers to get events picked for you

Still looking for the right event?

Changing Climate, Changing Appetites

More events from Princeton Studies Food

Follow organizers to get events picked for you

You might also like...

Sign-In for personalized recommendations

Still looking for the right event?