CRITICAL TOPICS IN FOOD

Within the past year the restaurant industry has been beset by the global pandemic and the resulting economic uncertainty. This profound disruption to the business has played out amidst a flourishing of racial and political activism, moments of social unrest, and a critical presidential election. How will these social, political, economic, and public health forces shape tomorrow’s world of eating away from home? Join us for a panel that brings together a range of different perspectives from across the food & beverage spectrum to discuss the future of the restaurant industry.

Marion Nestle, Author & Paulette Goddard Professor Emerita of Nutrition & Food Studies.

Krishnendu Ray, Author & Chair, Steinhardt Department of Nutrition and Food Studies.

Traci Des Jardins, Chef & Restaurateur.

Mitchell Davis, Author & Former Chief Strategy Officer, James Beard Foundation.

Moderated by Clark Wolf, Author & Consultant.

The Critical Topics in Food event series is a partnership between NYU Special Collections, The Steinhardt Department of Nutrition & Food Studies, and Clark Wolf.

The event is presented in zoom. Live video captioning will be available.