We are entering a new era for producing food that is sustainable for businesses and the planet even as it pleases consumers. The new nutrition environment is both challenging and exhilarating as experts invest time and ingenuity in devising creative solutions in kitchens, restaurants, and farms to provide the most nourishing tomorrow possible. Advances in technology and research, in the shadow of heightened necessity, contributed to finding new ways to nourish ourselves while preserving the health of our planet. Join experts who will discuss the latest in this space, along with what's to come as related to all aspects of food and sustainability. 

Moderator

Dana Cowin

Founder, Progressive Hedonist; Former Editor-in-Chief, Food & Wine

Speakers

Joanne Canady-Brown

Owner, The Gingered Peach, Melba Ice Creamery and Rojo's Roastery

Aaron Choi

Founder and CEO, Girl & Dug Farm

Michael Cimarusti

Chef and Owner, Providence and Connie and Ted's

Rose Previte

Founder, No White Plates; Author, “Maydān: Recipes from Lebanon and Beyond”