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Workshop Agenda
SUSTAINABLE DIETS, FOOD, AND NUTRITION: A WORKSHOP
August 1–2, 2018
National Academy of Sciences Building, Lecture Room
2101 Constitution Avenue, NW, Washington, DC
DAY 1, AUGUST 1, 9:00 AM−4:00 PM
9:00 AM | Welcome and Opening Remarks Sylvia Rowe, Food Forum Chair, SR Strategy, LLC, Washington, DC |
9:05 AM | SESSION 1: What Are Sustainable Diets? Session Moderator: Fergus Clydesdale, University of Massachusetts Amherst |
The Dimensions of Sustainability Adam Drewnowski, University of Washington |
Implications and Relevance of Sustainable Diets Internationally: It’s All About the Context Jessica Fanzo, Johns Hopkins University, Food and Agriculture Organization of the United Nations (FAO) |
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Decision Making Under Uncertainty: Sustainable Diets for Conditions of Scarcity or Abundance Parke Wilde, Tufts University |
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30-Minute Moderated Discussion/Q&A | |
10:35 AM | 15-MINUTE BREAK |
10:50 AM | SESSION 2: Measurement and Analysis of Sustainable Diets from Production to Consumption Session Moderator: Diego Rose, Tulane University |
Mapping Food Supply and Demand: Data Inputs, Metrics, and Measures Ashkan Afshin, Institute for Health Metrics and Evaluation |
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Dietary Patterns Link Human Health and the Environment David Tilman, University of Minnesota |
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What Makes for Food Systems That Are Sustainable and Resilient? Mark Rosegrant, International Food Policy Research Institute |
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20-Minute Moderated Discussion/Q&A | |
12:10 PM | LUNCH BREAK |
1:30 PM | SESSION 3: Sustainability and Healthy Dietary Changes Through Policy and Program Actions Session Moderator: David Klurfeld, U.S. Department of Agriculture |
Health and Environmental Benefits of Dietary Changes Marco Springmann, Oxford University |
How to Reduce the Carbon Footprint Without Sacrificing Affordability, Nutrient Density, and Taste Jennie Macdiarmid, University of Aberdeen (via Zoom) |
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A Menu of Solutions for a Sustainable Food Future Janet Ranganathan, World Resources Institute |
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2:30 PM | 20-MINUTE BREAK |
2:50 PM | SESSION 3 Continued |
How to Include Nutrition in All Aspects of the Value Chain Maha Tahiri, Former Food Industry Executive |
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Opportunities for Integrating Sustainability and Dietary Guidance Barbara O. Schneeman, University of California, Davis (Professor Emerita) |
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30-Minute Moderated Discussion/Q&A | |
4:00 PM | ADJOURN DAY 1 |
DAY 2, AUGUST 2, 9:15 AM–12:00 PM
9:15 AM | Welcome and Opening Remarks Sylvia Rowe, Food Forum Chair, SR Strategy, LLC, Washington, DC |
9:20 AM | SESSION 4: Innovations in Food Production and Distribution to Reduce Environmental Footprint Session Moderator: Kate Houston, Cargill, Inc. |
Reducing the Footprint of Animal Agriculture Frank Mitloehner, University of California, Davis |
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Reducing the Footprint Through Alternative Diets Marty Heller, University of Michigan |
Local and Regional Food Systems in Sustainable Diets Nicole Tichenor Blackstone, Tufts University |
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Retail/Sustainability Across Supply Chain Karrie Denniston, Walmart |
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20-Minute Moderated Discussion/Q&A | |
11:00 AM | Concluding Discussion Moderator: Erik Olson, Natural Resources Defense Council |
Panelists:
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12:00 PM | ADJOURN WORKSHOP |
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