Sustainable Diets, Food, and Nutrition: Proceedings of a Workshop (2019)
Chapter: Appendix A: Workshop Agenda
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Suggested Citation:
"Appendix A: Workshop Agenda." National Academies of Sciences, Engineering, and Medicine. 2019. Sustainable Diets, Food, and Nutrition: Proceedings of a Workshop. Washington, DC: The National Academies Press.
doi: 10.17226/25192.
A
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 |
Suggested Citation:
"Appendix A: Workshop Agenda." National Academies of Sciences, Engineering, and Medicine. 2019. Sustainable Diets, Food, and Nutrition: Proceedings of a Workshop. Washington, DC: The National Academies Press.
doi: 10.17226/25192.
| 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) |
|
| Decision Making Under Uncertainty: Sustainable Diets for Conditions of Scarcity or Abundance Parke Wilde, Tufts University |
|
| 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 |
|
| Dietary Patterns Link Human Health and the Environment David Tilman, University of Minnesota |
|
| What Makes for Food Systems That Are Sustainable and Resilient? Mark Rosegrant, International Food Policy Research Institute |
|
| 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 |
Suggested Citation:
"Appendix A: Workshop Agenda." National Academies of Sciences, Engineering, and Medicine. 2019. Sustainable Diets, Food, and Nutrition: Proceedings of a Workshop. Washington, DC: The National Academies Press.
doi: 10.17226/25192.
| How to Reduce the Carbon Footprint Without Sacrificing Affordability, Nutrient Density, and Taste Jennie Macdiarmid, University of Aberdeen (via Zoom) |
|
| A Menu of Solutions for a Sustainable Food Future Janet Ranganathan, World Resources Institute |
|
| 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 |
|
| Opportunities for Integrating Sustainability and Dietary Guidance Barbara O. Schneeman, University of California, Davis (Professor Emerita) |
|
| 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 |
|
| Reducing the Footprint Through Alternative Diets Marty Heller, University of Michigan |
Suggested Citation:
"Appendix A: Workshop Agenda." National Academies of Sciences, Engineering, and Medicine. 2019. Sustainable Diets, Food, and Nutrition: Proceedings of a Workshop. Washington, DC: The National Academies Press.
doi: 10.17226/25192.
| Local and Regional Food Systems in Sustainable Diets Nicole Tichenor Blackstone, Tufts University |
|
| Retail/Sustainability Across Supply Chain Karrie Denniston, Walmart |
|
| 20-Minute Moderated Discussion/Q&A | |
| 11:00 AM | Concluding Discussion Moderator: Erik Olson, Natural Resources Defense Council |
Panelists:
|
|
| 12:00 PM | ADJOURN WORKSHOP |
Suggested Citation:
"Appendix A: Workshop Agenda." National Academies of Sciences, Engineering, and Medicine. 2019. Sustainable Diets, Food, and Nutrition: Proceedings of a Workshop. Washington, DC: The National Academies Press.
doi: 10.17226/25192.
Suggested Citation:
"Appendix A: Workshop Agenda." National Academies of Sciences, Engineering, and Medicine. 2019. Sustainable Diets, Food, and Nutrition: Proceedings of a Workshop. Washington, DC: The National Academies Press.
doi: 10.17226/25192.
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