RSVPs have now closed. We have reached maximum capacity.

9:00AM-12:00PM – FOOD & PLANETARY HEALTH

9:00am-9:30am - Opening Remarks
Ellen Kuhl, Catherine Holman Johnson Director of Stanford Bio-X
and
Lily Sarafan, incoming Chair of the Stanford University Board of Trustees

9:30am-10:00am - Jonathan Foley, Executive Director, Project Drawdown
Food Has a Big Climate Problem. Here’s How to Fix It.

10:00am-10:30am - Vipula Shukla, Senior Program Officer, Crops R&D, Gates Foundation
From Science to Solutions: Translating Plant Biology Research into Real World Agricultural Impact

10:30am-11:00am - Pamela Ronald, Distinguished Professor of Plant Pathology, UC Davis
Feeding the Future with Climate Resilient Crops

11:00am-11:15am - Remarks
Arun Majumdar, Dean of the Stanford Doerr School of Sustainability

11:15am-12:00pm - Fast Food: Speed Science Updates from Stanford Students

• Gianna Dugan (undergraduate in Earth Systems Program) and Peyton Daley (undergraduate in Earth Systems Program)	• Beverly Fu (postdoc in Bioengineering, Huang Lab)
• Juliette Lermusiaux (undergraduate, School of Engineering) and Jordan Stock (undergraduate in Earth Systems Program)	• Kate Kozaeva (visiting scholar in Bioengineering, Brophy Lab)
• Skyler St. Pierre (PhD candidate in Mechanical Engineering, Kuhl Lab)	• Sean Spencer (postdoc/instructor, Gastroenterology & Hepatology, Sonnenburg Lab)
• Anna-Katharina Preidl (co-term in Materials Science & Engineering and Chemical Engineering, Hill-Maini Lab)

12:00PM-1:00PM – LUNCH

Enjoy delicious, nutritious, and environmentally friendly foods

1:00PM-3:00PM – FOOD & HUMAN HEALTH

1:00pm-1:30pm - Frank Hu,Chair of the Department of Nutrition, Harvard University
Optimal Diets for Personal, Population, and Planetary Health

1:30pm-2:00pm - Selina Wang, Professor of Chemistry, UC Davis
The Food Processing Paradox: Balancing Health Benefits and Risks 

2:00pm-2:30pm - Harold Schmitz, Food Scientist, Founding Partner, The March Group
Re-Thinking Food and Health:  Exponential Innovation as THE Strategic Imperative for Urgently Needed Creative Destruction 

2:30pm-3:00pm - Christopher Gardner, Professor of Medicine, Stanford University
If I Were Food Czar, Or: Stanford is Uniquely Positioned to Champion Food Solutions

3:30pm-4:00pm - Karim Pichara, CTO and Co-Founder of NotCo, AI for Food
The AI Transformation No One Saw Coming: How NotCo Is Redefining the Food Industry

 

4:00pm-4:30pm - Panel Discussion - moderated by Alfred Spormann, Professor Emeritus of Civil & Environmental Engineering and Chemical Engineering, Stanford University
 

Introduction by: Andrew Mayne, Senior Associate Director of Culinary Event Strategy and Plant-Forward Experiences, Stanford Residential & Dining

4:30pm-5:30pm - Harold McGee, Food Scientist and Science Writer
Re-thinking Food Prep: Four Centuries of Science in the Kitchen
 

5:30pm - Closing Remarks
David Studdert, Vice Provost and Dean of Research