How can we sustainably and ethically feed the world? The Berkeley Food Institute is a groundbreaking interdisciplinary effort that brings together diverse scholars to effect change in how our food is grown, delivered, and consumed. Please join us for a lively conversation on cultivating diversity, justice, and health through food.
October 21
Saru Jayaraman, Director, Food Labor Research Center, UC Berkeley
Jennifer Sowerwine, Research and Outreach Specialist, Department of Environmental Science, Policy, and Management
October 30
Hilary Hoynes, Professor of Public Policy and Economics, Haas Distinguished Chair in Economic Disparities
Karen Sokal-Gutierrez, Clinical Professor, Community Health and Human Development, UC Berkeley-UCSF Joint Medical Program
November 18
Kristine Madsen, Assistant Professor, Community Health and Human Development, UC Berkeley-UCSF Joint Medical Program
Philip B. Stark, Professor and Chair of Statistics
November 19
Philip B. Stark, Professor and Chair of Statistics
Darin Jensen, Lecturer and Cartographer, Geography Department
Moderator: Ann Thrupp, Executive Director, Berkeley Food Institute
