- March 4, 2020
- 7:00 pm
California Institute of Integral Studies
1453 Mission Street
San Francisco, CA 94103
Modern technology has, and continues to transform the ways we grow, prepare, distribute, eat, and think about our food. Advancements in automation, AI, and robotics have already given us fish farms, robot restaurants, and test-tube beef, but as our already taxed planet prepares to host 9 billion people by 2050, technology may become vital to the future of food.
New trends in biotechnology, health science, processing, cooking technologies, and global issues like climate change will all affect how and what we eat. What are the ethical, environmental, and economic impacts of our current and future food technologies? Can technology solve the existing problems of industrial agriculture while also preparing us for the challenges ahead?
Join food journalist Larissa Zimberoff and social sciences professor Julie Guthman for a fascinating conversation exploring the intersection of food and technology.
Gain a deeper understanding of the role technology already plays in agriculture, food preparation, design, and packaging. Larissa and Julie share insights into food culture and examine the trends and technologies that are transforming the world of food. Is the future of food looking bleak or better than ever?
Larissa Zimberoff is a freelance journalist based in San Francisco. Larissa covers the intersection of food and technology and her work has appeared in Bloomberg Businessweek, The New York Times, The Wall Street Journal, Time Magazine, Fortune, Wired, and more. Larissa is currently working on a book about future foods and the startups fueling the industry, which will be out this Fall from Abrams Press.
Julie Guthman is a professor of social sciences at the University of California, Santa Cruz, where she teaches multiple courses on the politics of food and agriculture. She holds a PhD in geography from UC Berkeley. With a research emphasis on the conditions of possibility for food system transformation in the US, her prior publications include two multi-award-winning monographs, an edited collection, and over forty articles in peer-reviewed journals. Her latest book, Wilted: Pathogens, Chemicals, and the Fragile Future of the Strawberry Industry (University of California Press) was just released in summer of 2019 and was named one of the best 2019 books about the U.S. food system by U.S. Right to Know. Her research and writing has been supported by the National Science Foundation, the USDA, the John Simon Guggenheim Foundation, the Radcliffe Institute for Advanced Study, and the Rockefeller Foundation Bellagio Center. In addition, she is a recipient of the Excellence in Research Award from the Agriculture, Food and Human Values Society. She is currently heading up the AFTeR Project, a multi-campus collaboration of the University of California exploring how the emerging Food Tech and Ag Tech sectors are taking shape, what problems they aim to solve, and what kind of food system futures they envision.
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