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    Presenters

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    DA
    Daphene Altema-Johnson
    Program Officer
    Johns Hopkins Center for a Livable Future
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    SB
    Scott Alves Barton
    Notre Dame Faculty Fellow in Race and Resilience
    Gravy/Notre Dame
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    RB
    Rupa Bhattacharya
    Executive Director, Strategic Initiatives and Industry Leadership
    The Culinary Institute of America
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    SB
    Sara Bleich
    Director of Nutrition Security and Health Equity
    US Department of Agriculture
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    EB
    Emily Broad Leib
    Professor of Law
    Harvard University
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    KC
    Kathy Cacciola
    Global Sustainability Lead, Food Program
    Google
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    LC
    Lilian Cheung
    Director of Health Promotion & Communication
    Dept. of Nutrition, Harvard T.H. Chan School of Public Health
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    KC
    Kate Cox
    Food Journalist and Former Editor-in-Chief
    The Counter
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    JD
    Jennifer DiFrancesco
    Director, Culinary Innovation
    Sodexo
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    GD
    Greg Drescher
    Senior Advisor, Strategic Initiatives
    The Culinary Institute of America
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    RD
    Rachel Dreskin
    CEO
    Plant Based Foods Association
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    MF
    Mercedes Fernández Albaladejo
    Head of the Standardization and Research Unit
    International Olive Council
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    TF
    Tara Fitzpatrick
    Senior Editor
    Food Management Magazine
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    BF
    Brittany Franzi
    Planning & Logistics Manager - Strategic Initiatives Group
    The Culinary Institute of America at Copia
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    KH
    Kate Hanley
    Director, Global Climate Strategy
    Aramark
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    CH
    Chavanne Hanson
    Food Choice Architecture and Nutrition Lead
    Google
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    KJ
    Katie Jackson
    Co-Founder
    International Wineries for Climate Action - IWCA
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    JJ
    Julia Jordan
    Director of Sustainability
    Compass Group
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    CJ
    Cathy Jorin
    Senior Director School of Graduate and Professional Studies
    The Culinary Institute of America
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    BK
    Brian Kateman
    President/Co-Founder
    Reducetarian Foundation
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    MK
    Michael Kaufman
    Senior Lecturer
    Harvard Business School
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    DL
    David L. Katz, MD, MPH
    Chief Executive Officer
    Diet ID
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    ML
    Melanie Levine
    Manager, Food and Agriculture
    World Business Council for Sustainable Development
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    DL
    Don Lewis
    President and Founder
    Wild Hive Grain Project
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    BL
    Brent Loken
    Global Food Lead Scientist
    WWF
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    AM
    Anne McBride
    Vice President of Programs
    James Beard Foundation
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    GM
    Mrs. Genevieve Meli '07
    Pastry Chef Instructor
    The Culinary Institute of America
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    MM
    Mike Messersmith
    President, North America
    Oatly
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    AM
    Akash Mirchandani
    Vice President
    Kitchen Fund
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    MM
    Marie Molde, RD
    Trend Analyst
    Datassential
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    DM
    Deirdre Murphy
    Professor of Liberal Arts and Applied Food Studies
    Culinary Institute of America
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    EO
    Erik Oberholtzer
    Managing Partner /Founder
    Cohere / Tender Greens
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    CR
    Cameron Rabe
    Associate Professor
    The Culinary Institute of America
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    MR
    Mr. Matthew Raiford '98
    Owner
    Gilliard Farms / STRONG ROOTS 9
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    TR
    Taylor Reid
    Assistant Professor
    The Culinary Institute of America
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    AR
    Allison Righter
    Director of Health & Sustainability
    The Culinary Institute of America
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    RS
    Roshara Sanders '14
    Lecturing Instructor
    The Culinary Institute if America
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    BS
    Mr. Barton Seaver '01
    Founder, Chief Education Officer
    Seafood Literacy
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    DS
    Deena Shanker
    Reporter
    Bloomberg
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    ES
    Emma Sirois
    Director, Healthy Food in Health Care Program
    Health Care Without Harm
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    PS
    Pam Smith
    President/Founder
    Shaping America's Plate, Inc.
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    MS
    Maddie Southard
    Communications Director - Climate Resilient Fisheries and Oceans
    Environmental Defense Fund
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    SS
    Mr. Scott Swartz '89
    Associate Professor
    The Culinary Institute of America
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    AT
    Assaf Tamir
    Chef /Owner
    Lighthouse
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    NT
    Naama Tamir
    Owner
    Lighthouse
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    RT
    Rudy Tanzi, PhD
    Director of Genetics and Aging Research Unit, Co-Director of the McCance Center for Brain Health, Co-Director of the MassGeneral Institute for Neur...
    Massachusetts General Hospital
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    MT
    Matthew Tebbit
     Head of Bars and Dining
    University of Reading
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    NV
    Ms. Naila Varawalla '23
    MCURC Fellows Program Co-Manager
    MCURC
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    GV
    Gerard Viverito '20
    Associate Professor
    The Culinary Institute of America
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    SV
    Stephanie Von Stein
    Senior Associate Director, International Engagement
    The Good Food Institute
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    WW
    Walter Willett
    Professor of Epidemiology and Nutrition
    Harvard T.H. Chan School of Public Health
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    CW
    Cristopher Williams
    Assistan Director, Chef/General Manager
    University of North Texas
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    MW
    Michelle Williams
    Dean of the Faculty
    Harvard T.H. Chan School of Public Health
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    KW
    Katie Wilson
    Executive Director
    www.urbanschoolfoodalliance.org

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