Food insecurity is on the rise in some of the world’s most developed countries and yet in these same countries an overabundance of unhealthy food options is driving rates of high cholesterol, diabetes, and heart disease. There is an immediate need to improve food quality, reduce waste, reduce marketing of unhealthy foods and ultra-processed foods in low-income communities and developing countries. Simultaneously there must be an increase in equitable access to nutritious, culturally appropriate foods that are produced agroecologically and minimize climate change impacts. 

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Speakers

Tambra Stevenson

Chef Njathi Kabui

Dr. Sheryl Hendriks

Denisa Livingston

Ajay Vir Jakhar

Moderator: Bibi la Luz Gonzalez