Here are my slides from this afternoon's panel discussion at the Gerald J. and Dorothy R. Friedman School of Nutrition Science and Policy at Tufts University. Along with the Tufts University Alumni Association, the Food for Thought: Tufts Food, Wine and Culture Series has included famous alumni like Dan Barber. Tonight's panel discussion on Sustainability was a thought-provoking and fun event. We were billed as "leaders from the restaurant industry and local farms" who (would) explore the challenges and opportunities of bringing sustainable practices to what we eat."
For my part, I was delighted to participate and scribbled notes while my co-presenters spoke. Peter McCarthy spoke of his commitment to whole animal utilization, to Pete & Jen's Backyard Birds (and bunnies and pigs) as well as his progress toward LEEDS certification at EVOO.
Jennifer was entertaining and managed to cover a lot of information on the New Entry Sustainable Farming Project. What a terrific program they have at this school!
Dr. Timothy Griffin, faculty member and director of the Tufts Friedman School's Agriculture, Food and Environment program
A cocktail reception for event participants will featured hors d'ouevres from restaurants EVOO and the Beacon Hill Bistro, among other venues that offer locally grown food.
I promised to share my slides. So here they are:
I look forward to continuing the discussion started this evening, and I really enjoyed the lively chats with many of the attendees during the reception.
Please email me or drop a comment here if you want more info on the slides, the books we discussed or if you have any further questions!
All photos are mine except for the gorgeous fish dish on slide three, that's Matt Wright's entry into last year's Teach a Man to Fish event, and the NASA photo on the Issues to Watch slide.