Creating a Transparent, Secure, Sustainable Food System for the Future Through Collaboration.
The Food Impact Summit fosters forward-thinking ideas to work towards creating a better food system that benefits everyone. In 2020, we’re bringing together a unique mix of thought-leaders and change agents from academia, foodservice, food companies and non-profits to foster constructive dialogue, explore case study insights, and forge new collaborations toward an improved food future.
The OUR FOOD JOURNEY™ IMPACT CHALLENGE
Up to $15,000 in grants available in 2020
Do you have an idea for a small change that could generate a positive impact related to our food system? We want to hear from you.
At this year’s summit, Hormel Foods will be honoring 10 Under 20 Food Heroes, celebrating the efforts and commitment of remarkable young people who are working to create a better food world. The award ceremony will take place during the luncheon on Wednesday, March 18th.
Summit Agenda & Topics
Day 1 – Wednesday, March 18
8:30-9:30am Lowell Hall
Registration Opens Coffee & Refreshments
9:30-10:00am Lowell Hall
Jackie Joyner-Kersee, Olympic Gold Medalist
10:00-10:50am Lowell Hall
Food for Health: Nutrition, Security and Community How are communities addressing obesity, food insecurity and healthy food access? With millions of families facing food insecurity and millions more living in food deserts, there is much room for improvement. Fortunately, change is happening fast. Socially connected consumers are expecting new levels of transparency and quality in the food they buy. Convenience stores and cafeterias are being reinvented to serve up better nutrition. What other changes are on the horizon to make our food system more democratic, nutritious and healthy?
The Nudge and Food Impact A talk by the founder and director of the Program on Behavioral Economics and Public Policy at Harvard Law School.
Cass Sunstein – Harvard Law School
11:20-11:40am Lowell Hall
Jim Snee – Chairman of the Board, President & Chief Executive Officer, Hormel Foods
11:40-12:00pm Lowell Hall
The Future of Food Impact A Conversation with Jim Snee & David Bell What are the problems the food industry will face in 2030, and how do we work backwards to find solutions? What does the journey look like to get there? Impact can and should come from everywhere, from all stakeholders.
Jim Snee – Chairman of the Board, President & Chief Executive Officer, Hormel Foods David E. Bell – Moffett Professor of Agribusiness, Harvard Business School
12:00-1:30pm Luncheon Annenberg Hall
10 Under 20 Food Heroes Luncheon Honoring The Next Generation of Food Leaders and Changemakers
Created by Hormel Foods, 10 under 20 Food Heroes is an initiative to celebrate and honor young changemakers, heroes and entrepreneurs working to create a better food world–and inspiring others to do the same.
A seated lunch and Award Ceremony at Annenberg, Memorial Hall
1:30-2:00pm Lowell Hall
10 Under 20 – Perspectives from the New Changemakers HONOREES PANEL MODERATOR: Joshua Williams, President & Chief Change Maker at Joshua’s Heart Foundation
2:00-3:00pm Lowell Hall
Culinary Impact – Wielding the Power of the Menu An interactive discussion from the kitchen perspective, we’ll discuss key forces and challenges facing food service and hospitality, and the power inherent in the menu. What factors are impacting menu design now and as we move to the future? How can menu changes create impacts? How can culinary teams further align food choices with health, environmental and social considerations?
MODERATOR: Martin Breslin – Director for Culinary Operations, Harvard University Dining Services Dusty Cooper – Director of Culinary Operations and Corporate Chef, Johns Hopkins Health System Tony Finnestad, Foodservice Business Development Chef, Hormel Foods Carl Lovett – Vice President of Culinary & Corporate Executive Chef at Fresh Ideas Ismail Samad – Chef/Partner, The Gleanery Jared Auerbach – Founder & CEO, Red’s Best
3:00-3:30pm Lowell Hall
Food + Innovation + Impact Pioneers give short talks about how they are generating positive food impacts through technology and innovation.
1. Christina Belsito – VP Business Development, Cambridge Crops 2. Jennifer Farah – Founder & CEO, Sprouts IO 3. Olga Kachook – Project Manager, GreenBlue/Sustainable Packaging Coalition
3:30-3:45pm Lowell Hall
BREAK Refreshments in lobby
3:45-4:15pm Lowell Hall
MODERATOR: Joe Swedberg Matt Wellington – Campaign Director, U.S.PIRG Karin Hoelzer – Senior Officer, Health Programs, The Pew Charitable Trusts Steven Solomon, M.D. Principal, Global Public Health Consulting
4:15-5:00pm Lowell Hall
When Food Giants Pivot The world’s top food and beverage companies have thousands of employees and billions in annual sales. When companies decide to lead on bold new strategies and initiatives that may not be in their industry’s comfort zone, the impacts can be dramatic, and inspirational.
Bill McGowan – North Atlantic Region, Executive Coordinator of Merchandising, Whole Foods Market Brad Nelson – Vice President, Global Food+Beverage, Culinary at Marriott International
5:00-6:30pm Annenberg Hall
Day 2 -Thursday, March 19
8:30-9:00am Lowell Hall
9:00-9:30am Lowell Hall
Campus Conversation: Change and Impact from the Frontlines A conversation with Harvard University Dining Team.
9:30-10:30am Lowell Hall
Feeding the Future: Colleges Taking a Stand College and university leaders discuss strategies for implementing practical and innovative solutions to big campus challenges, from reducing hunger, advocating healthy eating, and reducing waste in the system, while feeding the future well.
MODERATOR: Crista Martin – Director for Strategic Initiatives & Communications, Harvard University Dining Services Holly Fowler – Co-founder & CEO, Northbound Ventures Nolan Reese, RD – Director of Resident Dining at Chartwells Higher Education Dining Services Steve Mangan – Senior Director, University of Michigan Dining Rebecca Selesky – Executive Director Culinary Services, Michigan State University Beth Emery – Director, Boston College Dining Services
10:30-10:45am Lowell Hall
Break & Networking Refreshments in Lowell Foyer
10:45-11:30am Lowell Hall
Innovation from the Outside: Non-food Leaders Tackle Food Impact Emerging leaders from outside the food industry have a fast-paced, on the spot exploration of how challenges, innovation, lessons or best practices in other industries could be applied to positive effect in food.
Neal Doyle – Director, Digital Experience Platform, Personal Investing, Fidelity Investments
11:30-11:50am Lowell Hall
Announcement of Impact Challenge Winners Presented by: Justin Levy – Executive Director, Conscious Alliance (2019 Impact Challenge Winner) Melissa Honeywood – Director of Food & Nutrition Services, Cambridge Public Schools (2019 Impact Challenge Winner)
12:00-1:30pm Lower Level – Memorial Hall
Lunch & Networking
1:30-2:15pm Lowell Hall
Addressing Food Insecurity, Boston and Beyond One in nine Americans faced food insecurity in 2018, defined as not having the financial resources to regularly get food that is nutritious and healthy. Populations of seniors, children, rural community members, African Americans and Latinos are often in real need. With food insecurity comes a potential host of health issues, including increased rates of obesity and diabetes. How are our panelists working on this multifaceted problem, to build a better food system?
Catherine Drennan – Director, Communications and Public Affairs, Greater Boston Food Bank Justin Levy – Executive Director, Conscious Alliance Alanna Mallon – Vice-Mayor City of Cambridge Erin McAleer – President, Project Bread Sasha Purpura – Executive Director, Food for Free
2:20-2:30pm Lowell Hall
Intro – What is Regenerative Agriculture? Understanding the Basics
Chris Kerston – Chief Commercial Officer, Savory Institute
2:30-3:10pm Lowell Hall
SoS – Save our Soil – The Road to Regenerative Agriculture Getting to the Future of Farming. Raise awareness about the impact of regenerative agriculture – how do we scale it and create the market demand to make it work?
Chris Kerston – Chief Commercial Officer, Land to Market Program, Savory Institute Caroline Jaffe – Phd Student/Responsive Environments, MIT Media Lab Arohi Sharma – Policy Analyst; Water, Agriculture & Wildlife, NRDC Michael Salguero – CEO ButcherBox
3:10-3:20pm Lowell Entryway
Break & Networking Refreshments in Lowell Foyer
3:20-4:00pm Lowell Hall
Future of Farming: Mobilizing the New Generation of Farmers It’s 2030, and a new generation of tech-enabled farmers are thriving on the front lines of the fight against global warming. What techniques and tools are they using? And what inspired them to swim against the currents of urbanization and the gig economy?
Ephi Eyal – CEO, Hinoman USA Caroline Jaffe – Phd Student/Responsive Environments, MIT Media Lab Alina Zolotareva, RDN – Marketing Director, Aerofarms
4:00-4:15pm Lowell Hall
Road to 2030 – Open Forum & Closing Remarks Looking back from 10 years ahead, how did we solve the challenges facing our food ecosystem? A futurist’s look back on what solutions were needed to get ‘here’.