The Future of Foods: Great Tasting, Healthy Foods for a Low Carbon World

Originally aired May 2, 2019

The food industry is among the three largest emitters of greenhouse gases, and must transform to reduce its carbon footprint. SSF, LightWorks, and the Swette Center for Sustainable Food Systems at Arizona State University explore how sustainable food companies are leading this transition — examining the commercialization of plant-based meat substitutes, ag innovations, dietary changes, and policies that promote sustainable agricultural supply chains and consumer choices that are healthy, low-carbon, and culturally appropriate.

Speakers

Kathleen Merrigan (Moderator)

Kelly and Brian Swette Professor; Executive Director, Swette Center for Sustainable Food Systems, Arizona State University

Kathleen Merrigan is the Kelly and Brian Swette Professor in the School of Sustainability and founding Executive Director of the Swette Center for Sustainable Food Systems at Arizona State University. Previously, she served as Deputy Secretary and COO of the U.S. Department of Agriculture. She is a board member of FoodCorps, Stone Barns Center for Food and Agriculture, and the Center for Climate and Energy Solutions (C2ES).

Walter Robb

Former Co-CEO, Whole Foods Market; Founder, Stonewall Robb Advisors

Walter Robb is an investor, mentor, and advisor to the next generation of American food companies and former co-CEO of Whole Foods Market. He joined Whole Foods in 1991 and was named co-CEO in 2010. In 2017, Robb transitioned his focus to mentoring and supporting next-generation entrepreneurs through the creation of Stonewall Robb Advisors, bringing his experience and network to organizations pursuing purpose-driven business.

Rebekah Moses

Head of Impact Strategy, Impossible Foods

Rebekah Moses leads impact strategy at Impossible Foods, a company addressing climate change through plant-based meat. Her work focuses on how product innovation and consumer behavior can maximize environmental outcomes and business growth, integrating environmental and social mission into core company strategy.

Daniel Vennard

Director, Better Buying Lab, World Resources Institute

Daniel Vennard is Director of the Better Buying Lab within the World Resources Institute, where he works with food companies and experts in behavior change and marketing to develop, test, and scale approaches that can shift diets toward more sustainable options. He has written and presented widely on how consumers can be shifted toward buying more sustainable products, and serves on the Advisory Council of the Culinary Institute of America’s reThink Food program.