The Impact of What We Eat: From Science & Technology to Eating Local - Video Highlights

The Impact of What We Eat: From Science & Technology to Eating LocalMarch 8, 2016 As part of our 2016 public lecture series, we explored the environmental and social impacts of food with a focus on science and technology. A major theme of this panel was how we can initiate change through consciously making food choices. For this discussion our panelists included Chef Daniel Patterson, Dr. Paul B. Thompson, and Dr. Kent Kirshenbaum. Chef Daniel Patterson shared how his restaurant LocoL strives to enhance and empower local communities. Dr. Paul B Thompson of Michigan State University discussed the ethical and philosophical implication of agricultural practices and food infrastructure on food producers. Dr. Kent Kirshenbaum of NYU Chemistry explored the latest scientific advances in food technology. Check out the highlights or watch the full lecture below Chef Daniel Patterson on how Locol acts as both a business and a charity http://www.youtube.com/watch?v=r2tSnnRtI6k&feature=youtu.be ...