UC ANR was a sponsor for the FOODIT: Fork to Farm meeting in June 2017: http://mixingbowlhub.com/events/food-fork-farm/. Many of us were there to learn about what was happening in the food-data-tech space and learn how UCANR can be of service. It was pretty cool. First, it was held in the Computer History Museum, which is rad. Second, the idea of the day was to link partners, industry, scientists, funders, and foodies, around sustainable food production, distribution, and delivery. Third, there were some rad snacks (pic below).
We had an initial talk from Mikiel Bakker from Google Food, who have broadened their thinking about food to include not just feeding Googlers, but also the overall food chain and food system sustainability. They have developed 5 "foodshots" (i.e. like "moonshot" thinking): 1) enable individuals to make better choices, 2) shift diets, 3) food system transparency, 4) reduce food losses, and 5) how to make a closed, circular food system.
We then had a series of moderated panels.
The Dean's List introduced a panel of University Deans, moderated by our very own Glenda Humiston @UCANR, and included Helene Dillard (UCDavis), Andy Thulin (CalPoly), Wendy Wintersteen (Iowa State). Key discussion points included lack of food system transparency, science communication and literacy, making money with organics, education and training, farm sustainability and efficiency, market segmentation (e.g. organics), downstream processing, and consumer power to change food systems. Plus the Amazon purchase of Whole Foods.
The Tech-Enabled Consumer session featured 4 speakers from companies who feature tech around food. Katie Finnegan from Walmart, David McIntyre from Airbnb, Barbara Shpizner from Mattson, Michael Wolf from The Spoon. Pretty neat discussion around the way these diverse companies use tech to customize customer experience, provide cost savings, source food, contribute to a better food system. 40% of food waste is in homes, another 40% is in the consumer arena. So much to be done!
The session on Downstream Impacts for the Food Production System featured Chris Chochran from ReFed @refed_nowaste, Sabrina Mutukisna from The Town Kitchen @TheTownKitchen, Kevin Sanchez from the Yolo Food Bank @YoloFoodBank, and Justin Siegel from UC Davis International Innovation and Health. We talked about nutrition for all, schemes for minimizing food waste, waste streams, food banks, distribution of produce and protein to those who need them (@refed_nowaste and @YoloFoodBank), creating high quality jobs for young people of color in the food business (@TheTownKitchen), the amount of energy that is involved in the food system (David Lee from ARPA-E); this means 7% of our energy use in the US inadvertently goes to CREATING FOOD WASTE. Yikes!
The session on Upstream Production Impacts from New Consumer Food Choices featured Ally DeArman from Food Craft Institute @FoodCraftInst, Micke Macrie from Land O' Lakes, Nolan Paul from Driscoll's @driscollsberry, and Kenneth Zuckerberg from Rabobank @Rabobank. This session got cut a bit short, but it was pretty interesting. Especially the Food Craft Institute, whose mission is to help "the small guys" succeed in the food space.
The afternoon sessions included some pitch competitions, deep dive breakouts and networking sessions. What a great day for ANR.
