The inaugural Stanford Food Institute Conference, organized by R&DE, was held on November 4. More than 200 attendees, including 60 Stanford students, explored the latest strategies and discoveries for creating a better, more sustainable food future. View the photo gallery from the event.
The full day’s immersive programming featured two dozen experts from a wide range of disciplines at Stanford and beyond who explored topics — nutrition, sustainability, food research and education, the effect of food choices on climate change, the future of careers in food and businesses – that are transforming food systems at the convergence of health and sustainability.
By the end of this content-rich day, attendees felt determined and empowered by the educational sessions, panels and workshops.