November 16, 2016

University of Chicago: Gleacher Center | 450 North Cityfront Plaza Drive | Chicago, IL | 60611 Eat better Eat less Food for all

#bcfnforum

7TH INTERNATIONAL FORUM ON FOOD & NUTRITION MILAN, BOCCONI UNIVERSITY, DECEMBER 1ST 2016

Saying “enough” is no longer enough. Our planet cannot be obese and hungry at the same time. We should not be throwing away food that would be enough to end hunger. Nor can we favor the production of biofuels to feed cars instead of people who go to bed hungry. With the presentation of the Food and Nutrition Sustainability Index, we will propose solutions to overcome these huge challenges of our time. For a better future for all. The world is hungry for people like you – let’s change the world together. To participate, sign-up online. www.barillacfn.com/en/forum

IN COOPERATION WITH: RESEARCH PARTNER: WELCOME

Welcome to the Chicago Food Tank Summit! Our Vision: Building a global community for safe, We’re honored to partner with the Chicago Council on Global Affairs and University healthy, nourished eaters. of Chicago Booth School of Business. We hope you are all ready to discuss some

Our Values: of the most pressing issues facing the agricultural landscape both in midwest and Educate. Inspire. Advocate. Change. around the world—including the future of food, food transparency, unlikely alliances, and the business of food. Our Mission: Food Tank is focused on building a global community for safe, healthy, nourished We aren’t just here to talk about the challenges—this event is meant to be a platform for brainstorming eaters. We spotlight environmentally, solutions, enabling dynamic conversation, and networking with one another. We hope to create solutions that socially, and economically sustainable only come about when all of us—farmers, eaters, businesses, policymakers, academics, youth, funders, and the ways of alleviating hunger, obesity, and media—come together to break down silos and listen to one another. We’re thrilled to bring together more than poverty and create networks of people, organizations, and content to push for 35 of some of the most important and interesting problem solvers in food and agriculture—farmers, economists, food system change. scientists, activists, business leaders, policymakers, and academics.

We hope this day of conversation will leave you feeling angry, curious, and hopeful about the future of food, Food Tank is for the 7 billion people who have to eat every day. We will both in your backyard as well as around the globe. And we know that the discussions happening on stage offer solutions and environmentally and during breaks culminate into actionable steps to create a more equitable, safe, healthy, and nourishing sustainable ways of alleviating hunger, food system. obesity, and poverty by creating a network of connections and information for all of us to consume and share. The incredible lineup of experts who are speaking have a lot to share, but the conversation won’t end after the Food Tank is for farmers and producers, Food Tank Summit is over. We will make sure it continues through our articles, op-eds, reports, videos, webinars, policy makers and government leaders, and social media over the next year. Please contribute to the discussion and offer your thoughts, suggestions, researchers and scientists, academics and criticisms. Food Tank grows from the ground up and we can’t do that without your input. and journalists, and the funding and donor communities to collaborate on providing sustainable solutions for Thank you for attending the first Chicago Food Tank Summit. We’re excited to see what unfolds! our most pressing environmental and social problems. All the best,

Food Tank highlights hope and success Danielle Nierenberg in agriculture. We feature innovative President, Food Tank ideas that are already working on the ground, in cities, in kitchens, in fields and in laboratories. These innovations need more attention, more research, and ultimately more funding to be replicated and scaled-up. And that is where we need you. We all need to work together to find solutions that nourish ourselves and protect the planet.

Food Tank is a 501(c)3 non profit organization.

About this program: Printed on an acid free paper containing 30% post-consumer waste. This product contains fiber from well-managed sources.

WWW.FOODTANK.COM • #FOODTANK 2016 Food Tank Summit 1

FOOD TANK SUMMIT AGENDA

CHICAGO THURSDAY NOVEMBER 16, 2016

8:30 am Registration and Complimentary Breakfast 12:15 pm Lunch

9:00 am Welcome: Stacey Kole, Deputy Dean for Alumni, 1:15 pm Afternoon Keynote: Rick Bayless, Chef and Owner, Frontera Corporate Relations, and Full-time MBA Program and Clinical Professor of Economics, University of Chicago Booth School of Business 1:25 pm PANEL: Transparency in the Food System Moderator: Shruti Singh, Reporter, Bloomberg News 9:05 am Welcome: Alesha Black, Director, Global Food and Keynote: Juliette Majot, Executive Director, Institute for Agriculture Agriculture Program, Chicago Council on Global Affairs and Trade Policy (IATP)

9:10 am Welcome: Danielle Nierenberg, President, Food Tank • Bruce Friedrich, Executive Director, The Good Food Institute • Angela Mason, Associate Vice President, Windy City Harvest 9:20 am Opening Keynote: Kevin Cleary, CEO, Clif Bar & Company • Karen Lehman, Director, Fresh Taste • Gene Baur, President and Co-Founder, Farm Sanctuary • Cassandra Ly, Barilla Center for Food & Nutrition (BCFN) Alumni Association 9:30 am PANEL: Farming the Future Moderator: Roger Thurow, Author, Journalist, & Senior Fellow, Chicago Council on Global Affairs 2:40 pm Break Keynote: Fred Kirschenmann, Distinguished Fellow, Leopold Center for Sustainable Agriculture, Iowa State University 2:55 pm PANEL: The Future of Food Moderator: Bill Daley, Food Writer, Chicago Tribune • Harry Rhodes, Executive Director, Growing Home Keynote: William Warshauer, President and CEO, TechnoServe • Greg Kearns, Vice President, Institutional Partnerships, Heifer International • Ben Burkett, President, National Family Farm Coalition • Alexander Borschow, Partner, Semillero Ventures, LLC • Emily Zack, Farm Operations Manager, Loyola University Retreat and • Lisa Moon, President and CEO, The Global FoodBanking Network Ecology Campus (LUREC) • Shayna Harris, Chief Operating Officer, Farmer’s Fridge • Pamela Hess, Executive Director, Arcadia Center for Sustainable Food • Jim Slama, Founder and President, FamilyFarmed and Agriculture • Mel Coleman, Vice President Strategic Partnership, Niman Ranch • William Burdett, Executive Director, Advocates for Urban Agriculture (AUA) • Elanor Starmer, Administrator, Agricultural Marketing Service, U.S. Department of Agriculture (USDA)

10:45 am Morning Break 4:10 pm Closing Keynote: Fred Iutzi, President, The Land Institute

11:00 am PANEL: Unlikely Alliances in the Food System 4:20 pm Closing Remarks and Thank you: Moderator: Monica Eng, Reporter, WBEZ Danielle Nierenberg Keynote: David MacLennan, Chairman and CEO, Cargill

• Jonathan Pereira, Executive Director, Plant Chicago • David MacLennan, Chairman and CEO, Cargill • Sarah Vared, Interim Director, ReFED • Alesha Black, Director, Global Food and Agriculture Program, Chicago Council on Global Affairs • Patrick O’Neill, CEO, Amp Your Good • Ambassador Kenneth Quinn, President, The World Food Prize

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SPEAKERS AND PANELISTS

SPEAKERS AND PANELISTS

Gene Baur Frontera have changed the face of food service at O’Hare International Airport, President and Co-Founder, Farm Sanctuary while Frontera Fresco has brought Frontera flavors to several Macy’s stores and @FarmSanctuary, @GeneBaur Northwestern University. His award-winning Frontera line of salsas, cooking @FarmSanctuary, @GeneBaur sauces and organic chips can be found coast to coast.

Gene Baur is co-founder and president of Farm Sanctuary, and has been hailed Rick and his staff established the Frontera Farmer Foundation in 2003 to as Dzthe conscience of the food movementdz by TIME magazine. He was support small Midwestern farms. Each year, grants are awarded to farmers for a pioneer in undercover investigations and instrumental in passing the first capital improvements to their family farms, encouraging greater production U.S. laws to ban inhumane factory farming practices. Beginning in 1986, he and profitability. To date, the Foundation has awarded 128 grants totaling over has traveled extensively, campaigning to raise awareness about the abuses of $1.3 million. In 2007, Bayless and his team launched the Frontera Scholarship, animal agriculture and our cheap food system. Gene’s latest book, Living the a full tuition scholarship that sends a Mexican-American Chicago Public School Farm Sanctuary Life: The Ultimate Guide to Eating Mindfully, Living Longer, student to Kendall College to study culinary arts. In 2007 Rick was awarded and Feeling Better Every Day, was published by Rodale in April 2015. He has a the Humanitarian of the Year by the International Association of Culinary master’s degree in agricultural economics from Cornell University, and is a faculty Professionals for his many philanthropic endeavors. member at the Johns Hopkins Bloomberg School of Public Health. Rick has received a great number of James Beard Award nominations in many categories, and he has won seven: Midwest Chef of the Year, National Chef of Rick Bayless the Year, Humanitarian of the Year, Who’s Who of American Food and Drink, Chef and Owner, Frontera Best Podcast, plus two for his cookbooks. @Rick_Bayless @Rick_Bayless The Government of Mexico has bestowed on Rick the Mexican Order of the Aztec Eagle–the highest decoration bestowed on foreigners whose work has Most people know Rick Bayless from winning the title of Bravo’s Top Chef benefitted Mexico and its people. Masters, beating out the French and Italian with his authentic Mexican cuisine. His highly rated Public Television Series, Mexico–One Plate at a Time, is in its Recently, Rick finished up a sold-out 5-week run on stage at Lookingglass ninth season and is broadcast coast to coast. In 2012, Rick was nominated for a Theatre, where he created Cascabel–offering theater goers the story of a meal, Daytime Emmy for Best Culinary Host. told through flavor, memory, song, dance and amazing physical feats.

Rick has nine cookbooks. His second book, Mexican Kitchen, won the Julia Child IACP cookbook of the year award in 1996, and his fourth book, Mexico–One Alesha Black Plate at a Time won James Beard Best International Cookbook of the Year award Director, Global Food and Agriculture Program, in 2001. Fiesta at Rick’s spent a number of weeks on the New York Times best Chicago Council on Global Affairs seller list. @GlobalAgDev, @ChicagoCouncil

Rick’s side by side award-winning restaurants are in Chicago. The casual Frontera Alesha Black is the director the Global Food and Agriculture Program at the Grill was founded in 1987 and received the James Beard Foundation’s highest Chicago Council on Global Affairs. award, Outstanding Restaurant, in 2007. The 4-star Toplobampo served its first meals in 1991. And the wildly popular, LEED GOLD-certified, fast-casual Xoco Black joined the Council from the Bill & Melinda Gates Foundation, where she has been around since 2009, serving wood-oven tortas, steaming caldos, golden worked from 2007 to 2015. Most recently, she focused on the foundation’s churros and bean-to-cup Mexican hot chocolate. Rick’s quick-service Tortas strategic partnerships for agricultural development, particularly with China,

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=Food Tank Ad.cc9.indd 1 16.04.08 3:51 PM SPEAKERS AND PANELISTS

Brazil, and the United States, as well as UN agencies working to support He is currently involved in a 320-acre farming operation, which consists of smallholder farmers. Before that, she managed a portfolio of investments vegetable production and timber. He has been active in farming since 1973. His working to connect smallholder farmers to better market access opportunities farm operation is located in the fourth congressional district, Congressman Steve in sub-Saharan Africa. Black also co-led important activities to link nutrition and Palazzo. The farm operations are in Forrest county. agriculture programs at the foundation and contributed to numerous strategic projects at the genesis of the Agricultural Development program, including the He currently serves on several boards: National Family Farm Coalition, Hattiesburg first gender impact strategy, initial impact measurement framework, and early Farmers Market, and an advisory board committee with Congressman Bennie foundation advocacy activities to raise the profile of smallholder agriculture. Thompson. He was elected Chairman of the Mississippi State Farm Service Agency Committee. He is a past board member of the MS Fruit and Vegetable Black received her bachelor’s degree from the University of Arizona and her Growers Association, MS Agri-Business Advisory Council, Federal Reserve Bank master’s in international relations from the Maxwell School at Syracuse University. Advisory Board (Atlanta Bank District) from 1995-1998, member of the Mississippi Farm Service Agency State Committee from 1993-2001, the Lower Mississippi Delta Planning Commission, and Crescent City Farmer’s Market in New Orleans, Louisiana. He is the secretary/manager of Indian Springs Cooperative located in Alexander Borschow Petal, Mississippi. Partner, Semillero Ventures, LLC @alexborschow He is part-time employed by the Federation of Southern Cooperatives/LAF as State Coordinator of Mississippi Association of Cooperatives. This organization Alex Borschow is Managing Partner of Semillero Ventures, Puerto Rico’s first food works with small farmers and cooperatives throughout the world. He has studied and agriculture private equity investment fund. A native of the island, he recently Cooperative Development in the United States, Africa, Central America, Asia, and returned after 14 years between working in investment banking at BNP Paribas the Middle East, in working and developing marketing processing cooperatives. and as Director of Finance at Eataly USA, the largest Italian food marketplace in the world. He has been investing in and advising food and ag startups for the past five years. Alex holds a BS in Chemical/Biological Engineering and MBA Kevin Cleary from MIT. CEO, Clif Bar & Company @ClifBar, @KevinClearyCEO @clifbarcompany

William Burdett Kevin Cleary is CEO of Clif Bar & Company, a leading maker of nutritious Executive Director, Advocates for Urban Agriculture (AUA) and organic foods. Guided by the company’s Five Aspirations– Sustaining our @AUAChicago Business, Brands, People, Community and the Planet –Kevin has grown Clif Bar’s product portfolio, expanded distribution and increased the company’s use Billy has dedicated the last 10 years to building a sustainable and local food of organic and sustainable ingredients. Kevin joined Clif Bar in 2004 as EVP of economy in Chicago. He holds certificates in Permaculture Design and sales. In 2006, he was promoted to COO and in 2009 he was promoted to Sustainable Urban Horticulture, and has established a number of successful president and COO. In 2013 Kevin was named CEO. Prior to joining Clif Bar, programs and organizations, including Chicago’s only community-owned natural Kevin held executive positions at R.R. Donnelley and Quaker Oats. He holds a foods grocery store (the Dill Pickle Food Co-op) and the Natalie G. Heineman bachelor’s degree from UC Berkeley and earned his master’s degree in business Smart Love Preschool Garden Program, which incorporates year-round organic administration from Northwestern’s Kellogg School of Business. A competitive fruit and vegetable production, food preparation, and healthy eating into every athlete, Kevin is an Ironman finisher, marathoner and has also completed several aspect of the school’s curriculum. Since joining Advocates for Urban Agriculture Half Ironmans. When he isn’t running or cycling, he can be found coaching his in 2012, Billy has grown AUA’s network to over 1,600 members and dramatically sons’ Little League teams. expanded its ability to support and promote sustainable food production of all kinds through city and state-level policy initiatives, online information and tools like the Chicago Urban Agriculture Mapping Project and Urban Agriculture Mel Coleman Resource Guide, and countless educational events. Vice President Strategic Partnership, Niman Ranch @Niman_Ranch @Niman_Ranch

Ben Burkett Mel Coleman Jr. was born and raised on the cattle ranch that became Coleman President, National Family Farm Coalition Natural Beef, a company founded by his father, Mel Coleman Sr. Together, they @FamilyFarmCo were the first to establish standards and protocols necessary to garner the USDA’s first natural label designating beef produced from livestock raised without the Mr. Burkett resides at in Petal, MS. He is proud father of one daughter, Darnella use of antibiotics or growth hormones. Winston, and one granddaughter, Denver.

WWW.FOODTANK.COM • #FOODTANK 2016 Food Tank Summit 7 We believe in raising, serving and eating food that is good and good for you.

Food should be clean. No artificial preservatives, sweeteners, flavors, colors from artificial sources or anything else you wouldn’t want tto serve your family. Food should be honest, which is why we are transparent and always let you know exactly what’s in your food.

Most of all, food should taste great and be made the way you like it, with this or without that.

SiSince we started, we’ve been on a journey to make food, as a whole, better. And you can be sure we will never stop. For more information about our No No list and Food policy, visit panerabread.com.

© 2016 Panera Bread SPEAKERS AND PANELISTS

Today, Mel works with Niman Ranch at the Vice President of Strategic Partnerships. Monica Eng Mel has also served as Chairman of Coleman Natural Foods and on the Board of Reporter, WBEZ Directors of the Organic Trade Association. He played a key role in establishing @WBEZ, @monicaeng the Organic Beef standards that became part of the National Organic Program @WBEZChicago in the 1990 Farm Bill. Monica Eng is a food and health reporter at WBEZ, Chicago Public Radio. She Niman Ranch works with over 725 family farmers to market the finest pork, beef, also hosts a food and health podcast called Chewing (formerly Chewing the lamb and prepared products in grocery stores and restaurants across America. To Fat) with Chicago Tribune food reporter Louisa Chu. Before joining WBEZ in find out more, visit www.nimanranch.com. 2013, she was a food, culture and food policy reporter at the Chicago Tribune. Monica is a native Chicagoan who grew up on and now covers Chicago Public School food. Bill Daley Food Writer, Chicago Tribune @ChicagoTribune, @billdaley @billdaley Bruce Friedrich Executive Director, The Good Food Institute Bill Daley is a Chicago Tribune food writer. He covers chefs and food personalities, @goodfoodinst, @brucegfriedrich cooking techniques and trends. He is active in social media, notably Twitter, Facebook, Pinterest and Instagram. He was previously a food writer and Bruce Friedrich bio Bruce Friedrich is executive director of The Good Food restaurant reviewer with the San Francisco Chronicle and spent 11 years at the Institute (GFI), a nonprofit organization that promotes plant-based and clean (i.e., Hartford Courant, where he became the Sunday magazine’s restaurant reviewer. cultured) alternatives to conventional meat, dairy products, and eggs. Bruce’s has He is a past president of the Association of Food Journalists. A graduate of penned opinion pieces for USA Today, the Los Angeles Times, Chicago Tribune, Manhattanville College, Daley also holds a master’s degree from Columbia and many other publications. Bruce is a popular speaker on college campuses University’s Graduate School of Journalism in New York City. and has presented repeatedly at most of the nation’s top universities, including Harvard, Yale, Princeton, Stanford, and MIT. Bruce co-authored one book,

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SPEAKERS AND PANELISTS

contributed chapters to five books, and authored six law review articles. Bruce His ties to The Land Institute are deep. Fred joined the institute’s Graduate graduated manga cum laude from the Georgetown Law and Phi Beta Kappa Fellows Program in 2002, where he studied the possibility of growing small from Grinnell College. He also holds degrees from Johns Hopkins University and grains in mixtures with forage legumes. He subsequently attended seven the London School of Economics. Fellows workshops.

Iutzi earned a Bachelor’s degree in Geography and Plant Sciences at the University Shayna Harris of Missouri – Columbia, and a Master’s degree in Sustainable Agriculture and Chief Operating Officer, Farmer’s Fridge Agronomy at Iowa State University. He has served in leadership roles in numerous @FarmersFridge environmental and agriculture organizations, including vice chair of the board of @FarnersFridge the Agricultural Watershed Institute and founding chair of the Illinois Biomass Working Group. He is married to Melissa Calvillo, who has joined the teaching Shayna Harris believes that food can be a positive catalyst for change. Over the last staff at Kansas Wesleyan University, Salina. They have two young children, Phillip 15 years, she has worked to develop rigorous and results-oriented sustainability and Maria. programs in Latin America, West Africa, and southeast Asia for food companies like Mars, and in the development sector with Oxfam. In her current role as the Chief Operating Officer for Farmer’s Fridge, she is using her global experience to Gregory Kearns develop a world-class system of food production, sourcing, and distribution right Vice President, Institutional Partnerships, Heifer International here in Chicago. Shayna has an MBA from MIT and a dual undergraduate degree @Heifer, @gkearns1966 from Boston University in international relations and political science. She is a @gkearns1966 Fulbright scholar and is fluent in Spanish and Portuguese. Gregory Kearns has worked in the fields of community development and humanitarian assistance for the past 25 years, having lived 10 years in southern Pamela Hess Sudan, Bosnia-Herzegovina, and Vietnam, as well as having traveled and worked Executive Director, Arcadia Center for in more than 60 countries. Prior to coming to Heifer International as its Vice Sustainable Food and Agriculture President for Institutional Development in October 2014, Mr. Kearns worked @arcadiafood for 21 years with World Vision International. His focus has been on broad- based community development that has included work in nutrition, public Executive Director Pamela Hess has been with Arcadia since March 2013. She health, HIV/AIDS, leadership development, civil society building, early childhood came to Arcadia from journalism. A career national security journalist, Pam care and development, agriculture, primary education, disaster risk mitigation, covered the wars in Iraq and Afghanistan as well as the Pentagon and CIA with management, and response, as well as work in fragile states. the Associated Press and United Press International. After a brief foray into national politics as a communications director on Capitol Hill, Pam returned to her first love: food and sustainable farms. In 2011, she took the helm of a local food and wine magazine that celebrated sustainable food and farming in the Fred Kirschenmann Capitol Foodshed, and in the course of it, met and fell in love withArcadia. She Distinguished Fellow, Leopold Center for Sustainable brings to Arcadia a deep commitment to its mission, a large and expanding Agriculture, Iowa State University network of farmers and food advocates, and a great reputation within the sustainable food community. A longtime national and international leader in sustainable agriculture, he shares an appointment as Distinguished Fellow for the Leopold Center and as President of Stone Barns Center for Food and Agriculture in Pocantico Hills, New York. He also continues to manage his family’s 1,800-acre certified organic farm in south Fred Iutzi central North Dakota. President, The Land Institute @natureasmeasure He is a professor in the ISU Department of Religion and Philosophy and holds a doctorate in philosophy from the University of Chicago. He has held numerous In 2016 Fred Iutzi was named as president of The Land Institute, effective October appointments, including the USDA’s National Organic Standards Board and the 1st. He grew up on an Illinois farm, and describes the fighting of soil erosion as a National Commission on Industrial Farm Animal Production operated by the deep-rooted moral value instilled by his parents and grandparents. Johns Hopkins School of Public Health and funded by Pew Charitable Trusts.

Since then, Fred has focused his career on the sustainability of agriculture and In April 2010, the University Press of Kentucky published a book of Kirschenmann’s rural communities. Prior to his move to Kansas, he managed agriculture, energy, essays, Cultivating an Ecological Conscience: Essays from a Farmer Philosopher, and cooperative development programs for the Illinois Institute for Rural Affairs that trace the evolution of his ecological and farming philosophy over the past at Western Illinois University. 30 years.

WWW.FOODTANK.COM • #FOODTANK 2016 Food Tank Summit 11 SPEAKERS AND PANELISTS

He converted his family’s farm in North Dakota to a certified organic operation in 1976. He developed a diverse crop rotation that has enabled him to farm productively without synthetic inputs (fertilizers or pesticides) while Corby Kummer simultaneously improving the health of the soil. Senior Editor, Atlantic Monthly

Kirschenmann’s farm has been featured in numerous publications including Corby Kummer’s work in The Atlantic has established him as one of the most National Geographic, Business Week, Audubon, the LA Times and Gourmet widely read, authoritative, and creative food writers in the United States. The San magazine. In 1995 it was profiled in an award-winning video, My Father’s Francisco Examiner pronounced him “a dean among food writers in America.” Garden by Miranda Smith Productions, and is still widely used as a teaching Julia Child once said, “I think he’s a very good food writer. He really does his tool. Kirschenmann also has been advisor for several documentaries including homework. As a reporter and a writer he takes his work very seriously.” Kummer’s American Meat and Symphony of the Soil. 1990 Atlantic series about coffee was heralded by foodies and the general public alike. The response to his recommendations about coffees and coffee-makers Kirschenmann served as the Leopold Center’s second director from July 2000 was typical—suppliers scrambled to meet the demand. As Giorgio Deluca, co- to November 2005 and has been recognized widely for his work. In 2014 he founder of New York’s epicurean grocery Dean & Deluca, says: ‘’I can tell when received theOne World Award for Lifetime Achievement. He also was one of Corby’s pieces hit; the phone doesn’t stop ringing.” His book, The Joy of Coffee, the first 10 recipients of the James F. Beard Foundation Leadership awards in based on his Atlantic series, was heralded by The New York Times as “the most 2011 and received the 2012 Sustainable Agriculture Achievement Award from definitive and engagingly written book on the subject to date.’’ In nominating his Practical Farmers of Iowa. work for a National Magazine Award (for which he became a finalist), the editors wrote: “Kummer treats food as if its preparation were something of a life sport: an activity to be pursued regularly and healthfully by knowledgeable people who Stacey Kole demand quality.” Kummer’s recent book, The Pleasures of Slow Food, celebrates Deputy Dean for Alumni, Corporate Relations, MBA Program local artisans who raise and prepare the foods of their regions with the love and and Clinical Professor of Economics, University of Chicago expertise that come only with generations of practice. Kummer was restaurant Booth School of Business @ChicagoBooth critic of New York Magazine in 1995 and 1996 and since 1997 has served as restaurant critic for Boston Magazine. He is also a frequent food commentator Deputy Dean for Alumni, Corporate Relations, and the Full-Time MBA Program on television and radio. He was educated at Yale, and came to The Atlantic and Clinical Professor of Economics Chicago Booth Monthly in 1981. He is the recipient of three James Beard Journalism Awards, including the MFK Fisher Distinguished Writing Award. Stacey R. Kole is deputy dean for Alumni, Corporate Relations, and the Full-Time MBA Program and clinical professor of economics at the University of Chicago Booth School of Business. Her research interests cover policies and practices that dictate behavior within organizations and its relation to firm performance. A two-time winner of the Journal of Financial Economics’ Jensen Prize, her Karen Lehman publications include “Workforce Integration and the Dissipation of Value in Director, Fresh Taste Mergers: The Case of USAir’s Acquisition of Piedmont Aviation,” with Kenneth Lehn, in Mergers and Productivity, published by the National Bureau of Economic Karen Lehman directs Fresh Taste, a funder initiative dedicated to relocalizing Research in 2000; “Deregulation and the Adaptation of Governance Structure: the food system in the Chicago foodshed and improving equity of access to The Case of U.S. Airlines Industry,” with Kenneth Lehn, published in the good food. Karen’s food system work spans three decades, beginning with an Journal of Financial Economics in 1999; and “The Complexity of Compensation award-winning PBS documentary on women’s leadership in farm movements. Contracts,” published in the Journal of Financial Economics in 1997. Karen directed the local food and regional economy programs at The Minnesota Project; co-founded Youth Farm, located in Minneapolis and St. Paul; and directed She previously served as a member of the faculty and associate dean for MBA the Institute for Agriculture and Trade Policy’s Food and Agriculture Program. Programs at the University of Rochester’s Simon Business School. Prior to her Karen also held an endowed chair in Agricultural Systems at the University of career in academics, Kole was a financial economist in the Economic and Risk Minnesota, consulted with the Ford Foundation on rural development in Mexico, Analysis Division of the US Securities and Exchange Commission and a research and received a Master’s of Public Administration from Harvard University’s John associate at in the Country Risk unit of Economic Research at the Federal Reserve F. Kennedy School of Government as a Bush Foundation Leadership Fellow. Prior Bank of New York. to her work with Fresh Taste, Karen was a Senior Associate with Cambridge Leadership Associates. Kole received a bachelor’s degree in history and economics from the University of Rochester in 1982. She received her PhD in economics in 1992 from the University of Chicago.

12 2016 Food Tank Summit | Chicago, IL WWW.FOODTANKSUMMIT.COM Independent, investigative reporting on everything from politics and climate change to education and food

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WITH EXPLOSIVE MEMBERSHIP IN 2015... JOIN US IN WORKING TO IMPROVE Cassandra Ly THE GLOBAL FOOD SYSTEM Barilla Center for Food & Nutrition (BCFN) Alumni Association @BarillaCFN

With a strong passion for food, people, and community development, Cassandra #FOODTANK Ly believes that food can be used as a driving force for social change, especially when it comes to food insecurity in local communities. She’s a recent graduate of UBC’s Global Resource Systems Program and is currently working as a 395,000 Community Food Liaison with the Renfrew-Collingwood Food Security Institute. Cassandra resides on the unceded territories of the Coast Salish Peoples, combined Twitter followers Vancouver, BC where she’s currently organizing a Vancouver Youth Food Policy @DaniNierenberg Council with her colleagues. She got involved with the Barilla Center for Food @Food_Tank & Nutrition in 2013 with the Young Earth Solutions Competition. Cassandra is particularly interested in understanding how the identities, experiences, abilities, knowledge, and skills of individuals impact the way they access food and how these personal aspects relate to larger systemic issues within the food system. 8,800 Instagram followers

@Food_Tank David MacLennan Chairman and CEO, Cargill @Cargill 340,000 David W. MacLennan is chairman and chief executive officer of Cargill. He was elected to the Cargill Board of Directors in 2008 and previously served as chief combined Facebook fans financial officer and chief operating officer. www.facebook.com/TheFoodTank

Joining Cargill in 1991, he has held management positions within the financial, risk management, energy, and animal protein platforms, living in both London and Geneva. Prior to joining Cargill, he worked in the future and securities 190,000 sector in Chicago, and was president of fixed income capital markets at YouTube views USBancorp Piper Jaffray. www.youtube.com/user/daniellenierenberg Outside of Cargill, MacLennan serves on the boards of Ecolab, the MinnesotaBusiness Partnership, as President, and the U.S.-China Business Council. He has served on several corporate and non-profit boards, with a focus 1,500,000+ on the needs of under-privileged youth and access to education. He holds a unique views bachelor’s degree in English from Amherst College and an M.B.A. in finance from the University of Chicago. www.foodtank.com

Become a Member of Juliett Majot President, Institute for Agriculture and Trade Policy (IATP) TP @IA

Juliette Majot is an activist dedicated to movement building for social change. After earning a degree in management from Purdue University, she joined Friends of the Earth (FoE) U.S. where she eventually served as deputy director. & Let’s Build a Better Food System After five years with FoE U.S. Juliette turned her attention to Friends of the Earth UK.

foodtank.com/sustainer

WWW.FOODTANK.COM • #FOODTANK SPEAKERS AND PANELISTS

In 1989 she joined the staff of the International Rivers Network. At IRN she worked to expose and bring an end to the poor economic performance, harm to Patrick O’Neill society and environmental destructiveness of large-scale river projects. In 1994, CEO, Amp Your Good she co-founded “Fifty Years Is Enough,” an international campaign against the @PONeill1982 destructive policies of the World Bank and IMF. She served as executive director of IRN from 2000 to 2005. Patrick O’Neill is the CEO and Founder of Amp Your Good. Amp’s pioneering Crowd-feeding platform uses a data driven approach that enables people and After leaving IRN, Juliette worked as an independent consultant to NGOs and organizations to Amplify their impact in the fight against hunger by raising foundations, designing and undertaking strategy, outcome, and developmental healthy food - via online food drives. Amp’s vision is to turn the billions of canned evaluations. She has served as the Executive Director of the Institute for goods donated to food drives each year into billions of apples, carrots, bananas, Agriculture and Trade Policy since 2014. sweet potatoes, fresh greens and other healthy food items.

Patrick graduated from West Point. After his active duty service in the US Army, Angela Mason he began a private sector career focusing upon real estate, energy, technology Associate Vice President, Windy City Harvest and social enterprise. He has founded, co-founded and led several companies @wchproduce, @chicagobotanic, @angelamason and has served on the Boards of for profit, not for profit, public and private @windycityharvest, @chicagobotanic companies. Amp Your Good combines Patrick’s passion for disruptive technology, health and for making a difference in the lives of others. He is married and has In more than 13 years with Chicago Botanic Garden, Angela Mason has grown four children. He enjoys skiing, science fiction, youth sports and cooking. the Windy City Harvest program from one site to fourteen throughout Chicago. She has managed Windy City Harvest from inception through the development of the certificate program with the City Colleges of Chicago, developed a Jonathan Pereira transitional jobs program and developed the incubator farm program. She Executive Director, Plant Chicago regularly evaluates and enhances programs, secures expanded partnerships, @plantchicago creates job opportunities, develops new marketing and business opportunities, @plantchicago and works with allies in urban agriculture to address food security issues within Chicago and beyond. She has been honored as an Environmental Hero by the Jonathan has over 15 years of experience in science and arts education, Lieutenant Governor of Illinois. Mason serves on the board of OAI, Inc. and was primarily in informal and non-traditional learning environments. Specializing in appointed by the Governor to the Illinois Workforce Innovation Board. Mason environmental education and youth development programs in urban areas, he received a Master of Science in Plant, Soil and General Agriculture and a Bachelor has worked with youth in projects ranging from renewable energy to natural of Science in Plant and Soil Science from Southern Illinois University. resource conservation. He most recently served as Youth Program Manager for Greencorps Chicago, which engaged 800 Chicago Public School students in bike maintenance and horticulture projects across the city.

Lisa Moon President and CEO, The Global FoodBanking Network Ambassador Kenneth Quinn @foodbanking President, The World Food Prize @plantchicago Moon joined GFN in November 2015 as President and Chief Executive Officer. @plantchicago Ms. Moon brings a depth of experience in the areas of hunger and food security. Prior to joining the organization, she was the Vice President of Global Agriculture On January 1, 2000, Kenneth M. Quinn assumed the presidency of the World and Food at The Chicago Council on Global Affairs where she spearheaded a Food Prize Foundation in Des Moines, Iowa, following a 32-year career as an project that has become one of the leading global contributors to discussions American diplomat, which focused significantly on refugee and humanitarian around hunger and food security. relief efforts and culminated with his service as U.S. Ambassador to the Kingdom of Cambodia. Prior to joining the Council in 2007, Ms. Moon worked with the U.S. Department of Defense and the Center for Strategic and International Studies in Washington, For the past 16 years, Ambassador Quinn has endeavored to build the World Food DC. She holds a Master of Arts degree in Security Policy Studies from George Prize, founded by the Father of the Green Revolution, Dr. Norman E. Borlaug, so Washington University and a Bachelor of Arts degree in international studies, that it could come to be seen as the “Nobel Prize for food and agriculture.” Each political science, and Spanish from Bradley University. She is on the community October, more than 1,200 people come from 60 countries to Des Moines, Iowa, board of the Chicago High School for Agricultural Sciences, is a member of the for the Borlaug Dialogue international symposium, which has been called the Farm Foundation Round Table, and is currently a David Rockefeller Fellow of the “premier conference in the world on global agriculture.” Ambassador Quinn’s Trilateral Commission. foundation also operates one of the most unique youth education programs for high school students in America.

16 2016 Food Tank Summit | Chicago, IL WWW.FOODTANKSUMMIT.COM SPEAKERS AND PANELISTS

Fresh ingredients • Step-by-step recipes • Delivered to your door

WWW.FOODTANK.COM • #FOODTANK 2016 Food Tank Summit 17 allall niman niman ranch’s ranch’s proteins proteins areare certified certified humane humane

OurOur livestock livestock are are raised raised by by small, small, independentindependent US US family family farmers farmers and and ranchersranchers committed committed to to the the highest highest animalanimal welfare welfare standards. standards.

• No• No antibiotics—ever antibiotics—ever • No• No added added hormones—ever hormones—ever**** • No• No gestation gestation crates crates or or farrowing farrowing crates crates – ever– ever • Fed• Fed all all vegetarian vegetarian feeds feeds

Find out more at nimanranch.com/certified-humane/ Find out more at nimanranch.com/certified-humane/

*Meet the Humane Farm Animal Care Program standards, which include nutritious diet without antibiotics, or hormones, animals raised with shelter, resting areas, sufficient *Meetspace the Humane and the Farm ability Animal to engage Care in Program natural behaviors.standards, which include nutritious diet without antibiotics, or hormones, animals raised with shelter, resting areas, sufficient **Federal regulations prohibit the use of hormones in pork. Deer Family Hog Farm, Michigan space and the ability to engage in natural behaviors. **Federal regulations prohibit the use of hormones in pork. Deer Family Hog Farm, Michigan SPEAKERS AND PANELISTS

Harry Rhodes Conference, which takes place in March. In 2014, Slama created the Good Food Executive Director, Growing Home Business Accelerator, a six month intensive training program for food and farm @growinghome businesses. FamilyFarmed’s network of businesses have raised over $20 million @growinghome in debt and equity financing in recent years. He is also the co-editor of the Wholesale Success manual which has trained over 9,000 farmers in food safety, Harry Rhodes is the Executive Director and Co-Founder of Growing Home, post harvest handling, packing, and more. Chicago’s leading organic agriculture social enterprise focused on empowering people and communities. Growing Home’s USDA certified organic farms serve as the foundation for the organization’s three goals: to provide job training and Elanor Starmer placement for hard to employ individuals; to create better food access in Chicago; Agricultural Marketing Service Administrator, USDA and to advocate for healthy and sustainable food systems locally andnationally. @USDA @USDAgov Since Mr. Rhodes initiated Growing Home in 2002, the organization has trained and employed over 400 Chicagoans with employment barriers in a socially- Elanor Starmer is Administrator of the Agricultural Marketing Service (AMS), a responsible and meaningful business. Growing Home has shown that organic federal agency dedicated to facilitating the efficient marketing of U.S. agricultural agriculture can serve as a catalyst for transformation and change. products. Starmer joined the U.S. Department of Agriculture (USDA) in 2011, first to support the Deputy Secretary and then as a Senior Advisor to Secretary Mr. Rhodes is one of the founders of Advocates for Urban Agriculture (AUA) and Tom Vilsack. In these roles, she handled value-added agriculture, including local is currently President of its Board. Mr. Rhodes has served as a Director on the and regional food systems, and specialty crop issues, including acting as liaison to Illinois Local Food, Farms and Jobs Council since 2012. Mr. Rhodes received the the U.S. Food Drug Administration (FDA) on the Food Safety Modernization Act Chicago Community Trust Experienced Leader Fellowship in 2013. (FSMA). Prior to joining USDA, Starmer worked in nonprofits and as a consultant Mr. Rhodes has a Master’s Degree in Public Policy and Administration from the on rural development, agriculture and water policy issues in the United States University of Wisconsin, and has been working as an Executive Director in the and Latin America. She holds an M.S. in Agriculture Science and Policy from Non-Profit Sector since 1987. Tufts University’s Friedman School, an M.A. in Development Economics from the Fletcher School of Law and Diplomacy, and a B.A. from Brown. Originally from a rural farming community of 700 in New Hampshire’s White Mountains, she lives with her husband and son in northwest Washington, DC, where she serves on Shruti Singh the board of her neighborhood civic association. Reporter, Bloomberg News @shrutidatesingh Roger Thurow Shruti Singh has been a Chicago-based reporter covering the business of food Author, Journalist, and Senior Fellow, and agriculture for Bloomberg News since 2006. Her coverage has ranged from Chicago Council on Global Affairs Chinese pork consumption to sugar futures and Big Data on farms to global @GlobalAgDev, @ChicagoCouncil, @rogerthurow mergers and acquisitions. The stories have taken her from cotton farms in Texas to soybean fields in Brazil. She has also written about manufacturing for Bloomberg Roger Thurow joined The Chicago Council on Global Affairs as senior fellow for News and previously covered community, government and technology news global agricultural development in January 2010 after three decades at The Wall at other publications. Singh is a graduate of George Washington University in Street Journal. Washington D.C. For 20 years, he served as a Journal foreign correspondent, based in Europe and Africa. His coverage of global affairs spanned the Cold War, the reunification of Jim Slama Germany, the release of Nelson Mandela, the end of apartheid, the wars in the Founder and President, FamilyFarmed former Yugoslavia and the humanitarian crises of the first decade of this century @FamilyFarmed – along with 10 Olympic Games. @goodfoodfest In 2003, he and Journal colleague Scott Kilman wrote a series of stories on Jim Slama founded FamilyFarmed, which has become a catalyst in the Good Food famine in Africa that was a finalist for the Pulitzer Prize in International Reporting. movement, helping to build a robust cluster in its home base of Chicago while Thurow and Kilman are authors of the book, ENOUGH: Why the World’s Poorest expanding the national scope and impact of its work. FamilyFarmed connects Starve in an Age of Plenty. In 2009, they were awarded Action Against Hunger’s farmers and food producers with many of the leading buyers of Good Food in Humanitarian Award. the Midwest including Whole Foods, McCormick Place, O’Hare Airport, Chicago Public Schools, Chipotle, supermarkets, restaurants and many more. In May 2012, Thurow published his second book, The Last Hunger Season: A Year in an African Farm Community on the Brink of Change. His new book, The FamilyFarmed’s most high-profile event is the three-day Good Food Festival and First 1,000 Days, was published in May this year.

WWW.FOODTANK.COM • #FOODTANK 2016 Food Tank Summit 19 Sarah Vared Interim Director, ReFED @ReFED_NoWaste, @Sarah_Vared

Sarah Vared is a Principal at MissionPoint Partners, an impact investment advisor and manager. In her role at MissionPoint, Sarah currently acts as the Interim Director of ReFED, a national non-profit focused on reducing food waste through data and multi-stakeholder collaboration. She was responsible for designing, fundraising for, and implementing the ReFED Roadmap to Reduce US Food Waste and continues to drive the project in its 2016 - 2017 activities. At MissionPoint Partners, Sarah’s portfolio includes expertise in investments related to sustainability, agriculture, efficiency, and resilience.

William Warshauer President and CEO, TechnoServe @technoserve @technoserve

William Warshauer is the president and CEO of TechnoServe, a nonprofit that develops business solutions to poverty. Previously, William served as chief operating officer of Pact, Inc. and as president of the Pact Global Microfinance Fund, one of the world’s largest microfinance institutions. He was also executive vice president for health and development solutions at Voxiva Inc., where he led the development of mobile phone-based health information systems, and an executive vice president at Population Services International. William has a bachelor’s degree from Yale University and a master’s degree in Public Affairs from the Woodrow Wilson School at Princeton University.

Emily Zack Farm Operations Manager, Loyola University Retreat and Ecology Campus (LUREC) www.jamesbeard.org @loyolaretreat

2016 Guide Now Available Emily Zack has had a love of the outdoors her entire life. When in school for at http://goodfoodorgguide.com landscape design, she fell in love with food production. After an internship at Woodstock farm, she was hooked. She started growing food for local restaurants on borrowed land. She then worked for Smart Farm of Barrington, Illinois, a non-profit that donates all produce to food pantries. She was hired by Loyola University Retreat and Ecology Campus in Woodstock, Illinois in March A Special Thank you of 2013. She runs their two acre farm that produced over 9,700 pounds of Platinum Ticket Members produce last year. Students and interns from Loyola help out at the farm along Brenda Koester & Guest with volunteers and local groups that spend the day helping and learning. She provides the kitchen on campus with produce plus delivers to restaurants and Teri Lowinger hosts a farm stand. Emily is passionate about sustainable eating and living and Joshua Isenberg strives to eat farm-to-table at home every day.

and to

Mike Bansley and Bansley Brescia & Co for Supporting the Dinner.

WWW.FOODTANKSUMMIT.COM

SPEAKERS AND PANELISTS What on EARTH are you eating?

The annual calorie needs of 3.5 billion people could be met with the grains fed to animals raised for meat.*

Choose a plant-based diet.

Join VegFund to support vegan living.

WWW.FOODTANK.COM • #FOODTANK vegfund.org *unep.org/pdf/FoodCrisis_lores.pdf2016 Food Tank Summit 21

FOOD TANK SUMMIT

couldn’t have been possible without support from:

WWW.FOODTANK.COM • #FOODTANK 2016 Food Tank Summit 23

FOOD TANK: ADVISORY BOARD

ADVISORY BOARD

Abdou Tenkouano Dyno Keatinge Jo Creed Olivier De Schutter AVRDC – AVRDC – The World Jamie Oliver Food Foundation Former U.N. Special Rapporteur The World Vegetable Center Vegetable Center on the Right to Food Jonathan Bloom Aksel Nærstad Edward Mukiibi Author and journalist Philip Dobard Utviklingsfondet Developing Innovations in School SoFAB Institute (The Development Fund) Cultivation (Project DISC) Julie Stein Certified Wildlife Friendly Ralph Loglisci Baldemar Velásquez Erik Nielsen The Food & Environment Farm Labor Organizing Committee Department of Foreign Affairs, Juma Ngomuo Reporting Network (FLOC), AFL-CIO Trade and Development Eastern Africa Grain Council (EAGC) – Tanzania Dr. Richard Munang Callie Spaide Erin Ponsonby U.N. Environment Programme (UNEP) Participant Media Thought For Food Laura Glenn O’Carroll Feeding America Roger Thurow Cary Fowler Federica Marra Chicago Council on Global Affairs Global Crop Diversity Trust Manna From Our Roofs Lauren Sorkin Viet Nam Resident Mission of the Sara Roversi Cassandra Waldon Geeta Maker-Clark Asian Development Bank (ADB) You Can Group “Innovation and International Fund for Pritzker School of Medicine, Entrepreneurship for Growth” Agricultural Development University of Chicago Lilia Smelkova Food Day Sara J. Scherr Cathy DeWeirdt Gyda Prestvik Ecoagriculture Partners Stuart Family Foundation​ EAT Initiative — Stockholm Food Lisa Pino Forum at Warner Bros. International U.S. Department of Agriculture Shenggen Fan Chuck Benbrook Television Production in Norway International Food Policy Benbrook Consulting Service Loren Cardeli Research Institute Hans Herren A Growing Culture Clara Coleman Millennium Institute / Biovision Sithembile Ndema Mwamakamba Organic Farmer Mary Marchal Food, Agriculture and Natural Jacqueline Soman Oxfam America Resources Policy Analysis Network Dan Porras Natural Gourmet Institute (FANRPAN) The Christensen Fund Michael Croft Jared Simon Australian Food Sovereignty Alliance Stephanie Hanson Dan Pullman Hain Celestial One Acre Fund Fresh Source Capital, LLC Michael Tlusty Jen Chapin New England Aquarium Tom Pesek Daniel Katz Singer-songwriter, educator, and International Fund for The Overbrook Foundation food justice activist Michael Wilde Agricultural Development Save Our Soils Danielle Gould Jerry Glover Tyler Roush Food+Tech Connect U.S. Agency for International Molly Anderson Landesa Development (USAID) Food Studies Professor, David Katz Middlebury College Wenonah Hauter GLiMMER Initiative Jessica Fanzo Food & Water Watch Nutritionist, professor, and Nancy Karanja Diane Schmidt expert in the fields of immunology Microbial Resource Centre at Healthy Fare for Kids and biodiversity the University of Nairobi

WWW.FOODTANK.COM • #FOODTANK 2016 Food Tank Summit 25 oorr tthhee LLooooKK ff LLaabbeell LLooooKK ffoorr tthhee LLaabbeell

BuildingBuilding sustainable sustainable livelihoods livelihoods in in farming farming communities communities worldwide worldwide

visitvisit FairFairtradetradeusa.usa.orgorg FOOD TANK: PARTNERS

PARTNERS

A Growing Culture Bioneers Christensen Fund Family Farming www.agrowingculture.org www.bioneers.org www.christensenfund.org Knowledge Platform www.fao.org/family-farming/en

American University CARE International Community for Zero Hunger Food Day www.american.edu www.care.org www.zerohungercommunity.org www.foodday.org

Center for Food Safety AVRDC - The World www.centerforfoodsafety.org EAT: Stockholm Food Forum Vegetable Center eatforum.org Food Innovation Program avrdc.org foodinnovationprogram.org

Center for International Forestry Research EndFoodWaste.org Barilla Center for Food www.cifor.org www.ZeroFoodWasteForum.org and Nutrition (BCFN) Food Revolution Day www.barillacfn.com/en/ www.foodrevolutionday.com

FOOD-X Food-X Change Food Fairtrade America www.food-x.com www.changefood.org www.fairtradeamerica.org

WWW.FOODTANK.COM • #FOODTANK 2016 Food Tank Summit 27

FOOD TANK: PARTNERS

Organic Monitor

Forum for the Future International Food Policy McKnight Foundation Organic Monitor www.forumforthefuture.org Research Institute (IFPRI) www.mcknight.org www.ifpri.org

GLiMMER Initiative Oxfam America www.glimmerinitiative.org Millennium Institute www.oxfamamerica.org International Fund for www.millennium-institute.org Agricultural Development www.ifad.org

Global Forum on Passion for Pasta Agricultural Research More and Better Advisory Council www.egfar.org James Beard Foundation www.moreandbetter.org/en www.jamesbeard.org

Peak Plate Healthy Fare for Kids Natural Gourmet Institute www.peakplate.com www.healthyfareforkids.com Jamie Oliver Food Foundation www.naturalgourmetinstitute.com jamieoliverfoodfoundation.org.uk

Inter Press Service (IPS) Save Our Soils www.ips.org Nutrients for All www.saveoursoils.com Landesa Rural nutrientsforall.org Development Institute www.landesa.org

WWW.FOODTANK.COM • #FOODTANK 2016 Food Tank Summit 29 LOCAL FOODS

URBAN AGRICULTURE

CONSUMER GOODS

Our goal is to help rebuild and re-localize the regional food chain, while seeking a profitable rate of return. Members of SLoFIG are committed to nurturing an interconnected web of entrepreneurs and small businesses that provide diverse communities access to healthy, sustainably grown foods.

SLoFIG defines a sustainable local food system as one that: • Increases the health of the people who consume the food, • Enhances the economic viability of the communities in which it is grown and processed, • Improves soil fertility, as well as air and water quality in the region and “downstream,” • Ensures the healthy and humane treatment of all animals in the food chain, and • Minimizes the use of fossil-fuel based inputs. • SLoFIG differs from other angel groups in our mission: We focus on the local foodshed, and in addition to financial return, we also consider social and environmental return slofig.com and all the ancillary benefits. FOOD TANK: PARTNERS

Slow Food USA Tanzania Graduate The Overbrook Foundation University of Chicago Booth www.slowfoodusa.org Farmers Association www.overbrook.org School of Business www.graduatefarmers.org www.chicagobooth.edu

SoFab Farm to TEDxManhattan Table Conference www.tedxmanhattan.org Think.Eat.Save University of São Paulo f2t-int.com www.thinkeatsave.org www5.usp.br

The Economics of Soil Solutions Ecosystems & Biodiversity Thought For Food (TFF) Wildlife Friendly www.soilsolution.org for Agriculture and Food Challenge Enterprise Network (TEEBAg) www.tffchallenge.com wildlifefriendly.org

STUART FOUNDATION Stuart Family Foundation

The George Washington United Nations Food and World Rural Forum University Agriculture Organization www.ruralforum.net www.gwu.edu www.fao.org/index_en.htm

Sustainable Food Trust sustainablefoodtrust.org

The One Acre Fund Young Professionals’ www.oneacrefund.org University of California - Davis Platform for Agricultural www.ucdavis.edu Research for Development Take Part ypard.net www.takepart.com

WWW.FOODTANK.COMWWW.FOODTANKSUMMIT.COM • #FOODTANK • WWW.FOODTANK.COM • #FOODTANK 2016 Food Tank Summit 31 Elsenpeter Family Farm One of our more than 1,800 farmer-owners.

Organic Valley dairy farmers like Luke Elsenpeter believe in the importance of providing healthy, local organic dairy products for the Midwest communities they live in. For over 25 years, our farmer-owned cooperative has been committed to producing nutritious organic products in harmony with the earth and with respect for animals. ©Organic Valley 2016-12036 Learn more about our mission at OrganicValley.coop. FOOD TANK: BOARD OF DIRECTORS

BOARD OF DIRECTORS

Danielle Nierenberg Bernard Pollack

Danielle Nierenberg is President of Food Tank and an expert Bernard Pollack serves as Food Tank’s Chairman of the Board. on sustainable agriculture and food issues. She has written He is an expert at non-profit and union campaigning and extensively on gender and population, the spread of factory communications. He currently serves as Communications farming in the developing world and innovations in sustainable agriculture. Director for Food Tank. He has spent more than ten years organizing state and national campaigns for the National AFL-CIO that has resulted in the election Danielle founded Food Tank, a 501(c)(3) non-profit organization, in 2013 of dozens major pro-worker candidates and laws in California, Kentucky, as an organization focused on building a global community for safe, healthy, Minnesota, Oregon and Pennsylvania. He has developed communication nourished eaters. Already, the organization boasts more than twenty major programs for labor organizing all over the U.S. and has worked extensively with institutional partners including Bioneers, the Chicago Council on Global media reporting on workers’ issues. He holds an M.A. in political management Affairs, the Christensen Fund, IFPRI, IFAD, the Global Forum on Agriculture from The George Washington University School of Political Management and Research, Oxfam America, Slow Food USA, the UNEP, the UNDP, FAO, and a B.A. from the Elliot School of International Affairs at The George the Sustainable Food Trust. Danielle has also recruited more than 40 of the Washington University. world’s top leaders in food and agriculture policies and advocacy work as part of Food Tank’s Advisory Board. The organization will be hosting the 1st Annual Food Tank Summit in January 2015 partnering with The George Washington University. Brian Halweil

Prior to starting Food Tank, Danielle spent two years traveling to more than 35 Brian Halweil is the editor of Edible East End and co-publisher countries across sub-Saharan Africa, Asia, and Latin America, meeting with farmers of Edible Brooklyn and Edible Manhattanmagazines, devoted and farmers’ groups, scientists and researchers, policymakers and government to chronicling the food communities in and around New York leaders, students and academics, along with journalists, documenting what’s City. He is also a senior fellow at the Worldwatch Institute, where his work has Elsenpeter Family Farm working to help alleviate hunger and poverty, while protecting the environment. focused on organic farming, biotechnology, hunger, and rural communities. He One of our more than 1,800 farmer-owners. describes the evolving local food movement in his most recent book Eat Here: Reclaiming Homegrown Pleasures in a Global Supermarket. Brian has traveled and lived in Mexico, Central America and the Caribbean, and East Africa learning Alex Borschow indigenous farming techniques and promoting sustainable food production. In college, he worked with California farmers interested in reducing their pesticide Organic Valley dairy farmers like Luke Elsenpeter believe Alex Borschow is Managing Partner of Semillero Ventures, use, and set up a 2-acre student-run organic farm on the campus of Stanford in the importance of providing healthy, local organic Puerto Rico’s first food and agriculture private equity investment University. He writes from Sag Harbor, NY, where he and his family keep a home dairy products for the Midwest communities they live fund. A native of the island, he recently returned after 14 years garden and orchard, and raise oysters. in. For over 25 years, our farmer-owned cooperative has between working in investment banking at BNP Paribas and as Director of Finance at Eataly USA, the largest Italian food marketplace in the world. He has been committed to producing nutritious organic products been investing in and advising food and ag startups for the past five years. Alex in harmony with the earth and with respect for animals. holds a BS in Chemical/Biological Engineering and MBA from MIT. ©Organic Valley 2016-12036 Learn more about our mission at OrganicValley.coop.

WWW.FOODTANK.COM • #FOODTANK 2016 Food Tank Summit 33 FOOD TANK: BOARD OF DIRECTORS

Chris Stueart Nabeeha Mujeeb Kazi-Hutchins

Chris is the Program Director at FOOD-X. He is a veteran of the Nabeeha Mujeeb Kazi-Hutchins serves as Treasurer of the Food corporate world, having spent 19 years at CRA International Tank Board. She is President and CEO of Humanitas Global, an as Director of Information Services. While at CRA, he built and international development agency based in Washington, DC. oversaw the research functions of the company, answering the need for high- She has deep roots in food and nutrition security, agricultural development, and level, value-added research results. In 2009, Chris left that world and embarked environmental sustainability and has led high-profile public-private initiatives on a gastronomic journey, beginning by earning a master’s degree at SlowFood’s around the globe. Born in Pakistan, Nabeeha was raised in Mexico and is fluent University of Gastronomic Sciences in Parma, Italy, and culminating at Tenuta di in four languages. Nabeeha has traveled to more than 30 countries and worked Spannocchia, where he worked the farm, learned to butcher and prepare many in five. of Italy’s famed cured meats, and ultimately joined its board of trustees.

Pedro Diniz Farrah Barrios Pedro Paulo Diniz is a Brazilian businessman and former racing Farrah Barrios is the Asst. to the Dep. Administrator at the driver. He currently operates a 2,300 hectare organic produce U.S. Foreign Agriculture Service at the U.S. Department of and dairy farm, Fazenda da Toca, alongside his wife Tatiana Agriculture (USDA). Prior to joining the USDA, she was a Diniz. The large-scale family-owned organic farm in Brazil’s São Paulo state is political appointee in the Obama Administration, and served for four years as a changing the future of ecological agriculture. Diniz has transformed his family’s Senior Budget Advisor at the U.S. Agency for International Development (USAID) land into one of Brazil’s leading producers of organic eggs, dairy, and fruit while in the Office of the Administrator. At both USDA and USAID, she is responsible honoring his environmental conscience. Moreover, Fazenda de Toca works to for agency-wide budget execution, and budget formulation for all programs in revolutionize agriculture in Brazil and around the world by educating others in Europe and Eurasia, and budget policy issues with regard to all programs in sustainable cultivation at its on-farm learning center, Instituto Toca. Africa, Latin American and Asia as well as key development initiatives such as global food security, climate change, and the innovations lab.

Sara Burnett

Michael Berger Sara Burnett has served as Director of Wellness and Food Policy at Panera since August 2015 and is responsible for the policies Michael is a Founding Partner and the VP of Supply Chain of that shape the company’s perspective and commitments on Elevation Franchise Ventures, franchisor of Elevation Burger. As food issues. She oversees the development and execution of several Panera one of the founding partners of the Elevation Burger franchise programs including the Clean Food initiative and the Raised Without Antibiotic company, Michael has lead the company’s growth from a single restaurant to program. In addition Burnett manages the key relationships with suppliers, a chain of over 55 restaurants in seven countries and an organization of 20+ industry representatives, academic and NGO stakeholders in order to both lend staff members. Under Michael’s supply chain leadership, Elevation Burger’s support to their efforts but also to gain knowledge about key issues. purchases of certified organic, grass-fed beef have grown into one of the largest certified organic beef purchasing programs in the United States and the largest such program of any restaurant group in the US. Michael is also responsible for developing the restaurant chain’s organic pork bacon and organic chicken Shen Tong programs, growing each into the largest such program of any restaurant group in the United States. Additionally, Michael has been the executive in charge of Shen Tong is a serial entrepreneur, angel investor, foodie, social franchise development/sales and real estate development at various times in the activist, writer/poet, and film buff. One of Newsweek’s People company’s history. Michael has been featured in various forms of media and is a of the Year in 1989, Shen Tong was an organizer of the recognized leader in international franchise development and sustainable food democracy movement in 1989 that occupied Tiananmen Square while he was at supply chains. Michael currently serves on The Organic Center’s Board of Trustees Beijing University. He founded FOOD-X on the belief that the future of food is and Food Tank’s Board of Directors and was recently honored as the Organic now. FOOD-X is on a mission to scale change throughout our food system. This Trade Association’s “Rising Star” of 2015. first-of-its-kind, food-business accelerator empowers early-stage food companies through funding, opportunity, and a deep mentor network of food and business experts.

34 2016 Food Tank Summit | Chicago, IL WWW.FOODTANKSUMMIT.COM “WE GROW ALMONDS, AND A WHOLE LOT MORE.”

Almond farmers in California grow a food that’s rich in nutrition— And really, they’re growing more than that.

• Like almond trees that capture and store carbon, a greenhouse gas. And almond hulls and shells that are used as livestock feed and bedding.

• Like leading adoption of water-saving micro-irrigation, and aggressive research to more effi ciently use, manage and protect water for crops and communities.

• Like 100,000 jobs and an $11 billion contribution to California’s economy.

And that’s not all. Grow what you know about almonds at almondsustainability.org

Good news about fat. U.S. Dietary Guidelines recommend that the majority of your fat intake be unsaturated. One serving of almonds (28 grams) has 13 grams of unsaturated fat and only 1 gram of saturated fat. Kendall, A., Marvinney, E., Brodt, S. and Zhu, W. (2015), Life Cycle– based Assessment of Energy Use and Greenhouse Gas Emissions in Almond Production, Part I: Analytical Framework and Baseline Results. Journal of Industrial Ecology, 19: 1008–1018. doi: 10.1111/jiec.12332. University of California Agricultural Issues Center. The Economic Impacts of the California Almond Industry. December 2014.

© 2016 Almond Board of California. All rights reserved.

DATE: 8.30.16 CLIENT: ALM TRIM SIZE: 8.5" x 11" APPROVAL INITIAL/DATE/TIME APPROVAL INITIAL/DATE/TIME FILE NAME: ALM151625 Farmers Ad PREPARED BY: Dave LIVE SIZE: -.25" all 1 ART DIRECTOR 4 PROD. MGR PUB/ISSUE: Farm Tank INTERNAL ROUND: R4 BLEED SIZE: +.25" 2 COPYWRITER 5 PROJ. MGR FILE TYPE: INDD CC CLIENT ROUND: R1 LASER SCALE: 100% 3 COPYEDITOR 6 ACCOUNT MGR NOTES: Ships 8.26 EVERY ISSUE IS A GREEN ISSUE

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chicago 847-858-3697 [email protected] EVERY ISSUE IS A GREEN ISSUE NAChicago.com BRINGINGBRINGING It’s Your World. Chicagoland’s Freshest Source of Information TOGETHERTOGETHER for Health & Sustainability SOMESOME OFOF THETHE WORLD’SWORLD’S MOSTMOST Our news, articles and environmentally friendly printing are a perfect match for your healthy and green lifestyle. Join our local community of like-minded readers and business resources.

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Look for your Free Issue every month. LEADERS.LEADERS. We’re Urban & Suburban. UPCOMING SUMMITS chicago WASHINGTON, DC | FEBRUARY 2, 2017 847-858-3697 LET’S BUILD BETTER FOOD POLICY! [email protected] In partnership with George Washington University and the World Resources Insitute BOSTON | APRIL 1, 2017 INVESTING IN DISCOVERY! In partnership with Tufts University Friedman School of Nutrition Science and Policy LOS ANGELES | OCTOBER 2017 To purchase tickets, or for more information: LET’S CHANGE THE FOOD SYSTEM LOS ANGELES! In partnership with University of California Los Angeles foodtank.com Special Thank You to Barilla USA for Hosting Us For a Special Reception and Dinner

THE FOOD TANK SUMMIT RECEPTION AND DINNER

ecial Thank Yo Sp to u Barilla for generously hosting us for a special reception and dinner at

Chef Mario Batali’s sprawling, modern outpost featuring a range of Italian eateries and food markets v 43 E Ohio Street, Chicago, Illinois 60611

Very limited seating available, tickets starting at $49 per person. For more information please visit, foodtanksummit.com Dinner will include a 4-course plated dinner paired with four complementary wines prepared by Eataly’s head chef

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