Here at Food Tank we’re preparing for a busy fall schedule, with two summits around the corner in California and Illinois. Join us, in partnership with the Sacramento Convention & Visitors Bureau, Farm-to-Fork Program, and University of California-Davis, from September 22-23 in Sacramento, CA for the 1st annual Farm Tank Summit. Then, on November 16, join us, in partnership with the Chicago Council on Global Affairs and University of Chicago Booth School of Business, for the 1st annual Chicago Food Tank Summit at the Gleacher Center. Tickets to both events will sell out fast—don’t wait, get yours now (here for Sacramento; here for Chicago)!
This week, we spoke with many of the movers and shakers in the food system who will be participating at both the Sacramento and Chicago summits—they talked about everything from heritage breed chickens and the role of big data in agriculture to learning about ways to cook from scratch.
We reported on the Sugar Beet Food Co-op, where consumers connect with farmers and engage around big questions in food and agriculture; the World Food Preservation Education Foundation issued a call to support scholarship funds for students from developing countries to pursue graduate level education. And, we discussed a new plan from the Committee on Biodiversity to increase consumer awareness about the impact meat consumption can have on biodiversity
In news from our friends and partners, Joseph Erbentraut from the Huffington Post looked at the connection between food waste and food safety in the restaurant industry. Tom Philpott of Mother Jones reported on a Cargill announcement about planned reductions to antibiotic use in the company’s turkey production. And, chef and educator Bryant Terry gave a TEDMED talk about cooking and political change.