Future of Sustainable Food

June 18, 2020 | Online Panel
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Did you know that 13% of global carbon emissions come from the food industry, second only to all transportation?

Sustainable food demands more of businesses, farmers, and consumers alike.

Join us for an expert-led panel about the most significant trends in sustainable agriculture, sourcing, distribution, and consumption.

Learn what the most innovative organizations are doing to impact global food production practices as well as ways we can all consume more sustainability.

This interactive conversation will include information about how food production has shifted and is changing following the COVID-19 outbreak.

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Food

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Speakers

Manal Kahi
Manal Kahi

CEO & Co-Founder, Eat Offbeat

 

Manal moved to NYC to pursue a career in environmental affairs but the Hummus she found on supermarket shelves led her on a different journey. She co-founded Eat Offbeat to help New Yorkers discover authentic cuisines from around the world all the while creating quality jobs.

Eat Offbeat has since served over 200,000 meals in NYC and has been featured in numerous media outlets including Forbes, The Guardian, the Huffington Post, Newsweek, Fast Company and others.

Jean De Barrau
Jean De Barrau

Senior Brand Manager, Danone North America

 

Jean is responsible for the innovation of the Greek yogurt brand Oikos. His broad background in purchasing and sustainable development led him to a new mission: to empower consumers through Danone’s many initiatives, inspired by the company’s vision: “One Planet, One Health”.

Originally from France, Jean has a Master’s in International Purchasing & Innovation Management from MAI Bordeaux Ecole de Management. He is continuously driven by new challenges, cultures, and a love of languages. His open-minded and enthusiastic nature has led him to live in Russia, Spain, and currently the U.S.

Michael Robinov
Michael Robinov

CEO & Founder, Farm To People

 

Michael has always been inspired by great meals and the power of bringing people together with food. It began in high school while working at the Union Square farmers market, where he was moved by the people and stories behind the great food.

After learning more about the industry and the role that large corporations play, Michael realized it was more important than ever for people to be informed about where the origins of their food.

Michael and the team at Farm To People are thrilled to be helping more folks in NYC access ethically grown food. It is their mission to foster a community around sustainability in food and how much fun that can be!

Marcos Salazar - Moderator
Marcos Salazar - Moderator

CEO & Co-Founder, Be Social Change

 

Marcos Salazar (@marcossalazar) is a serial social entrepreneur, career coach, speaker, and community-builder. Marcos has worked in research and leadership development at the American Psychological Association, Girl Scouts, and the White House Project (promoting women to run for office). He is also the founder of two t-shirt companies, a number of social impact blogs, and the author of two books.

Through Be Social Change, Marcos taps into his entrepreneur’s creativity and social good inspiration to help people find and do meaningful work and lead more sustainable lifestyles. Marcos earned a degree from Amherst College and a Masters in Organizational Management and an Executive Leadership Coaching certificate from The George Washington University. You can learn more about him at www.marcossalazar.com.

Qiana Mickie
Qiana Mickie

Special Projects Consultant, Just Food

 

Qiana Mickie is a New York City based leader and speaker that uses food as a driver of enterprise, innovation, and equity. For over 10 years, she has worked on fostering a food-based solidarity economy in the New York region that increases farm viability, healthy food access, and leadership opportunities for small-mid scale regional farmers, Black, Brown, mixed-income, and other communities of color.

Qiana also brings an equity-driven lens to her local, state, federal, and international policy work on issues such as food sovereignty, land tenure, and health equity. Qiana has worked across the nonprofit and for-profit sectors to advise Executive Directors, Boards, and other stakeholders on how to design and meet a mission rooted in racial, economic, and environmental equity. She recently transitioned out of the Executive Director role at Just Food in Spring 2020 and is currently consulting on multiple food enterprise projects, research on local food supply chains, and an urban agriculture policy campaign.

Qiana has a B.S. in Marketing from Hampton University and received her Food Hub Management Certification from the University of Vermont.

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