12:30 - 1:00pm
Sustainability at Wegmans
SEMINAR: Learn about Wegmans sustainability program and how they feel this will have the greatest impact for future generations. Wegmans head of sustainability, Jason Wadsworth discusses Wegmans priorities around sustainability and what how team is focused on.
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BIO: Jason Wadsworth is the Category Merchant for Packaging, Energy & Sustainability at Wegmans Food Market. He has 34 years of incredible service and is responsible for leading a team focused on packaging, energy and sustainability procurement and strategies committed to eliminating waste and reducing Wegmans carbon footprint.
1:10 - 1:45pm
Innovation in a Time of Crises: Using Novel Food Processing and Valorization To Feed Tomorrow
BIO: Viral Shukla is a PhD student in food science and technology at Cornell University, where he works to valorize food waste streams into value-added food products. In his 7 years as an IFT member, Viral has served numerous volunteer positions across the student association. Viral hopes to prepare students with new opportunities to develop their skills and advance their careers, and celebrate the vast and diverse science of food student community. He currently serves on the IFT Board of Directors and President-Elect of the IFT Student Association. At Cornell, he serves as president of the food science product development club.
SEMINAR: Viral will discuss the need for the reduction of food waste and the associated environmental costs. He will share highlights on ongoing product development research at Cornell University and the parts of the puzzle they play in mitigating the impact of the food system on the environment.
2:00 - 3:00pm
Is a New Green Revolution Coming
SEMINAR: The Food and Agriculture sector has evolved significantly in the past century, which has lead to significant improvement in productivity and contributed to shape our societies of today. At the same time, however, other areas of research and economic sectors have emerged or gone through radical transformation, which revolutionized our way of living. In addition, a changing climate, increase in costs and limited natural resources have pushed the need to reevaluate some of the technologies currently used at large scale in the food production system. Can the groundbreaking technologies from Biotechnology, Medical Sciences, and Artificial Intelligence bring about a revolution in the way we produce and make food? In this talk we will discuss the some of these technologies, include examples of disruptive initiatives and immediate opportunities for successful farmers and food manufacturers..
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Bruno Xavier:
Associate Director of the Cornell Food Venture Center, Cornell AgriTech
Senior Extension Associate, Food Science