James H. Clark Center, Clark Center Auditorium
318 Campus Drive, Stanford University
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Event Details:
Re-Thinking Food - From Plate to Planet
Thursday, April 24, 2025
9:00AM - 5:30PM
Clark Center Auditorium
RSVPs have now closed. We have reached maximum capacity.
9:00AM-12:00PM – FOOD & PLANETARY HEALTH
9:00am-9:30am - Opening Remarks
Ellen Kuhl, Catherine Holman Johnson Director of Stanford Bio-X
and
Lily Sarafan, incoming Chair of the Stanford University Board of Trustees
9:30am-10:00am - Jonathan Foley, Executive Director, Project Drawdown
Food Has a Big Climate Problem. Here’s How to Fix It.
10:00am-10:30am - Vipula Shukla, Senior Program Officer, Crops R&D, Gates Foundation
From Science to Solutions: Translating Plant Biology Research into Real World Agricultural Impact
10:30am-11:00am - Pamela Ronald, Distinguished Professor of Plant Pathology, UC Davis
Feeding the Future with Climate Resilient Crops
11:00am-11:15am - Remarks
Arun Majumdar, Dean of the Stanford Doerr School of Sustainability
11:15am-12:00pm - Fast Food: Speed Science Updates from Stanford Students
- Gianna Dugan (undergraduate in Earth Systems Program) and Peyton Daley (undergraduate in Earth Systems Program)
- Juliette Lermusiaux (undergradaute, School of Engineering) and Jordan Stock (undergraduate in Earth Systems Program)
- Skyler St. Pierre (PhD candidate in Mechanical Engineering, Kuhl Lab)
- Anna-Katharina Priedl (co-term in Materials Science & Engineering and Chemical Engineering, Hill-Maini Lab)
- Beverly Fu (postdoc in Bioengineering, Huang Lab)
- Kate Kozaeva (visiting scholar in Bioengineering, Brophy Lab)
- Sean Spencer (postdoc/instructor, Gastroenterology & Hepatology, Sonnenburg Lab)
12:00PM-1:00PM – LUNCH
Enjoy delicious, nutritious, and environmentally friendly foods
1:00PM-3:00PM – FOOD & HUMAN HEALTH
1:00pm-1:30pm - Frank Hu,Chair of the Department of Nutrition, Harvard University
Optimal Diets for Personal, Population, and Planetary Health
1:30pm-2:00pm - Selina Wang, Professor of Chemistry, UC Davis
The Food Processing Paradox: Balancing Health Benefits and Risks
2:00pm-2:30pm - Harold Schmitz, Food Scientist, Founding Partner, The March Group
Re-Thinking Food and Health: Exponential Innovation as THE Strategic Imperative for Urgently Needed Creative Destruction
2:30pm-3:00pm - Christopher Gardner, Professor of Medicine, Stanford University
If I Were Food Czar, Or: Stanford is Uniquely Positioned to Champion Food Solutions
3:00PM-3:30PM – BREAK
Enjoy delicious, nutritious, and environmentally friendly foods
3:30PM-4:30PM – FOOD & TECH
The AI Transformation No One Saw Coming: How NotCo Is Redefining the Food Industry
- Patrick Brown, Professor Emeritus of Biochemistry, Stanford University
- David Lobell, Professor of Earth Systems Science, Stanford University
- Pamela Ronald, Professor of Plant Pathology, UC Davis
- Harold Schmitz, Food Scientist and Founding Partner, The March Group
- Vipula Shukla, Senior Program Officer, Gates Foundation
4:30PM-5:30PM – PLENARY LECTURE
Re-thinking Food Prep: Four Centuries of Science in the Kitchen
David Studdert, Vice Provost and Dean of Research
RSVPs have now closed.
