New York Times Conference To Explore Feeding The World & Improving Diets

This November, New York Times journalist Mark Bittman will host the first annual New York Times Food for Tomorrow Conference. Held at Stone Barns Center for Food and Agriculture on November 11 and 12, this new conference will explore two major food system challenges: how to feed a growing population of the world’s poor and how to reverse poor eating habits in the developed world. The event will bring together more than 200 executives, chefs, researchers, N.G.O. leaders and critical food thinkers for a weekend of panels, workshops, networking and farm to fork eating.

We are thrilled to be a media partner for the event, as well as the curator of the “Thought for Food” innovation presentations.

Topics to Cover:

• How do we address hunger among the poor?
• What sore of diet will keep people healthy and be affordable?
• What can we do to ensure food security?
• How may climate change affect food production worldwide?

Speakers Include:

• Dan Barber – Executive Chef, Blue Hill at Stone Barns
• Mark Bittman – Opinion Columnist, The New York Times; Food Columnist, The New York Times Magazine
• Kellee James – C.E.O. and Founder, Mercaris
• Patrick Holden -Founding Director, Sustainable Food Trust
• Kathleen Merrigan – Executive Director of Sustainability, The George Washington University
• Michael Moss – Reporter, Investigations Desk, The New York Times
• Marion Nestle – Paulette Goddard Professor, Department of Nutrition, Food Studies and Public Health New York University
• Danielle Nierenberg – President, Food Tank: The Food Think Tank
• Michael Pollan – Author and Professor, UC Berkeley Graduate School of Journalism
• Ron Shaich – Founder, Chairman and C.E.O., Panera Bread
• Sam Sifton – Food Editor, The New York Times
• Josh Tetrick – C.E.O and Founder, Hampton Creek

For a full list of speakers click here.

Food for Tomorrow is currently sold out but you can join the wait list here. Panels will be live streaming during the conference, so be sure to visit nytfoodfortomorrow.com to tune in.