March 22nd, 2018

As the planet gets hotter, it’s affecting many of the foods we love – when and where they’re grown, how they get to the grocery store and how much we pay for them. On today’s program, we’ll talk about migrating crops, shrinking grasslands, and how food producers and restaurants are using technology to better predict and adapt to the new food normal.

Portions of this program were recorded live at Duke University in Durham, NC on March 22, 2018 and at the Commonwealth Club of California in San Francisco.

Speakers at this Event

Senior Manager, Climate and Land, Mars Corporation

Senior Vice President, Food & Markets; Executive Director, Markets Institute, World Wildlife Fund

Director of Communications, The Good Food Institute

Restaurateur & Co-founder, The Perennial