Harvard Food+ Research Symposium on the Nexus of Food, Agriculture, Environment, Health, and Society
Friday, February 27, 2015
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Opening Remarks, Steven Bloomfield and William Clark
Steven B. Bloomfield, Executive Director, Weatherhead Center for International Affairs.
William Clark, Harvey Brooks Professor of International Science, Policy and Human Development, Harvard Kennedy School.
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Biomass Counts: Regulating CO2 Emissions from Stationary Sources that Use Biomass
Daniel Schrag, Director, Harvard University Center for the Environment; Sturgis Hooper Professor of Geology and Professor of Environmental Science and Engineering, Harvard University.
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Impacts of Global Environmental Change on Human Nutrition
Samuel S. Myers, Senior Research Scientist, Department of Environmental Health, Harvard T.H. Chan School of Public Health.
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The Role of Law and Policy Research in Our Food System; Case Study on Food Waste
Emily M. Broad Leib, Lecturer on Law, Harvard Law School; Director, Harvard Food Law and Policy Clinic
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Food Production and Politics in Africa
Robert H. Bates, Eaton Professor of Politics, Department of Government, Harvard University.
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Which Comes First, Overeating or Obesity?
David S. Ludwig, Director, New Balance Foundation Obesity Prevention Center, Boston Children's Hospital; Professor, Pediatrics, HMS; Professor, Nutrition, Harvard T.H. Chan School of Public Health.
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Good Food, Bad Food: the Origins of Culinary Cultures in France and America
Gunnar Trumbull, Philip Caldwell Professor of Business Administration, Harvard Business School.
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Breeding Water-Conserving Crops: Why Understanding the Physiological Basis of Water Conservation Traits is Helpful
N. Michele (Missy) Holbrook, Charles Bullard Professor of Forestry, Department of Organismic and Evolutionary Biology, Harvard University.
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From Pinot to Cabernet: The Future of Good Wine with Climate Change
Elizabeth M. Wolkovich, Assistant Professor of Organismic and Evolutionary Biology at the Arnold Arboretum.
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Development of Empirical Evidence on Diet and Health
Walter C. Willett, Professor and Chair, Department of Nutrition, Harvard T.H. Chan School of Public Health.
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Food and America’s Material Origins
Joyce E. Chaplin, James Duncan Phillips Professor of Early American History, History Department, Harvard University.
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Crops and Temperature Extremes: Damage, Prediction, and Adaptation
Peter Huybers, Professor, Department of Earth and Planetary Science, School of Engineering and Applied Sciences, Harvard University.
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The Value of Advice: Evidence from a Mobile-Phone Based Agricultural Advice Service in India
Shawn Cole, Professor, Harvard Business School; Affiliate of the Poverty Action Lab and the National Bureau of Economic Research.
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Neighborhood Food Environments and Beyond
Ann Forsyth, Professor of Urban Planning, Harvard Graduate School of Design.
Genetic Alternatives to Pesticides, Herbicides, Antibiotics and Antiviral Chemicals
George Church, Professor of Genetics, Harvard Medical School.
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Health Impacts of Methylmercury in Fish and Marine Mammals
Elsie Sunderland, Associate Professor of Environmental Science and Engineering, School of Engineering and Applied Sciences and Department of Environmental Health, Harvard T.H. Chan School of Public Health.
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Fat-talk Nation: The Human Costs of America's Fight Against Fat
Susan Greenhalgh, Professor of Anthropology, Anthropology Department, Harvard University.
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On Food Law & Food Beliefs
Jacob E. Gersen, Professor of Law and Affiliated Professor of Government, Harvard Law School; Director, the Food Law Lab, Petrie-Flom Center for Health Law Policy, Biotechnology, and Bioethics.
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Between Two Worlds: Technological Controversy and the Future of Food
Sheila Jasanoff, Pforzheimer Professor of Science and Technology Studies, Harvard Kennedy School.
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Evolving Supply Chains
David E. Bell, George M. Moffett Professor of Agriculture and Business, Harvard Business School.
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The Potential for Mobile Agriculture Extension
Michael Kremer, Gates Professor of Developing Societies, Department of Economics, Harvard University.
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Researching & Communicating Nutrition in the 21st Century
P.K. Newby, Scientist. Educator. Author. Food Expert. Cook. pknewby.com. Instructor, Harvard Extension School Program in Sustainability and Environmental Management.
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Regulating Tomorrow’s World of Meat and Fish
Robert Paarlberg, Adjunct Professor of Public Policy, Harvard Kennedy School.
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Closing Remarks
Ray Goldberg, George M. Moffett Professor of Agriculture and Business, Emeritus, Harvard Business School.
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Robert Paarlberg, Adjunct Professor of Public Policy, Harvard Kennedy School.
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