Food Forever Solutions Summit

December 3, 2019 | Washington, DC

Foreign Policy's inaugural food security summit brought together high-level guests across multiple sectors to address and discuss the most pressing issues facing our global food system, including biodiversity, agricultural innovation, and sustainable business models for a changing world.

Highlight Reel

The summit’s select guests heard from keynote speakers with decades of experience in the food and conservation industries, as well as a series of curated panel discussions featuring industry executives, scientists, and food advocates. The goal of the summit was not only be to raise awareness around the challenges to the modern food system, but to encourage innovation and collaboration in pursuing a permanently food secure world.

Following the solutions summit, guests were invited to attend the Food Forever Experience. The Food Forever Experience is designed as a culinary challenge that presents a glimpse into the future of food. By working with innovative chefs to cook up delicious dishes using lesser known ingredients, it aims to “plant the seed” for a more diverse, nutritious and sustainable future.

Click here to read more about the conversation at FP’s inaugural Food Forever Solutions Summit in a synthesis report by FP Analytics.

In partnership with

Presented by

Supported by

Venue Host

To learn more about partnership opportunities, contact Susan Sadigova, director of Strategic Development.

Event Details
December 3, 2019
1:30 PM - 8:00 PM
The Gallup Building
901 F Street, NW,
Washington, DC, 20004 Entrance on 9th St, NW
Speakers
Carla Hall
Chef and Television Personality
Carla is best known as a former co-host of ABC’s Emmy award winning, popular lifestyle series “The ...
Rep. Chellie Pingree
Congresswoman (D-ME)
Chellie Johnson was born in Minneapolis, Minnesota, in 1955, the youngest of four children. Chellie has worked hard throughout her life - as a mother, as a farmer, as a small b...
Beth Dunford
Assistant to the Administrator, Bureau for Food Security, USAID
Beth Dunford is the Assistant to the Administrator in the U.S. Agency for International Development’s (USAID’s) Bureau for Food Security, as well as the Deputy Coordinator f...
Meera Shekar, PhD
Global Lead, Health, Nutrition & Population, World Bank
Meera Shekar is Global Lead for nutrition with the World Bank’s Health, Nutrition & Population Global Practice, managing key partnerships and firmly positioning nutrition ...
Ravi Agrawal
Managing Editor, Foreign Policy
Ravi Agrawal is the managing editor of Foreign Policy. Before joining FP, Agrawal worked at CNN for more than a decade, including his most recent position as...
Jon Clifton
Global Managing Partner, Gallup
Jon Clifton is the Global Managing Partner of Gallup, an advisory firm that specializes in big data analytics of employees, customers, students and citizens. Jon’s ...
Christine Daugherty
VP Sustainable Agriculture & Responsible Sourcing, PepsiCo
Christine Daugherty, VP Sustainable Agriculture & Responsible Sourcing.  Christine and her team deliver global transformation and innovation through agriculture sciences an...
Jeanette Fielding
Chief Corporate Affairs & Communications Officer, Upfield
Jeanette joined Upfield after twenty years at some of the world’s largest consumer products and healthcare companies. She has reputation for building corporate reputation, man...
Marie Haga
Executive Director, CropTrust
Marie Haga joined the Global Crop Diversity Trust as Executive Director in March 2013. She had previously been member and Deputy Chair of the Glob...
Craig Hanson
Vice President of Food, Forests, Water & the Ocean, World Resources Institute
Craig Hanson is the Vice President of Food, Forests, Water & the Ocean at World Resources Institute. In this role, he guides programmatic strategy, catalyzes pro...
Trey Hill
Farmer and Owner, Harborview Farms
Trey is a fourth generation grain farmer from Rock Hall, Maryland, he and his family till corn, wheat and soybeans on Maryland’s Eastern Shore. ...
Thomas Pesek
Senior Liaison Officer, Food and Agriculture Organization of the United Nations
Thomas Pesek has 20 years of experience in international development with expertise in sustainable agriculture, food and nutrition security, as well as rural development. He cur...
John Purcell
Head of Vegetables R&D, Crop Science, Bayer
Dr. John Purcell has dedicated nearly three decades to helping farmers safely and sustainably grow food using less of the earth's natural resource...
Jennifer Roberts, MS, RD
Senior Director of Nutrition Communications, Compass Group
Jennifer Roberts is a Registered Dietitian and the Senior Director of Nutrition Communications for Envision Group, Compass Group’s support and visionary team. Envision Group i...
Susan Sadigova
Director, Strategic Development, Foreign Policy
Susan Sadigova is Foreign Policy’s Director of Strategic Development. She is responsible for developing long-term institutional partnerships with public and private ...
Beth Sauerhaft
Vice President of Programs, American Farmland Trust
Beth supervises and supports AFT’s national initiatives. Before joining AFT, Beth worked as a sustainability strategist, consulting for-profit and not-for-profit organizations...
Andrew Sollinger
Publisher, Foreign Policy
Andrew Sollinger is Foreign Policy’s Publisher. He joined </s...
D. Phillip Sponenberg, DVM, PhD, ACT
Professor, Pathology and Genetics, Virginia Tech University
Dr. Phillip Sponenberg is a Professor of pathology and genetics in the Department of Biomedical Sciences &am...
Food Forever Experience: Featured Chefs
Steve Chu
Chef, Ekiben
Steve Chu was born in Baltimore County, Maryland, and eventually settled in Montgomery County with his Taiwanese parents. Although his father is a chef, he discouraged Chu from ...
Chef Todd Gray and Ellen Kassoff
Chefs, Equinox
Chef Todd Gray and Ellen Kassoff Gray opened Equinox in 1999 to showcase innovative interpretations of classic American cooking. It has been recognized for excellence by Bon App...
Ruth Gresser
Founder and Owner, Pizzeria Paradiso
Owner and chef Ruth Gresser learned her craft at her mother’s side, cooking for her large family and her mother’s catering company. Gresser cooked her way through college be...
Zack Mills
Chef, True Chesapeake Oyster Company
After graduating from The French Culinary Institute in New York City, Chef Zack Mills worked in various restaurant kitchens until he was catapulted into fine dining with his h...
Erik Oberholtzer
Co-founder and chairman, Tender Greens
Erik Oberholtzer is chef, social entrepreneur and food activist. He is co-founder and chairman of Los Angeles-based Tender Greens, a healthy food restaurant chain. Founde...
Zena Polin
Co-owner of The Daily Dish and The Dish & Dram
Zena, co-owner of The ...
Helena del Pesco
Chef and Owner, Larder
LARDER looks to pre-industrial food preservation techniques to offer a year-round menu rooted in local ingredients. Chef del Pesco combines peak-harvest produce from regional fa...
Ralf Schlegel
Executive Chef, Plume
The Michelin starred and only Forbes five-star rated restaurant in the nation's capital features executive chef: Ralf Schlegel, a native of Ge...
Kevin Tien
Chef, Emilie’s
Born to a military family, Kevin Tien spent most of his childhood and early life in Louisiana and was educated at both the University of Louisiana and Louisiana State University...
Agenda
1:30 PM
Registration & Networking
2:00 PM
Welcome Remarks & Stage Setting
EMCEE: Susan Sadigova, Director, Strategic Development, Foreign Policy
Marie Haga, Executive Director, CropTrust
Ravi Agrawal, Managing Editor, Foreign Policy
2:10 PM
The View from Congress

Government has an important role to play in creating policies and supporting environments to facilitate access to safe, affordable and nutritious food, including economic incentives for agricultural production and investments in food tech research and development. This conversation will illuminate current government priorities at the regional, national and international levels and the key levers of public policy to activate cross-sector solutions for food security.

Moderator: Ravi Agrawal, Managing Editor, Foreign Policy
Rep. Chellie Pingree, Congresswoman (D-ME)
2:40 PM
Solutions Session I: Food Security in A Carbon Constrained World

There is no doubt that the world’s agricultural system needs an overhaul in an era of climate awareness. The question is how. As we begin to address the issues that are affecting the health of the planet, we must also find a balanced solution to the tension between land conservation, soil restoration, and feeding a growing global population.

Moderator: Craig Hanson, Vice President of Food, Forests, Water & the Ocean, World Resources Institute
Beth Dunford, Assistant to the Administrator, Bureau for Food Security, USAID
Thomas Pesek, Senior Liaison Officer, Food and Agriculture Organization of the United Nations
Beth Sauerhaft, Vice President of Programs, American Farmland Trust
3:25 PM
Armchair Conversation

A one-on-one conversation with Chef and TV Personality, Carla Hall.

Moderator: Andrew Sollinger, Publisher, Foreign Policy
Carla Hall, Chef and TV Personality
3:45 PM
Coffee Break
4:00 PM
Solutions Session II: Biodiversity and Sustainable Food Systems

This panel will discuss the power and importance of biodiversity for the future of our food system, from the genebank to the farmgate to our plates. We know our natural resources are finite, so how do we enable diverse and sustainable food systems? Investments in agriculture will be crucial in achieving food security, preserving biodiversity and promoting sustainable agriculture. The intersection of innovative technologies and traditional farming techniques can offer many solutions for both the desires of consumers in the developed world and the need for an adequate supply of fruits and vegetables in the developing world.

Moderator: Meera Shekar, Global Lead, Health, Nutrition & Population, World Bank
Trey Hill, Farmer and Owner, Harborview Farms
John Purcell, Head of Vegetables R&D, Crop Science, Bayer
D. Phillip Sponenberg, DVM, PhD, ACT, Professor, Pathology and Genetics, Virginia Tech University
4:45 PM
Solutions Session III: Disrupting the Food Industry - Reimagining our Food

The food industry is undergoing rapid and massive change - impacted by new technologies, consumer preferences and innovative business models that are transforming the way we produce, transport, process and consume our food. In this session, experts representing a variety of sectors, will dive deeper into how different market pressures are prompting us to rethink the business of food and what companies are doing to transform business models in a way that addresses environmental sustainability, ethical issues and health concerns. From established industry leaders to startups and food tech, new approaches are redefining the very concept of food and opening new avenues towards sustainable food business models.

Moderator: Jennifer Roberts, Senior Director of Nutrition, Compass Group North America
Jon Clifton, Global Managing Partner, Gallup
Jeanette Fielding, Chief Corporate Affairs & Communications Officer, Upfield
Christine Daugherty, VP Sustainable Agriculture & Responsible Sourcing, PepsiCo
5:30 PM
Closing Conversation
Moderator: Andrew Sollinger, Publisher, Foreign Policy
Senator Cindy Hyde-Smith, U.S. Senator, R-MS
6:00 PM
Reception: Food Forever Experience

What will we be eating in 2050?

The Food Forever Experience is designed as a culinary challenge that presents a glimpse into the future of food. Notable and up and coming chefs from around the DC area will conceive and prepare inventive dishes using a range of curious, new and “rediscovered” ingredients. In addition to insects and algae, there may also be nibbles featuring crops such as kernza, a type of wheatgrass; the colorful Andean tuber ulluco; and bambara groundnut, a superstar among neglected crops.

For more information, contact Susan Sadigova, Director of Strategic Development.

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