Our reliance on industrial agriculture dominated by a limited number of companies has resulted in a food supply loaded with hidden environmental, economic and health costs. As citizens gain awareness of better options for what they eat, where they source it, and how it’s produced, the market is shifting. Peter Ladner will look at how individuals, communities, organizations, cities and states are responding to the severe challenges facing the food industry by trying to gain more control over the food they eat and how it’s produced.
Peter Ladner is the author of The Urban Food Revolution, Changing the Way We Feed Cities. His lifelong interest in growing food and more than 40 years of journalistic experience have led to his success as a speaker on business, food, community and sustainability issues.
During his appointment as a Vancouver City Councilor, he worked with the Vancouver Food Policy Council in initiating a citywide project which brought 2,010 food-producing community gardens to the city by the year 2010.
As a Fellow at the Simon Fraser University Centre for Dialogue, he taught, did research and organized public events around the theme Planning Cities as if Food Matters. He has served as the publisher, president and part owner of the Business in Vancouver Media Group, which he co-founded in 1989 and is the current chair of the board of the Natural Step Canada and will soon serve as the chair of the board of the David Suzuki Foundation.
Eating Urban - Bringing Urban Cuisine to Colleges and Universities
We’ve all been eating more local lately, but how does that differ from eating urban? One way is the need to grow food without much, or any land. As demand for local agriculture increases, how can schools in cities meet the challenge? Come on a road trip around the U.S, and learn how Chicago, Detroit, San Francisco, Sacramento, Boston, New York, Los Angeles and others, are tackling the issue with agricultural engineering and hometown flavor - the future of food! Schools large and small can implement some novel approaches. We’ll ask the question, "Is soil really obsolete?" Come find out, and pick up an Urban Cuisine Resource List to assist your efforts.
Laura Stec is a chef, educator and author, specializing in events and products for healthy people and the planet. Her work has been featured in NPR, Martha Steward, the Los Angeles Times, Wall Street Journal, Scientific American and numerous local and national media sites. She writes The Food Party! for Silicon Valley’s Embarcadero Media.
She is a private and corporate chef with Laura Stec – Innovative Cuisine and Culinary Health Educator for Kaiser Permanente and Bay-Area corporate wellness programs. Her career includes positions with Lifelong Inc., the International Culinary School and Pescadero Foods Inc.
In addition, Laura’s extensive nonprofit education experience began in 1988 with EcoEaters, thesecond US food and environment program. After 14 years with Palo Alto, CA Bay Area Action/Acterra. she published Cool Cuisine – Taking the Bite Out of Global Warming, with atmospheric scientist Dr. Eugene Cordero.