Interested in a career where you can improve the food system, but not sure how your passion translates to a job? Many fields and backgrounds can be applied to food system change! The Berkeley Student Food Collective is hosting a discussion presented by four panelists in food and agricultural industries followed by a networking reception with desserts.
Career Panel: 7:00 p.m. to 8:30 p.m.
Networking Reception (with desserts): 8:30 p.m. to 9:00 p.m.
Hear from a group of excellent folks from a diverse range of work in the field, including Michele Simon (Eat Drink Politics), Anders Olson (Olson Farms), Jordan Tetrick (Hampton Creek) and Judi Shils (Turning Green).
• Public health lawyer and President of Eat Drink Politics, specializying in legal strategies to counter coproate tactics that harm the public's health
• Executive Director of Plant Based Foods Assosication, representing the nation's leading plant-based foods companies and advocating for better policies to meet the growing consumer demand for plant-based foods.
• Author Appetite for Profit: How the Food Industry Undermines Our Health and How to Fight Back
• Berkeley alum who started Olson Farms
• Anders sells his organically grown produce to places in the Bay Area, including the Berkeley Student Food Collective
• Leases land in Marin and Sonoma counties to grow the row crops he sells to the BSFC and through a community-supported agriculture program.
• Partnership Lead at Hampton Creek
• Hampton Creek uses technology based upon understanding plants from every corner of the planet, and enables consumers, food manufactures, and the largest retailers around the world to offer better, healthier products, at a more affordable cost.
• Found the non-profit Search for the Cause, now Turning Green, a global student-led movement around education and advocacy that mobilizes and inspires students to transition from conventional to conscious living.
• Judi was the force behind The Conscious Kitchen, launching a new pilot program in a public elementary school to serve fresh, local, organic, seasonal, non-GMO, scratch-cooked breakfast and lunch to students and faculty on a campus where 95% of kids are on free-and-reduced programs.