Contemporary Issues Forum: How Chefs are Key to the Future of Food

SPEAKER:
Jonathan Deutsch, Ph.D.
Drexel University

TOPIC:
While incredible technological advances have been made in preparing for the future of food, one—good cooking—is too often left out of the conversation. In this talk, learn how chefs, specifically research chefs working at the intersection of culinary arts and food science, work with physicians, food scientists, urban planners, and dietitians to ensure an equitable and sustainable food system. Drawing from the work of the Drexel Food Lab in future-proofing the food system’s health of people, planet, and economies, hear stories of culinary innovation across food waste prevention and minimization (health of planet), customized nutrition (health of people), and a market-based solution to culinary medicine (health of economies).

Venue located on Chautauqua Institution grounds; a gate pass is required.