Stanford experts from a range of disciplines discuss the interconnections and interactions among humanity's needs for and use of food, energy, water, and environment. Drawing on their own research, the speakers will illustrate and evaluate some of the ways in which decisions in one resource area can lead to trade-offs or co-benefits in others. Symposium attendees participate in breakout sessions, led by Stanford students and faculty, on a range of challenges associated with sustainable food systems.
Stanford faculty participants include: Stacey Bent (Center on Nanostructuring for Efflicient Energy Conversion) Welcome; Roz Naylor (Program on Food Security and the Environment, Woods Institute for the Environment) The Global Food Challenge; Chris Field (Carnegie Institution Department of Global Ecology) The Food-Energy Nexus; David Lobell (Program on Food Security and the Environment, Woods Institute for the Environment) The Food-Climate Nexus; Buzz Thompson (Woods Institute for the Environment) The Food-Water Nexus; Mariano-Florentino Cuellar (Center for International Security and Cooperation, Freeman Spogli Institute for International Studies) The Food-Security Nexus; and Pamela Matson (School of Earth Sciences) The Way Forward. Breakout session topics include how to lower the carbon footprint of food, aquaculture, and how to make meat more sustainable.