Future of Food Summit

Consumers are rethinking their choices. Climate change is buffeting agriculture. Technology is shifting what we know about food. And Americans are still struggling with how to eat for better health. The time is now to consider how to transform our food system for a better tomorrow.

#futureoffood

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SEPTEMBER 18, 2019
Meredith, 225 Liberty Street, NYC

PANEL TOPICS

9:00 – 9:30AM

OPENING REMARKS JOSEPH CLAYTON, CEO, IFIC

Joseph Clayton is Chief Executive Officer of the International Food Information Council (IFIC) and IFIC Foundation. He joined IFIC in 2016. Clayton previously served as Interim President of the American Frozen Food Institute (AFFI), the trade association representing the public policy and regulatory interests of the frozen food and beverage industry. Prior to AFFI, he served as Executive Vice President at Golin International and CEO of Widmeyer Communications. He began his career in the U.S. Senate, where he worked on the legislative staff of former Illinois Senator Alan Dixon (D-IL). A graduate of the University of Illinois, Clayton serves on the Advisory Board of Illinois in Washington.

OPENING REMARKS JESSIE PRICE, EDITOR-IN-CHIEF, EATINGWELL

Editor-in-chief of EatingWell since 2013, Jessie Price oversees the editorial content across all media platforms including the magazine, books and brand extensions. After graduating from Williams College, Jessie cooked in restaurants in California and Colorado and worked in advertising in San Francisco. She began testing recipes for EatingWell when she moved to Vermont in 2003 and soon after joined the team full time. She has worked on more than a dozen EatingWell cookbooks and is the author of the James Beard Award-winning The Simple Art of EatingWell. Jessie has represented EatingWell across national and local media, appearing on NBC’s Today show, TV Land’s Best Night In and video news network Cheddar, among others. Under her leadership, the magazine has been named Publication of the Year twice by the International Association of Culinary Professionals (IACP), in 2016 and 2019 (and was a finalist in 2017 and 2018).

9:30 – 10:45AM

KEYNOTE ALI BOUZARI, PH.D.

Ali Bouzari is a culinary scientist, author and educator. He is co-founder of Pilot R&D, a culinary research and development company, and Render, a new food company that collaborates with the best restaurant chefs in the country to reinvent the way food lovers eat. As a chef with a Ph.D. in food biochemistry, Ali has helped to lead the charge in changing the way we think about cooking by teaching and developing curriculum at top universities, and collaborating with the country’s most innovative restaurants, including State Bird Provisions, Eleven Madison Park, and the Thomas Keller Restaurant Group.

10:45AM – 12:00PM

The Consumer Experience–Shopping, Cooking & Restaurants

Are robots going to be stirring the pots on our stoves? Will grocery store produce departments be stocked straight from vertical farms on their roofs? How will concerns for sustainability, health and social justice reshape both fast-casual and high-end dining? This panel will tap into the changes that will revolutionize how we interact with food every day.

MODERATOR

  • Jessie Price, Editor-in-Chief, EatingWell

PANELISTS

  • Chris Bissig, Director Industrial Design, GE
  • Maisie Ganzler, Chief Strategy & Brand Officer, Bon Appetit Management Co.
  • Hunter Lewis, Editor-in-Chief, Food & Wine
  • Mario Ferruzzi, Ph.D., Professor of Food Science & Nutrition, NC State, Plants for Human Health Institute

1:00 – 2:15PM

Sustainable Food Production

Precision technology, gene editing, vertical farming, regenerative practices and other innovations are helping growers be more productive, use fewer natural resources, sequester carbon, reduce waste and improve soil health. How can we harness technologies like these to make our food system more resilient and healthy in the years to come?

MODERATOR

  • Dave Kurns, Editor-in-Chief, Successful Farming

PANELISTS

  • Jason Rowntree, Ph.D., Associate Professor, Animal Science, Michigan State University
  • Bruce Stewart-Brown, D.V.M., SVP of Food Safety, Quality and Live Production, Perdue
  • Mark Guiltinan, Ph.D., Professor of Plant Molecular Biology, Penn State University
  • Marc Oshima, Co-Founder, AeroFarms

2:30 – 3:45PM

Plants to Animals: Where Is Our Protein Obsession Headed?

Americans love to focus on the health benefits of protein, but we’re worried about its impact on the environment. What’s a thoughtful eater to do? Stick with meat, go lab-grown, turn to plant-based alternatives? The options are evolving by the day, especially with help from an influx of investment capital.

MODERATOR

  • Sophie Egan, MPH, Author & Director of Health and Sustainability Leadership, Strategic Initiatives Group, The Culinary Institute of America

PANELISTS

  • Ephi Eyal, CEO, Hinoman USA
  • Katharine Richards, Senior Director of Marketing, Perfect Day
  • Renske Lynde, Co-Founder & Managing Director, Food System 6
  • Jennie Schmidt, M.S., R.D., “The Foodie Farmer”
  • Sara Place, Ph.D., Senior Director of Sustainable Beef Production, National Cattleman’s Beef Association

3:45 – 5:00PM

Innovations in Nutrition & Health

What will be the biggest influences on dietary and nutrition science in the next ten years? In 2020 the USDA will release the new Dietary Guidelines for Americans, which help drive food and nutrition policy. What are we likely to see there? Probably small incremental changes. But promising emergent fields including personalized nutrition, microbiome research and sugar replacement alternatives are likely to shake up what we eat to feel our best.

MODERATOR

  • Lisa Valente, M.S., R.D., Digital Nutrition & News Editor, EatingWell

PANELISTS

  • Anna Maria Siega-Riz, Ph.D., IFIC Foundation Trustee
  • Rachel Sanders, CEO, Rootine Vitamins
  • Megan Meyer, Ph.D., Director of Science Communication IFIC Foundation
  • Dipnath Baidyaroy, Ph.D., Director of Strategic Alliances, Codexis
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SPEAKERS

Keynote

Ali Bouzari, Ph.D.

Ali Bouzari is a culinary scientist, author and educator. He is co-founder of Pilot R&D, a culinary research and development company, and Render, a new food company that collaborates with the best restaurant chefs in the country to reinvent the way food lovers eat. As a chef with a Ph.D. in food biochemistry, Ali has helped to lead the charge in changing the way we think about cooking by teaching and developing curriculum at top universities, and collaborating with the country’s most innovative restaurants, including State Bird Provisions, Eleven Madison Park, and the Thomas Keller Restaurant Group.

Opening Remarks

Joseph Clayton, CEO, IFIC

Joseph Clayton is Chief Executive Officer of the International Food Information Council (IFIC) and IFIC Foundation. He joined IFIC in 2016. Clayton previously served as Interim President of the American Frozen Food Institute (AFFI), the trade association representing the public policy and regulatory interests of the frozen food and beverage industry. Prior to AFFI, he served as Executive Vice President at Golin International and CEO of Widmeyer Communications. He began his career in the U.S. Senate, where he worked on the legislative staff of former Illinois Senator Alan Dixon (D-IL). A graduate of the University of Illinois, Clayton serves on the Advisory Board of Illinois in Washington.

The Consumer Experience–Shopping, Cooking & Restaurants

MODERATOR Jessie Price, Editor-in-Chief, EatingWell

Editor-in-chief of EatingWell since 2013, Jessie Price oversees the editorial content across all media platforms including the magazine, books and brand extensions. After graduating from Williams College, Jessie cooked in restaurants in California and Colorado and worked in advertising in San Francisco. She began testing recipes for EatingWell when she moved to Vermont in 2003 and soon after joined the team full time. She has worked on more than a dozen EatingWell cookbooks and is the author of the James Beard Award-winning The Simple Art of EatingWell. Jessie has represented EatingWell across national and local media, appearing on NBC’s Today show, TV Land’s Best Night In and video news network Cheddar, among others. Under her leadership, the magazine has been named Publication of the Year twice by the International Association of Culinary Professionals (IACP), in 2016 and 2019 (and was a finalist in 2017 and 2018).

SPEAKER Chris Bissig, Director Industrial Design, GE

Chris Bissig joined GE Appliances in 2000 as an industrial designer leading development for refrigeration platforms. He is a believer in user-centered design and strives to make users’ lives better through understanding their needs. He now leads a multidisciplinary design team charged with envisioning the future of appliances—from brand appearances through the user experience in the home. Working at the intersection of physical and digital design, Chris synthesizes user needs, technologies and aesthetics to create holistic experiences for users, while building new opportunities for business beyond established product lines.

SPEAKER Maisie Ganzler, Chief Strategy & Brand Officer, Bon Appetit Management Co.

Maisie Ganzler has more than 25 years’ experience in socially and environmentally responsible purchasing at Bon Appétit Management Company. This food service pioneer operates more than 1,000 cafés in 34 states for corporations, universities and museums; Maisie oversees the company’s strategic initiatives, culinary development, purchasing, marketing, communications and Web projects. In 1999, she helped develop the Farm to Fork program, a groundbreaking companywide initiative to buy locally, and has since helped create and launch Bon Appétit’s other progressive initiatives, including sustainable seafood, reducing antibiotics use, the Eat Local Challenge and the Low Carbon Diet, and farmworker rights. Most recently, she has focused on slavery and antibiotics use in the seafood supply chain and on the company’s investment in a more plant-forward future.

SPEAKER Hunter Lewis, Editor-in-Chief, Food & Wine

Hunter Lewis is the editor-in-chief of Food & Wine. Prior to that he was editor-in-chief of Cooking Light, executive editor of Southern Living, food editor of Bon Appétit and kitchen director of Saveur. Hunter cooked under Jonathan Waxman in Sonoma County, California, and at Barbuto in New York City. A graduate of the University of North Carolina at Chapel Hill with a degree in journalism and mass communication, he was also a reporter at The Herald-Sun in Durham. He lives in Birmingham, Alabama.

SPEAKER Mario Ferruzzi, Ph.D., Professor of Food Science & Nutrition, NC State, Plants for Human Health Institute

Mario G. Ferruzzi, Ph.D., is a D.H. Murdock Distinguished Professor in the Plants for Human Health Institute at North Carolina State University. He received his Ph.D. in food science and nutrition from The Ohio State University. Mario taught food science and nutrition at Purdue University and was a research scientist with Nestlé Research & Development. His research investigates the impact of food matrix and processing on bioavailability and bioactivity of plant phytochemicals and micronutrients. It has been supported by the USDA, NIH, USAID and food industry. He is a member of the Institute of Food Technologist, the American Society for Nutrition, the American Chemical Society and a Fellow of the Royal Society of Chemistry.

Sustainable Food Production

MODERATOR David Kurns, Editor-in-Chief, Successful Farming

Dave Kurns is the editorial content director for Successful Farming, the magazine that started Meredith Corporation more than 117 years ago. Kurns spent nearly 10 years as a newspaper editor and reporter before joining Meredith as a copy editor for the Better Homes and Gardens Special Interest Publications. He became the founding editor-in-chief of Meredith New Media in 1994 and helped launch Meredith’s first commercial Internet site, agriculture.com. In 2006, he joined Meredith Xcelerated Marketing, creating and directing marketing initiatives across print, video and digital for major companies, including Kraft Foods. He also spent three years in corporate development roles, building strategic relationships that included digital and marketing services investments and acquisitions. Kurns has a degree in journalism and mass communications from Iowa State University. He lives in the Des Moines area.

SPEAKER Jason Rowntree, Ph.D., Associate Professor, Animal Science, Michigan State University

Jason Rowntree, Ph.D., is an associate professor of animal science at Michigan State University, where he coordinates Lake City and UPREC AgBioResearch and Extension Centers, addressing economic, environmental and social complexity in agriculture. He is also an affiliate of the Center for Regional Food Systems, where his research works to improve the carbon footprint of food and strengthen local communities by increasing local food systems. He serves on the board of the American Grassfed Association, is an accredited Holistic Management Educator, and is an advisor of Standard Soil, a startup corporation that aims to meet the nation’s growing demand for grass-finished beef while restoring the ecosystems they manage.

SPEAKER Bruce Stewart-Brown, D.V.M., SVP of Food Safety, Quality and Live Production, Perdue

Dr. Stewart-Brown is responsible for the health and care of 13 million Perdue chickens placed each week on family farms throughout 14 states. He is guiding the industry-leading transformation in how Perdue raises chickens and was instrumental in the company’s successful transition away from antibiotics. In addition, Stewart-Brown leads a new technical innovation area within Perdue Foods. Stewart-Brown has published over a dozen articles and research papers and is recognized globally for his expertise in poultry health and management.

SPEAKER Mark Guiltinan, Ph.D., Professor of Plant Molecular Biology, Penn State University

Mark Guiltinan is a professor of plant molecular biology and horticultural botany at Penn State University. He holds a Ph.D. in cell and developmental biology from UC-Irvine. After postdoctoral training at Texas A&M and UNC, he joined the faculty at Penn State in 1991. His research explores the molecular basis of plant development and develops biotechnological applications of plant science to enhance crop improvement. He studies gene regulation, starch biosynthesis, plant propagation, plant genetic engineering, plant immune systems, genomics and functional genomics. Mark has published 105 manuscripts and is an inventor on five granted patents. He lives in State College, Pennsylvania.

SPEAKER Marc Oshima, Co-Founder, AeroFarms

Marc Oshima is co-founder and CMO of AeroFarms, a leading clean-technology company that builds and operates indoor vertical farms around the world, enabling local production and transforming agriculture. With an extensive background in retail, branding and media, and a passion for increasing access to healthy food, Marc has led marketing for The Food Emporium and Citarella Gourmet Markets. He has overseen numerous food events, including partnerships with the James Beard Foundation, Museum of Food & Drink, City Harvest and Le Fooding, which Time magazine called the “coolest food event in the world.” In 2018, Marc was recognized by EatingWell as one of its American Food Heroes of the year. Marc is co-chair of the Chefs Collaborative Board, and a member of the United Fresh Produce Marketing & Merchandising Council, Food Bank for NYC – Marketing Advisory Committee, and Columbia University Alumni Advisory Group. He has an MBA from Columbia Business School.

Plants to Animals: Where Is Our Protein Obsession Headed?

MODERATOR Sophie Egan, MPH, Author & Director of Health and Sustainability Leadership, Strategic Initiatives Group, The Culinary Institute of America

Sophie Egan, MPH, is director of health and sustainability leadership at The Culinary Institute of America, as well as the editorial director for strategic initiatives. Based in San Francisco, Sophie is a contributor to The New York Times Well blog, and has written about food, health and the environment for The Washington Post, EatingWell, Time, The Wall Street Journal, Bon Appétit, WIRED and Sunset magazine. She has a B.A. in history from Stanford University; an MPH with a focus on health and social behavior from UC-Berkeley; and a certificate from the Harvard Executive Education in Sustainability Leadership program. In 2016, she was named one of the University of California Global Food Initiative’s 30 Under 30. Sophie is the author of Devoured: How What We Eat Defines Who We Are (William Morrow/HarperCollins, 2016). Her forthcoming book is a “radically practical guide to conscious eating” (Workman, 2020).

SPEAKER Ephi Eyal, CEO, Hinoman USA

Ephi is on a professional mission to introduce Mankai, an ancient-green superfood and the world’s smallest vegetable, to the Americas. Prior to this latest quest Ephi was the CEO of Innovative Food Processors, a leader in powdered product innovation for the food and nutrition industries and a manufacturer of leading brands such as Truvia, Orgain, and RxBar. Ephi also led the global food business for CP Kelco, the world’s largest supplier of hydrocolloids – natural ingredients used to stabilize and texturize. Ephi started his career as an air force pilot. He holds a BSc. in Electrical Engineering from the Tel Aviv University and an MBA from the Tuck School of Business at Dartmouth.

SPEAKER Katharine Richards, Senior Director of Marketing, Perfect Day

Katharine Richards is the senior director of marketing and communications at Perfect Day, a food company on a mission to create animal-free dairy products sustainably. As a vegetarian who loves cheese, yogurt and ice cream, Katharine was drawn to that mission. She is playing a critical role in advancing the public’s understanding of Perfect Day’s flora-based approach and the environmental and health benefits it brings. Katharine’s passion lies in building purpose-driven brands and launching innovative food products. Her prior experience includes General Mills and Sargento, where she focused on growing the organization’s market research capabilities, leveraging marketplace trends in strategic planning, and applying consumer insights in the development of award-winning products. Katharine holds a B.A. from Columbia University and an M.B.A. from Michigan State University.

SPEAKER Renske Lynde, Co-Founder & Managing Director, Food System 6

Renske Lynde has worked in the nonprofit sector on food, agriculture and nutrition policy and issues for over 20 years. She is an active investor, philanthropist and advocate for a healthy and resilient food system. Renske’s work has included grassroots education and community organizing, strategic campaign development, quantitative policy analysis and legislative advocacy. Renske is a General Partner of 1st Course Capital, an early stage investment fund investing in seed & Series A rounds of food and agriculture companies. Renske is also a co-founder of Food System 6 (FS6), a nonprofit based in San Francisco whose mission is to support impact driven entrepreneurs as they transform how we grow, produce, and distribute food. The organization runs a comprehensive accelerator program that mentors entrepreneurs by coaching them through a wide range of business and organizational needs. Renske has a B.A. from Boston University in political science and psychology and a master’s in public policy from UC-Berkeley.

SPEAKER Jennie Schmidt, M.S., R.D., “The Foodie Farmer”

Jennifer Schmidt, M.S., R.D., and her family live on Schmidt Farms, a large and diverse 3rd-generation farm on the Eastern Shore of Maryland. Jennie is the first female president of the Maryland Grain Producers board of directors and represents Maryland on the National Barley Growers Association. She holds a B.S. in human nutrition and international agriculture from the University of Massachusetts and an M.S. from the University of Delaware in human nutrition with a focus on food and agricultural biotechnology. She divides her time between hands-on farming and telling the story of agriculture and family farming to consumers, dietitians and legislators. She is active on social media and with CommonGround, a volunteer farm-women’s group dedicated to sharing authentic stories about food and farming.

SPEAKER Sara Place, Ph.D., Senior Director of Sustainable Beef Production, National Cattleman’s Beef Association

Sara Place is the senior director of sustainable beef production research at the National Cattlemen’s Beef Association (NCBA). She oversees a program funded by The Beef Checkoff that uses life-cycle assessment to benchmark the U.S. beef industry’s sustainability. Prior to joining NCBA, she was an assistant professor of sustainable beef cattle systems at Oklahoma State University for four years, with a split research and teaching appointment. Her research program focused on the measurement of methane emissions from cattle. She has a B.S. in animal science from Cornell University and received her Ph.D. in animal biology from UC-Davis.

Innovations in Nutrition & Health

MODERATOR Lisa Valente, M.S, R.D., Digital Nutrition & News Editor, EatingWell

As the digital nutrition & news editor for EatingWell.com, Lisa Valente, M.S., R.D., communicates the latest nutrition science and trends in a clear, concise and relatable way with a goal of balancing nutrition with realism and deliciousness. She also helps set and uphold brand nutrition standards and guide recipe development from a nutrition and health perspective. Lisa has an undergraduate degree in nutrition, food science and dietetics from the University of Vermont and a master’s in nutrition communication from the Friedman School of Nutrition Science and Policy at Tufts University. Before starting at EatingWell magazine, Lisa worked as a research dietitian and taught cooking and nutrition classes.

SPEAKER Anna Maria Siega-Riz, Ph.D., IFIC Foundation Trustee

Anna Maria Siega-Riz, Ph.D., is a professor of nutrition, jointly appointed in biostatistics and epidemiology, and dean of the School of Public Health and Health Science, at UMass Amherst. Her research focuses on the connection between maternal health, before and during pregnancy, and health outcomes of the mother and child. Her current work is on dietary patterns and health outcomes among Hispanics as well as nutritional factors associated with early childhood weight status. Anna Maria serves on the National Institutes of Health Council and the National Academies of Sciences, Engineering, and Medicine’s Health and Medicine Division Advisory Committee. Previously, she served on the 2015 Dietary Guidelines Federal Advisory Committee and the USDA/DHHS Pregnancy Technical Expert Committee, B-24 Months Project. Anna Maria holds an M.S. in food and nutrition from the University of North Carolina, Greensboro, and a Ph.D. in nutrition epidemiology from UNC-Chapel Hill.

SPEAKER Rachel Sanders, CEO, Rootine Vitamins

Rachel Sanders majored in economics at Vanderbilt University and has an M.B.A. from Harvard Business School. She has focused her career on health and wellness, with the overarching goal of making it easier for people to lead healthier lives through improvements in the health system and taking control over their own well-being. With a strong background in data and analytics, Rachel believes more attention needs to be paid to facts and figures in the wellness world, leading her to co-found the supplement company Rootine. She is also a contributor on Thrive Global.

SPEAKER Megan Meyer, Ph.D., Director of Science Communication, IFIC Foundation

Megan Meyer, Ph.D., is the director of science communication at the International Food Information Council (IFIC) Foundation, where she leads communications strategies focused on food production, food safety and nutrition. In addition, she oversees the execution and development of key educational materials related to these issues. Megan’s Ph.D. is in microbiology and immunology, with a focus on nutritional immunology, from the University of North Carolina at Chapel Hill. At the IFIC Foundation, she couples her background in scientific research with her passion for communication, helping to translate science to a variety of audiences.

SPEAKER Dipnath Baidyaroy, Ph.D., Director of Strategic Alliances, Codexis

Dipnath Baidyaroy, Ph.D., has advanced degrees in microbiology and biochemistry from Michigan State University. His professional career started at Dow Chemical Company, but he has spent a significant majority of the last 20 years at Codexis, Inc. Codexis engineers custom enzymes for manufacturing and enabling products ranging from pharmaceuticals and therapeutics to food and industrial applications. At Codexis, Dipnath is primarily engaged in governing major business alliances and creating new alliances in food and industrial spaces. He has had the benefit of observing firsthand how new products and applications have been conceptualized and commercially enabled through enzyme engineering.

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AGENDA

Session Name Time
Registration/Breakfast 8:00-9:00AM
Opening Remarks 9:00-9:30AM
Keynote 9:30-10:45AM
Panel 1: The Consumer Experience—Shopping, Cooking & Restaurants 10:45AM-12:00PM
Lunch 12:00- 1:00PM
Panel 2: Sustainable Food Production 1:00-2:15PM
Break 2:15-2:30PM
Panel 3: Plants to Animals: Where is our protein obsession headed? 2:30-3:45PM
Panel 4: Innovations in Nutrition & Health 3:45-5:00PM
Closing Remarks/Adjourn 5:00PM
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GETTING TO MEREDITH

Address

Meredith, 225 Liberty Street, New York, NY 10281

Check-in at 2nd Floor Lobby (please bring a government-issued ID for check-in/security)

BLACK CAR AND TAXI DROP OFF: 225 Liberty Street

PARKING: Self parking available at 250 Vesey & 200 Liberty Street; Valet Parking Available at 225 Liberty Street

SUBWAY LINES: E trains to WTC; A, C trains to Chambers Street; 2, 3 trains to Park Place; N, R trains to Cortland Street; 4, 5 trains to Fulton Street

MTA BUS ROUTES: 5, 9, 20, 22, 103

NY WATERWAY FERRY SERVICE: Available from Midtown Manhattan, New Jersey, Queens and Staten Island

PATH RAIL: WTC stop

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FAQ

Where is the summit taking place?

Meredith, 225 Liberty Street, New York, NY

Check-in at 2nd Floor Lobby (please bring a government-issued ID for check-in/security)

How do I get to Meredith by public transportation?

SUBWAY LINES: E trains to WTC; A, C trains to Chambers Street; 2, 3 trains to Park Place; N, R trains to Cortland Street; 4, 5 trains to Fulton Street

MTA BUS ROUTES: 5, 9, 20, 22, 103

NY WATERWAY FERRY SERVICE: Available from Midtown Manhattan, New Jersey, Queens and Staten Island

PATH RAIL: WTC stop

What transportation is offered?

Ticket holders are responsible for their own transportation to and from Meredith.

Is there a hotel room block for attendees?

There is a hotel room block at the Moxy NYC Downtown (26 Ann Street, New York, NY 10038) with a limited number of rooms available. The last day to book at the group rate is August 16, 2019. Book here.

Is there a dress code?

The summit attire is business casual.

Who do I contact if I have questions?

For all details about the summit: info@eatingwellificsummit.com

For press inquires: media@ific.org 

Is there a special ticket rate for government employees or students?

There is no special ticket rate for government employees or students.

What is the cancellation and transfer policy?

Tickets are not transferable, refundable, or exchangeable. Speakers and times are subject to change without advance notice.

We reserve the right to remove guests from the venue for disorderly conduct, including threatening the safety of staff and/or fellow attendees. If this happens, your ticket will not be refunded.

Will the summit be recorded/photographed?

Meredith Corporation, its subsidiaries, affiliates, agents and contractors (collectively “Meredith”) may be filming and photographing the Event for public broadcast and print and digital distribution.

By entering the location and/or remaining in the location, you hereby grant Meredith the irrevocable, transferable, perpetual, royalty-free right and license throughout the universe to: (1) broadcast/stream live and/or record (by photographs, film, tape, aural devices and any other method or device) you and your attendance (including, without limitation, your name, voice, image, likeness, actions, participation and performance) (the “Recordings”) at the 2019 Future of Food Summit (the “Event”); and (2) use, modify, copy, distribute and/or exploit such Recordings for any and all purposes, including, without limitation, advertising, promotional, editorial and/or commercial trade purposes, in any and all media, formats and methods of transmission now known or hereafter developed, without restriction or compensation to you.

If you do not wish to be photographed or recorded for these purposes, you must not enter the location and you must leave immediately.

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EARN CONTINUING PROFESSIONAL EDUCATION CREDITS FOR ATTENDING!

The International Food Information Council (IFIC) Foundation is an accredited provider of Continuing Professional Education with the Commission on Dietetic Registration. Registered Dietitian Nutritionists (RDN) and Dietetic Technicians (DTR) who attend this one-day live event are eligible to log 1 Continuing Professional Education credit for each hour of programming they attend. If you are an RDN or DTR, stay tuned for more details to be posted here as the event date approaches.

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WHO WE ARE

EatingWell

At EatingWell, our mission is to help make healthy happen every day. We provide the inspiration and information people need to make healthy eating a way of life. Our experts offer delicious recipes, balanced nutritional advice, thought-provoking stories and new ways to make healthy choices more exciting. We are about moderation and balance—not strict rules or fad diets—because for healthy eating to become a way of life, it should be accessible, sustainable, inspiring and—above all—delicious. For more information, visit eatingwell.com

IFIC

The International Food Information Council (IFIC) Foundation is dedicated to the mission of effectively communicating science-based information on health, nutrition and food safety for the public good. For more information, visit foodinsight.org

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CONTACT

Contact Information

For all details about the summit: info@eatingwellificsummit.com

For press inquires: media@ific.org 

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