Those of you who attended last week’s UVM Food Systems Summit already know it was a wild success, with stimulating talks, insightful questions, and delicious food. Today’s post is a photo journal of the event. All photos courtesy of Stephen Mease, except where otherwise noted.
We’ll be posting videos of the talks on the UVM Food Systems YouTube channel in the coming weeks. For more coverage of the event, check out the story by Vermont Public Radio and UVM’s summary of the Summit.
Keynote speaker Rosamond Naylor of Stanford University launched the program on Day 1 with a presentation on “Pressing the Boundaires of Global Food Security.”
The Biophysical Constraints panel spoke on research ranging from high tunnels to energy use to seed saving and the practice of agroecology on a Vermont farm.
Twitter was abuzz with #UVMFoodSummit tweets!
Vermont Secretary of Agriculture Chuck Ross chats with a participant during a break.
Host Cynthia Belliveau introduces a speaker on Day 2.
Keynote speaker Eric Holt-Giménez of Food First gave a talk on Day 2 on “Food Crises, Food Regimes, and Food Movements.” Photo by Ian Thomas Jansen-Lonnquist.
The Geopolitical Context panel featured research that took us to Mexico and Peru, and explored the issues questions related to “efficiency” in the food system.
Lunch on Day 2: build your own fajita, featuring local ingredients!
The audience included students, professors, nonprofit leaders, government representatives, and curious community members.
Keynote speaker Nick Freudenberg of CUNY spoke on “Choice, Responsibility, and Health: What role for the food movement?”
A participant poses a question to the Behavioral and Cultural Considerations panel.
Panelist JP Pellicciaro answers an audience question during the Behavioral and Cultural Considerations panel.
The Summit concluded with a panel of the three keynote speakers.
A participant asks a question of the keynote speakers during the concluding panel of the Summit.
The Summit organizing committee with the keynote speakers (Left to right: Tom Vogelmann, Cynthia Belliveau, Eric Holt-Giménez, Rosamond Naylor, Nicholas Freudenberg, and Doug Lantagne).
Participants sample cheese at the Taste of Vermont Reception
Participants speak with Rachel Carter of the Vermont Farm to Plate Network.
Keynote speakers Eric Holt-Giménez and Rosamond Naylor chatted with UVM President Tom Sullivan (second from left) and UVM Food Systems Initiative Director Doug Lantagne (far right) during the Taste of Vermont Reception at the end of the Summit.