Session I – A Food System For All
Amy Nelms, Food Access Coordinator - LiveWell Colorado
When Cheetos are cheaper than broccoli we know something is wrong. This is a food system imbalance evident in the grocery line, but also on farms. For millions of people, this imbalance means compromising health to curb hunger. For farmers, this means choosing between a steady income provided by cash crops and planting diverse crops that nourish both people and soil. Community can reclaim their food system and create environments that are healthy for people, farmers and the environment. Join Amy Nelms as she shares stories about Colorado communities taking back ownership of and restoring balance in their food environments!
Session II – Dicamba Research and Implications for Iowa Food Production
Dr. Robert Hartzler, Professor of Weed Science - Dept. of Agronomy, Iowa State University
Dicamba has been used for weed control in corn since the late 1960’s. The use of dicamba is projected to increase dramatically with the introduction of dicamba-resistant soybean. While highly effective against many weed species, dicamba has been plagued by problems with off-target movement resulting in injury to sensitive plants since its introduction. It is estimated that more than three million acres of soybean were injured by use of dicamba on the new resistant crop varieties in 2017. The factors driving the demand for the new uses of dicamba, why dicamba differs from other herbicides in risks posed by off-target movement and implications of its use will be discussed.
Session III - Campus Kitchen Project and Launch
Tabiths Wilson, Freshman studying nursing and spanish - Graceland University
Jerome Reimers, Sophomore studying biology, chemistry & environmental science - Graceland University
In this session, Tabitha and Jerome will review the Campus Kitchen Project grant they helped secure for Graceland University in the fall of 2017. The grant award will assist in helping connect food waste from our campus to our community members in need of supplemental meals. Tabitha and Jerome will discuss the process of the grant application up through the grant money implementation. Symposium attendees will come away with an understanding of how the Campus Kitchens Project will benefit our community at multiple levels and how interested audience members can get involved in the project.
Keynote – A Conversation of the Topic of Flooded
Allie Wist, Artist/Art Director/Researcher - Saveur magazine, Adjunct Professor - NYU
Can food itself be a medium through which to communicate a future where our planet is connected to our plates? Allie Wist will be discussing how she works with photographers and food stylists to create photographs which aim to reconcile tradition with research and futurist thinking with environmental awareness. The Flooded project was informed by philosophical, cultural and food systems concepts, including baseline shifting and solastalgia. Join us as we delve into how our food futures will be fueled by a better understanding of how our environment connects us to our tables.
Session V – How Food Systems and Local Economies Are Linked
Bill Menner, Founder - Bill Menner Group
The goals of establishing robust community food systems and improving rural development dovetail in many ways. Some examples of how food system activities and community development initiatives intersect are in preventing hunger, enhancing community health, strengthening the local economy, revitalizing neighborhoods, and preserving cultural heritage. Bill Menner will discuss ways in which these co-acting spheres of community life can be a win-win for the future of small-town America.
Session VI – Mealtime Morality: Why What We Eat Matters
Dr. Kristin Seemuth Whaley, Assistant Professor of Philosophy - Graceland University
Some things are clearly morally acceptable, like giving someone a gift on their birthday. Some things are clearly not morally acceptable, like killing innocent people. Some things clearly aren't morally relevant at all, like whether you put on your right shoe or your left shoe first.
But the moral status of other things, like what we choose to eat, isn't so clear. We have to eat to survive, but are there limits on what we should eat? In this session, we will discuss how the decisions we make at mealtimes are moral decisions, not just practical or preferential decisions. We will appeal to a variety of philosophical approaches to assess why what we put on our plates has moral weight. By the end of the session, you will have a better understanding of how food is an ethical issue and gain the resources to start determining what belongs on our dinner tables