Global Food in a Farm-to-Table World

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Hear from experts in the field and take away lessons for any professional, on how to balance being stewards of the resources allowing businesses to flourish and the push for growth and profitability.

Date: February 21, 2016
Time: 8–9:30 a.m.
Location: Hoversten Chapel, Foss Center, Augsburg College

Increasingly, consumers seek out food grown with sustainable environmental practices and a connection to the farms and growers. According to the USDA, the number of farms that sold food at roadside stands, farmers’ markets, pick-your-own farms, on farm stores, and community-supported agricultural arrangements increased 24 percent between 2002 and 2012. While many consumers purchase goods locally, there is still demand for food produced globally.

In this market, how are large agribusinesses adapting global food production to meet the demands of today’s consumers? And how are businesses succeeding in balancing social, cultural, and environmental responsibilities with a financial commitment to stakeholders?

Join Chris Farrell from MPR as he interviews three leaders working on food security and sustainability:

Mike Robach, Cargill’s Vice President of Corporate Food Safety, Quality, and Regulatory Affairs
Jessica Hellmann, University of Minnesota’s Director of the Institute on the Environment
Dr. Ruth Petran, Ecolab Inc.’s Vice President for Food Safety and Public Health