The event video, presenter slides, podcast, photos and blog will be available in the days following the event.

Consumers want to know more about their food–including the farm from which it came, the chemicals used in its production, its nutritional value, how the animals were treated, and the costs to the environment. They are being told that buying organic foods, unprocessed and sourced from small local farms, is the most healthful and sustainable option. In his new book, Paarlberg delineates the ways in which global food markets have improved our diet, and how “industrial” farming has recently turned green, thanks to GPS-guided precision methods that cut energy use and chemical pollution.

Join us to hear from the book’s author and discussants on solutions that can make sense for farmers and consumers alike through the rapidly changing worlds of food and farming.

Book Overview

• Robert Paarlberg, Adjunct professor of public policy, Harvard Kennedy School; & Associate, Weatherhead Center for International Affairs, Harvard University

Discussants

• Robert Bertram, Chief Scientist, Bureau for Resilience and Food Security, United States Agency for International Development (USAID)
• Claudia Ringler, Deputy Director, Environment and Production Technology Division, IFPRI

Moderator

• Rajul Pandya-Lorch, Strategic and communications leader in food policy and agriculture development