'The Regeneration Revolution' To Discuss Future Of Food

How we produce, process, sell, consume, and dispose of food and it impact on human and planetary health will be central to an April 17 presentation by Nicole Negowetti '02, managing director of the Plant Based Foods Institute and vice president of Policy & Food Systems at the Plant Based Foods Association.

The Gail and Francis Slattery Center for Humanities Lecture: “The Regeneration Revolution: Working at the Nexus of Food, Climate, and Culture” is among two months of events planned as part of University of Scranton’s “Celebrating Women: 50th Anniversary of Coeducation”. The talk begins at 5:30 p.m. at Brennan Hall, The Pearn Auditorium.

Negowetti, former clinical instructor at the Harvard Animal Law and Policy Clinic, will discuss her work concerning sustainable agricultural procedures. For nearly 15 years, she has developed, led, and implemented a broad range of federal, state, and local policy initiatives addressing the health, environmental, and economic impacts of the food system, and promoting sustainable, equitable, and healthy food and agricultural production. 

An expert on the future of food, Negowetti will discuss food production as the largest cause of global environmental change, biodiversity loss, and water and land use. In this talk, she will discuss her work at the nexus of the most pressing, timely, and controversial issues surrounding food, and will explore the confluence of efforts that are creating resilient, regenerative, place-based initiatives that she offers as our best hope of weathering the coming storms. 

Negowetti is an internationally recognized food law and policy scholar, advocate, attorney, and former Harvard Law School educator. She is Managing Director of the Plant Based Foods Institute and Vice President of Policy & Food Systems at the Plant Based Foods Association. Nicole serves on the United Nations Development Programme’s Conscious Food Systems Alliance, is a Visiting Lecturer at the Tufts Friedman School of Nutrition Science and Policy,  and is an adviser to the Friedman School’s Food & Nutrition Innovation Institute