What do sustainable food systems look like?

Building sustainable food systems is an urgent issue around the world. In 2021, the UN estimated that over one-third of available food goes uneaten through loss or waste worldwide—creating a burden on global economy and environment. Join us to learn about the future of renewable food systems, and how fungi might play a role in all of this.

Our Panelists

Dan Kurzrock is the founder and CEO of Upcycled Foods, Inc., a pioneer in upcycled food innovation and food system circularity. He holds a BA from UCLA, where underage homebrewing started it all, and an MBA in sustainability from Presidio Graduate School.

Dr. Edward “Ned” Spang’s research focuses on how to understand and improve linked food, energy, and water resource systems. He is director of the Robert Mondavi Institute and faculty lead for the Food Loss and Waste Collaborative at UC Davis.

Zane Starkewolfe is co-founder of Optimized Foods, leveraging biology to create sustainable, nutritious foods from agricultural sidestreams. With a PhD in chemistry from UC Davis and a background in biotechnology, venture capital, and climate sustainability, he drives innovation in the food industry.

A professor in the department of biological and agricultural engineering at UC Davis, Dr. Ruihong Zhang is a leading expert in the fields of bioprocessing and bioenvironmental engineering. She is a fellow of the American Society of Agricultural and Biological Engineers.

Moderator

Dr. Seiter is Senior Science Writer at the Exploratorium, where she makes exhibits about the weird, beautiful, and fraught relationship between humans and their environments. She completed her PhD in evolutionary biology from the University of North Carolina at Chapel Hill.