Food 6pm with burritos provided (in limited numbers for early arrivées) by Chipotle Mexican Grill
Film at 6:30pm in Annenberg Auditorium
Conversation at 8pm
Maisie Greenawalt is Vice President of Strategy at Bon Appétit Management Company (BAMCO), which provides from-scratch food service to corporations, universities, and museums in 32 states. Maisie joined BAMCO in 1994. As vice president of strategy, she’s been instrumental in shaping the company’s numerous commitments to social and environmental responsibility. In 1999, Maisie helped develop the Farm to Fork program, a groundbreaking company-wide initiative to buy locally, and has since helped create and launch a number of Bon Appétit’s other progressive policies. Bon Appétit is the first food service company to commit to serving only seafood that met Seafood Watch sustainability guidelines (in 2002), to reducing antibiotic use in farm animals (2003), to serving only rBGH-free milk (2003) and cage-free eggs (2005), to tackling food’s role in climate change (2007), and to addressing farmworker rights (2009). Most recently, Bon Appétit announced a comprehensive animal welfare plan, including switching to 100% humanely raised ground beef (effective immediately) and to phasing out all pork raised with gestation crates by the aggressive date of 2015. Maisie is on the boards of Food Alliance and the Equitable Food Initiative.
Rosamond Naylor is professor of environmental earth system science at Stanford; the William Wrigley Senior Fellow at the Freeman-Spogli Institute for International Studies and at the Stanford Woods Institute of the Environment; and director of Stanford's Center on Food Security and the Environment. Her research focuses on the environmental and equity dimensions of intensive food production, and she is engaged in policy issues associated with food and agricultural systems in the U.S. and abroad. Naylor has been involved in numerous field-level research projects throughout the world concerning issues of aquaculture and livestock production, high-input agricultural development, biotechnology, climate-induced yield variability and food security.
Vasile Stanescu is a professor in Stanford’s Modern Thought & Literature program. He serves, together with professor Helena Pedersen (Malmö University, Sweden), as Senior Co-editor of the Critical Animal Studies Book Series published by Rodopi Press. He also serves on the review board and is part of the "Editor Collective" (i.e. co-editor) for the Journal for Critical Animal Studies. Vasile's papers can be viewed here: http://stanford.academia.edu/VasileStanescu. One which is particularly relevant to the context of American Meat is "'Green' Eggs and Ham? The Myth of Sustainable Meat and the Danger of the Local.”
David Evans is the founder and owner of Marin Sun Farms, which raises 100% grass fed beef, lamb, goat, pasture raised chickens, and pork, as well as organic eggs. He oversees operations of his ranch properties in Marin County and also co-produces livestock with ranches within the Bay Area Food-Shed who are critical in filling in his own seasonal gaps and limitations in production. Marin Sun Farms (MSF) is an extension of his family’s farming heritage, nestled in the rolling grasslands of the Point Reyes National Seashore in Northern California.
Graham Meriwether is the director of American Meat.
Moderator: Debra Dunn, is a consulting associate professor in the Stanford d.school. Debra believes that entrepreneurs can solve even the toughest social problems. That is why she devotes so much time to advocating for and advising social ventures in the United States, Europe, Africa, India and Latin America. Before joining the corporate world, Debra worked in the non-profit sector with food and housing cooperatives and in the Massachusetts state government, running an energy conservation program for low income residents. Debra worked previously as a senior executive at Hewlett Packard, where the common threads in her broad, 22 year career at HP were driving change, creating new businesses and producing positive social impact concurrently with good business r
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