Another all-star lineup of speakers is planned this semester for NIU’s series of Innovation Conversations, now in its second year. The series brings in high-level experts to discuss innovation in food systems and other realms.
“We all care about what we eat, but we might not think too often about where it comes from and how it impacts others,” says Bryan Flower, assistant director of food systems innovation for NIU’s Division of Research and Innovation Partnerships (RIPS). “This series will provide us with important information on how we can eat healthy, be sustainable and make a difference in the world by the choices we make.
“Last spring’s conversations were well attended, but we’re really hoping to draw even more faculty leaders from our different NIU schools, and more community members,” Flower added. “We also are truly trying to embrace diversity, and this semester our goal is to highlight women in innovation and food systems.”
Free and open to the public, the upcoming Innovation Conversations will be held remotely via zoom. Registration is required, and audience members are encouraged to be part of the conversation.
Erin Cortus, an associate professor at the University of Minnesota and a bioproducts and biosystems engineer, will kick off the fall series with a discussion from 3 to 4 p.m. Thursday, Sept. 8, on navigating sustainability conversations with livestock and dairy farms.
It is no secret that dairy cows and other ruminants produce methane, one of the greenhouse gases. Methane production is a natural part of digestion in ruminants, and stored manure is another major source on a dairy farm. Cortus will talk about why dairy is under the spotlight for greenhouse gas reductions, and how she helps farms reduce methane emissions.
Nancy Mathieu-Carruthers is a chef and educator in sustainable food systems in her home state of Utah. She’ll talk about what a sustainable menu looks like, and how you can achieve it, during her conversation from 3 to 4 p.m. Thursday, Sept. 22nd.
The general concepts for a sustainable menu are being transparent about sourcing and preparation, buying fresh and seasonal, and using local and global ingredients, while rewarding better agricultural practices. However, access or a household’s budget can pose challenges. Yet, there are other factors to consider as well, such as reducing portion size, and emphasizing calorie quality over quantity, along with celebrating cultural diversity and discovery.
Lara Hanlon, founder and director at Portion Collaborative, will talk from 3 to 4 p.m. Thursday, Oct. 6, about reimagining the future of food systems.
The food sector is now one of the largest revenue drivers for the economy. It is also one of the most damaging industries to society and the environment, with food systems accounting for a third of the world’s greenhouse gas emissions. Portion Collaborative is committed to working with businesses and individuals—both local and global—to facilitate and create a better food future.
The Innovation Conversation Series is sponsored by RIPS and the Northern Illinois Center for Community Sustainability(NICCS).
