Dry problems such as proprietary programs and data silos are slowing down food systems reform. Can companies embrace open approaches, turning competitors into collaborators?

As public awareness of our climate and social justice crises rises, food organizations — large and small, nonprofit and for-profit — rush to transform their operations and supply chains. This momentum has resulted in a countless array of regenerative agriculture programs, food rescue platforms and imperfect produce marketplaces. It’s a dream come true, right?

Not for Emily Ma, who leads Google’s Food for Good work. She views the current landscape of climate-friendly food technologies as a maze of confusing standards, expensive integrations and destructive competitions. And she’s not the only one struggling. Farmers faced with an overwhelming number of potential carbon markets to enroll in report decision paralysis. Food manufacturers can’t keep up with their buyers' diverging data disclosure requirements. Corporate cafeterias get overrun with surplus food donation requests, each one requiring a different integration process.

What can we do to streamline these well-meaning efforts and accelerate impact? This workshop led by Emily and other transdisciplinary leaders will unlock a new era of sustainable food practice.

Halting deforestation and other illegal land-use changes is imperative for a livable future on this planet. To turn the tide in high-risk areas, agriculture companies must work individually as well as collectively with peers, producers, governments and other sectors.

In Brazil, challenges to sustaining vital natural ecosystems have extended beyond the boundaries of the canopied Amazon rainforest. Brazil’s Cerrado, a vast tropical savannah, has become one of the country’s most watched regions. Over the past decade, global demand for soy, beef, leather and mined metals has skyrocketed increasing pressure on nature and traditional and indigenous land stewards.

The commodity processors handling soy supply chains have long worked to change business practices and promised to incentivize suppliers to follow suit. In the Cerrado, soy buyers have increased traceability and reduced deforestation within their supply chains, but recognize that more needs to be done for the sake of people and the planet. Where must these companies collaborate pre-competitively on improved agricultural practices, technology solutions and financial investments? What additional strategies are needed to accelerate progress?

2:45 pm: Welcome by Danielle Nierenberg, Food Tank

2:50 pm: Is a Better Blue Food System Possible?

3 billion people around the world depend on aquatic foods as their primary source of protein. But fisheries and aquaculture are rife with challenges, including fraud, overfishing and worker exploitation. Chefs, companies, and other food system advocates are working to make a more sustainable blue food system that is better for people and the environment. What will it take to produce blue foods more sustainably while maintaining equitable access?

3:25 pm: Case Study Presentation: Just BIPOC Sourcing in Corporate Supply Chains 

BIPOC producers have long faced challenges accessing mainstream markets. But food service companies, distributors, food hubs and restaurants can change this dynamic by leveraging their purchasing power as a force for good. Strategic partnerships between food businesses and BIPOC producers can help to ensure mutual economic success while supporting practices that serve people and the planet. Speakers will share case studies to underscore the influence of purchasing agreements and how technology can help these agreements reach their full potential.

3:40 pm: The Changing Food Landscape

Technology and innovation are changing how we produce and eat food. They are helping companies and organizations grow fresh produce, keep excess food out of landfills and ensure that everyone can access healthy meals. Speakers will discuss the unique adaptation strategies their organizations are implementing to mitigate the climate crisis, prevent food waste and develop more just food and agriculture systems.

4:05 pm: Fireside Chat with Impossible Foods’ founder Pat Brown

As consumers become more aware of the environmental impact of livestock on the environment, many are looking for new protein options. What does this mean for the future of the meat industry? And how are companies using new technology to develop meat alternatives? During this fireside chat, Impossible Foods’ Pat Brown will discuss eaters’ changing preferences, the link between livestock production and the climate crisis and whether a world free of animal agriculture is possible — or even desirable.

4:30 pm: Fireside Chat with Celebrity Chef Martin Yan

If you care about climate, biodiversity or racial justice, you should get involved with the farm bill. Here’s how.

The farm bill is one of the U.S’ most sweeping spending packages, and Congress will pass its next edition in 2023. Negotiations are well underway, brokering everything from agriculture and forestry to energy and food assistance. The updated bill has the potential to mainstream nature-based climate solutions, and do so equitably, while also boosting innovative climate technologies. Now is the time for startups and companies to join forces and translate their environmental and social justice priorities into policy action. But what’s the best way to do so? And how should companies balance aspiration and pragmatism to develop policy priorities for today’s highly polarized political reality? Policy experts will share their strategies to efficiently influence the farm bill.