Distinguished headliners will gather at the four-day conference to explore practical, sustainable solutions all along the food chain, from farm, to processing plant, to market. Innovative pioneers will share personal stories and visions about breaking with traditions in their field to create new practices with long-term benefits for the earth.
On April 2, Lynne Rossetto Kasper of American Public Media's The Splendid Table will moderate a lively discussion about "The Soul of Sustainability" and what is at its core. Confirmed speakers include Walter Robb, co-president and chief operating officer, Whole Foods Market Inc. and Dan Barber, executive chef/co-owner of Blue Hill and Blue Hill at Stone Barns Center, which sources its menu from the farmland on which it sits in Pocantico Hills, N.Y.
On April 3, New York Times journalist Kim Severson will moderate a discussion among today's food industry pioneers. Panelists include:
- Chef Andoni Luis Aduriz - a Michelin two-starred chef from Mugaritz restaurant near San Sebastian, Spain. Regarded as one of Spain's most creative chefs, he is a passionate advocate for farm-to-table freshness.
- Kim Jordan - Founder & CEO of New Belgium Brewery, Fort Collins, Colorado. This award-winning brewery is noted both for outstanding beer and for making environmental stewardship a core commitment.
- Fred Kirschenmann - IACP Scholar in Residence for the Denver Conference, Distinguished Fellow for the Leopold Center for Sustainable Agriculture at Iowa State University, an organic farmer, and now president of the board of directors for Stone Barn Center.
- Chef Michel Nischan - author, policy activist and now president/CEO of Wholesome Wave Foundation, working to make locally grown, sustainable foods available to all.