200 years ago, 90% of Americans were farmers. Today, that figure lies at just 2%. Along with the mass shift away from agricultural work, the nature of food production itself has changed: an eclectic mix of scientists and technologists, restaurateurs and farmers are developing new ways to make the global food system more sustainable and productive. How are the latest food technologies transforming the way we cultivate crops and animals, and what are the implications for the food we eat in the years to come?
In a conversation about the future of food, The Atlantic convened the farmers and foodies, techies and tinkerers developing the culinary discoveries of tomorrow.
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For more information please contact AtlanticHarvest@theatlantic.com
- Thursday, February 15
- 6:30 p.m.Welcome Reception-
- 7:00 p.m.WelcomeMargaret Low, President, AtlanticLIVE
Neal Gutterson, Chief Technology Officer, Agriculture Division of DowDuPontTM*
- 7:10 p.m.Exploring the EdibleAlton Brown, Producer, Author and Food Network Host
With Steve Clemons, Washington Editor at Large, The Atlantic
- 7:40 p.m.Feeding the PlanetZachary Lippman, Professor of Plant Biology and Genetics, Cold Spring Harbor Laboratory
Danielle Nierenberg, President, Food Tank
Isha Datar, Executive Director, New Harvest
Teddy Bekele, Vice President of Ag Technology, Land O’ Lakes
With Steve Clemons, The Atlantic
- 8:15 p.m.Closing ThoughtsMargaret Low, AtlanticLIVE
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