Choose Food: Ethically Benchmarking Food Systems

Choose Food Symposium

Academics, food industry representatives, NGOs, and others gathered for the Choose Food Symposium in November 2018. The Choose Food project team shared its progress in developing an ethically based, radically transparent program to support values-aligned choices about food. The team presented the Core Ethical Commitments, a set of 47 statements that capture ethically important outcomes, practices, and features of the food value chain and food products. Leading food system experts also discussed a wide range of issues, including climate change, antibiotic resistance, food waste, and biotechnology. The proceedings of the symposium were published as a book by the Johns Hopkins University Press in 2020.

Presenters

Anne Barnhill, Johns Hopkins Berman Institute of Bioethics
Martin Bloem, Johns Hopkins Center for a Livable Future
Jonathan Bloom, WastedFood.com
Nicole Civita, Johns Hopkins Berman Institute of Bioethics and University of Colorado Boulder
Greg Douglas, Maple Leaf Foods
Adele Douglass, Humane Farm Animal Care
Kevin Esvelt, MIT Media Lab
Ruth Faden, Johns Hopkins Berman Institute of Bioethics
Jessica Fanzo, Johns Hopkins Berman Institute of Bioethics
Evan Fraser, Arrell Food Institute at the University of Guelph
Maisie Ganzler, Bon Appétit Management Company
Alan Goldberg, Johns Hopkins Bloomberg School of Public Health
Christopher Good, Freshwater Institute
Gillian Kelleher, Wegmans
Frederick Kirschenmann, Leopold Center for Sustainable Agriculture at Iowa State University
Jennifer Kuzma, NC State University School of Public and International Affairs
Bob Martin, Johns Hopkins Center for a Livable Future
Anne McBride, The Culinary Institute of America
Marion Nestle, New York University
Peter O’Driscoll, Equitable Food Initiative
Lance Price, George Washington University Milken Institute School of Public Health
Bernard Rollin, Colorado State University
Susan Schneider, University of Arkansas School of Law
Ellen Silbergeld, Johns Hopkins Bloomberg School of Public Health
Paul Thompson, Michigan State University
Michiel van Dijk, International Institute for Applied Systems Analysis and Wageningen Economic Research
Paul Willis, Niman Ranch
Sylvia Wulf, US Foods