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From the Soil to the Soul
We’ve accepted diversity of flavors on our plates; however, more needs to be done. Often the people growing, preparing, serving, and ordering food are not treated equally. Soil and nutrition also vary widely. This panel will explore our relationship with what we eat and how it reflects our values. This starts with the need to expand the definition of diversity so that food nourishes us from the soil to the soul, and at every part in our food systems and culture – in our homes, communities, and companies. For example, are brands using their purchasing power with inclusion in mind? Join this panel with two female business owners, an integrative identity coach, and a NYU food studies professor to discover how we as individuals and companies can align our values with our food choices.
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Additional Supporting Materials
- How do we ensure our intention to be more inclusive makes a positive impact? How do we align our values with our food choices?
- How can we expand the definition of diversity and truly build a more inclusive food culture and systems?
- How does what we eat relate to our identity as individuals and companies?
Helen Todd, CEO, Sociality Squared