As our climate changes, technology will play an even more critical role in the adaptation process for the food system. Learn from this panel about some of the cutting edge technologies emerging in the agricultural sector to address issues ranging from pollinator collapse to water scarcity.
While the food system often replicates structural and economic injustices across underserved communities, this panel will highlight an emerging project in Tucson between the Center for Regional Food Studies and the Dunbar Project to create a community-based health and wellness program.
Alissa Bilfield received her PhD in Public Health from Tulane University, her Master of Science in Environment and Development from the London School of Economics and her Bachelor of Arts in Political Science from Vanderbilt University. She is a faculty member at the McGuire Center for Entrepreneurship, Eller School of Management at the University of Arizona. Her interests include sustainability, food systems and health innovation, supply chain transparency and inclusive entrepreneurship. Her interdisciplinary background includes work and research in the government, nonprofit and academic sectors that has spanned the United States and 14 different countries, ranging from Guatemala to Sri Lanka. Bilfield is also a social entrepreneur herself, having co-founded a food literacy and cooking education nonprofit called The Cookbook Project.