The Future of Food

From culturing algae to cultivating insect proteins to recycling food waste, technology offers inventive ways to sustainably nourish a global population expected to grow nearly 40% by 2050. However, a multidisciplinary approach is needed to bring food and agricultural technologies from the realm of ideas to the reality of daily life. Join scientists from the Monell Center and Drexel University’s Center for Food & Hospitality Management and Department of Nutrition Sciences for a discussion on food sustainability from sensory, nutritional, and culinary perspectives. Tickets include a “scientifically delicious” tasting menu of nutritious, sustainable foods prepared by Drexel students and faculty.