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Leading the Necessary (r)Evolution for Sustainable Food Systems
Posted By admin On June 20, 2013 @ 8:00 am In Chelsea Green News | Comments Disabled
Want to know how to create a climate-resilient foodshed? Interested in all things fermented? How about exploring the links between farmers and consumers?
Join Chelsea Green authors Sandor Katz, author of the New York Times Bestseller and Beard Foundation Book Award winner The Art of Fermentation  and Gary Paul Nabhan , author of the recently-released Growing Food in a Hotter, Drier Land , and many more food revolutionaries, including Tanya Fields.Chelsea Green is proud to be one of the partners of this important summit, in an effort to foster the exchange of ideas, inspire each other into collective action, and create positive change.
The University of Vermont is hosting a Food Systems Summit next week, and Chelsea Green will host a live stream viewing party of the conference on our website. We hope you’ll join us online, or if you’re near UVM – come by in person.
Here are the full summit details:
Public Conference  Thursday, June 27, 2013
Influential thinkers and positive change makers will exchange their best ideas to inspire, focus, and strengthen individual and collective action for a sustainable food system.
This one-day event will shine a spotlight on and amplify the most important ideas, initiatives, and voices for the necessary food systems revolution. The power of this day and the hundreds gathered together will awaken some, re-energize others, help advance a shared vision for the future of food we desire, fortify the movement, and make clear specific ways each person can help transform the system.
Event Details The event will bring together influential and innovative voices from the sustainable food movement for this day of inspiration and call to action. The goal is to connect people across disciplines around the urgent issue of our broken food system and inspire people to take their place in the necessary revolution.
You can sit back and listen to the event’s internationally renowned speakers, and participate in conversation using the #UVMsummit hashtag. (Post your comments and questions – and they will be answered on the event’s blog after the conference).
What: Speakers will take the stage, give their 10-15 minute talk and then sit back down. The next speaker will immediately follow. There is not space for questions or comments or breakout sessions. There will be two breaks during the talks and a reception at the end, which are times to connect with fellow attendees and the speakers.
Speakers: Read the list of confirmed speakers here .
Find instructions for watching the conference online here .
Article printed from Blog: http://chelseagreen.com/blogs
URL to article: http://chelseagreen.com/blogs/leading-the-necessary-revolution-for-sustainable-food-systems/
URLs in this post:
 The Art of Fermentation: http://www.chelseagreen.com/bookstore/item/the_art_of_fermentation:hardcover
 Gary Paul Nabhan: http://www.chelseagreen.com/blogs/?p=4440
 Growing Food in a Hotter, Drier Land: http://www.chelseagreen.com/bookstore/item/growing_food_in_a_hotter_drier_land:paperback
 here: http://www.chelseagreen.com/blogs/interview-with-a-food-systems-revolutionary-tanya-fields/
 : http://learn.uvm.edu/sustainability/food-summit/food-systems-conference/
 here: http://learn.uvm.edu/sustainability/food-summit/food-systems-conference/speakers-2/
 here: http://learn.uvm.edu/foodsystemsblog/
 Facebook: https://www.facebook.com/UVMFoodFeed
 Twitter: https://twitter.com/UVMFoodFeed
 here: http://learn.uvm.edu/sustainability/food-summit/food-systems-conference/viewing-parties-2/