Food Innovation: How a Global Pandemic Could Change the Way We Eat
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Innovation and major social change often occur in the wake of uncertainty and upheaval. Many of our food practices are the result of early-20th-century events, such as the Great Depression and World War II. Learn which innovations emerged from those times and what changes we might see from the global pandemic of 2020. Join food educator and founder of Hungry Education Megan Haupt as we look through the Science History Institute’s archives centered on 20th-century food innovation. We’ll then have an interactive Q&A as we consider how science, marketing, and social practices could transform as we move further into an era of rapid change.
About the Speaker
Megan Haupt has 20 years of storytelling experience spanning several industries. She collaborates with businesses, organizations, and individuals to help them connect with diverse audiences through shared human experiences around food and food practices. Megan’s professional skills include education and experience design, both of which are sustained by her love of research. She feels that food education needs to be a combination of honoring and challenging and that information needs to be presented in a way that engages people at the core of their being. Her research focuses on food and cultural practices, food and morality, food and race, food futurism, and food history. To learn more about her work in the field of food education, please visit her website at www.hungryeducation.com.
About the Series
Dive into fascinating stories of science with our Virtual Speaker Series!
Inspired by our popular Saturday Speaker Series, our Virtual Speaker Series features short talks on an intriguing scientific topic followed by a Q&A. Join us biweekly for the month of June on GoToMeeting. Participation is free, and no registration is required.