CO-SPONSORED EVENT | Fast Food for Thought

April 12, 2022 6:30 pm - 8:00 pm

“Fast Food for Thought”

10 interdisciplinary U-M faculty members will give a series of fast-paced talks (5 min each) related to food and/or agriculture

  • Kate Astashkina, Michigan Ross
    “Shall We Do Our Groceries Online?”
  • John Vandermeer, Ecology and Evolutionary Biology
    “Inevitability of Surprise in the Food System”
  • Lesli Hoey, Taubman College of Architecture & Urban Planning
    “Eating our way out of Climate Change: The Role of University Dining”
  • Nancy Love, Civil and Environmental Engineering
    “‘Peecycling’ for Sustainable and Equitable nutriEnt-fooD Systems (SEEDS)”
  • David Michner, Matthaei Botanical Gardens and Nichols Arboretum
    “Rematritaing Seeds – Tribal Sovereignty is Fundamental in Renewing Foodways”
  • Derek Van Berkel, School for Environment and Sustainability
    “Why Trees are so Important for Urban Agriculture in Frontline Communities”
  • Sarah Mills, Ford School of Public Policy
    “Here Come the 1200 Acre Solar Farms. Should We Celebrate or Worry?”
  • Bilal Butt, School for Environment and Sustainability
    “Drought, Famine and Hunger in Drylands”
  • Kenrin Sonneville, School of Public Health
    “The Overlooked Industry: How the Food Industry Contributes to Eating Disorders”
  • Ravi Anupindi, Michigan Ross
    “Transforming Food Systems Through Procurement”

Food Literacy for All is a community-academic partnership course based at the University of Michigan. Structured as an evening lecture series, Food Literacy for All features different guest speakers each week to address challenges and opportunities of diverse food systems. Food Literacy for All is free and open to the public.

The winter 2022 course begins on Tuesday evening, January 11, 2022. If you have questions, please contact [email protected] or find more information here: https://sites.lsa.umich.edu/sustainablefoodsystems/foodliteracyforall

Speaker schedule:

Apr 19 Final Class


Food Literacy for All is hosted by the UM Sustainable Food Systems Initiative. The 2022 course is supported by the CEW+ Frances and Sydney Lewis Visiting Leaders Fund, the Residential College, the School of Public Health’s Department of Nutritional Sciences, the Taubman Institute, the Institute for Healthcare Policy and Innovation, the Department of American Culture, and the Department of Anthropology.