Sustainable Food Systems
February 18th, 2016
6:00 p.m. - 8:00 p.m.
St. Josephs Midtown Office Building
Longs Peak Room
1960 N. Ogden St.
Denver, CO 80218
Park in the parking garage, and go into the building on the 6th floor. The Longs Peak room is on the right.
Dr. Garry Auld
Dr. Auld received his BS in Chemistry from Drexel University and his nutrition graduate degrees from Pennsylvania State University. His primary research activities relate to the design and evaluation of community and school nutrition interventions, particularly EFNEP and SNAP-Ed programs. He has evaluated both programs for almost 20 years. Garry has been part of numerous multi-state Agriculture Experiment Station Projects related to nutrition and evaluation including the current AES NC2169 which is developing new, national EFNEP evaluation tools.
Garry also conducts research related to food systems and teaches both an undergraduate and graduate course in sustainability issues. His food systems research has included Colorado food guides, exploring local links between Colorado producers and institutional food services, qualitative work with small producers, and examining diets of CSA members.
How feasible is the goal for a sustainable food system in the light of climate change and 9 billion people? Much as we’d like to believe that there are black and white answers, there are very few absolutes relative to sustainability. There are, however, challenging tradeoffs and many misconceptions, on both sides, relative to organic, local, meat, GMO, etc. Dietitians are in position to have substantial impacts on the food system but need to devote the time to understand the issues.