Food Systems: Water, Resources, Energy and Waste

How does food travel from the harvest field to our dinner table? By incorporating various resources at various stage. These resources could include water, energy, human labor, waste, and the stages include growing, harvesting, processing, packaging, transporting, marketing, consuming, disposing and so on. In this panel, we will address topics such as agriculture and aquaculture, cultivating, sea-framing, food waste, food manufacturing, and so on.

Kristen Rasmussen, RD, MS

Faculty and Researcher of Nutritional Science, UC BerkeleyBerkeley Open Source Food

Founder, Rooted Food

A culinary nutrition and food sustainability expert, Rasmussen’s work has led her many places – from conducting sensory studies in Copenhagen to implementing plant-based menu revamps and exploring fermentation. She is a teaching faculty member at UC Berkeley, adjunct faculty at The Culinary Institute of America at Greystone, and a Registered Dietitian Nutritionist consultant for various organizations and restaurants, including Bon Appétit Management Company and Cal Dining. Additionally, Kristen helped initiate Berkeley Open Source Food, a non-profit dedicated to increasing availability and consumption of wild edible plants through research, education, and outreach. You can find more about Kristen at Rooted Food, where she documents her gastronomic ventures from food science to foraging.

Matthew Potts, PhD

Professor of Environmental Science, Policy & Management, UC Berkeley

Matthew has a broad interdisciplinary background with training in mathematics, ecology and economics with a BS from the University of Michigan and a PhD from Harvard University. He has extensive international experience conducting field research in tropical forests throughout the world. His varied research interests include spatial aspects of forest management and land-use planning as well as how human actions, values, and ethics affect biodiversity conservation.

Heidi Wiig Aslesen, PhD

Professor of economics, BI Norwegian Business School

Professor Heidi Wiig Aslesen is Professor at BI-Norwegian Business School. She holds a MA in Political Science with a major in International Political Economy from the University of Oslo, and a PhD in Economic Geography from Lund University, Sweden. She works as an Associate Dean for the PhD in Innovation and Entrepreneurship at BI. In recent years she has had a special emphasize on global innovation networks and structural determinants for such activity. She has carried out numerous research projects, including evaluations of public organizations and policy initiatives, leading to more than 40 reports, book chapters and articles.