healtlhy foods image

green salad crop rows



Healthy Foods Healthy Lives Institute logo

Arboretum logo


Lakewinds Natural Foods coop logo


Allina logo


BlueCross BlueShield of Minnesota

Food and Agricultural Organization of the United Nations


THE SAFETY, QUALITY and availability of the food that humans consume are constant concerns. The 2011 Healthy Foods Summit seeks to examine the impacts of current food system approaches on human health around the world. The symposium will identify critical points in the system where intervention can improve human health, exploring both "conventional" and "sustainable" approaches and seeking common purpose.

To this end, the summit will feature research and best-practice case studies that integrate human-health research and food-system decision making. Speakers across disciplines and from around the world will share knowledge and expertise and provide a framework for coordinated, collaborative research and policy. Together, participants will address such questions as how communities are engaging in creative strategies to improve their own food environments, and what industry, academia, government, and non-profits are doing to improve health outcomes across all populations.

The goal of the summit is to find ways to make refinements within existing structures and project what new practices could be implemented to best deliver recommended daily nutrients. The summit will consider farming practices, water and natural resource use, the impact of climate change, and food safety issues.

Who should attend:

Food science and production researchers
Health care professionals
Public health professionals
Environmental and natural resource professionals
Food producers
Food processors
Food co-op members
Agribusiness professionals
Community farm participants
School administrators
Concerned citizens


silos and train

University Hotel Minneapolis
8:00 a.m.-4:15 p.m.


For a detailed agenda, click here.

I. Keynote Address

The Global Nutrition Transition from Starvation to Obesity - Can It Be Prevented? - JUAN RIVERA, Ph.D.

II. Research Presentations

Where are the Critical Points in the Food System for Improving Public Health? - KATE CLANCY, Ph.D.

Food Safety Risk Assessment in the E.U. versus the U.S. - JORDI SERRATOSA, Ph.D.

Evaluating the Impact of the Food Production and Consumption System on the Environment and Options for Reducing This Impact by Healthy Dietary Choices - HANS BLONK

The Role of Food Security & Economic Well-Being in Promoting Human Health - MARILYN S. NANNEY, Ph.D.

The Role of the Food Industry in Improving Public Health - HANK CARDELLO

III. Panel Discussion

What are the critical points in the food system for intervention and how can public health, agriculture, food industry and policy makers collaborate for improvement of human health? What are the priority research questions? Moderated by MINDY KURZER, Ph.D., Director, Healthy Foods, Healthy Lives Institute

Following the day's proceedings (4:15-4:45), HANK CARDELLO will sign copies of his most recent book, Stuffed: An Insider's Look at Who's (Really) Making America Fat and How the Food Industry Can Fix It.

chef cutting veggies

Minnesota Landscape Arboretum
9:00 a.m.-4:00 p.m.

Day 2:

For a detailed agenda, click here.

I. Keynote Address

Fair Food: A Fundamental Right, An Essential Challenge - ORAN HESTERMAN, Ph.D., author of Fair Food: Growing a Healthy, Sustainable Food System for All, and inaugural president and chief executive officer of Fair Food Network.

II. Featured Presentations

Coming to Terms with the Food System: Producer, Processor, Distributor, and Consumer -
Owner and Principal, Terra Soma, LLC

Deep Roots: One Entrepreneur's Food Journey - ROSE MCGEE, "The Sweet Potato Pie Lady," Owner, Deep Roots Gourmet Desserts (processing, distributing)

III. Eat Yourself Healthy Lunch

A Flavorful Story
Lunch was created especially for the summit by Chef BRENDA LANGTON to show how healthful choices can be made and created in a traditional commercial kitchen for hundreds of people and at a reasonable cost.

IV. A Conversation About Food

From Field to Plate, How Can the Food System Improve Our Lives?

Cargill - JEFF DYKSTRA, Director, Partners in Food Solutions (processor, distributor)
Frogtown Gardens - PATRICIA OHMANS, Coordinator (producer)
Malt-O-Meal - DAVE McBEAIN, Vice President of Operations (processor)
Sacred Heart Hospitals - RICK BECKLER, Director of Hospitality Services (distributor)
Thousand Hills Cattle Company - TODD CHURCHILL, President (processor, distributor)

V. Afternoon Presentation and Discussion

A Look into the Future - What Can We Expect? What Can We Do?
Grains for Health - LEN MARQUART, Ph.D., University of Minnesota Department of Food Science Nutrition,
Home Grown Minneapolis - JUNE MATHIOWETZ, Coordinator
Moderated by MARGARET ADAMEK, Ph.D., Owner and Principal, Terra Soma, LLC

Now What? How Will  YOU Participate in Change?

After the close of the summit, participants are invited to explore and enjoy the Arboretum.



LifeScience Alley / Biobusiness Alliance

Minnesota Obesity Center

National Center for Food Protection and Defense

U of Minn. Dept. of Food Science and Nutrition

University of Minnesota Extension

U of Minn. Nutrition Graduate Program

yumPower by HealthPartners


General Mills

Minnesota Institute for Sustainable Agriculture

U of Minn. Food Industry Center

U of Minn. Obesity Prevention Center

U of Minn. Office for UMore Park Academic Initiatives

U of Minn. Regional Sustainable Development Partnerships


U of Minn. College of Food, Agricultural and Natural Resource Sciences


Grains for Health Foundation

U of Minn. Institute on the Environment

U of Minn. Water Resources Center

If you are interested in endorsing this summit
, click here for information.