Plant-based burgers in a variety of shapes and colors sit on a cutting board, plants visible in the background

Plant-Based Foods and the City: From Seed to Take-Out

Friday, October 1, 2021

Online | 11 a.m. EDT

Vegan, vegetarian, and other plant-based diets are championed by many as a powerful approach to health, environmental sustainability, and a more humane and ethical food system. Critics, on the other hand, are concerned with highly processed, popular plant-based products; the disconnect between plant-based diets and cultural food traditions; and the implications of removing animals from agricultural systems.

This webinar, moderated by Fordham University Associate Professor Garrett Broad, brings together nutrition scientists and experts from the growing plant-based food industry for a discussion that traces plant-based foods from fields to restaurants, bodegas, and take-out containers in the Bronx and beyond.

Presented by the Humanities Institute with generous support from The Andrew W. Mellon Foundation

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