Factory Food: What's Really for Dinner?

Agriculture today includes a number of controversial practices that affect consumers and the environment. From genetic engineering to artificial hormones, the new age of agriculture has raised a host of concerns. Learn the reality behind the buzz words and discuss how our choices impact our life, world, and the future of food production. No previous knowledge of this topic is expected or required.

Speakers include: Timothy Griffin, director, Agriculture, Food and Environment Program, Friedman School of Nutrition Science and Policy at Tufts University; John Stowell, director, Fresh Meats and Sustainable Programs, Dole and Bailey, Inc.; and Monsoureh Tajik, assistant professor, Community Health and Sustainability, UMass-Lowell School of Health and Environment.

This forum takes place at the Museum of Science. Free, but space is limited; register online. More information: 617-589-4250, forumrsvp@mos.org.

This forum is presented in collaboration by the Museum of Science and Harvard Pilgrim Health Care.

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Factory Food: What's Really for Dinner?

Factory Food: What's Really for Dinner?

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Factory Food: What's Really for Dinner?

Schedules

Remaining seats appear in parenthesis after event time.

November 19, 2009: 7:00 p.m.

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Factory Food: What's Really for Dinner?

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