From the Farm to Your Plate

Where does our food come from and how does it get to us? What we eat and drink has ecological consequences — from energy and water use to pollution and pesticides. Learn about the impact of the production, packaging, and transportation of food on our environment. Consider possible changes on the national and local level and discuss what we can do to improve lives through our food choices. No previous knowledge of this topic is expected or required.

Speakers include: Leigh Belanger, program director, the Chef's Collaborative; John Carroll, professor of natural resources, University of New Hampshire; Jennifer Hashley, director, Tufts New Entry Sustainable Farming Project; and Bill McGowan, produce and floral coordinator, Whole Foods Market.

This forum takes place at the Museum of Science. Light refreshments will be served from 6:30 to 7:00 p.m.

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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From the Farm to Your Plate

From the Farm to Your Plate

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From the Farm to Your Plate

Schedules

Remaining seats appear in parenthesis after event time.

November 12, 2009: 7:00 p.m.

From the Farm to Your Plate

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