Welcome to Farm 2 Fork - Paths to Sustainable Food Systems

A webinar series about the people, technologies and collaborations that are enabling positive change

For more information about the Farm 2 Fork series please contact Sheri Cole

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March 19, 2021
12:00 - 12:45 pm

OSU Center for Small Farms & Community Food Systems

Speakers: Lauren Gwin, Associate Director and Extension Community Food Systems Specialist; Nick Andrews, Organic Extension Specialist; Amy Garrett, Small Farms Extension, Found and Director of Dry Farming Collaborative
OSU Center for Small Farms & Community Food Systems

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April 16, 2021
12:00 - 12:45 pm

What do "Use By" Food Label Dates Really Tell Us?

Speaker: Mark A. Daeschel, Ph.D., CFS
Professor Emeritus, OSU-FST
Managing Partner, Food Safety Assessments LLC

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May 21, 2021
12:00 - 12:45 pm

Food Hubbing: Strengthening Connections for Oregon's Regional Food and Beverage Brokers

Speaker: Micah Elconin
Director, Eugene's Table
President, Season to Taste, Inc.

This webinar series brings you stories that illuminate not only how our food systems work today but also the inspiring and creative ways that they are changing to sustainably feed the world of tomorrow.

Who we are: the mission of Oregon State University’s Food Science & Technology Department is to train the next generation of scientists who will ensure that the food we eat is safe, high quality, nutritious, inspired and sustainable whether as research scientists, product developers, food safety and quality assurance professionals or entrepreneurs.

We fulfill our mission of Teaching, Research and Outreach to all parts of the food and beverage industry and develop the science and technologies that support them. We are one department in 3 Oregon locations – Corvallis, Portland and Astoria.

  • We believe an informed and connected food community is an empowered one.
  • Our food systems are complex. How our food is grown, made and distributed has largely been invisible to many of us.
  • People around the world abruptly awakened to this complexity as a result of the consequences of the COVID-19 pandemic.
  • Changes to how our food system works, what we grow and what we eat, have been happening for decades but both pressure and opportunities to accelerate this change are gaining momentum.
Please note: When you register for a webinar you will be provided a link to join that webinar. Please do not share this link. It is unique to you.