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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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.

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June 18, 2021
12:00 - 12:45 pm

"Virtual Dumpster Diving: Causes of Food Waste and Solutions to Address Them"

Speaker: Sheila Ongie
Senior Sustainability Strategist, Quantis

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

Insights into Scaling Artisan Cheese - Why gold medal creameries go belly up while Elsa and Anna string cheese sells in 20,000 stores nationwide

Speaker: Shawn Fels
Owner, Portland Creamery and Cheesorizo
Senior VP of Innovation and Quality, Medolac

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August 20, 2021
12:00 - 12:45 pm

Emerging Food Companies - Co-manufacturing as a Barrier to Start and Grow a Business

Speaker: Hannah Kullberg
Holistic Advisor & Connector to the PNW Food Ecosystem

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.