Providence is preparing to welcome an extraordinary gathering of culinary leaders as Johnson & Wales University (JWU) hosts its fifth annual Food Innovation & Technology (FIT) Symposium on February 20-21. Taking place at the university's Harborside Campus, the event will spotlight the transformative role of food literacy in addressing critical issues like nutrition, sustainability, and food insecurity.
This year’s theme, Cultivating Food Literacy, will feature insightful discussions about where food comes from, how to prepare it, and the essential role nutrition plays in daily life. Attendees will gain knowledge from an impressive lineup of experts, including renowned chefs, policy influencers, and food activists.
A major highlight is the keynote presentation by James Beard Award-winning chef Marc Vetri. The celebrated founder of Vetri Cucina in Philadelphia will share insights from his nonprofit, the Vetri Community Partnership, which has reached over 20,000 people through its Mobile Teaching Kitchen, offering hands-on nutrition education to Philadelphia and Camden communities.
Key sessions include a seafood literacy panel led by chef and sustainability advocate Sammy Monsour. The discussion will examine the role of aquaculture in feeding the future and ensuring equitable access to sustainable seafood. Another notable session, led by Food on the Move founders Taylor Hanson and Kevin Harper, will explore innovative approaches to combating food deserts and food insecurity.
The Great Debate, moderated by Alexa Gagosz of The Boston Globe, will also take center stage. Panelists from Saveur Magazine and industry experts will tackle emerging food trends, exploring the cultural and social factors that influence eating habits.
With interactive workshops, tastings, and panels utilizing JWU’s state-of-the-art culinary facilities, the FIT Symposium offers attendees practical tools to address food literacy challenges in their communities. For details, visit JWU.edu.
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