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Imagining and Enacting Just Food Futures

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Coming Spring 2025, May 30th & 31st

The concluding colloquium for Thinking Food seeks to critically engage visions of the future of food being produced in the agri-food tech sector and explore more ecologically sustainable justice-centered visions for the future of food in communities, scholarship, art, activism, and through the senses. Throughout this immersive two day experience, participants will engage in a food performance by Artist and Black Food Futurist Nia Lee, participate in workshops with artists, scholars, makers, and food scientists, and learn from provocative thinkers and doers including Distinguished Professor Emerita of Community Studies Julie Guthman (UC Santa Cruz) and Carlton Turner, Co-founder of the Mississippi Center for Cultural Production (Sipp Culture).

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Close up of flower-shaped jelly ice cube held by tweezers and a gloved hand.
Jiahan Zou, a PhD graduate student, worked with Dr. Luxin Wang and Dr. Gang Sun on development of this type of new jelly ice cube and shows it on March 27, 2024. Researchers from Bio & Ag engineering and Food Science & Technology have developed a new form of ice cube that doesn’t melt, is reusable, plastic-free and biodegradable. The jelly can be colored, shaped, and formed for whatever use. Copyright UC Davis.
Overview Fall 2024: Reimagining the Past through Food Justice Winter 2025: Reclaiming Our Food Narratives as a Social Justice Practice Spring 2025: Imagining and Enacting Just Food Futures Related Events