ONLINE | Food Entrepreneurship, Sustainability and Social Justice – Feb 10, 2022 Noon to 1.30 PM Eastern

ONLINE | Food Entrepreneurship, Sustainability and Social Justice – Feb 10, 2022 Noon to 1.30 PM Eastern

Food systems management takes place in diverse sectors and at different scales. This can include: kitchen management by culinary professionals and chefs; management of food businesses, cooperatives, and organizations; farm management; and labor management – whether worker-led or proprietor-driven. Meanwhile, food justice – as a movement, concept, and field of academic scholarship – insists that inequities in the food system are grounded in social structures such as structural racism, gender-based disparities, and intergenerational wealth and economic inequalities. There are many ways in which a food justice approach is important to supporting socially just and sustainable food systems management, touching upon diverse, but interconnected issues including wage disparity, uneven enforcement of regulations, and inequitable access to start-up capital for sustainable food businesses.

This panel discussion explores these themes from the perspectives of food entrepreneurs, innovators, and leaders in non-profit, government, and business sectors. Panelist comments will be followed by audience questions and participatory discussion.

The event will be introduced by Dr. Latha Poonamallee, Chair of Management, and moderated by Dr. Kristin Reynolds, Chair of Food Studies in the Bachelor’s Program for Adults and Transfer Students within the Schools of Public Engagement.


Moderated by Dr. Kristin Reynolds

Presented by the Milano School of Policy, Management, and Environment at the Schools of Public EngagementManagement + Entrepreneurship Programs; the Management, Leadership, and Entrepreneurship major in the Bachelor’s Program for Adults and Transfer Students; and Parsons School of Design.

If you are interested in participating, co-hosting or collaborating in any way, please reach out to me via email: