Food Security

The Aspen Institute Conversations with Great Leaders Series, in Memory of Preston Robert Tisch, in partnership with the Aspen Institute Food and Society Program, invites you to a conversation with two New York City restaurant owner-chefs who helped not only their own staff but the national restaurant industry navigate the pandemic.

This session explores how occupation, militarization, and cultural appropriation have shaped Hawaii’s food systems, and how community leaders are cultivating aloha 'āina.

This session explores the food sovereignty movement, and how Native communities are challenging dominant food structures to build systems that are resilient, sustainable, and centered around the wellbeing of Native people.

Chellie Pingree, Donna F. Edwards, and Dr. John B. King Jr. discuss social safety net programs like SNAP and WIC and examine the perceptions, policies, and practices that keep people hungry and poor.

Devita Davison and Ericka Huggins spoke with Dr. Norbert L. W. Wilson about the origins of the food justice movement, and how it intersects with fostering racial equality.

When Asma Andraos, a seasoned Political PR & Event Strategist and a Fellow of the inaugural class of the Middle East Leadership Initiative, decided to organize a Christmas dinner drive for the public mass on Martyrs’ Square in downtown Beirut, she had no idea that the 1000 meals served that night to the public would kick-start her work in providing food security to the people of Lebanon.

This global crisis has created a catalyst of change in consumer behaviors and expectations in the food and tourism industries. Join Fellows from the Aspen Institute’s Aspen Global Leadership Network as they discuss the values-based leadership decisions they’ve made that impact their employees and customer safety while employing new strategies to diversify their revenue streams.

Clarence Carter, Director of the Office of Family Assistance, is joined by Cordell Carter, Executive Director of the Socrates Program, to discuss food security during the COVID-19 pandemic.

Award-winning chef, restaurateur, and food activist Marcus Samuelsson catches up with longtime journalist and foodie Corby Kummer. Samuelsson shares the impact the coronavirus is having on his restaurant group, which spans eight countries, and their efforts to support their staff and community in New York City and around the globe.