This summer’s Wicked Problems, Wolfpack Solutions (WPWS) course, The Future of Food, challenges incoming first-year and transfer students to consider how we produce enough food for the world, how to distribute it equitably, and what future growing processes we will be using and foods we will be eating.
The Libraries will follow that coursework with a “Future of Food” event series throughout the fall semester with panel discussions and presentations that further explore the issues raised in the WPWS. Event topics will include meat alternatives, insect proteins, and genetically engineered foods. Some of the events will even include tastings of foods like Barvecue, Beyond Burger, and an insect stir fry.
Held in the Hill Library’s Fishbowl Forum, the series will be free and open to the public. The schedule is as follows:
Tuesday, Sept. 6, 4:30 p.m.-5:30 p.m.—Meat Alternatives
Tuesday, Sept. 15, 4:30 p.m.-5:30 p.m.—Insect Proteins
Tuesday, Sept. 27, 4:30 p.m.-5:30 p.m.—Prospects and Problems for Near-Future GE Foods
Tuesday, Oct. 4, 4:30 p.m.-5:30 p.m.—Extreme Possibilities of Genetic Engineering
The Libraries’ Karen Ciccone, Lead Librarian for Public Science, has been the team lead for the “Future of Food” series and will host the talks. The series benefits from collaborations with organizations and departments from all over the university, including Physics; Biological Sciences; Poultry Science; the Genetics and Genomics Academy; NC State Dining; Food, Bioprocessing and Nutrition Sciences; the North Carolina Museum of Natural Sciences (and their annual BugFest event); the Genetic Engineering and Society Center; and the College of Humanities and Social Sciences.
This post was originally published in NC State University Libraries.