Winter 2023 Campus Dining Today - 34

Advancing food
systems change
Inaugural Stanford Food Institute Research Symposium
showcases research, collaboration
Kelly Killian
industry
communications
strategist, Stanford
Residential & Dining
Enterprises
" Our focus on
research and
innovation has
transformed the
Stanford Dining
program, and we
are committed to
continuing this
journey. "
- Shirley Everett, senior
associate vice provost,
Stanford Residential &
Dining Enterprises
Bringing together diverse stakeholders
from across Stanford University, a new
symposium this year showcased the
transdisciplinary, partnership-based
research taking place within the food
systems and agriculture disciplines, with
the effect of building community and
fostering greater collaboration. Stanford
staff, faculty, students, and alumni came
together on May 25 for the inaugural
Residential & Dining Enterprises (R&DE)
Stanford Food Institute Research
Symposium: Advancing Food Systems
Change at Stanford and Beyond.
The R&DE Stanford Food Institute (SFI),
founded in 2019 by Shirley Everett, EdD,
senior associate vice provost for R&DE,
has a mission to advance research,
education, policy, and business, and to
promote a holistic approach to improve
what people eat, how they access food,
and the role that food plays in their lives.
" Our focus on research and innovation
has transformed the Stanford Dining
program, and we are committed to
continuing this journey, " Everett said.
" It is exciting to think about the new
discoveries that lie ahead. We look
forward to incorporating them into our
work and sharing what we've learned
with the Stanford community and
beyond. "
SFI includes collaborators from many
disciplines-students, faculty, and staff
along with producers, chefs, and a new
generation of entrepreneurs, Everett
noted.
" I am grateful for their contributions;
they bring a depth and reach to our work
that none of us could have achieved on
our own, " she said. " Together, we are
shaping the future of food for the benefit
of all humanity. "
Eric Montell, assistant vice provost for
R&DE Stanford Dining, Hospitality &
Auxiliaries and SFI co-founder, said the
SFI is where academics, visionaries, and
innovators come together to create
excellence.
" It's our living laboratory, our teaching
kitchen, and our vision for a better food
future, " Montell said. " Together, we're
making meals healthier, food systems
more sustainable, and food more
accessible for everyone. Every innovation
shaped here is a reimagined step
towards a brighter, more sustainable
tomorrow. At Stanford, we're not just
observing the food revolution-we're
igniting it! "
Montell thanked the diverse faculty
from seven schools who served on the
symposium advisory committee, and the
committed students-Anna Gomes and
Sierra Castaneda from the Doerr School
of Sustainability, and Charlie Hoffs from
the Stanford Prevention Research Center
at the School of Medicine-who served
on the planning committee.
The groundbreaking research
symposium showcased food systems
research in an interactive, exhibitionstyle
format with presentations from
73 researchers from Stanford's schools
of engineering, medicine, business,
law, humanities, and sciences, and the
Doerr School of Sustainability, as well
as Stanford Impact Labs, Stanford
Healthcare, the Scope 3 Emissions
Program, SFI, and other departments
across campus.
34
CAMPUS DINING TODAY | NOURISHING A GREENER FUTURE
Winter 2023 Campus Dining Today

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