Roger Beachy EXECUTIVE DIRECTOR www.worldfoodcenter.org

WORLD FOOD CENTER

The Changing World of Agriculture, Food and Nutrition

Culinary Institute of America August 27, 2015

UC DAVIS TODAY One of the world’s leading public

research universities

Campuses in Davis and Sacramento

Most comprehensive UC campus

34,000 students

102 undergraduate majors

90 graduate programs

UCDHS serves 6 million people in 33 counties

WORLD LEADER IN AGRICULTURE AND FOOD SCIENCE

#1 in the world

Connection to California’s $45 billion agricultural industry

Covers the full spectrum of research related to food production and consumption

UC Davis – Rich in Food Science

• One of the nation’s largest food science programs on campus

• Food Science majors are growing at UC Davis

• Offer a Sustainable Food Systems and Ag major

• Nutrition is the 3rd most popular class on campus

• Connecting students to mentors on campus and beyond

Food Supply & Nutrition

Water Animals Plants

Human Health

Water Security & Sanitation

COLLEGE OF ENGINEERING

SCHOOL OF VETERINARY

MEDICINE

COLLEGE OF AGRICULTURAL & ENVIRONMENTAL

SCIENCES

SCHOOL OF MEDICINE

UC DAVIS AND ONE HEALTH

WORLD FOOD CENTER

Mission - World Food Center

The World Food Center elevates and enhances the excellence across UC Davis for greater societal impact on food and health:

• Creating greater collaboration within and outside of the university

• Convening leaders to shape strategy and policy on issues related to agriculture, food, nutrition

• Connecting research to society and the marketplace- brokering new public-private collaborations

WORLD FOOD CENTER

Right place, right time

• #1 in the world in agriculture, veterinary, environmental sciences

• Changing demands in a changing climate

• Leveraging existing collaborations, creating new ones

• Unprecedented interest in solutions

WORLD FOOD CENTER

Expectations now, and future

• Safe, nutritious, readily accessible, inexpensive and diverse foods

• ‘Sustainability’ throughout the food system, from agriculture, to packaging and reducing waste

• Climate change will (likely) lead to •changes in water policies

•changes in use of agrochemicals

• Innovations in agriculture and food will advance, but slowed by regulatory factors and consumer response

• Messaging done now will have a positive impact on the future of food

Diet Knowledge/Diet Awareness

(from B. German)

10

Processing

Diet

Breeding

Genomes Commodities Products Phenotypes

Knowledge Flows in Diet and Health

(from B. German)

WORLD FOOD CENTER

Diet Knowledge

• What is my diet content? • What should it be? • How do I get it? • What does my food contain and is it

hazardous to me? • How do I avoid it?

(from B. German)

Millennials and Food

• Interest in sourcing • Sustainability

• Locally produced/sourced

• Interest in role on nutrition and health

• Want reduced waste

• Want to be part of the solution

• Welcome innovations

• Price matters

WORLD FOOD CENTER

Innovation in Crop and Food Production

• Sustainable intensification of crop production • Increasing light harvesting/photosynthesis

• Resilience to climate change/weather variability • Drought

• High temperatures

• Tolerance pests and diseases

• Reducing inputs/reducing costs • Better use of fertilizers

• Minimize use of agri-chemicals

• Better surveillance, management of information • Using ‘big data’ to increase efficiencies, sustainability

• Reduce transport, processing costs, waste, etc

WORLD FOOD CENTER

Opportunities for Innovation in Food, Nutrition, Health

• Individualized nutrition and health • Adapting gut microbiome to improve health

• Foods to maintain desirable microbiome

• Traceability of foods • Sourcing according to taste and other goals

• Ensuring safety of foods – managing risks • Reduced/eliminated allergens

• Reduce unwanted microbes and their toxins

• Reduce unwanted chemicals

• Special case: diagnosis and treatment of at-risk infants through nutrition

WORLD FOOD CENTER

Economic costs of obesity by McKinsey Global Institute (2014)

2.1 bn people overweight, i.e. 30% of global population

Comparative economic burden armed conflicts ($2.1 trillion)

smoking ($2.1 trillion) obesity ($2.0 trillion)

WORLD FOOD CENTER

Sourcing Creative Solutions

• Discoveries often originate in academic and government institutes

• Innovative faculty researchers in ag-food-nutrition are relatively rare, and valued

• New paths for moving innovations to marketplace and society

• Innovation in public sector must be encouraged

WORLD FOOD CENTER

Food Hackathon – SF 2015

App that matches food/constituents to meds, a UC Davis winning idea

Diet: Vessyl Personal Dynamic Annotated for

foods, calories, nutriton

(from B. German)

SUPPORTING INNOVATION at UC Davis

Venture Catalyst Child Family Institute for

Innovation & Entrepreneurship

Engineering Translational Technology Center

Innovation Institute for Food and Health

14 new commercial startups in FY2014

Roger Beachy EXECUTIVE DIRECTOR www.worldfoodcenter.org

WORLD FOOD CENTER

The Changing World of Agriculture, Food and Nutrition

Culinary Institute of America August 28, 2015