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