Panels
Free and open to the public, this thought-provoking series of multidisciplinary panels present varying viewpoints on sustainable food-related topics, such as the climate benefits of creating carbon-rich soil, the impact of meat production and consumption, strategies for combatting food waste and ways to build a more sustainable seafood system. UCTV videotapes the panel discussions, distributing the broadcast through its networks, with 15.6 million views and counting!
We are pleased to announce that in 2024 Berry Good Food won 1st place for “Generation Regeneration: Women Forging Change” and 2nd place for “At the Water’s Edge: Capturing and Conserving Our Most Precious Resource, Water” at the San Diego Press Club’s “Excellence in Journalism” Awards. In 2020 BGF won 1st place for “High Hopes: Navigating the Crossroads.” In 2019 BGF won 1st place for “Using Science + Agriculture + Food + Technology to Build Better Food Systems” (Food Tank summit) and 2nd place for “Climate Change.” In 2018 BGF won 1st place for “Let Food Be Thy Medicine.” In 2017 BGF won 1st place for “Safe Harbor”; and 2nd place for “Food Justice,” “Reimagining Food Waste,” and “Meaty Issues.” BGF also received two San Diego Press Club awards for its podcast “Growing a Food Movement with Jessica Waite” in 2020 and two awards for radio podcasts in collaboration with Joe Vecchio of KFMB – 760AM in 2017 for a total of 14 San Diego Press Club awards to date.
2024
You Are What You Eat (And Drink) (13)
Berry Good Food invited an all-female group of experts to delve into the secrets of longevity, drawing inspiration from healthy diets and sustainable agricultural practices.
2023
Generation Regeneration: Women Forging Change (12)
Berry Good Food hosted an all-female panel of leaders in the regenerative agriculture movement working on both sides of the U.S./Mexico border at University of California San Diego.
At the Water’s Edge: Capturing and Conserving Our Most Precious Resource (11)
Berry Good Food invited a diverse group of esteemed experts to delve into solutions for water scarcity, climate challenges, and sustainable resource management.
2021
The Magic of Mushrooms: Revolutionizing the Future of Food, Farming and Medicine (10)
Berry Good Food led expert panelists in a discussion about the versatility of mushrooms, their scientific applications, their use in plant-based cuisine, and the emerging use of psilocybin in health and trauma care at Coastal Roots Farm in Encinitas, California.
2020
High Hopes: Navigating the Crossroads (9)
Berry Good Food hosted eight experts at the University of California San Diego to discuss the increasing use of hemp, both as an agricultural crop and as a medical and recreational tool through its applications as THC and CBD.
2019
Climate Change: What it Means for Our Agriculture and Our Health (8)
Five experts tackled the crisis of climate change and its effects on our agriculture and our health at United Portuguese Hall in Point Loma, San Diego.
2018
Let Food Be Thy Medicine (7)
The Berry Good Food Foundation invited six experts from various disciplines to discuss the benefits of alternative medicine and nutritional healing to treat chronic disease and maintain well-being.
2017
Behind “Farm to Table”: The Labor of Farming (6)
Nine panelists joined us at Kitchens for Good to discuss the challenges of farming, including access to land and capital, regulatory changes, technological advances, and attracting a younger generation.
Food Justice (5)
Labor leader Dolores Huerta and Food Democracy Now! founder Dave Murphy were among the distinguished panelists who weighed in on access to affordable and nutritious food at all economic levels.
2016
Safe Harbor (Sustainable Seafood: Myths, Truths & Misinformation) (4)
In collaboration with the San Diego Bay Wine + Food Festival, the panel of scientists and fishmongers included celebrity chef Rick Moonen, an early pioneer of sustainable seafood. Local chefs Davin Waite and Isabel Cruz prepared several dishes using a giant opah from Catalina Offshore Products alongside some delicious vegan options for the crowd.
Reimagining Food Waste (3)
Cooks-in-training at Kitchens for Good teamed up with local restaurant chefs to prepare a delicious feast for attendees made from ingredients that are often thrown out, like carrot tops and day-old bread.
Meaty Issues, Meat Friend or Foe? (2)
Panelists included vegans, omnivores, researchers, a cardiologist, a nutritionist, and a rancher. The discussion was divided into four sections: environment, animal welfare, human health, and technology.
Soil Matters: Climate Change’s Hottest Topic (1)
Panelists included organic farmers, scientists, food advocates, and a sustainable retailer. The major takeaway? Creating carbon-rich soil can have a big impact on climate change. We need to embrace “carbon farming” or “regenerative agriculture,” which absorbs carbon from the atmosphere and puts it back in the ground where it belongs. This was the natural balance of the ecosystem before conventional agriculture distorted it with invasive practices.