We are in the midst of a food revolution fueled by shifting consumer preferences, emerging nutrition science, geopolitical shifts and health crises. A healthier food system would result in better well-being, lower healthcare costs, greater sustainability, and reduced disparities in the United States. With health-care-related costs continuing to rise, it is imperative to focus on food and nutrition as tools to eliminate poor health and to prevent obesity, diabetes, cardiovascular disease, and other costly health problems. How do we raise awareness of food as an ingredient in our healthcare system and make best use of new developments in food technology and innovation? What are actionable solutions and policy ideas to prevent disease through nutrition and make our country healthier overall?

Moderator

Allison Aubrey Food and Health Correspondent, NPR News

Speakers

Tom Crohan, Assistant Vice President and Counsel, Corporate Responsibility and Government Relations, John Hancock

Wendy Johnson, Vice President, Nutrition, Health and Wellness, Nestle

Jason Karp, Investor; Chairman and Co-founder, Hu Kitchen and Hu Products

Dariush Mozaffarian, Dean, Friedman School of Nutrition Science and Policy, Tufts University