The Maine Chapter of the Fulbright Association is pleased to announce its upcoming event on Saturday, October 19, 2019, entitled, “From Farm to Healthy Body: A Sustainable Model for the Planet and the Individual.” The objectives of this event are to improve awareness of how and why practices, conditions and behaviors involved in planting, growing, harvesting, transporting, processing food have, for better or worse, a huge impact on human health.
Registration
This event is free, however space is limited, please RSVP if you will have lunch to: Dorothy Klim-is-Zacas: dorothea@maine.edu no later than OCTOBER 7, 2019.
Please RSVP by responding to the questions below:
- Do you plan to attend the event?
- Do you plan to attend the lunch?
- If you are bringing a guest, please note how many.
- Do you or your guest have any dietary restrictions? If yes, please describe—vegetarian; vegan; gluten-free; lactose-free; sugar-free; other?
- If you need a reasonable accommodation, please contact Dorothy Klim-is-Zacas at 207.581.3124 or e-mail dorothea@maine.edu by October 7, 2019. If requests are received after this date, we may not have sufficient time to make necessary arrangements.
Event Program
9:30 a.m. Registration, coffee, networking
10:00 a.m. Welcome
Faye Gilbert, Executive Vice President for Academic Affairs and Provost
Elaine Potoker, President, Maine Chapter, Fulbright Association
10:15 a.m. Overview and Introduction
Dorothy Klimis-Zacas, Professor of Clinical Nutrition, University of Maine Board Member, Maine Chapter, Fulbright Association
In addition to her role at the University of Maine, Dr. Klimis-Zacas is a collaborating professor at the University of Milan (DeFENs), Italy and Harokopio University of Nutrition and Dietetics, Athens, Greece. She is a Fulbright Fellow and a member of the Fulbright Board, Maine Chapter. She teaches and researches during the role of nutrients and food bioactive constituents on human health and chronic disease.
10:30–11:10 a.m. Local Food Systems, Sustainability and Human Health*
Sarah Alexander, Executive Director, Maine Organic Farmers, Gardeners Association (MOFGA)
Sarah Alexander began working as MOFGA’s executive director on August 13, 2018. She has over 15 years of experience advocating for sustainable, local and fair food systems.
11:15–11:55 a.m. Soil Management for Healthy Food and a Healthy Planet*
John Jemison, Soil and Water Quality Specialist, Special Project Administrator for Scholarship and Research, University of Maine Cooperative Extension
Dr. Jemison develops and delivers educational programs designed to encourage growers and homeowners to implement practices to improve soils and protect surface and ground water supplies. His research program focuses on soil management strategies to improve soil health, reduce risk to water quality, and boost local food production.
12:00–1:15 p.m. Luncheon
1:15–1:55 p.m. How do Post-Harvesting and Processing Methods Influence Food Safety?*
Balu Nayak, Associate Professor of Food Science and Human Nutrition, University of Maine
Dr. Nayak is an expert in sustainable food processing and engineering and has been extensively investigating the development of sustainable processes and product approaches for high value- added aquaculture seaweed products. He is the director of Food Processing and Engineering Laboratory at the School of Food and Agriculture at UMaine.
2:00–2:40 p.m. Breeding Cold Hardy Leafy Green Vegetables for Winter Production in Colder Temperate Climates*
John Navazio, Leafy Greens and Root Crops Breeder, Johnny’s Selected Seeds, Albion, Maine
He has spent the past 20 years as both a commercial plant breeder and teaching plant breeding at the College level. He is co-founder of the non-profit advocacy organization, the Organic Seed Alliance, in Port Townsend, Washington.
2:40–2:50 p.m. Summary
Dorothy Klimis-Zacas, Professor of Clinical Nutrition, University of Maine Board Member, Maine Chapter, Fulbright Association
*All presentations will include ten minutes for questions and open discussion.
This program has been made possible by support from the U.S. Department of State, Bureau of Educational and Cultural Affairs, and by The President’s Office, University of Maine and the School of Food and Agriculture, University of Maine.