Food production has been at the center of significant discussions on climate change as the rising temperatures affect farmworkers in the fields and the COVID-19 pandemic has halted food production in meat processing plants, illustrating the humanity behind food production systems. Professor Matt García will discuss what it means to conduct research about farmworkers from the top-down and bottom-up, centering the experiences of workers. He will challenge the audience to rethink how we imagine innovation in food systems, particularly what we as a society prioritize when it comes to producing and delivering food.
Hosted by: Department of Latina/Latino Studies
In conjunction with: Center for Latin American and Caribbean Studies, Department of Agricultural & Consumer Economics, Department of Anthropology, Department of Economics, Department of Food Science & Human Nutrition, Department of History, Department of Natural Resources & Environmental Sciences, Department of Sociology, Gender & Women's Studies, Humanities Research Institute, Institute for Sustainability, Energy, and Environment (iSEE), La Casa Cultural Latina, School of Labor & Employment Relations, Spurlock Museum
