What should we eat? What role does taste play? And what have we learned about healthy eating? From the 2014 New York Times Food for Tomorrow Conference.
Kristy Del Coro, culinary nutritionist, Rouge Tomate
Dr. Julie A. Mennella, biopsychologist and researcher, The Monell Center
Marion Nestle, professor of nutrition, food studies and public health, New York University
Moderated by Michael Moss, New York Times investigative reporter and author of “Salt Sugar Fat: How the Food Giants Hooked Us”
The New York Times conferences deepen conversations in disrupted industries: health, higher education, technology, food, luxury, energy and more.
Each event, thoughtfully curated by The New York Times, features noteworthy speakers, panel discussions and interactive debate, and high-level networking. See our full list of upcoming conferences below.