As the planet gets hotter, it’s affecting many of the foods we love – when and where they’re grown, how they get to the grocery store and how much we pay for them. On today’s program, we’ll talk about migrating crops, shrinking grasslands, and how food producers and restaurants are using technology to better predict and adapt to the new food normal.

Ashley Allen, Senior Manager, Climate and Land, Mars Corporation
Jason Clay, Senior Vice President, Food & Markets; Executive Director, Markets Institute, World Wildlife Fund
Annie Cull, Director of Communications, The Good Food Institute

Portions of this program were recorded live at Duke University in Durham, NC on March 22, 2018 and at the Commonwealth Club of California in San Francisco.
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