Live Cells vs. Livestock: Policy And Regulation
LIVE CELLS vs LIVESTOCK:
Policy and Regulation is the second in our series focusing on cell-based meats. Cell-based meat also referred to as clean or cultured meat is genuine animal meat grown by culturing cells directly rather than by raising and slaughtering animals. Cell-based meat can be produced in a sterile environment without the necessity of antibiotics or the concerns of bacterial infection. One of the leading causes of environmental shifts is attributed to animal agriculture. The environmental impact of cell-based meat is anticipated to be significantly smaller than conventionally produced meat, in terms of greenhouse gas emissions, land and water use. By using cellular agriculture technologies we can produce meat in new ways to offset environmental change, reduce animal suffering, and improve health. This seminar will dive into the areas of regulation, industry oversight, marketing challenges, product labeling, and consumer acceptance.
OUR DISTINGUISHED PANEL INCLUDES:
Rebecca Cross - Founder, Greenfare Law LLP a boutique law firm focused on the merging market of plant-based foods and cellular agriculture.
Max Eleder - Research Manager, Food Futures Lab, Institute for the Future. Paul Shapiro - CEO: The Better Meat Co., Author: Clean Meat, Co-Host: Business for Good Podcast.
Paul Shapiro - CEO: The Better Meat Co., Author: Clean Meat, Co-Host: Business for Good Podcast.
Business Of Wine & Spirits
Sustainability In The Wine Industry
The 4th annual “Business of Wine” was held Friday, May 11, 2018. We gathered in the beautiful Lucas Hall Courtyard, adjacent to the Leavey School of Business. Our theme focused on sustainability and green practices in the wine industry.
Our distinguished panel included:
Allison Jordan, Vice President of Environmental Affairs, The Wine Institute
Julien Gervreau, Director of Sustainability, Jackson Family Wines
Jeffrey Patterson, Winemaker & Co-owner, Mt. Eden Vineyards
Cris Steller, Executive Director, California Artisanal Distillers Guild (CADG), founding partner at Dry Diggings Distillery
Craig Rashkis, Esq. SCU ’93, JD ’00, Alcohol Beverage and Business Law Attorney
The Business of Beer: 2017
Please join us for the Business of Beer on Friday, September 29th at 5:00 p.m. in the Mission Gardens. Ticket prices include a buffet dinner, a panel discussion, and tastings. We are excited to present our distinguished panel featuring: Dr. Charlie Bamforth Anheuser-Busch Endowed Professor of Malting and Brewing at UC Davis, Jennifer Talley Lead Brewer for Auburn Ale House, and Dustin Vereker Chief Beer Ambassador for Discretion Brewing. SCU Law Alumnus, Craig Rashkis, '00, Farwell Rashkis, LLP will moderate the panel.
Participating vendors: Lagunitas Brewing Co, Sierra Nevada Brewing Co, Auburn Ale House, Discretion Brewing, Golden State Brewery, Santa Clara Valley Brewing, Seismic Brewing Co, Almanac Brewing Co, Taplands and Regrained (nutrition bars from spent grain).
This event has sold out!
The Business of Bees: 2017
Over 80 students, faculty, staff, and guests filled the Williman Room in Benson Center on Wednesday, February 8, 2017 for “The Business of Bee’s” event. Hosted by the student staff of the Food and Agribusiness Institute, the night consisted of individual presentations and a panel discussion by renowned research associate of UC Davis, Bernardo Niño, President of the Santa Clara Bee Guild, Ken McKenzie, and Master beekeeper and owner of Mama Q's Family Honey Farm, Roger Quinlan. Moderated by Professor Leslie Gray, panelists answered various questions regarding the size of the bee industry, colony collapse disorder, the impact of large scale beekeepers, and the variances in bee behavior as a result of the environment. In particular, audience members enjoyed hearing about the almond pollination process as well as the differences in the taste of honey depending on the location of a hive. Both the Santa Clara Bee Guild and The Forge Garden at Santa Clara University were generous enough to provide honey from their bee hives for an audience tasting before and after the event. Overall, event attendees walked out of the event with a belly full of honey and the current buzz on bees!
Business of Wine 2017
The Business of Beer: 2016
On Friday, October 21, 2016 the Food and Agribusiness Institute welcomed fall by hosting its third annual Business of Beer event. The Mission Garden was breathtaking as always and the attendees were abuzz, chatting about the sensational beer being offered by Gordon Biersch Brewing Company, WildCide, 21st Amendment Brewery, Taplands, Golden State Brewery, Santa Clara Valley Brewing, Lagunitas Brewing Company, Morgan Territory Brewing, Seismic Brewing Company, and Working Man Brewing Company.
After everyone had a chance to taste a few selections, they moved over to dinner and the panel discussion. Courtney Robinson, SCU ’12 MBA ’15 Marketing & Strategic Planning Manager, Gordon Biersch Brewing Company, Christopher Jackson, SCU ’11 Founder of Seismic Brewing, and Bart Watson, Chief Economist at the Brewers Association, made up this year’s impressive panel. There was discussion of the market for hops, what impact faux craft beers have had on the industry, and what they are excited to see as the industry continues to grow and change. Audience questions ranged from conscientious practices when marketing craft beer to young adults and how sustainability goals factor into business plans.
The spirited conversations between faculty, staff, students, and guests continued as they transitioned back to the tasting area, under the twinkling lights of the Mission Garden. Brewery representatives had the opportunity to share what’s special about their beers and students were able to network with the panelist and other guests.
As an institute within the Leavey School of Business, FAI’s “Business of” events continue to grow in popularity and offer students an opportunity to engage with industry innovators and experts.
View the event photo album below:
Food Innovation: The Future of Alternative Proteins
Join us for a panel discussion on “The Future of Alternative Proteins” featuring The Good Food Institute (GFI), a start-up incubator whose mission is to bring together the brightest innovators, forward-thinking investors, and food marketing visionaries, to produce food in a new and better way. The panel will highlight four companies GFI supports: Geltor, Hampton Creek, Miyoko’s Kitchen and Perfect Day. Erica Riel-Carden, SCU JD ’15 from Royse Law will moderate the panel.
The evening will begin with a light vegetarian dinner followed by the panel discussion and conclude with a networking meet and greet.
This will be the first in the three-part series of “The Future of Alternative Proteins” hosted by the Food and Agribusiness Institute and the Leavey School of Business.
Software is Feeding the World
The Food and Agribusiness Institute will be hosting Allison Kopf ’11 in a conversation with Business School Dean Caryn Beck-Dudley.
A Santa Clara University Grand Reunion event.
Light refreshments will be provided.
Food Innovation: Alternative Proteins
Please join us for the “Food Innovation: Alternative Proteins” event on Monday, May 23rd in Lucas Hall, Suite 126 (Forbes Center) at 6 pm. Four panelists from Illucen, the Good Food Institute (GFI), Memphis Meats, and BioNascent – companies committed to creating and promoting healthier, safer, and more sustainable proteins – will share their insights and experiences about the industry.
Panelists will include Steve McShane, David Kay, Dr. Milena Esherick, and Craig Rouskey. SCU MBA ’03 alum Steve McShane is a co-founder of Illucen, an insect-based protein start-up that produces fertilizer and animal feed alternatives. David Kay is the Business/Marketing Analyst for Memphis Meats, a start-up based in the San Francisco area that creates cultured meat products. Dr. Milena Esherick is the Senior Advisor for GFI, which promotes cultured and plant-based alternatives to animal products. BioNascent Chief Scientific Officer Craig Rouskey works to create better infant formula by using microorganisms to produce the exact ingredients in breast milk. Mark your calendars – this is a thought-provoking event that you won’t want to miss!
OCHO Candy Field Trip
Friday April 29, 2016
Register via Eventbrite here https://ochofieldtrip.eventbrite.com
Ethics of Coffee and Chocolate
Tues April 19, 2016
Food for Thought
Tuesday April 19, 2016
6:30 - 8:30 PM
Over seventy members of the campus community, including faculty, staff, and students, gathered in Kennedy Commons on Tuesday, April 19th for “Food for Thought: The Ethics of Coffee and Chocolate”. The event, sponsored by the Food and Agribusiness Institute, the Department of Environmental Studies and Sciences, and the Ignatian Center, hosted four amazing speakers to discuss their experiences in the coffee and chocolate industries and academia. Associate Professor Chris Bacon from SCU shared perspectives on fair and free trade and its implications for coffee, while MacArthur Chair and Associate Professor Ryan Galt from UC Davis focused on the craft chocolate industry and the history of cacao. Sarah de Sousa, former director of Santa Cruz Coffee Roasting, asked us to reflect on the labor that goes into each coffee bean, and Todd Masonis, CEO and cofounder of Dandelion Chocolate, captivated us with his explanation about the production of his company’s chocolate. The campus community helped themselves to Nicaraguan Dark Roast AgroEco coffee donated by the Community Agroecology Network and some incredible chocolate provided by Dandelion Chocolate during the event. The evening was also a time for students that went on an immersion trip to Nicaragua to share their own thoughts about the impacts that coffee has had on the community they visited and raise money for an El Sontule scholarship fund.
Sustainability Speaker Series :
Abraham Tenne Mon April 11,2016
The Israel Water Sector: Closing the Gap
Monday, April 11 6 PM in Lucas 126
Mr Tenne, an expert on water with more than 40 years of experience, is the former Chairman of Israel's Water Desalination administration. He will speak about Israel's successful approach to water efficiency and sourcing potable water. The presentation will be followed by a brief Question and Answer session.
Sponsored by the Contemplative Leadership and sustainability Program. The Food and Agribusiness Institute, and the Civil Engineering Department.
In compliance with ADA/504, please direct your accommodation requests to Bill Mains at email@example.com.