Long before the sustainability movement snagged mainstream attention, Dr. Fred Kirschenmann was practicing and recommending the principles of farmland stewardship. His work as educator and working farmer attracted the attention of famed field-to-fork chef Dan Barber, who made Kirschenmann president of his Stone Barns Center for Food and Agriculture, a working sustainable farm that supplies Barber’s four-star on-site restaurant site.
Today Kirschenmann is a sought-after expert on the matter of boosting food flavor by doing the right things on the farm where it's raised. We’re pleased to have him as a keynoter for our International Foodservice Sustability Symposium.
Kirschenmann, who’s many farmer hats include serving as Distinguished Fellow for the Leopold Center for Sustainable Agriculture at Iowa State University, will help attendees make sense of the baffling lingo that’s sprung up around the sustainability movement. How is “sustainable” different from “organic”? And what are the nuances that differentiate biodynamic agriculture, or permaculture?
The longtime sustainability champion has the expertise to provide the answers. He was part of the team mustered by the U.S. Department of Agriculture to draft federal organic standards.
He also brings to the task a practical knowledge from presiding over a 3,600-acre certified organic farm in Windsor, N.D.
Check back here in the next few days for a Q&A with Dr. Kirschenmann.
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