Global warming’s impact on our climate and natural resources is readily evident in a number of areas, but what is it doing to our food sources? Are they being as heavily affected as the arctic shelf and other environmentally sensitive areas? Has the effect been lessened by technological advances? This panel will discuss Global Warming’s effect on food sources and how food choices contribute to climate change.
- Diego Rose, Tulane University
Diego Rose’s research explores the social and economic side of nutrition problems, with a focus on nutrition assistance programs, food security, and the food environment. He has studied disparities in access to healthy food in New Orleans and has developed a framework for how the neighborhood retail food environment influences dietary choices and obesity. His latest research projects examine grass-roots efforts to improve healthy food access in New Orleans and the environmental impacts of U.S. dietary choices. Dr. Rose has served as a consultant to the UN Food and Agriculture Organization and the World Food Programme. He teaches nutrition assessment and monitoring and food and nutrition policy. Prior to joining the faculty at Tulane, he worked for USDA’s Economic Research Service on domestic food assistance policy and in Mozambique and South Africa on food security and nutrition. He began his nutrition career as the director of a local agency WIC nutrition program in a farmworker clinic in rural California.
- Pepper Browen, Culinaria Center for Food law, Policy and Culture
Shawn “Pepper” Bowen is an Environmental, Food, and Water attorney and the Founding Director of Culinaria Center for Food Law, Policy, and Culture. She is also chair of the New Orleans Food Policy Advisory Committee, Trustee on the CrescentCare board, and a Steering Committee member of Value Louisiana’s Regional Sustainability Committee. Pepper holds a BS in Computer Information Systems from Tulane University, an MS in Computer Information Technology with a concentration in eCommerce, and a JD with certificates in both Environmental and International Laws. Her writings focus on remediation of invasive species, food systems, and environmental impacts on food.
- Marni Karlin, Tulane University
Marni advises clients in the food and agriculture sector on policy, advocacy, legal, and strategy matters. With nearly two decades of experience in the private, non-profit, and government sectors, Marni is an expert in strategic thinking, advocacy and analysis, particularly in the areas of organic food and agriculture policy, congressional and administrative advocacy, non-profit and small business management, and antitrust and competition law. A native of Baton Rouge, Louisiana, Marni graduated from The George Washington University with a degree with high honors in International Economics, and received her J.D. with honors from the University of Chicago Law School. She is a member of the New York Bar. In addition to her professional skills she has a passion for cooking delicious local food, and received a Culinary Arts diploma from Le Cordon Bleu in Paris, France. A trained attorney, Marni clerked for United States Circuit Judge John M. Duhe in Lafayette, LA; practiced law (focusing on antitrust and commercial litigation) in Washington, DC; and served as counsel to Senator Herb Kohl on the Senate Judiciary Committee. She also served as Vice President of Government Affairs and General Counsel for the Organic Trade Association, where she represented the interests of the organic food, fiber and agriculture sector in Washington, DC. There, she developed deep relationships with participants in the organic sector – from farmer to processor to certifier to government enforcer; crafted and implemented government affairs strategies in the interest of Organic Trade Association’s mission and its members; and engaged Congress and federal and state agencies to further those policy goals. She also sat on OTA’s Governance Committee, where among other things she was responsible for drafting and revising bylaws. Marni was the North American representative on the International Working Group on Global Organic Textile Standard (GOTS), and a member of Food Policy Action’s Vote Advisory Council. Marni also recently served as Managing Director of the Cookbook Project, a 501(c)(3) dedicated to empowering people to create healthier and more sustainable communities through food, nutrition education, and cooking. Marni currently teaches “Foundations of Food Policy”, a course in the Political Science department at Tulane University. She also sits on the advisory board of Shift Change, a New Orleans organization working to make food, beverage, and nightlife spaces safer for all, with a focus on sexual violence education, prevention, intervention, and response for bar and restaurant industry professionals; and on the Board of Directors of Culinaria Center for Food Law, Policy, and Culture, a policy institute focused on fostering a food system beneficial to producers, consumers, and the environment.