Food literacy on the menu at Johnson and Wales Food Innovation & Technology (FIT) symposium

Johnson & Wales University’s Fifth Annual Food Innovation & Technology (FIT) Symposium to Examine Food Literacy – Food Innovators and Thought Leaders Will Convene in Providence February 2025

Johnson & Wales University’s College of Food Innovation & Technology will convene thought leaders and innovators from across food systems for the fifth annual Food Innovation & Technology (FIT) Symposium on February 20 and 21 at JWU’s Harborside Campus in Providence.

The FIT Symposium is an annual gathering of food innovators, entrepreneurs and thought leaders working together to inspire change toward more sustainable food systems and cultivate greater food literacy.

This year’s theme is Cultivating Food Literacy. Discussions will focus on understanding the key impacts of nutrition and ingredients; where food comes from; and how to grow, manage and prepare it. Presenters include renowned chefs, policymakers, and food activists who will explore solutions for improving food insecurity, K-12 food education, and nutrition among high-risk populations. 

“The FIT Symposium brings together influential food industry leaders to examine innovative solutions to the many challenges facing today’s food systems,” said Jason Evans, Ph.D., dean of the College of Food Innovation & Technology. “This year, our speakers, panels and hands-on sessions will focus specifically on the power of food literacy for driving transformation.” 

The feature presenter will be James Beard-winning chef and food philanthropist Marc Vetri, founder of Philadelphia’s critically acclaimed Vetri Cucina. Chef Vetri will discuss and answer questions about the Vetri Community Partnership, a non-profit organization that provides nutrition education through the Mobile Teaching Kitchen to more than 20,000 individuals of all ages in Philadelphia, PA, and Camden, NJ. 

In addition to the feature presentation, Symposium topics will include:

• Ending Food Deserts: Taylor Hanson and Kevin Harper, founders of Food on the Move, will engage in an interactive discussion on their organization’s mission to transform food deserts and tackle the issues created by food insecurity through community partnerships, education, and innovative solutions. 
• Learning the Ropes – A Deep Dive into Seafood Literacy: Acclaimed chef and sustainability advocate Sammy Monsour will host an engaging panel discussion that will navigate the intricate world of seafood literacy. This dynamic conversation will feature four talented chefs from the region. Together, they will explore four essential topics, offering fresh perspectives and actionable insights into the future of sustainable seafood.  Key areas of focus: aquaculture and its role in feeding the future; connecting chefs and consumers to sustainable seafood; the science of seafood: nutrition, flavor, and sustainability; overcoming barriers to seafood access and equity.  
• The Great Debate: Boston Globe Rhode Island’s food columnist Alexa Gagosz will moderate a debate that will examine food trends and why people eat what they eat. Panelists include Saveur Magazine publisher Kat Craddock and food writer Mike Kostyo.

Additionally, the Symposium will feature interactive panel discussions, tastings, and hands-on workshops leveraging JWU’s modern culinary facilities. Attendees will gain unique insights that will expand their ability to impact change within their respective communities. 

Event sponsors are Rational and Southwest Foodservice Excellence (SFE) and our media sponsor The Boston Globe.

The public is invited to attend. Registration can be completed here, and more information about the event is available here. Early bird pricing is available through Friday, November 29.

About Johnson & Wales

Founded in 1914, Johnson & Wales University is a private, nonprofit, accredited institution with more than 8,000 graduate, undergraduate and online students at its campuses in Providence, Rhode Island and Charlotte, North Carolina. An innovative educational leader, the university offers undergraduate and graduate degree programs in arts and sciences, business, engineering, food innovation, hospitality, nutrition, health and wellness. It also offers undergraduate programs in culinary arts, dietetics and design. JWU’s unique model provides students with the personalized attention, academic expertise and industry connections that inspire professional success and personal growth. The university’s impact is global, with alumni in 125 countries pursuing careers worldwide. For more information, visit www.jwu.edu.