FARMING, FOOD & THE FUTURE: What’s on the Menu in 2050?
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24 March 2019 slq Auditorium 1, State Library of Queensland

Age Recommendation

Ages 13+

Venue

slq Auditorium 1, State Library of Queensland

Location

Stanley Place, South Brisbane, QLD, 4101, Australia

Date

24 March 2019

Time

11:00am - 12:00pm

Cost

Adult: $30 Concession: $25 Student: $20
Pip Courtney
Moderator

Pip Courtney

Moderator

Pip Courtney

Philippa "Pip" Courtney is an Australian journalist and television presenter. Pip grew up in Tasmania and studied politics and English at University. She worked in radio and television news for...

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Fiona Simson
Participant

Fiona Simson

Participant

Fiona Simson

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Nina Fedoroff
Participant

Nina Fedoroff

Participant

Nina Fedoroff

Nina Fedoroff received her PhD in Molecular Biology from the Rockefeller University and has served on the faculties of the Carnegie Institution for Science, the Johns Hopkins University, the Pennsylvania...

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Craig Heraghty
Participant

Craig Heraghty

Participant

Craig Heraghty

Raised in the regional New South Wales town of Parkes, Craig Heraghty has a passion and strong family connection to rural Australia and agriculture. As the National Agribusiness Leader for...

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Mark Olive
Participant

Mark Olive

Participant

Mark Olive

Mark Olive, known as ‘The Black Olive’ is Australia’s most celebrated and renowned Indigenous chef. He has been cooking for more than 30 years and his charismatic style and creative...

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Summary

Rare, medium or lab-grown.

What we will be eating in 30 years and where it will come from are major issues facing science and decision-makers worldwide. At a local level, what is the future for primary production-rich countries like Australia?

Vertical urban plots, pastoral labs and aquaculture stockyards are all being explored as the new norm in agricultural practice. Can we convert traditional farming practice through innovation and ingenuity to live more sustainably in our drier and browner land?

In this future-looking discussion, our panel of land-loving experts will explore what’s on the menu for Australians in 2050.

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