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Published on Nov 13, 2014
Farmers will need to double food production by 2050. Is there a way to do this and, at the same time, make sure it is done in a way that is sustainable? How do we create a healthy food system in the face of growing population, changing climate patterns, and declining natural resources? We’ll look at the critical link between food and water for today and for the future. From the 2014 New York Times Food for Tomorrow Conference.
Dr. Peter H. Gleick, president, Pacific Institute Salman Hussain, coordinator, United Nations Environment Program Kathleen Merrigan, former U.S. deputy secretary of agriculture Raj Patel, writer, activist, academic, author of "Stuffed and Starved"
Moderated by Justin Gillis, reporter, The New York Times