Food Tank, the Global Food Institute at GW, the Culinary Institute of America and José Andrés are hosting the first annual Food and Agriculture Policy Summit on Oct. 28, 2025, at the Jack Morton Auditorium at the George Washington University in Washington, D.C., in collaboration with Driscoll's, Meatable and Oatly.

The summit is a chance to connect with leaders shaping a more healthy, equitable and sustainable food system — and to amplify the solutions already at work.

First annual Food and Agriculture Policy Summit comes to Washington, D.C.

| Food Tank

This summit will explore practical and actionable policy ideas focused on driving change through procurement, accelerating industry innovation, advancing better health through nutrition, strengthening climate resilience, addressing food loss and waste, reimagining global food aid and much more.

"We are living in turbulent times—it's more important than ever to have non-partisan, civil discussions about the future of our food and agriculture systems," said Danielle Nierenberg, president at Food Tank.

"Food is so much more than the calories we eat. It's about creating empowerment, strengthening communities, and building a better future. This summit brings together farmers, chefs, policymakers, and academics to rethink how we grow, value, and share food in America. Now is the moment to be building longer tables where we put food at the center of solving our greatest challenges," said José Andrés, founder of the Global Food Institute at GW.

"More than a convening, this summit creates a pivotal moment for leaders in food, agriculture, health, and justice to come together, spark dialogue, and advance the ideas, partnerships, and policies needed to transform the food system," said Stacy Dean, executive director of the Global Food Institute at GW.

"We are training the conscious culinary leaders of tomorrow because we know that what happens on the plate starts long before the kitchen. This summit is an invitation for chefs, policymakers, and food producers to work together to identify levers that deliver unapologetically delicious, healthy, and durable changes to our food system," said Robert E. Jones, vice president of strategic partnerships, Industry Leadership and Impact at the Culinary Institute of America.

"At Driscoll's, we recognize that meaningful change in the food system requires collaboration across every part of our enterprise—from farm to table. By working closely with advocacy groups, key opinion leaders, and government officials, we're helping to shape policies that support the people who grow, harvest, distribute, and enjoy our food. Together, we can build a more resilient, equitable, and sustainable future," said Jenet DeCosta, senior director of public affairs at Driscoll's.

"Today more than ever, Americans want more from their food system. They—like Oatly—are asking hard questions of policymakers, farmers, chefs, and food companies about why we eat the way we do and if Americans' best interests are being prioritized over profits and status quo. This summit is an important opportunity to ask those questions directly of decision makers and coalesce with them around policy solutions to the nutrition and environmental crises we face," says Sara Fletcher, vice president of corporate affairs, North America at Oatly.

Confirmed speakers, moderators, and performers include Casey Aden-Wansbury from Instacart; José Andrés; Mchezaji "Che" Axum from University of the District of Columbia; Allison Aubrey from National Public Radio; Charlie Basa from George Washington University; Christa Barfield from FarmerJawn; Jackie Bertoldo from Eat Better by Design; Shontel Brown from the US House of Representatives, Ohio; Vern Buchanan from the US House of Representatives, Florida; Shante Bullock from DC Central Kitchen; Zacharey Carmichael from World Bank; Tim Carman from “The Washington Post”; Hank Cardello from Georgetown University; Marcia Brown from “Politico”; Jennifer Duck from Novo Nordisk; Jenet DeCosta from Driscoll's; Stacy Dean; Rachel Fisher from the US Department of Health and Human Services; Sara Fletcher; Bruce Friedrich from The Good Food Institute; Maria Godoy from NPR Science; Ellen M. Granberg from George Washington University; Robert E. Jones from Culinary Institute of America; Lauren Lumpkin from “The Washington Post”; Gerardo Martinez from Wild Kid Acres; Dariush Mozaffarian from Tufts University; Marion Nestle from New York University; Anna Nelson from the US Department of State; Danielle Nierenberg from Food Tank; Julie Anna Potts from the Meat Institute; Roy Steiner from Rockefeller Foundation; Frank Sesno from George Washington University; Chloe Sorvino from “Forbes”; Johan Swinnen from International Food Policy Research Institute; Jason Tepper from Alexandria City Public Schools; Michael W. Twitty from culinary historian and educator; Ana Villafañe, Broadway and television star; Lyndsay Waughfrom Sprouts Healthy Communities Foundation; Kia "Chef Kay" Williams from Shaleafa's Kitchen; Katie Wilson from Urban School Food Alliance; and Raigon Wilson from FreshFarm.

Source: Food Tank