Water, Food, and Energy: Interwoven challenges to sustainable resource management
October 3, 2016
Jay Famiglietti, Hydrologist and Professor, University of California-Irvine
Kansas State University McCain Auditorium
(Excerpts from Jay Famiglietti's Lecture)
Jay Famiglietti is a hydrologist and professor of earth system science and of civil and environmental engineering at the University of California in Irvine. He is on leave from teaching through June, 2016 to serve as the senior water scientist for the NASA Jet Propulsion Laboratory at the California Institute of Technology.
Jay's research using NASA satellites to track dwindling global freshwater availability has garnered international attention. Read full bio (pdf)
Since joining Cargill in 1974, Greg Page has held numerous positions with the company in the United States and internationally, including a poultry processing operation in Thailand; beef and pork processing operations in Wichita, Kan.; and the Financial Markets Group in Minneapolis.
He served as Cargill's chief executive officer from 2007 to 2013. He has been the chairman of the Board of Directors since 2007. Read full bio
Inaugural Lecture / January, 2015
"2050: Agriculture's Role in Mitigating Global Challenges"
Robert Fraley, Monsanto, Executive Vice President and Chief Technology Officer
2013 World Food Prize Recipient
BELOW: Video of Dr. Fraley's Jan. 26 lecture
In 1983, Robert Fraley and three other Monsanto scientists were the first to genetically modify plants, and 13 years later, he helped to lead the commercial launch of Roundup Ready soybeans and Bollgard insect-protected cotton.
By 2013, Fraley’s work in this area contributed to crops that were being grown on more than 430 million acres around the world by 18 million farmers. More than 90 percent of the farmers are small, resource-poor farmers in developing countries.
The mission of the Henry C. Gardiner Global Food Systems Lecture Series is to provide education and science to the global food system. The series allows university students, faculty, staff and citizens to interact with leading U.S. and international food industry officials.