Climate change is shifting diets by changing weather patterns and temperatures, and prompting new innovations in agriculture. 

Michigan State University will host a virtual Our Table panel discussion focused on climate change and shifting menus at 2 p.m. Feb. 12. The public is invited to join and participate.

Following is a list of panelists:

Kurt Kwiatkowski is a MSU corporate executive chef who in 2018 was honored with the Chef of the Year Award from the Michigan Chefs de Cuisine Association. The prestigious award recognizes an active member of the American Culinary Federation chapter who has demonstrated the highest standard of culinary skills. In 2020, he hosted “Moving the Needle: Sustainability and Plant Forward Menus,” a conference about changing menus to support meeting global environmental challenges.

Jason Rowntree is an associate professor in the MSU Department of Animal Science, and coordinates research efforts at the MSU Lake City Research Center and the Upper Peninsula Research and Education Center where he addresses economic, environmental and social complexity in animal agriculture. He focuses on how grazing livestock can improve land and mitigate climate change by capturing carbon and providing other ecosystem services.

Helen Veit, an associate professor in the MSU Department of History, specializes in the history of food in the U.S. She has authored the book "Modern Food, Moral Food: Self-Control, Science, and the Rise of Modern American Eating in the Early Twentieth Century." She is writing a book called "Picky: A History of American Children’s Food," which traces the relatively recent emergence of picky eating among U.S. children.

Felicia Wu, a John A. Hannah distinguished professor in food safety, toxicology and risk assessment with the MSU departments of Agricultural, Food and Resource Economics, and Food Science and Human Nutrition, examines the national and global burden of foodborne illness, how improved nutrition can counteract the harmful effects of toxins, and how cost-effective strategies can improve food safety. She also serves as an expert adviser to the Joint Food and Agriculture Organization and World Health Organization Expert Committee on Food Additives of the United Nations.

The discussion will be moderated by Sheril Kirshenbaum, who also coordinates the MSU Food Literacy and Engagement Poll and works to enhance public understanding of science and improve communication between scientists, policymakers and the public.

“We have the ability to meet our greatest agricultural challenges globally as long as we work to build trust between scientists, lawmakers and society,” Kirshenbaum says.

Our Table discussions are sponsored by MSU AgBioResearch, under the leadership of director Doug Buhler.

“These are important conversations around the complexity of our global food system and specifically, how climate is impacting agriculture, what we eat and meeting the demands of a growing world population,” Buhler says. “I encourage your participation, including posing questions ahead of the discussion.”

Questions can be submitted to [email protected] before Feb. 12. Register at msu.zoom.us.

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