Are you confused about what to put on your plate? Most of us are. That’s why MSU has launched Our Table, an initiative through which scientists and consumers engage in meaningful dialogue to sort through all of the information and misinformation surrounding food.
They gather for round-table conversations on such topics as food access, food waste, and the science behind GMOs.
Science writer Sheril Kirshenbaum moderates the discussions with farmers, scientists, health professionals, and community members seated around a custom wooden table made through the forestry program.
The initiative, backed by MSU AgBioResearch—a group of 340 researchers from eight different colleges across campus—also involves a survey every spring and fall. The MSU Food Literacy and Engagement Poll tracks consumer attitudes related to food. It’s consistently revealed most Americans have questions about where their food comes from and they’re unsure where to ?nd credible answers.
Kirshenbaum and WKAR’s All Things Considered host Karel Vega have also teamed up on a related radio show, Serving Up Science.
It explores food topics in short, easy-to-understand segments. A complementary digital video series is also in development.
To suggest future topics or pose food-related questions, visit the website.
