Red Meat, Meat Alternatives, and Beyond

Health, Environment, Policy, and the Media

A symposium exploring red meat, plant-based meat, and lab-grown meat in context of broader challenges for conducting, implementing, and communicating public health research, policy, and guidelines.

[This event has passed. A recording of the symposium will be posted on this page soon.]

Red Meat, Meat Alternatives and beyond: health, environment, policy, and the media. A symposium exploring red meat, plant-based meat, and lab-grown meat in context of broader challenges for conducting, implementing, and communicating public health research, policy, and guidelines. Opening Remarks: Dean Michelle A. Williams ● Moderator: Eric Rimm, Harvard Chan School ● Speakers & Panelists: Nicole Tichenor Blackstone, Tufts University ● William Clark, Harvard Kennedy School ● Graham Colditz, Washington University in St. Louis ● Francesca Dominici, Harvard Chan School ● James Hamblin, The Atlantic ● Frank Hu, Harvard Chan School ● Marjorie McCullough, American Cancer Society ● Nicole Negowetti, Harvard Law School ● Walter Willett, Harvard Chan School.

Please contact nutrition@hsph.harvard.edu with any questions

Agenda

Welcome and Presentations – 2:00 pm

Opening remarks
Dean Michelle A. Williams, SM, ScD
Dean of the Faculty, Harvard Chan School; Angelopoulos Professor in Public Health and International Development, Harvard Chan School and Harvard Kennedy School

Red Meat, novel meat alternatives, and public health guidance
Frank Hu, MD, MPH, PhD

Fredrick J. Stare Professor of Nutrition and Epidemiology; Chair, Dept. of Nutrition, Harvard Chan School

Writing about nutrition research: the responsibility of authors, editors, and journalists
James Hamblin, MD, MPH
Staff writer, The Atlantic; Lecturer, Yale School of Public Health

Issues with Annals of Internal Medicine red meat systematic reviews and guidelines
Walter Willett, MD, DrPH
Professor of Epidemiology and Nutrition, Harvard Chan School

Environmental impacts of meat production and meat alternatives
Nicole Tichenor Blackstone, MS, PhD
Assistant Professor in the Division of Agriculture, Food, and Environment at the Friedman School of Nutrition Science and Policy at Tufts University

Red and processed meats and cancer risk
Marjorie McCullough, ScD, RD

Senior Scientific Director, Epidemiology Research, American Cancer Society

The role of observational evidence in developing public health policies and guidelines
Graham Colditz, MD, DrPH, MPH
Niess-Gain Professor of Surgery and Division Chief, Public Health Sciences, School of Medicine; Deputy Director, Institute for Public Health, Washington University in St. Louis

Environmental science and public health under siege
Francesca Dominici, PhD
Clarence James Gamble Professor of Biostatistics, Population and Data Science, Harvard Chan School

Regulatory, policy, and food system applications of red meat and meat alternatives
Nicole Negowetti, JD
Lecturer on Law and Clinical Instructor, Harvard Animal Law and Policy Clinic, Harvard Law School

Linking knowledge with action: practical guidance for scientists who want their research to have (appropriate) influence
William Clark, PhD
Harvey Brooks Professor of International Science, Public Policy and Human Development, Harvard Kennedy School

Panel Discussion – 4:00 pm

Discussion and Q&A with speakers, moderated by:
Eric Rimm, ScD
Professor in the Departments of Epidemiology and Nutrition, Harvard Chan School

About the Speakers & Panelists