This panel presentation will focus on various aspects of "going green," with a particular emphasis on local, organic and sustainable foods. A distinguished panel of experts will offer multiple perspectives on food sustainability, followed by an audience question and answer session.

Panelists include Pamela Hamilton, editor of Edible Phoenix and co-leader of Slow Food Phoenix; Guy McPherson, UA professor emeritus in natural resources and ecology and evolutionary biology; and Philippe Waterinckx, founder and director of Tucson Community-Supported Agriculture.