“Our food system will be transformed to focus on food for people, rather than feed for animals and fuel for cars.”

- Marion Nestle, Paulette Goddard Professor of Nutrition, Food Studies, and Public Health, Emerita, at New York University

“By 2035, I hope we stop asking people to choose sustainability over deliciousness. The most sustainable food should be the most irresistible food—winning on flavor first, planetary benefit second. When regenerative agriculture consistently produces food that tastes demonstrably better, sustainability becomes a selfish choice, not a sacrifice. That's how we get everyone on board, not just the already-converted.”

- Mike Lee, Principal Futurist, The Future Market & Mise; Detroit, Michigan

“I hope that we reframe the conversation to be about intention rather than specific outcomes. By speaking in relatable, human terms, we shift sustainability from being a conversation about biological outcomes to being one about biographical outcomes. Given the current trajectory of our country, I hope by 2026, let alone 2035, that we have decided that we see our well being as intertwined with that of the broader populace.”

- Barton Seaver '01, Chef, Author, Sustainable Seafood Expert, Seafood that Matters