A conference sponsored by Farm Foundation and USDA's Economic Research Service
April 9-11, 2007
Claremont Hotel, Berkeley, Calif.

The U.S. food market offers consumers a wide array of products.  The composition of those products varies in response to such market forces as production costs, consumer demands, new technologies and the price of ingredients.  Consumers may be unaware of some product changes—a switch from one type of oil to another, for example—yet those changes may have potential consequences for public health.

This conference examined how agriculture and food policies influence market forces and food product composition, impact ingredient costs, regulate production and marketing systems, provide information to consumers and contribute to the generation of new technologies. Participants included policy makers, researchers, food and agribusiness leaders. An executive summary is available.

Conference discussions are also featured in a Farm Foundation Issue Report.

April 9
Opening Reception and Keynote Speaker

Eating Patterns in America
Joseph Derochowski, NPD Inc.

April 10
Session I - Unintended Consequences of U.S. Agricultural Policies

Sugar Policies and Added Sugars in U.S. Diets
Helen Jensen and John Beghin, Iowa State University

Panel Members:
Lucia L. Kaiser, University of California-Davis
Gail Woodward-Lopez, University of California- Berkeley

Milk Component Pricing & Milk Fat in U.S. Diets
Brian Gould, University of Wisconsin

Panel Members:
Joe O’Donnell, California Dairy Research Foundation
Jeffrey T. LaFrance, University of California- Berkeley

Lunch - Improving Public Health Through New Food and Farm Policies
Michael Jacobson, Center for Science in the Public Interest

Session II - Policies Directed Towards Changing Diets

Getting Rid of Transfats: Policies, Incentives and Progress
Laurian Unnevehr, University of Illinois
Panel Members:
Catherine Woteki, Mars Inc.
John Morrall, Office of Management & Budget

Whole Grain Dietary Guidelines and U.S. Diets
Lisa Mancino, Economic Research Service, USDA
Panel Members:
Susan J. Crockett, General Mills Bell Institute of Health & Nutrition
Wendy Reinhardt Kapsak, International Food Information Council
Len Marquart, University of Minnesota

Dinner - Industry Initiatives
Alison Kretser, Grocery Manufacturers Association
Cornelius Gallagher, Bank of America
Richard Williams, U.S. Food and Drug Administration

April 11
Salt in Processed Foods
Panel members:
Ellen Goddard, University of Alberta
Chor San H. Khoo, Campbell Soup Company
Jeffrey W. Canavan, Food Safety and Inspection Service, USDA

Lessons for Future Policy & Industry Initiatives
Panel:
Walter J. Armbruster, Farm Foundation
Elise Golan, Economic Research Service, USDA
Laurian Unnevehr, University of Illinois