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Diversity, Equity, Inclusion, and Belonging
Diversity, Equity, Inclusion, and Belonging (DEIB) are crucial for ensuring a safe, nutritious, and sustainable food supply worldwide. At IFT, we prioritize attracting and supporting a global community, promoting equity, inclusion, and a strong sense of belonging across our organization. Together, we strive to build a future where everyone thrives.
What do we mean when we use the words diversity, equity, inclusion, & belonging?
Inclusion is one of IFT's core values. This value guides us to actively listen, learn, and seek input from individuals with various perspectives and experiences. We prioritize creating inclusive processes that foster consensus and promote equity within our community. Through our dedication to Inclusion, we strive to build a community where everyone's voice is valued, contributing to a more equitable and impactful future of food.
DiversityDiversity refers to the existence of varied perspectives and experiences among individuals within a group, organization, or society. |
EquityThe guaranteed fair treatment, access, opportunity, and advancement for all. |
InclusionThe act of establishing systems—which include policies, practices, and procedures—to ensure equitable access to opportunities and resources for everyone. Inclusion creates the infrastructure to leverage the collective strength we all bring. |
BelongingThe sense of being valued, recognized, respected, and connected within a group, organization, or society. |
“Diversity and inclusion enhances and elevates everything to a whole different level, because we get to consider everything from so many different perspectives.”
Stories on Diversity & Inclusion
Jan 27, 2026
Keeping the Pipeline Open for Future Food Scientists
IFT President Peggy Poole considers the mounting challenges facing food science academia and the urgent need to support the next generation through mentorship, advocacy, and investment in science.Food Technology Magazine
Sep 03, 2025
A Full Circle Moment – and a Look Ahead
2025–2026 IFT President Peggy Poole shares her story and sets the stage for her year as president of IFT.Food Technology Magazine
May 09, 2025
Navigating Tipping Points Through Community
IFT President Christopher Daubert explores how the IFT community is helping food system professionals navigate industry tipping points through collaboration, advocacy, and science-driven solutions.Food Technology Magazine