IFT strives to create a world where Diversity & Inclusion are universally valued as essential to advancing the science of food and providing a safe, nutritious, and sustainable food supply for everyone. Leveraging Diversity and Inclusion are key to IFT’s Mission by attracting and serving a diverse population of members, food science professionals, and staff by embracing a culture of inclusion.
IFT Diversity & Inclusion Town Hall
IFT recently held a virtual town hall event for all IFT members during which member and Past President, John Coupland, PhD, CFS, presented the set of recommendations developed by the Inclusive Systems Review Task Force in support of IFT’s Strategic Promise of Include. You can read an overview of the recommendations on our Brain Food blog, or watch a recording of the event.
Along with developing, networking, innovating, and advocating, IFT had added the promise to include as part of its strategic objectives. As part of this promise, IFT’s has dedicated itself to three important pillars: diversity, inclusion, and equity. With the goal to leverage all three to advance its mission and the science of food.
What do we mean when we use the words diversity, inclusion, and equity?
Diversity
Refers to the composition of a group of people from any number of demographic backgrounds, identities, and the collective strength of their various attributes
Inclusion
The act of establishing systems—which include policies, practices, and procedures—to ensure equitable access to opportunities and resources. Inclusion creates the infrastructure to leverage the collective strength we all bring.
Equity
The guaranteed fair treatment, access, opportunity, and advancement for all. Acknowledging the historically underserved and underrepresented populations and that fairness to remedy these unbalances is needed.
“It (diversity and inclusion) enhances and elevates everything to a whole different level, because we get to consider everything from so many different perspectives.”