Some have saidthat instituting the principles of diversity, equity, and inclusion (DEI) in the workplace, out of compulsion, results in mediocrity, not meritocracy. However, in the absence of diversity and inclusion, it is exceedingly difficult in most human endeavors to proclaim that someone or something merits designation as “the best.” In other words, without diversity and inclusion, meritocracy itself is a meritless myth, and any merit bestowed cannot be deemed equitable.
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IFT President Christopher Daubert reflects on the lasting impact of mentorship, community, and connection—and how the IFT network continues to inspire the next generation of food system leaders.
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.
Focusing on the intersection of human and planetary health, Alyson Greenhalgh-Ball is working to improve the food ecosystem.
The number of Gen Z personnel in the workforce has now surpassed that of baby boomers. What does this mean for the food science profession?
IFT President Christopher Daubert examines the evolving food science education landscape and IFT’s efforts to prepare future industry leaders.