2021 Virtual Harvard Club Annual DinnerClimate Change and the Future of Food: Environmental Dining, Food Investing, and Innovation Post-Pandemic
The COVID-19 Pandemic shook global supply chains in every area of human life. All the while, food was transported all over the world and many restaurants remained open. How did food, food technology, and food investing change over this once in a century timeframe? What is the impact of climate change and food post-pandemic and what was it pre-pandemic? Join us as we explore these questions with Harvard alumns Nick DiGiovanni, Christine Barone, and Marc Diaz.Event Program
Share in a discussion with Nick DiGiovanni (AB ‘19, Celebrity Chef), Christine Barone (AB ‘95, MBA ‘00, CEO of True Food Kitchen), Marc Diaz (AB ‘99, MBA ‘06, MPA ‘06, Sustainable Food investor) as we discuss the future of food post-pandemic. Together they will discuss their careers, how their organizations adapted to the COVID-19 pandemic, and what they see as the future of sustainable dining and enviornmental eating. The Q&A will be moderated by Michael Bervell (AB '19, President of the Harvard Club of Seattle). We will also briefly review the year's events and programs, recognize the HCS volunter of the year, and elect board members and officers (vote here).
Date: Thursday, June 24, 2021
Time: 6:00 pm - 7:00 pm PST
Join URL: The event link will be shared with registered guests.
Registration: Free for Members | $25 for Non-Members
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Click Here To Register
Problems with your Harvard Key? Please contact us. Sorry, no refunds for this event.
Event schedule:
6:00 - 6:05 pm | President's welcome, annual updates, and election results
6:05 - 6:35 pm | Nick, Christine, and Marc: discussion on careers, enviornment, and future of dining
6:35 - 6:55 pm | Q&A with the keynote speakers, moderated by Michael Bervell
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QUESTIONS? Please contact Michael Bervell, AB '19, President, Harvard Club of Seattle.
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Speaker Biographies
Nick DiGiovanni (AB '19) Created Harvard's first-ever "food" concentration called Food and Climate. At age 22 he placed as the youngest-ever finalist on MasterChef, more recently making the Forbes 30 under 30 list for Food and Drink. Day-to-day he works on his startup, Voodles, while also creating a wide variety of content for TikTok, Instagram, YouTube and more, totaling over 400 million monthly views across these platforms.
Christine Barone (AB '95, MBA '00) Is the CEO of True Food Kitchen, an award-winning seasonal kitchen and bar that has pioneered health-driven dining. Ms. Barone has grown True Food to 33 restaurants across 14 states. Prior to True Food, Ms. Barone ran the food business at Starbucks as Senior Vice President of Food, Licensed Stores and Evenings, where she led the roll-out and launch of La Boulange bakery offerings to over 12,000 Starbucks stores in the U.S. and Canada. She is also a board member of Yelp.
Marc Diaz (AB '99, HKS '06, MBA '06) Serves as SVP of commercialization efforts at TerViva, a food-tech and ag-tech firm helping farmers grow the pongamia tree sustainably to feed the world while taking care of the planet. In the past he launched & led NatureVest, the conservation investing unit of The Nature Conservancy and launched & led The UNICEF Bridge Fund, a social investment pool of flexible funding that fast-tracks life-saving equipment and commodities to the world’s most vulnerable children.
Moderated By:
Michael Bervell (AB '19) is the current President of the Harvard Club of Seattle. He is a Ghanaian-American angel-investor, entrepreneur, and author. Bervell is the author of “Unlocking Unicorns,” a bestselling book about the stories, habits, and lessons of billion-dollar startup founders in Africa, Asia, and the Middle East available on Amazon and in bookstores globally. He blogs daily on his website “Billion Dollar Startup Ideas” and has received more than 800,000 impressions from over 150 different countries. A dedicated Harvard volunteer, Bervell joined the Harvard Alumni Association board as a student, initiating a program to connect students with alumni during board meetings, reunions, and Commencement.