ASI's 2017 Bradford & Rominger Agricultural Sustainability Leadership Award
Apr 19, 2017
from 05:30 PM to 08:30 PM
|Where||International House, 10 College Park, Davis, CA|
|Contact Name||Karen Clementi|
Free and open to the public. Students encouraged to attend pre-event networking discussion in addition to award ceremony.
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The Agricultural Sustainability Institute is pleased to announce this year's recipient of the Eric Bradford & Charlie Rominger Agricultural Sustainability Leadership Award.
Director, UC Cooperative Extension, Marin and Napa Counties
Watershed Advisor, Marin, Sonoma, and Mendocino Counties
Join us to celebrate his work and leadership in rangeland and watershed management.
David will be joined by our keynote speaker
Anya Fernald, CEO of Belcampo Meat Company
About the award
Established in 2008 through gifts from family and friends, the Eric Bradford and Charlie Rominger Agricultural Sustainability Leadership Award seeks to provide a lasting legacy of the unique contributions Eric Bradford and Charlie Rominger made in academia and agriculture and to the field of agricultural sustainability here at UC Davis. The intent of the award is to recognize and honor individuals exhibiting the leadership, work ethic and integrity epitomized by Eric and Charlie. Awardees demonstrate leadership with a passion for service as they aim to improve the world through their contributions to agriculture.
About David Lewis
Over the past two decades, David has served as the UC Cooperative Extension (CE) Watershed Advisor for Marin, Sonoma, and Mendocino Counties and CE County Director for Marin and Napa Counties. He leads research and extension efforts which harness the full potential of UC and UCCE to develop and deliver science-based answers to questions posed by his clientele. David consistently brings together campus faculty, specialists, advisors, students, staff, and postdoctoral researchers to conduct novel, stakeholder participatory research that is management and policy relevant.
Davis has provided leadership to diverse communities grappling with complex sustainability issues at the interface of agriculture and the environment for the past 20 years. He has helped communities find practical, science-based ways to protect salmon habitat from agricultural erosion, cleaning up oyster beds polluted by dairy operations, riparian ecosystem restoration and conservation, and water quality planning to protect the Napa and Sonoma Rivers.
About Anya Fernald
Anya Fernald is the co-founder and CEO of Belcampo Inc., a group of innovative, agricultural ventures in California and Belize, which strives to make good food both the old fashioned way and on a larger scale than ever before. Belcampo employs over a hundred people in total, with plans to grow awareness, availability, and production of sustainably farmed food through its operations of organic farms, butcher shops and restaurants.
Anya directed the International Presidia program at the Slow Food Foundation in Italy, where she devised and instigated a micro-investment program that managed business planning and marketing for small-scale artisan food producers in countries such as Madagascar, Sweden, Ecuador, and Bosnia between 2001 and 2005. After returning to her home state of California in 2006, Anya directed a statewide Farm-to-School initiative in over 100 low-income schools, and launched the California Buy Fresh, Buy Local campaign. In the summer of 2007, she became the Executive Director of Slow Food Nation, and soon founded Live Culture Co., a business and marketing consulting firm that advised, supported, and further developed over two dozen profitable, values-driven food businesses in its three years of activity. In 2011, Anya founded the non-profit Food Craft Institute – which hosts the annual Eat Real Festival in Oakland – and currently serves as its board chair.
Anya has been recognized as one of the 40 under 40 by Food & Wine, named a Nifty Fifty by The New York Times, appeared in a lengthy profile in The New Yorker’s “Food Issue” in 2014, and served as a regular judge on Iron Chef America on the Food Network for the 2009, 2010, and 2011 seasons. Anya’s cookbook, Home Cooked, was released in spring 2016 with Ten Speed Press.