Friday, May 4th AT 3:15 PM - 4:45 PM

Hacking the Local: Tools and Lessons for Designers from the Food System

Oregon Convention Center: Room B110-B112
Track: Food + Water

The session brings together presenters who are working to build a regional food economy, emphasizing the specific advantages of our food shed, transparency and communication, and leveraging the efforts of small and medium scaled food producers. Presenters will address their areas of expertise: vegetable breeding and selection for local adaptability and culinary excellence; humane and conscious animal butchery and teaching; and the organization of a regional food hub to help institutions and larger retailers find local produce, and help farmer reach these buyers. A moderated panel discussion and Q&A follow to find clues for how designers, builders and manufacturers can apply the lessons of localization and aggregation to the culture of building materials.


Yianni Doulis
Yianni Doulis Architecture Studio & Wild Good Farm
Lane Selman
Agricultural Researcher
Oregon State University, Culinary Breeding Network
Camas Davis
Portland Meat Collective
Amanda Oborne
Vice President, Food & Farms