Should We Eat More Processed Foods? Intelligence Squared U.S. Partners with Institute of Food Technologists for a Debate Live in Chicago and Streaming Online, July 11

Processed food is bad for you, right? From dinosaur-shaped chicken nuggets to those microwavable cup-of-noodles, nutritionists and consumers alike have long decried highly-processed foods for driving up blood pressure, obesity rates, and diabetes. But there’s more to this story. If you ask the Department of Agriculture, they’ll tell you that “processed” foods include anything that has been changed from its original form, including heating and pasteurizing. A substantial increase in food processing is the best way, advocates contend, to feed the growing human populations while also reducing food waste, and “processed” food doesn’t necessarily mean junk food. On the other hand, critics argue that locally grown, unprocessed or minimally processed foods are often more nutritious and also benefit local economies, supply chains, and the environment. In a live debate held in partnership with the Institute of Food Technologists (IFT), America’s debate series Intelligence Squared U.S. holds a debate on the question “Should We Eat More Processed Foods?” live at the IFT FIRST: Annual Event and Expo in Chicago and streaming for free online.

Arguing Yes are award-winning author and futurist Amy Webb, whose new book ‘The Genesis Machine’ explores the future of synthetic biology, and international nutrition scholar Michael Gibney, who has served on several EU and UN committees on nutrition and health. Arguing No are National Institutes of Health scientist Kevin Hall, whose lab investigates how metabolism and the brain adapt in response to interventions to diet and physical activity, and academic and author Marion Nestle, who served as a senior nutrition policy advisor to the Department of Health and Human Services.

The “Should We Eat More Processed Foods?” debate will be held on Monday, July 11 at 8:30 AM CT (9:30 AM ET) at the IFT FIRST: Annual Event and Expo at Chicago’s McCormick Place and stream live online for IFT FIRST attendees, then air soon after on the syndicated public radio show and podcast "Intelligence Squared U.S." Media can email raypadgett@shorefire.com for access to either the in-person event or private live stream.

FOR THE MOTION - BIOS

* Michael Gibney: Professor of Food and Nutrition & Former President, Nutrition Society 
Michael Gibney is an international nutrition scholar and former president of The Nutrition Society. He has held esteemed research and faculty positions at leading universities, including the University of Sydney and Trinity College in Dublin. He is currently a professor emeritus of food and health at University College Dublin. Gibney has served on several EU and UN committees on nutrition and health, chaired the EU Scientific Committee for Food's working group on nutrition, and has been appointed to the Scientific Advisory Board of the European Joint Programme Initiative on Food and Health Research as well as Board of Directors of the Food Safety Authority of Ireland.

* Amy Webb: Futurist & Author, "The Genesis Machine"
Amy Webb is an award-winning author and futurist. She is the founder and CEO of the Future Today Institute and was named one of five women changing the world by Forbes. Her new book, "The Genesis Machine," explores the future of synthetic biology, including food engineering. Webb is a professor of strategic foresight at New York University's Stern School of Business and has been elected a life member of the Council on Foreign Relations.

AGAINST THE MOTION - BIOS

* Kevin Hall: Nutrition & Metabolism Scientist, National Institutes of Health
Kevin Hall is the integrative physiology section chief at the National Institutes of Health, where his lab investigates how metabolism and the brain adapt in response to a variety of interventions to diet and physical activity. His team conducts experiments in both humans and rodents to better understand the complex mechanisms regulating macronutrient metabolism, body composition, and energy expenditure. In addition, Hall is a widely published scholar on issues related to diet and public nutrition.

* Marion Nestle: Author, "Food Politics" & Academic
Marion Nestle is an American academic, author, and professor emerita of nutrition and food studies. Her research and writing examine scientific and socioeconomic influences on food choice and its consequences, emphasizing the role of food industry marketing. Nestle served as a senior nutrition policy advisor to the Department of Health and Human Services, where she edited the 1988 Surgeon General’s Report on Nutrition and Health. She is the author of several books, most notably "Food Politics: How the Food Industry Influences Nutrition and Health" and “Safe Food: The Politics of Food Safety."

ABOUT INTELLIGENCE SQUARED U.S. DEBATES (IQ2US)
Intelligence Squared U.S. (IQ2US) was founded to address a fundamental problem in America: the extreme polarization of our nation and our politics. Through its award-winning live debates and associated programming, the nonprofit company serves as a model for responsible media in a new age - fair, intelligent, nonpartisan - while restoring critical thinking, facts, reason, and civility to public discourse. Recently recognized as "Best Podcast Event of 2020" by Adweek, Intelligence Squared U.S. reaches millions through multi-platform distribution, including public radio (the show airs in all top 25 markets that carry specials), podcasts, video live streaming, newsletters, interactive digital content, and on-demand apps including Roku and Apple TV. With over 190 Oxford-style debates and counting, plus additional podcast and video content, IQ2US has encouraged the public to "think twice" on a wide range of provocative topics for over a decade. Author and ABC News correspondent John Donvan has moderated since 2008.

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ABOUT INSTITUTE OF FOOD TECHNOLOGISTS 
The Institute of Food Technologists (IFT) is a global organization of approximately 12,000 individual members from 95 countries committed to advancing the science of food. Since 1939, IFT has brought together the brightest minds in food science, technology and related professions from academia, government, and industry to solve the world's greatest food challenges. Our organization works to ensure that our members have the resources they need to learn, grow, and advance the science of food as the population and the world evolve. We believe that science is essential to ensuring a global food supply that is sustainable, safe, nutritious, and accessible to all. For more information, please visit ift.org and iftevent.org

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For more information on Intelligence Squared U.S., contact Ray Padgett (raypadgett@shorefire.com) or Mark Satlof (msatlof@shorefire.com) at Shore Fire Media.