The COVID-19 pandemic and the western wildfires have revealed that our world is out of balance and our food systems lack sustainability and resilience. It is our goal to support and develop sustainable approaches to all aspects of food manufacturing from farm to fork, that reduce environmental impacts while providing reliable, healthy and safe food for our future. The Department of Food Science & Technology is responding to this global challenge by leading in strong, science-based education, research and outreach in sustainable food systems. Presentation introduction by College of Agricultural Sciences student Metzin Rodriguez, Bioresources Research with a Sustainable Ecosystems option and a minor in Spanish. Alumni Fellow introduction by Alan Sams, Dean, College of Agricultural Sciences