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  • Florida Food Forum: Technology in the Food Production System

Florida Food Forum: Technology in the Food Production System

  • 26 Jun 2020
  • 12:00 PM - 1:00 PM
  • Microsoft teams link below or +1 941-306-1146 United States, Sarasota (Toll); Conference ID: TBA

Join us

Use the Microsoft teams link below or dial-in by phone.


+1 941-306-1146 United States, Sarasota (Toll); Conference ID: TBA#


1. For dial-in attendees, please press * (star) then 6 to mute and unmute while on the call.

2. To access the forum online, please open Teams in a Chrome browser or join by downloading the free Microsoft Teams app. 

Florida Food Forum - June's Topic:
Technology in the Food Production System

Join us from 12-1pm on Friday, June 26th, for the Florida Food Forum on "Technology in the Food Production System." Ricky Stephens, Director of Digital Strategy at Agritecture Consulting, will be presenting on this important topic. Following the presentation will be a discussion and Q&A session.

Bio: Ricky Stephens is the Director of Digital Strategy at Agritecture Consulting, a global leader in urban agriculture planning services. Ricky manages all aspects of Agritecture’s digital strategy and online user engagement. He has led programming for multiple urban agriculture conferences and is heavily involved in the NYC Agriculture Collective. Before joining Agritecture, Ricky founded AgTech X, New York’s first incubator space dedicated solely to AgTech education and entrepreneurship. Previously, Ricky served as Manager of Marketing Analytics for Red Ventures, where he helped build out the company’s first international office in Brazil. He holds a BA in History from Davidson College.

Forum Host: Dell deChant is the Associate Chair of the Religious Studies Department at the University of South Florida and a member of the Board of Directors at the Florida Food Policy Council.

Disclaimer: The views of the presenters do not represent the views of the Florida Food Policy Council. We are a forum for the offering and sharing of information and encourage diversity and communication within the food system.

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