
Come Help Tulsa Become Greenest City in America

The conference is 9 a.m. – 3:30 p.m. with morning keynote speaker starting at 9:30 a.m. This is the fourth annual conference bringing together regionally and nationally recognized leaders to discuss the issue and offering practical ways to move our community forward to sustainability. This year, the focus is on food and food systems as individual speakers and panel presentations address the challenges of achieving food sovereignty.
“Tulsa landed at 95 out of 100 for a recent ranking by WalletHub on 2017’s Greenest Cities of America,” said Mike Limas, TCC Sustainability Committee co-chair. “While we are on the list, we can make a positive change in our thinking and actions when it comes to sustainability to be one of the leading cities and TCC is an active participant in that dialogue.”
Charlie Williams, vice president of Clean Air Action Corporation, is the morning keynote speaker with his presentation, “Global Perspective on Food Production.” Kelly Foster, Waterkeeper Alliance, is the noon speaker. The afternoon keynote speaker, Pamela Kingfisher, will discuss her work as a Farm to Cafeteria specialist based on her years as a regional lead for the National Farm to School Network. Kingfisher is also head of the Oklahoma-based Shining Waters Consulting focused on food sovereignty issues, women's rights, and environmental protections.
In addition, the conference will feature break-out sessions with focuses on urban farming, campus to community partnerships to help address student food insecurity, careers in the food industry, and integrating sustainability into the academic setting.
The conference is free to attend and open to the public. Lunch is not provided but will be available to purchase from Kitchen 66 at the event.
If you are unable to attend, the events in the McKeon Center for Creativity Main Hall will be streamed with campus viewings at the TCC Northeast Campus Library Think Tank, TCC Southeast Campus Library Think Tank and the TCC West Campus Student Union.