Sustainable local food — growing, promoting, cooking and eating it — is the focus of the Long Island Food Conference, which will be held April 25 at Hofstra University in Hempstead.

Local chefs Marc Anthony Bynum (Hush Bistro, Farmingdale), Bryan Futerman (Nick & Toni’s, East Hampton), Jay Jadeja (West East All Natural Bistro & Wine Bar) and Pierre Thiam (Pierre Thaim Catering, Brooklyn) will take part in a panel titled “Chefs Influencing the Marketplace.”

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Other programs include: "Aquaculture"; "The Life Cycle of Our Food: From Alternative Growing Methods to Reducing Food Waste"; "Food Demonstration: Getting Dinner on the Table Is a Political Act"; "Eating for Health"; "Food Justice"; "Food Labeling: What's Hiding in Your Food"; "Creating and Sustaining a Community Garden"; "Starting a School Garden"; "Seed Saving"; "Food Policy"; "Slow Money: Investing, Divesting and Digesting"; and "Which is the Most Sustainable? Plant-Based, Organic, or Local."

The Long Island Food Conference is at Hofstra University (Hempstead Turnpike in Hempstead) on Saturday, April 25, from 8 a.m. to 5:30 p.m. Tickets are $35 for adults, $15 for college students. Entrance is free for Hofstra students and children 6 to 17.

For more information or to register, go to lifoodconference.com.