The Change Food Video Library consists of the best short-length videos covering both problems and solutions to food and farming today. Find out more about the video library, or learn how to host your own screening. Want us to consider your video for the library? Email us at email@example.com.
Search the whole library, or check out our newest additions below.
Sophia Mendelsohn, head of sustainability at JetBlue, discusses changes in air travel and meeting the needs of the traveler. JetBlue works hard to please their customers with what they want – and a few sustainable upgrades have included composting at their JFK terminal and working with local food purveyors in NYC, JetBlue’s hometown. Read More
Sam Polk, co-founder and CEO of Everytable and the founder and executive director of the non-profit Groceryships, shares his story and why he came to work at the intersection of poverty and obesity. His business model is making to-go food affordable for working moms, while also working to educate and support families about nutrition and cooking. Read More
Devita Davison, director of marketing and communications at FoodLab Detroit, shares the story of Prince’s Hot Chicken Shack, explaining the barriers there still are today for food entrepreneurs of color. FoodLab Detroit is transforming Detroit’s local food economy by supporting a diverse community of food businesses and allies working to make good food a sustainable reality for all Detroiters. Read More
Loren Cardeli, the founder and president of A Growing Culture, implores us to embrace farmers. He shares his views about the importance of farmer autonomy and farmer rights, connecting social justice and environmental justice, and the need for community. Loren wants to change the our view of the food movement, moving farmers to the forefront of the conversation. For more, go to #IStandWithFarmers. Read More
Tony Hillery, founder and director of Harlem Grown, shares the story of Harlem Grown and the community that they serve. The empty lot turned urban garden across the street from the first school they served, proved that if a kid plants it, they will eat it. The garden grew 38 pounds of produce the first year and now it’s up to 3000 pounds. They also educate families how to cook and focus on workforce development. Listen in for more of this amazing story. Read More
Martina Lynch, hip hop and spoken word artist and CEO of Taharka Brothers ice cream company, speaks about creating conversation through the art of storytelling and food. Taharka Brothers uses their award-winning ice creams, sorbets, and business initiatives to party for the right to fight for a better and brighter tomorrow. Watch her perform Fences, inspired by August Wilson, which was also interpreted into a ice cream flavor for Taharka Brothers. Read More
Erica Orange, executive vice president and COO of The Future Hunters, talks about “templosion” and “blue” (a good reason to listen in!), ideas she has created as a futurist. She discusses the shift in business from sustainable – putting back what you take out – to “blue” – putting back more than you take out. Read More
Diane Hatz, founder of Change Food, shares her observations (and pet peeves) about the food movement before kicking off an invigorating day of talks at the 2016 Change Food Fest in NYC. Listen in to hear her ideas for the future of collaboration and change, and go to ChangeFood.org to sign on to the Change Food Statement – ensuring access to good food for all people. Read More
Tera Johnson, serial entrepreneur, shares how a conversation with her mail carrier opened her eyes to the abundance of positive information she has to share with others and why she is still optimistic. She is now working with Food Finance Institute at UW Extension a learning community dedicated to accelerating the creation and growth of more successful food and value-added farm enterprises that make money and make a difference. Read More
Justin Johnson, CEO and Founder of Sustainable|Kitchens, talks about bringing real food back into the institutional food service industry. He challenges chefs to think sustainably, moving from packaged foods with substantial waste and no taste, to whole foods while reducing costs, increasing sales, and keeping the customer happy. Read More