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 firstname.lastname@example.org.
Search the whole library, or check out our newest additions below.
Annalyn Lavey, GM and founding member of Square Roots, talks about the importance of trusting where our food comes from. Square Roots will empower food entrepreneurs, create a space to grow food in an urban environment, and help to create strong communities around food – increasing trust and feeding real food to people in the city. Read More
Kim Huskey, Food Services Manager in the Americas for Google, talks about how corporations can support the shift towards plant based diets. Google employees and guests in 56 countries create 160,000 meals per day, in 200 cafes, 1000 micro-kitchens and 28 food trucks! To reach their goal they partnered with CIA and Harvard School of Public Health on “Menus of Change” and in addition to creating beautiful vegetable dishes they are looking to behavioral science to help make the switch. Read More
Paul Willis, farmer and founder of Niman Ranch Pork Co., talks about changing food by not changing. Going against large factory farms and sticking with what he knew – high animal welfare, certification, animals raised without antibiotics, by family farmers – Paul created a space for changing food by not changing what he was doing. Read More
Good food investors are very important in making a change to the food system. Eric Kessler, founder and senior managing director at Arabella Advisors, looks for good food products that contribute to health, sustainable agriculture, and affordable food for all. He discusses culture, policy change, and infrastructure as three essential elements to make it possible to provide good food for everyone. Read More
Andrew Ive, managing director at Food-X, talks about how we have been producing food to the lowest common denominator, but now is the time to focus on hope and action. Food-X, a food innovation accelerator, is working with people within the food movement ready to make change. Read More
Jason Green, CEO and co-founder at Edenworks, looks at the evolution of diet – from foragers and hunters, to hunters and farmers, to a commodity-based diet species. Jason is not concerned about losing macronutrients in this evolution of diet, but is concerned about growing micronutrients. His company looks at indoor agriculture environments to address this, using aquaponics to grow protein and micronutrients. Read More
Scott Norton, co-founder of Sir Kensington’s, talks about how the condiment got left behind. Sir Kensington’s mission is to bring integrity (and charm) to ordinary and overlooked food. They were challenged when they wanted to bring a vegan mayonnaise to market, but aquafaba, the thick viscous liquid in canned chickpeas, was the answer. They used this as an opportunity to rescue aquafaba from hummus manufacturers creating their own supply chain and eliminating waste. Read More
Angel Rodriguez, VP of Community Economic Development (CED) for Asociación Puertorriqueños en Marcha (APM), shares how a conversation with a single mom helped bring food to a community. In Philadelphia, where Angel’s team works, nearly half the population is food insecure. When they were asked what they wanted, the answer was obvious, the highest quality food at the lowest prices. APM worked with the community to create a buying club to address the food insecurity issues and to help parents get food on the table. Read More
Tessa Edick, founder of the FarmOn! Foundation, talks about the struggles with succession in farming, and teaching the next generation to be excited about the opportunity. FarmOn! Foundation helps to shift the paradigm, teaching kids the business of food with real skill sets as they live on the property, using the farm as a classroom. Read More
Dawn Moncrief, founding director of A Well-Fed World, discusses the problems with livestock agriculture and its influence on the global resources needed to feed the world. She hopes that by making the connections between the livestock’s influence on hunger more obvious, we can start shifting away from the inefficient use of animals and promote plant-based options part of the solution. Read More