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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.
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 […]
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 […]
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, […]
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 – ensuring access to good food for all people.
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 […]
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.
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 […]
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 […]
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 […]
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.
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, […]