Professor Patrick J. Stover discusses a framework for understanding and assessing the impact of various activities and initiatives on the food system.
Matthew Kenney discusses good food and the role chefs play in creating its future.
Professor Mark Post discusses cultured protein and its role in the future of sustainable food.
Urban chef, educator and author Bryant Terry puts the culture back into agriculture by using an anthropological lens to examine how food can spark revolutionary shifts in people’s habits, attitudes, and politics.
Kurt Beecher Dammeier’s talk compares the early media campaigns of cigarettes to that of today’s advertising of sports drinks like Gatorade, and warns that the health consequences of sugary drinks may be on par with cigarettes.
The backdrop of Angela Moran’s childhood ranged through rust-belt towns; from Niagara Falls, ON to Detroit, MI, and more. Boarded up downtown cores and dilapidated buildings were completely normal sights… until Angela planted a tree as a teenager.
When communities deeply connect with their local food sources/local growers the concept of “buying local” becomes more than a theory – it becomes a sustainable practice. When communities deeply connect with their local food sources/local growers the concept of “buying local” becomes more than a theory – it becomes a sustainable practice. Carol Lynn began […]
Collard greens are more than a simple side dish. Brought to the American South with the slave trade, they represent a critical aspect of African-American cultural history. A new generation of passionate farmers, culinary historians, and educators work tirelessly to preserve and share this cultural heritage while promoting healthy communities. Hear their stories. Directed by […]
Honeybees have thrived for 50 million years, each colony 40 to 50,000 individuals coordinated in amazing harmony. So why, seven years ago, did colonies start dying en masse? Marla Spivak reveals four reasons which are interacting with tragic consequences. This is not simply a problem because bees pollinate a third of the world’s crops. Could […]
Mycologist Paul Stamets lists 6 ways the mycelium fungus can help save the universe: cleaning polluted soil, making insecticides, treating smallpox and even flu viruses.
Chef, author and sustainable seafood advocate Barton Seaver gives an inspiring keynote address on Day 2 of the Global Aquaculture Alliance’s GOAL 2015 conference in Vancouver, Canada.
Western countries throw out nearly half of their food, not because it’s inedible – but because it doesn’t look appealing. Tristram Stuart delves into the shocking data of wasted food, calling for a more responsible use of global resources.