Chef Dan Barber and Kathleen Merrigan talk about how policy and the culinary industry can transform agriculture through taste.
Experiential education curriculum developer, Erin Bohm, sets the new standard for food education in drought prone regions. Highlighting the importance of soil health, crop variety, and community, drought-resilient education seeks to build a new generation of farmers and citizens.
ILM is the process through which community stakeholders come together across sectors and interests to collaboratively plan and design their environment, agreeing on sustainable ways to use land.
A venture-backed technology startup, FoodMaven, is tackling the US$161 billion per year industrial food waste problem with innovative solutions that allow food producers and suppliers to earn a profit from once landfilled- destined food.
Chefs, community activists, and a pastor participate in a roundtable discussion at the KFLA Global Summit in Atlanta discuss how to improve the health of low-income communities of color.
A city known for industry, Detroit is now rallying individuals and corporations around waste and dirt: Pashon Murray is leading the composting collaboration for the climate, economy, and future generation.
“With the right kind of motivation and education, young people can actually become the change we so desperately need” in the health system, says Drescher.
Drought tolerant crops that deliver nutrition and income to farmers could bring more food security to the region. Dr. Moses Siambi from ICRISAT explains how relying on single, water-intensive crops during dry periods can be risky.
With the dust now settled from the 2019 SXSW festival, and with Earth Day’s 49th anniversary on the horizon, wasted food and its environmental impact has been on our minds.