According to Robert Opp, Director of Innovation and Change Management at WFP, “The exciting part is that these innovations, often developed for more commercially attractive markets, have such potential to improve the lives of those who are furthest behind.”
“Coffee is a family business, and by family I also mean a community business, it relies on everybody.” Steingard explains, “Let’s affect not just the farmer and him or herself but also the family and the community.”
Based on Treasure Island in San Francisco, Treasure8 begins with leftover or ugly fruits and vegetables from farmers’ fields and unwanted produce from food processing facilities. “We can take these very large waste streams and we can upcycle them into safe, tasty, healthy products and ingredients that can work at large scale distribution.” Childs says.
Over 45 years, the International Food Policy Research Institute (IFPRI) and the International Institute for Sustainable Development (IISD) tracked indicators in 117 countries to understand which policies benefitted agriculture and development. Now, their groundbreaking report has found that successful agricultural transformation in a country depends on the quantity and quality of land available, existing demographic pressures, and implementation of a mix of appropriate policies.
Chefs across the globe are turning to an ancient practice for many of their ingredients: foraging the landscapes around them. By searching for herbs, fruits, roots, petals, and more from the wild, these chefs not only create fresh, flavorful dishes, but can also champion sustainable practices, indigenous produce, and a sense of adventure.