On Food Talk Live: Dani talks with the creators of the new Global Food Donation Policy Atlas about mapping food donation and waste. Then, chef Pierre Thiam introduces the ancient African grain fonio and its potential to fight food insecurity and climate change.
Olivier De Schutter describes his work at the intersection of human rights and food system reform.
On Food Talk Live: Marc Perrone, president of the United Food and Commercial Workers International Union, talks to Dani about labor issues during COVID-19.
Founder of Future Food Institute, Sara Roversi discusses the institute’s motives to help create a sustainable agri-food system.
According to Kellogg’s Amy Senter, the company is driving positive change in the food system through its commitment to a more sustainable supply chain. Fresh Taste director Karen Lehman describes her food system work and connecting large foundations with local communities, food producers and businesses.
Renowned New York City Chef, Marc Murphy, joins Food Talk with Dani Nierenberg to discuss his career, new opportunities, food culture, and the restaurant industry emerging from the fallout of coronavirus
On Food Talk Live: Mark Zimring, who focuses on large-scale fisheries at The Nature Conservancy, talks about how to better monitor fishing practices around the world. Then, Dani is joined by Niaz Dorry, a community organizer and sustainability advocate who leads the Northwest Atlantic Marine Alliance and the National Family Farm Coalition.
According to AeroFarms co-founder and CMO Marc Oshima, vertical farming and aeroponics can help slow climate change and support community food security. Later, student activist and master gardener Frida Herrera-Endinjok describes her approach to nutrition justice: building urban gardens and fighting food waste.