Keith Maddox and Brigette Browning expose the realities of the San Diego labor force and how union organizations help relieve daily financial struggles for minimum wage workers.
“We want to make sure that everyone who is involved in the production of our raw materials… that those lives are being respected and that labor is not being exploited,” says David Bronner on Food Talk.
“Real food is food that we trust to nourish our bodies, food that we trust to nourish the farmer, and food that we trust to nourish the planet,” says Kimbal Musk on this week’s Food Talk.
“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.”
On Food Talk, Thomas McQuillan, Vice President of Strategy, Culture, and Sustainability at Baldor Specialty Foods, talks about how to change the course of food waste.
On Food Talk, Sara Brito talks about what better food means for the food system: “to be really good, food has to be really good for everyone involved in the food chain.”
A USDA study found businesses that received VAPG grants were significantly more likely to succeed compared to similar businesses that did not, and created more jobs. As U.S. farmers face unique economic challenges, the VAPG program may be discontinued.
On “Food Talk with Dani Nierenberg,” Executive Director of Fairtrade America Hans Theyer talks about what it takes to support the faces behind the world’s food.
On Food Talk, Executive Director of the Global Harvest Initiative Margaret Zeigler talks about the private sector’s energy to address sustainability and food productivity.
On Food Talk, Hunter Lovins of Natural Capitalism Solutions describes the new story she wants to write for the economy: prioritizing wellbeing, sustainability, and profits all together.