Nutrition requires education and access, which Kimbal Musk addresses through outdoor classrooms in underprivileged communities and a chain of restaurants serving local produce.
Alison Grantham, Director of Food Systems Research and Development at Blue Apron, discusses ways to improve our food system, from soil quality to the final product.
Gigi Lee Chang, an expert on socially conscious and sustainable business practices and entrepreneurship, talks about opportunities to create a more sustainable society.
BlueCart seeks to democratize technology, ensuring that businesses of all sizes can benefit from it, allowing buyers and sellers to focus on the essence of their industry: hospitality.
Amy Keister, Vice President of Consumer Engagement for Compass Group North America, is inspired by the progress made to reduce food waste, yet humbled by the task at hand.
Joe Glauber argues that discriminating against the origin of certain foods is not likely to improve global diets, and policies for healthier eating are better targeted at consuming the right kinds of foods.
Karl Deily, President and Executive Office of Food Care, Sealed Air’s food and beverage packing business, explains the science behind food packaging and the research that goes into protecting and merchandising food products.
Joan Briggs describes food as an incredibly powerful tool to address systemic problems in our society because everyone needs to eat.
Tinia Pina is a sustainability professional, and Founder and CEO of Re-Nuble. She will be speaking on September 13, 2017, at Food Tank’s NYC Summit.
See how a global furniture giant is delivering on its strong commitment to sustainability through its food menu and market offerings with certified, organic, locally-sourced, and low carbon footprint offerings.