Treasure8 and PA Consulting announce that they are collaborating to improve access to nutritional food and fight food waste on a global scale.
Family Meal Sacramento continues serving 400-800 meals a day to at-risk families while employing chefs at more than 40 restaurants during COVID-19.
Chef and Restaurateur Tom Colicchio and CEO of Bowery Farming Irving Fain discuss vertical farming and the ways that a localized farming model can create community resilience.
Barton Seaver discusses seafood literacy. Dennis Bagneris discusses Liberty’s Kitchen in New Orleans, LA
Alex Morgan describes the Rainforest Alliance’s revamped Certification Program.
Didier Toubia of Aleph Farms discusses cultivated meats. Paula Daniels discusses the Center for Good Food Purchasing.
Founder and CEO of GT’s Living Foods, GT Dave, joins Dani today on Food Talk to discuss kombucha
Ricardo Salvador, the Director of the Food and Environment program of the Union of Concerned Scientists talks science advocacy.
On Food Talk Live: Rowen White, the director of Sierra Seeds and an Indigenous seed sovereignty advocate, describes the benefits of good seed stewardship. Later, Dani is joined by Gotham Greens CEO Viraj Puri to talk about how to make urban agriculture profitable, sustainable, and community-oriented.
Managing Director of Patagonia Provisions, Birgit Cameron, and Kurt Beardslee explain how the recent Executive Order could affect human health, coastal economies, and the fight to restore wild fish populations.
Carlotta Mast with The New Hope Network joins the podcast to talk about the natural and organic products market and Russell Diez-Canseco of Vital Farms talks conscious capitalism.
International leader in the farmworkers and immigrants’ rights movement, Baldemar Velasquez, discusses migrant workers and organizing for change
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.
Nancy Roman of Partnership for a Healthier America on increasing access to fresh produce and encouraging healthy eating habits among children.
On Food Talk Live: Sara Burnett, the vice president for wellness and food policy at Panera, and Iowa farmer Ron Mardesen join Dani for a conversation about how everyone in the food system can work together to build healthier and more humane food supply chains.
Dani and Colby discuss food and agriculture policy from Tribal governments to the federal government. They also talk about the importance of teaching youth about agriculture, business, policy, and nutrition.
Apeel Sciences creates a protective layer that keeps fruits and vegetables fresh longer and prevents waste. The funding will be used in part to expand Apeel as a replacement for cold-chain infrastructure in Sub-Saharan Africa and South America.
