Rachel Krupa discusses how food and agriculture markets are responding to COVID-19.
Business
Nate Kleinman and Albie Miles on Community Food Sovereignty During COVID-19
For activist and grower Nate Kleinman, collaborative farming can help slow climate change and support community food sovereignty. Later, professor Albie Miles describes how COVID-19 is exposing the vulnerabilities in the food system in Hawai’i.
Grocery Store Workers On The Frontlines of COVID-19
Grocery store workers are risking their lives providing essential services to Americans.
Jeff Gordinier and Leah Lizarondo Talk About How Restaurants Will Survive and Food Recovery
Jeff Gordinier talks restaurant recovery, Leah Lizarondo talks Food Rescue Hero and the effect of food recovery in food insecure communities during COVID-19
Pekka Pesonen and Daniel Katz Talk Philanthropy, Supporting Farmers During COVID-19
Copa-Cogeca and the Overbrook Foundation are using policy and financial support to help farmers during the pandemic
Fabrice De Clerck and Amy Wu on Innovating a Better Food System
Today on Food Talk Live, Dani interviews Fabrice De Clerck, the science director at EAT, and Amy Wu, the founder of From Farms to Incubators. They discuss how agriculture can change to meet the planet’s needs—and the women who are driving the biggest innovations.
Dan Barber and Luke Saunders on Keeping the Farm-to-Community Connection During COVID-19
Blue Hill’s Dan Barber and Luke Saunders of Farmer’s Fridge are mobilizing food access efforts during the COVID-19 crisis, with help from regional farms.
Marc Zornes, Devin De Wulfe Talk Food Waste, Food Delivery, COVID-19
Marc Zornes talks Winnow, artificial intelligence, and food waste. Devin De Wulfe discusses how Feed the Front Line NOLA and supports hospital workers with food from local restaurants
Christina Ferzli and Britt Lundgren talk sustainable food business and COVID-19
Christina Ferzli and Britt Lundgren on Food Talk, discussing their companies and COVID-19
Dan Glickman Talks Food Security, Diet, and COVID-19
Former Secretary of Agriculture Dan Glickman explains how our diets can help flatten the curve of COVID-19. Then, Danielle talks with Beth Dooley about the importance of small grains in a healthy, resilient food system.
Kathleen Finlay Discusses Regional Farming, COVID-19
Kathleen Finlay discusses regional farming, community resilience and COVID-19.
Family First on Engelbrecht Farms
On Engelbrecht Family Farm, sustainable practices and ethical livestock raising practices maintain resources for future generations.
Fatema Sumar Talks Oxfam America’s Response to COVID-19
“If you break the food supply chain, you can imagine how that would affect supermarket shelves”
Mike Curtin Talks DC Central Kitchen, COVID-19
“Poverty is expensive. It is hard to be poor”
Holly Rippon-Butler Talks Young Farmers, COVID-19
“We need to make investments for young farmers as a resource for this country”
The Ellen MacArthur Foundation Releases New Tool to Measure Businesses’ Circularity
A new tool developed by the Ellen MacArthur Foundation measures business’ circularity, helping them reduce waste and become more sustainable.
Garry Michael Talks Fresh Food Delivery, COVID-19
What’s really important is stocking up on fresh produce – stocking up on nutrient dense food.”
Jenique Jones From City Harvest Talks COVID-19 Impact
“We’re making sure that we’re planning for, almost the unplannable”
Liz Neumark Talks Teaching Healthy Habits to Kids, COVID-19
“Our waiters who at this time last year were at black tie galas, are now delivering food to a very different slice of New York”
Caesaré Assad On The Food System, COVID-19
“We have this really beautiful rich, diverse country where we can produce and we can create so much wealth for all of us, and it’s now about zooming in and resourcing these gaps that we know exist”
