Jeff Gordinier talks restaurant recovery, Leah Lizarondo talks Food Rescue Hero and the effect of food recovery in food insecure communities during COVID-19
Copa-Cogeca and the Overbrook Foundation are using policy and financial support to help farmers during the pandemic
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.
Maximo Torero and Dr. Alan Greene, talk global supply chains, student lunch, and health concerns 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 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
To respond to COVID-19, restaurants have gotten creative and transformed into community kitchens. Here’s a running list of restaurants around the U.S. that have begun donating meals, selling groceries, and assembling meal kits.
D.C. restaurants sell CSA boxes as a way to adapt to COVID-19 restrictions and support farmers, their community, and their staff.
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.