CORAF’s Research Program on Priority Agricultural Sectors deploys new varieties of maize to producers to prepare them for climate change, strengthen value chains, and lift communities out of poverty.
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, chef, restaurateur, and advocate Spike Mendelsohn talks about the food issues that motivate him to expand beyond his restaurants and into policy and advocacy spheres.
Border regions can be fertile ground for culinary cross-pollination, and San Diego/Tijuana is no exception. This mingling of cultures here birthed Cali-Baja cuisine—a cooking style that embodies growing efforts to connect food systems across the border
“New innovative plant-based packaging materials are finally catching up, bridging the gap between consumer demand and business practicality.”
“We must link the health of people with the health of the planet, and we can only ensure long-term food security if our food systems don’t destroy the basis of food production,” says Alexander Müller, study leader for The Economics of Ecosystems and Biodiversity for Agriculture & Food (TEEBAgriFood).
Once associated as a food for the rural poor, these innovative chefs are embracing millets for their flavor, nutrition, and environmental benefits
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.
Niman Ranch Farmer Tim Roseland is welcoming the next generation back to his farm, spreading his family’s tradition for sustainable and humane farming practices.
We will hear from more than 30 speakers and panelists from the food and agriculture world in the San Diego area and around the globe, including David Bronner, Ryland Engelhart, Jessica Greendeer, and many more! Journalists from NPR and NBC 7 will moderate the panel discussions between these diverse and engaging food leaders.
According to a new report, the food system is on the verge of the new frontier, powered by machine learning, artificial intelligence, and other technologies.
On Food Talk, George Siemon, CEO of Organic Valley, talks about what drives the co-op: an exciting mission, love for organic, and care for farmers and their communities.
Farmers often rely on rainfall estimates from radar stations to effectively manage their crops. But what if those estimates are wrong? Scientists from the University of Missouri are developing new weather models that account for evaporation in order to improve rainfall measurements.
“This is a land where there are too many calories that are available,” says Corcos, noting that 24-hour grocery stores and other conveniences overwhelm people to the point of wasting.
Switching out traditional raffia baskets with plastic crates when transporting tomatoes in Nigeria can save fresh, healthy food and have multiple subsequent effects on nutrition in the region.
The 2018 Food Loves Tech Expo, hosted by food magazines Edible Manhattan and Edible Brooklyn, focuses on how technology and innovation shape the way we cultivate and consume food. Over two days of immersive installations, tastings, leadership panels, and dining experiences, attendees can test the technologies of the future impacting the food chain from field and sea to the next generation.
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.
“We need new generations to help create solutions to issues we’ve created in the past. We need more than economic return,” says Flor. “We need to care about nutrition, environment, biodiversity. It will require a different food system altogether.”
As we countdown to the November 14th Food Tank Summit, we highlight 25 organizations in San Diego building a global community for safe, healthy, nourished eaters.
Marion Nestle sits down with Food Tank President Danielle Nierenberg to talk food activism and how every eater can start local to help build a better food system by voting with their dollars.
