The EU’s new Farm to Fork strategy marks a turning point in climate change legislation, setting forth principles to alleviate the environmental and social impacts of food production and food consumption
On Food Talk Live: Dani talks with the creators of the new Global Food Donation Policy Atlas about mapping food donation and waste. Then, chef Pierre Thiam introduces the ancient African grain fonio and its potential to fight food insecurity and climate change.
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.
Rethink Food, a nonprofit that reduces and reuses excess food from restaurants and grocery stores, launched several emergency programs to create jobs and distribute meals to people in need.
According to AeroFarms co-founder and CMO Marc Oshima, vertical farming and aeroponics can help slow climate change and support community food security. Later, student activist and master gardener Frida Herrera-Endinjok describes her approach to nutrition justice: building urban gardens and fighting food waste.
Upcycled foods “use ingredients that otherwise would not have gone to human consumption, are procured and produced using verifiable supply chains, and have a positive impact on the environment,” according to the new definition.
Dr. Maureen Miruka discusses women and agriculture. Roger Thurow talks about global food insecurity amid American abundance