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
On “Food Talk”, Dani talks with chefs Amy Sins and Erik Bruner-Yang. They discuss their unique business models and inspiration, as well as their efforts to provide food and community relief efforts during coronavirus.
Food waste research organization ReFED is granting US$1 million during the month of May to save 10 million pounds of food—enough for 8.3 million meals. Their goal is to grant US$10 million total throughout the COVID-19 pandemic to create longer-lasting change.
The COVID-19 pandemic is highlighting inequalities in food production and distribution, resulting in both alarming rates of hunger and massive food loss and waste.