Innovations in Nutrition Education

New on The Podcast: Frances Moore Lappe on Using Living Democracy to Build a Sustainable Food System

During the livestream, Lappe discusses her new book, It’s Not Too Late! and using living democracy to improve politics, the economy, and the food system

Maureen Muketha Discusses Tule Vyema’s Efforts to Boost Food Security in Kenya with Sack Farming

On Food Talk Live, Dani speaks with nutritionist Maureen Muketha, the founder of Tule Vyema. In the city of Kiserian, Kenya, Tule Vyema teaches young women how to cultivate indigenous crops that can help them eat more nutritiously and be more food secure.

Cummins talks Green New Deal, Regenerative Agriculture, COVID-19

Ronnie Feldman is mobilizing support for regenerative agriculture and a Green New Deal.

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

MIT Initiative Joins Innovators and Entrepreneurs to Create Global Solutions

An MIT initiative, MIT Solve, seeks to fix global problems by issuing a series of challenges that innovators around the world compete in.

Dr. Mark Hyman Talks Functional Medicine, COVID-19

“For yourself, and your civic responsibility – you need to take care of your own health.”

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”

Jenique Jones From City Harvest Talks COVID-19 Impact

“We’re making sure that we’re planning for, almost the unplannable”

Regina Anderson Talks Food Recovery Network, COVID-19

“There’s no shortage of food. That has never been the case in America- we have so much food. We can throw most of it – almost all of it- away, and still have enough food to feed everybody. It’s just a distribution issue.”

School Lunches Are As Important As Ever, Says Fleishman

“When chefs are able to see that they can be creative with school food and they can help change the palates of our youngest generation – I think it brings more culinary talent into this field,” says Fleishman.