50 percent of produce is lost post-harvest in Nigeria. ColdHubs aims to change this through the company’s solar powered coolers.
Suzanne Adely and Sonia Singh explain how the COVID-19 pandemic and Black Lives Matter movement are exposing food workers’ rights abuses. They discuss the protections food workers urgently need.
Nigerian chefs Tunde Wey and Ozoz Sokoh are working to revive iru, an indigenous West African fermented seasoning.
Author of Perilous Bounty, Tom Philpott, discusses the problems with the current state of U.S. agriculture and solutions for a resilient future.
On Food Talk Live: The Breakthrough Institute director Ted Nordhaus explains the research behind his arguments in favor of high-yield crops, intensified animal production, and a globalized supply of cheap food.