A recent report details the devastating effects of climate change on the health and safety of American workers.
Vegetable gardening takes center stage during the pandemic, nurturing the emotional wellbeing of an increasing number of home gardeners
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.
COVID-19 is exacerbating challenges faced by farmworkers. The National Center for Farmworkers Health and other healthcare centers are trying to help them stay safe.
Some governments are calling for countries to close wet markets, but this may cause livelihoods to suffer.
Venkatesh Mannar discusses the findings from the 2020 Global Nutrition Report. Dr. William Dietz discusses effective policies to combat the growing epidemic of obesity.
Didier Toubia of Aleph Farms discusses cultivated meats. Paula Daniels discusses the Center for Good Food Purchasing.
Founder and CEO of GT’s Living Foods, GT Dave, joins Dani today on Food Talk to discuss kombucha
Scientists are looking for the origin of COVID-19, but have yet to find a definitive source.
A recent report from the global campaign Corporate Accountability uncovers conflicts of interest and misrepresented science that influence nutrition standards around the world. The report, “Partnership for an Unhealthy Planet: How Big Business Interferes with Global Health Policy and Science,”…
Kari Hamerschlag on investing in frontline food workers, regional food economies, and healthy, climate-friendly food.
Ricardo Salvador, the Director of the Food and Environment program of the Union of Concerned Scientists talks science advocacy.
Rebecca Eyre discusses equity in eating disorder treatment. Curt Ellis discusses school food and nutrition education
Carlotta Mast with The New Hope Network joins the podcast to talk about the natural and organic products market and Russell Diez-Canseco of Vital Farms talks conscious capitalism.
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.
On Food Talk Live: Marc Perrone, president of the United Food and Commercial Workers International Union, talks to Dani about labor issues during COVID-19.
Founder of Future Food Institute, Sara Roversi discusses the institute’s motives to help create a sustainable agri-food system.
Renowned New York City Chef, Marc Murphy, joins Food Talk with Dani Nierenberg to discuss his career, new opportunities, food culture, and the restaurant industry emerging from the fallout of coronavirus
On Food Talk Live: Mark Zimring, who focuses on large-scale fisheries at The Nature Conservancy, talks about how to better monitor fishing practices around the world. Then, Dani is joined by Niaz Dorry, a community organizer and sustainability advocate who leads the Northwest Atlantic Marine Alliance and the National Family Farm Coalition.
The Founder and Executive Director of Ryder Farm, Emily Simoness, talks about SPACE’s contributions at Ryder Farm and the local community, and how the program integrates people into the food system.
