President of The Beecher’s Foundation in Washington State, Sara Morris discusses the power of consumer demand in changing the nutrition and food landscapes.
Ernesto Fonseca on the Intersection of Development, Policy, and Food
Ernesto Fonseca, CEO of Hacienda CDC, highlights the plight of low-income communities in accessing and affording healthy, sustainable food options.
Building Food Awareness Among Young People
Food Tank had the opportunity to talk with BCFN Alumni Sujardin Syarifuddin about why it’s important that youth are active participants in shaping the future of global food systems.
The Sound Food Uprising: A Movement to Reimagine Food in the Puget Sound
The Beecher’s Foundation is launching a ten-year consumer education campaign to reimagine the food system of the Puget Sound, the metropolitan region surrounding Seattle that is home to nearly four million people. Called the Sound Food Uprising, the campaign plans to teach one million eaters to challenge the way food is manufactured and deceptively marketed.
The Airfield Estate: “Ireland produces some of the best food in the world”
The Airfield Estate uses its century-old charitable heritage to inspire new change in the way visitors see food and the sources it comes from
Fun Food Can Help Fix the Food System
Scott Norton of Sir Kensington’s believes entertainment and education are key to engaging people in responsible consumption of ordinary and overlooked foods.
Antanitis: “Farming is a lifestyle that is very similar to the military”
Antanitis is a farmer, healthcare professional, and veteran with a passion for helping others and providing opportunities within organic agriculture.
Netflix Reveals Rotten Truths of Industrial Food Industry
New Netflix true-crime documentary series Rotten exposes the corruption and controversies that underlie the global food and agriculture industry.
Building A Better Future Through Agroforestry
BCFN Alumni Achmad Solikhin is embedding agroforestry education into Indonesia’s school curriculum and helping to build the next generation of food leaders.
The Power of Food: USC’s New Culinary Medicine Course
Keck School of Medicine of USC has partnered with L.A. Kitchen to provide a new hands-on culinary medicine course for medical students that addresses patients’ everyday nutrition challenges.
