Based on Treasure Island in San Francisco, Treasure8 begins with leftover or ugly fruits and vegetables from farmers’ fields and unwanted produce from food processing facilities. “We can take these very large waste streams and we can upcycle them into safe, tasty, healthy products and ingredients that can work at large scale distribution.” Childs says.
Food Tank had the opportunity to talk with Abby Maxman, President of Oxfam America about the right to food and lasting solutions to some of the world’s most pressing challenges, such as climate change and gender inequality.
On Food Talk, Marion Nestle uncovers the common roots of food waste, nutrition myths, and overconsumption: “The root cause is overproduction in our food system.”
Chefs across the globe are turning to an ancient practice for many of their ingredients: foraging the landscapes around them. By searching for herbs, fruits, roots, petals, and more from the wild, these chefs not only create fresh, flavorful dishes, but can also champion sustainable practices, indigenous produce, and a sense of adventure.
The majority of the world’s population will live in urban areas in the next 30 years, making cities central to the future of food production. Urban farmers play a key role in the development of innovative agricultural methods.
Struggling with obesity and food insecurity, Scotland may have a great opportunity to become a good food nation. The Scottish Food Coalition has been campaigning for a Good Food Nation Bill to ensure everyone has access to healthy food.
Dr. Jes Weiglet, shares his thoughts on the role of the TEEBAgriFood framework in the creation of a common language in the agriculture system. He shows the hidden health care and environmental costs of cheap food, and how a collaborative effort can help realize the true cost of cheap food.
Dr. Gunars Platais discusses the complexity of economics in the food system. He shows how every decision in the food system has both intended and unintended consequences and that an integrated approach can increase public interest in the food system.
While chefs have been a driving force improving school food for a long time, now they’re also stepping in to transform hospital kitchens, bringing with them expertise in healthy menu planning and fresh food sourcing.
Dr. Haripriya Gundimeda, the President of the International Urban Biodiversity Network and chapter author of new report discusses the shifting methods in the food system, and their impacts on food quality and both human and planetary health.