New on the Podcast: The Future of Food Policy Has Big Implications for the Environment

On “Food Talk with Dani Nierenberg,” learn about Kamala Harris on dietary guidelines and the implications of food policy. And hear from Ted Nordhaus of the Breakthrough Institute, Tom Philpott, author of Perilous Bounty, and Luis Guardia of FRAC.

New on the Podcast: Ricardo Salvador talks Science Advocacy

Ricardo Salvador, the Director of the Food and Environment program of the Union of Concerned Scientists talks science advocacy.

Chris Barrett Discusses the Ways Research Can Inform Agricultural Policy

Professor at Cornell University, Chris Barrett, discusses his research to help reduce poverty and malnutrition.

Eric Adams and Vimlendra Sharan Talk Food Policy Response, COVID-19

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Brooklyn Borough President Eric Adams and FAO Liaison Office for North America Vimlendra Sharan talk about food policy during the pandemic.

Amid Difficult COVID-19 News from Around the World, There’s Hope in the Food System

The news of COVID-19’s impact on farmers, chefs, food service workers, and people who are food insecure around the world has been devastating. Food Tank President Danielle Nierenberg shares why she sees hope in the food system this week.

11 Discussions Celebrating the Power of Sustainable Food Producers from Season Two of the Food Talk Podcast

From people honoring indigenous foodways to making nutrition policy more equitable, these episodes from season two of “Food Talk with Dani Nierenberg” feature some of the inspiring individuals working to improve our food system.

“Hungry” Explores Rene Redzepi’s Intoxicating Delight for Innovative Flavors

Jeff Gordinier talks about his experience following Rene Redzepi, chef of Noma, in his new book Hungry: exploring culinary innovation, personal growth, and more.

Musk Is Training Young People to Be In Food–And Love It

Kimbal Musk tells Gabriella Gershenson of the Wall Street Journal about creating opportunities for young people in farming—and disrupting current agricultural practices—with indoor farming.

Regeneratively Grown and Biodiverse Ingredients Should Be For Everyone, Says Erik Oberholtzer

Tender Greens co-founder and CEO Erik Oberholtzer wants chefs to feel guided by regenerative farmers—and source locally and regionally unique ingredients for their kitchens.

The Wisdom of Indigenous Foodways

Kathleen Merrigan, Executive Director of the Swette Center for Sustainable Food Systems, talks about learning from indigenous wisdom in the food system.