In 2015, Kaye co-created the wastED pop-up restaurant series in New York and London, boasting menus using forgotten or unwanted parts of food. “We took products that people don’t consider as delicious or coveted, and we created something really pretty out of it”
On “Food Talk with Dani Nierenberg,” CEO of Clover Sonoma Marcus Benedetti talks about maintaining a diary connected to a network of partnerships with family-owned fairy farms.
At Niman Ranch, keeping the family farming tradition alive takes anything but stagnation: General Manager Jeff Tripician describes the farming network’s evolution to better support farming families, young farmers, and rural communities.
Lindsey Lusher Shute, Executive Director and co-founder of the National Young Farmers Coalition, talks about the risks young farmers navigate at every level of the food system—and how Congress can help.
For agriculture and tech experts Ali Lange, Ankita Raturi, Don Bustos, and Tom Vilsack, technology is plotting new horizons for agriculture—as long as certain conditions are met.
James Collins, COO of the Agriculture Division of DowDuPont and CEO-Elect of Corteva Agriscience wants to change the narrative for global agriculture companies, with farmers and consumers at the center of their missions.
On Food Talk, COO and Managing Director of HelloFresh Uwe Voss talks about the ways meal kits aim to change consumer habits, from food waste to better nutrition.
On Food Talk, Chief Growth Officer Jeff Tkach talks about convincing farmers to transition to regenerative organic agriculture: starting early with mentorship and training programs.
The future of the food system requires training new experts to treat the industry differently, says Dean of Tufts University’s Friedman School of Nutrition Science and Policy Dariush Mozaffarian.