Focusing on the well-being and improved lives of West African farmers, Ndidi Nwuneli talks about passion and seeking change in her local state and throughout West Africa.
INMED Partnerships for Children has adopted an innovative and sustainable food production technique known as aquaponics, combining aquaculture (fish farming) with hydroponics (soilless crop production).
“If we want to continue to develop as a society, we need to be more resourceful and conscious of the resources we use and to use them in a more sustainable way,” says Justin Kamine, Co-Founder and Partner of KDC Ag.
Chef Tom Griffiths, Vice President of Campbell’s Culinary & Baking Institute, discusses his role and responsibilities leading more than 20 highly-trained chefs, bakers, and culinary professionals.
Alison Grantham, Director of Food Systems Research and Development at Blue Apron, discusses ways to improve our food system, from soil quality to the final product.
Gigi Lee Chang, an expert on socially conscious and sustainable business practices and entrepreneurship, talks about opportunities to create a more sustainable society.
Food Tank had the opportunity to speak with Christine about what inspired her to co-found the Lower East Side Ecology Center and what continues to inspire her today.
Bonnie McClafferty talks to Food Tank about the ability for private enterprise to contribute to the public good, but the work must be additive and practical.