Amy Keister: “I want to see more food going from farm to table”

Amy Keister, Vice President of Consumer Engagement for Compass Group North America, is inspired by the progress made to reduce food waste, yet humbled by the task at hand.

MUNCHIES Editor-in-Chief Helen Hollyman: “Call your representatives!”

Helen Hollyman spoke with Food Tank about the intersection between food and contemporary culture and our responsibilities as eaters within the context of climate change.

Diane Brady: “The only way to change the world is through partnerships “

In order to fix our food system, Diane Brady feels that more people must get involved in the process of creating food—from growing it to preparing it.

Tinia Pina: “Controlling our own food waste requires ingenuity, thriftiness”

Tinia Pina is a sustainability professional, and Founder and CEO of Re-Nuble. She will be speaking on September 13, 2017, at Food Tank’s NYC Summit.

Eat Well Global: “We need to communicate”

At Eat Well Global, healthy eating is the motivating factor for bringing together food producers and consumers. As a registered dietitian with a background in communication, Julie Meyer co-founded Eat Well Global to facilitate communication between food businesses and consumers.

SF-Marin Food Bank: “We Can Do Better”

Teri Olle, Policy and Advocacy Director at SF-Marin Food Bank, emphasizes the importance of collaboration in order to end food insecurity and hunger in San Francisco and Marin County, where 1 in 4 residents need food assistance.

Leftover Plant Material Reduces Food Waste and Limits Pesticide Usage

Apeel Sciences uses what might otherwise be trash from agricultural processes to make a second skin that protects and preserves fruits and vegetables. Because of their Invisipeel and Edipeel products, more people can enjoy fresher, more nutritious produce.