“We need a pretty broad and ongoing shift in cultural norms around what we’re eating for our health and for environmental sustainability,” says Sam Kass on this week’s Food Talk.
On Food Talk, Hari Pulapaka, chef, author, and math professor, talks about his goals to confront the food system at every level.
“We want to make sure that everyone who is involved in the production of our raw materials… that those lives are being respected and that labor is not being exploited,” says David Bronner on Food Talk.
On Food Talk, Thomas McQuillan, Vice President of Strategy, Culture, and Sustainability at Baldor Specialty Foods, talks about how to change the course of food waste.
On Food Talk, Sara Brito talks about what better food means for the food system: “to be really good, food has to be really good for everyone involved in the food chain.”
On “Food Talk with Dani Nierenberg,” Executive Director of Fairtrade America Hans Theyer talks about what it takes to support the faces behind the world’s food.
On Food Talk, chef, restaurateur, and advocate Spike Mendelsohn talks about the food issues that motivate him to expand beyond his restaurants and into policy and advocacy spheres.
On Food Talk, Executive Director of the Global Harvest Initiative Margaret Zeigler talks about the private sector’s energy to address sustainability and food productivity.