Dr. Naoki Kondo, a social epidemiologist, talks about the Vegi-tabe Life Project implemented for promoting vegetable consumption of Adachi Ward residents in Tokyo, Japan, while emphasizing that creating partnerships is crucial for better results.
The Sustainable Restaurant Association challenges food businesses in the U.K. to take the lead on sustainability by cutting meat, food waste, and single-use plastic from their plates
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, 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.
There is a consensus between the panelists that education is key. “We need to educate the kitchen staff to be creative and be able to use waste to create new dishes,” says Dadisi Olutosin, Co-Founder and Chief Culinary Officer of Plated Food Groupe.
Food Tank’s first podcast features Dickie Brennan, a world-famous restaurateur, and his unique story combining traditional and modern techniques for elevating Creole food in New Orleans.
Dan Simons of Founding Farmers talks about the importance of responsible, sustainable practices in his business and why supporting independent farmers should matter to everyone.
New Orleans restaurateur and celebrity chef John Besh has resigned from the Besh Restaurant Group after allegations of sexual harassment across several of his restaurants.