In Kansas City, Missouri, Nile Valley Aquaponics is producing 100,000 pounds of local, fresh food to support the community, unveiling expansions on their urban oasis later this year.
On Food Talk, Dr. David Katz shares how his THI and DQPN are bringing common sense health knowledge to the fore, battling uncommon sense health practices in its way.
Michel Nischan wants people to reconnect to and through healthy, organic, and sustainable food. His organization Wholesome Wave is inviting more people to the table.
Dr. Jes Weiglet, shares his thoughts on the role of the TEEBAgriFood framework in the creation of a common language in the agriculture system. He shows the hidden health care and environmental costs of cheap food, and how a collaborative effort can help realize the true cost of cheap food.
New Roots for Refugees works with refugees to build independence through farming. Empowering graduates of the program to acquire their own land, they hope farmers will expand their businesses and continue selling produce at local markets.
Dr. Gunars Platais discusses the complexity of economics in the food system. He shows how every decision in the food system has both intended and unintended consequences and that an integrated approach can increase public interest in the food system.
Ghana supplies up to a quarter of the world’s cocoa, but why do European countries produce all the premium chocolate? Meet the Ghanaian chocolate makers molding their own futures, one chocolate bar at a time.
Dr. Haripriya Gundimeda, the President of the International Urban Biodiversity Network and chapter author of new report discusses the shifting methods in the food system, and their impacts on food quality and both human and planetary health.
Kass’s new book, Eat A Little Better shares the lessons he imparted while chef to the Obamas and White House food policy advisor: anyone can eat flavorful, healthy food with the environment in mind.
Environmental Scientist Dr. Cristina Tirado discusses how the TEEBAgriFood report guides policymakers to consider human rights and social values in our food system.