Future of Food - Let's Eat Better for Ourselves and the Planet
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Future of Food Season 2 Trailer
What if you had an opportunity for meaningful change each time you sit down to eat? In the ten new episodes for Season 2 of Future of Food, Ivy Joeva interviews activists and innovators who show us that at every meal we have the opportunity to wake up to the impact our diet has on the environment, as well as understand how our environment affects our physical health and well being. Why? The same foods that support healing the planet are also the supportive of our health, vitality and...
Farming the Ocean
Seaweed first made it on the menu as part of a macrobiotic diet, and was popularized by grocers like Erewhon. That was back in the 1960s, and since then, chefs have caught on, moving seaweed from a mere condiment to the center of the plate. Seaweed can be wild harvested, as they do at Maine Coast Sea Vegetables, farmed in the ocean, as they do at Sea Greens Farms and Greenwave, or farmecd in tanks on land, as they do at Monterey Bay Seaweeds. There are a lot or enviornmental and social...
The Cricket On Your Plate
Making edible protein consumes resources. Not only is the world population growing — the United Nations predicts there will be nine billion people on Earth by 2050 — but rising income levels mean that more people can afford meat. When the demand for protein exceeds the plant's carrying capacity, there will be an environmental crash and people will go hungry. This reasoning is a driver of the "why eat crickets" argument. Our demands for protein cannot exceed the Earth’s carrying capacity....
Big Green Learning Gardens with Tighe Hutchins and Kyle Kuusisto
While Kimbal Musk’s brother Elon is tunneling under LA to reinvent high-speed transportation, sending rockets into orbit to reboot commercial space travel for our time, and mass-marketing electric cars, Kimbal Musk is working with food. Over the last six years he’s started restaurants, designed vertical gardens, and developed an ambitious plan to put a thousand gardens into schools so that kids can discover their connection to food by growing it themselves. The idea is simple: A pre-fab,...
Farm Like an Art Form with Valerie Dantoin
As an instructor in sustainable food and agricultural systems at Northeast Wisconsin Technical College, Valerie Dantoin is helping create career paths for students who want to become farmers, or become closer to the land. If you close your eyes and you just imagine what you would think of as an organic farm, you probably get this image of a nice cow out on green grass. That happens on our farm. It doesn’t always happen on every organic farm and it certainly doesn’t happen anymore on farms...
How to Recover Millions of Dollars Worth of Food with Luis Yepiz and Eva Goulbourne
What is going on? Why all that wasted food? One in six people in Los Angeles copes with food insecurity, the state of being without reliable access to a sufficient quantity of affordable, nutritious food. Why is the food they need tossed away? There are a lot of reasons. In this podcast episode, you'll meet two people are working on solutions. Luis Yepiz is the wholesale food recovery manager for an organization called Food Forward. Food Forward started by collecting unharvested fruit...
Making Jackson Grow in Winter with Nona Yehia
Vertical Harvest is a farm that has transformed the growing season in Jackson – which is usually just four months long. They took a plot of land downtown — and went vertical. The site is only a tenth of an acre, but the goals are large. It has become a model project others seek to emulate, not only because it supplies food year-round, but also because it is employing people with special abilities. I believe that architects have the power to shape communities. Architecture can be more than...
Food Activism In the Digital Age with Anna Lappé
What does a food activist do? To answer the question, you need to look no further than Anna Lappé. She is the founder and director of Real Food Media, a collaborative initiative that catalyzes creative storytelling and media about food, farming, and sustainability. “We work with partners across the country to really elevate the solutions that we find out there that are really transforming the food system toward greater sustainability and equity, and then we help people understand what are...
Saving the Future One Seed at a Time with Jere Gettle
Planting heirloom seeds — the kind of seeds you order from Baker Creek Heirloom Seeds — seems like a quaint pastime. You picture baby food jars lined on a sunny kitchen windowsill, each one filled with a different kind of seed, or neighbors trading seeds over the backyard fence. The world of heirloom seeds is all that, and a lot more. Seeds carry culture and history. Civilizations live or starve depending on whether they have access to seeds. If the world were to end, rebooting it would...
A Vision for Micro-Farms With Krystine McInnes
Krystine McInnes was a developer passionate about sustainable building methods. She liked the idea of edible landscaping. She started to think about the best delivery systems for these ideas. An urban farm started looking like a good way to combine them in a package that had a low energy impact and which benefited the world. What if starting a micro-farm in an urban location were easier? A lot easier? One day while thinking about this, Krystine went by a farm that was for sale just to...
Food Waste Costs NYC $180M Annually - A Startup Explores Solutions
Tinia Pina, the Founder and CEO of Re-Nuble, talks with us about how to all that waste in a way that won't kill the planet. How much waste are we talking about? 12,000 tons of food waste is produced annually in New York City. That much food waste would take 800 fully loaded garbage trucks to remove. And the city of New York is spending $180 million a year to get rid of it. The numbers sound crazy when you first hear them. New York City is spending $180 million annually to deal with food...