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Sweetgreen's founder, Nicolas Jammet, talks about how "fast-casual" restaurants can capture a new generation by practicing ethical sourcing and serving nutritious, delicious food. How can national restaurant owners scale the promises of sustainability and the farm-to-table movement as they scale their businesses? Will scaling concepts like these make healthy eating more af...
Every year, one-third of all the food produced on the planet is lost or wasted, an amount valued at about one trillion dollars. If just 25 percent of that waste could be avoided, it would be enough to feed 870 million hungry people. Expiration dates that have no meaning to food safety, a reluctance to sell fruits and vegetables with cosmetic blemishes, and retail over-stoc...
Population growth, shifting agricultural practices, and altered weather patterns are weighing on the food supply, a pressure that will only intensify over the next 30 years, when the planet holds an estimated 10 billion inhabitants. Rising temperatures will reduce crop yield and spawn more pests, higher carbon dioxide levels will lessen the nutritional value of food, and f...
Food labeling covers a range of issues important to consumers from personal health and well-being to healthier production systems. Consumers and advocates have been pushing for an assortment of food labels: GMO, organic, worker justice, animal welfare, and nutrition facts, to name a few. Meaningful labels can allow consumers to vote with their dollars to support their valu...
If you want to make an omelet, you’ve got to deal with a broken food system—one that is a massive contributor to climate change, that leaves populations hungry or full of non-nutritious calories, and that exploits land, labor, and species. Award-winning food writer Mark Bittman has a plan to provide affordable, nutritionally and environmentally sound food for everyone, cre...
With crop production increasingly threatened by unpredictable weather and a world population expected to grow 30 percent by midcentury, how are we going to feed everyone? The race to reinvent the global food system is on, and solutions you’ve probably never heard of are already in play. One company is tackling problems around industrial agriculture by growing cell-based me...
Making sure that everyone has access to safe, affordable, and healthy food, is a complex task. Consider the complicated production and distribution systems, both large and small, that need to balance environmental and labor concerns, with sometimes competing business priorities. Moving away from a system that incentivizes cheap, processed junk requires not only policy so...
A passion for food — growing it, cooking it, and eating it — has become one of the favorite pastimes of countless people. Did it all begin with James Beard? Learn why that claim is made in the new PBS American Masters documentary, James Beard: America’s First Foodie. Following the film, Corby Kummer, food writer for The Atlantic, will lead a panel discussion with two of Am...
Never before have we seen such an explosion of interest in our food--what's in it, who produced it, where it came from. Consumers are demanding purity and transparency. They want fresh food with limited processing—and convenience and creativity too. Fifty percent of us are eating alone, snacking is on the rise, and the family meal on the decline. And consumers are less loy...
Almost 110 billion pounds of food, roughly 40% of the nation’s total food supply, go to waste in the United States every year, yet more than 38 million Americans lack reliable access to affordable, nutritious meals. Can we create a win-win-win that bridges the gap between waste and hunger while supporting struggling local restaurants that are often community mainstays? Ret...
Two US Department of Agriculture Secretaries, one past, one present, come together to talk about American food policies. Agricultural supports and other decisions made on US soil, and the trade agreements we negotiate around the world, have powerful effects on the global food supply; land conservation; the use of water, nitrogen, and pesticides; and animal and plant diseas...
Longtime food journalist Mark Bittman says America's food system needs to be reimagined so land is used fairly and well and people have access to food that promotes health, not illness. His latest book, "Animal, Vegetable, Junk: A History of Food, from Sustainable to Suicidal," tells the story of humankind through the lens of food. The frenzy for food has driven human hist...
One third of all the food produced in the world today is wasted, enough to feed 3 billion people—a shocking number in a world full of hunger and volatile food prices. In the United States alone, an estimated 40 percent of all the food produced is wasted at the retail and consumer levels. Both consumers and policymakers are taking notice. The White House has committed to...
To address the food deserts throughout many of New York City’s low-income communities, the Laurie M. Tisch Illumination Fund (LMTIF) leveraged public and private partnerships to build healthy food initiatives focused on contributing vitality, economic opportunity, and health equity. Rockefeller Philanthropy Advisors (RPA) and LMTIF will release new findings on the impact o...
Well-being isn’t merely a condition of life, some sort of personal happiness rating. According to many of today’s biggest thinkers, it’s a definable state that one can make practical steps toward achieving. To explore approaches that bring calm, happiness, and increased productivity, meditate on a few of these great sessions.
We try our whole lives to avoid pain and suffering and when it does show up, we try to solve it. In her new book, "No Cure for Being Human," religious scholar Kate Bowler says we try to out-eat, out-learn, and out-perform our humanness. Truth is, bad things do happen to good people and if we're going to tell the truth, we need one another. As someone who lives with cancer,...
Do you know whether eggs are good for you? What about coffee, red wine, or chocolate?
Eating well is not just a matter of knowing what’s best for your health, although that is a good place to start. It is also about understanding the body’s metabolism and how messages sent by the brain can wash away the most determined efforts at willpower. Take neuroscience, blend it with corporate marketing and the ready availability of food, and we have the recipe for ma...
Federal funds could not be used to pay for sugar-sweetened beverages under the Supplemental Nutrition Assistance Program (SNAP, formerly called food stamps), if recommendations from the Bipartisan Policy Center are adopted. In its 2018 report, Leading with Nutrition, the center calls for restrictions and incentives that would recast SNAP as a tool for healthy eating. Other...