Corby Kummer
Executive Director, Food and Society Program, Aspen Institute
Corby Kummer is executive director of the Food and Society program at the Aspen Institute, researching food as medicine and working to steer the food system toward sustainability and equity. He is also a senior lecturer at the Tufts Friedman School of Nutrition Science and a senior editor at The Atlantic. Kummer is the author of “The Joy of Coffee” and “The Pleasures of Slow Food,” the first book in English on the Slow Food movement. He has been the restaurant critic for New York, Boston and Atlanta magazines and a food and food policy columnist for The New Republic. A weekly commentator on food and food policy on WGBH’s Boston Public Radio, Kummer has received six James Beard Journalism Awards.
Previously
The health benefits of a nutritious diet are well-established, but just telling people to eat more plant-based foods and less unhealthy fat isn’t enough to reduce the toll of...
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...
Nearly 40 million Americans are food insecure — many in food deserts without access to affordable or nutritious food —and this same failing system is pumping nearly one third...
We all want to make the world a better place, but with busy, demanding lives, most of us struggle with the where, when, and how. And in a world awash in need, it’s easy to giv...
For decades, diet and exercise fads have promised to shrink waistlines, build muscle, detoxify, and so on. But evidence is mounting that there’s no one diet or routine that wo...
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, w...
New legislation in front of Congress would make it legal to carry a concealed, loaded firearm from any state into any other, regardless of local laws governing concealed carry...
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 cla...
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 w...
For thousands of years, we’ve relied on animals to turn plants into meat. Steaks, burgers, and chicken are staples of the American diet. The sustainable food movement that ga...
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...
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 avoid...
Sweetgreen's founder, Nicolas Jammet, talks about how "fast-casual" restaurants can capture a new generation by practicing ethical sourcing and serving nutritious, delicious f...
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 m...
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 s...
