Good Foods Taste Great. David McInerney, TEDxManhattan, 2013.
FreshDirect’s co-founder, David McInerney, travels the world meeting with hundreds of farmers, fisherman, and ranchers to source the healthiest, freshest, highest quality foods in existence for FreshDirect’s customers. During his travels, McInerney has become keenly aware that there is a fundamental flaw in our food system, which forces our farmers to grow food for transport rather than taste.
Lunch Lessons, Changing the Way We Feed Our Children. Ann Cooper, TEDxManhattan, 2013.
A graduate of the Culinary Institute of America, Hyde Park, NY, Ann Cooper has been a chef for more than 30 years including positions with Holland America Cruises, Radisson Hotels, Telluride Ski Resort as well as serving as Executive Chef at the renowned Putney Inn in Vermont. In 2009, Ann founded the Food Family Farming Foundation (F3) as a nonprofit focusing on solutions to the school food crisis.
Farm to Freezer – Preserving Fresh Food to Nourish the Hungry. Cheryl Kollin, TEDxManhattan, 2013.
Cheryl Kollin is the founding principal of Full Plate Ventures, a consulting business that leverages the symbiotic relationship between business and social mission. She works with entrepreneurs, new businesses, and non-profits creating social enterprises that address interconnected issues of local food systems, environmental sustainability, and economic development. Cheryl is a founding member of the Montgomery County, Maryland Food Council and co-chairs the Food Access Working Group.
Building a Future with Farmers. Lindsey Lusher Shute, TEDxManhattan, 2013.
Lindsey Lusher Shute talks about the decades long migration away from the family farm in the United States, and how bringing young people back to farming is critical for the future of food, agriculture and rural places.
Lindsey Lusher Shute is the Executive Director and co-founder of the National Young Farmers’ Coalition, (NYFC) a membership-based organization dedicated to the success of the next generation of sustainable farmers in the United States.
How the Humane Sausage Gets Made. Maisie Greenawalt, TEDxManhattan, 2013.
Maisie Greenawalt is vice president of strategy for Bon Appetit Management Company, which provides from-scratch food service to corporations, universities, and museums in 32 states. She’s been instrumental in shaping the company’s many pioneering commitments to social and environmental responsibility.
Bill Yosses spent his early career in France at pastry meccas such as Fauchon, La Maison du Chocolat, and LeNôtre. In 2005 he became pastry chef at The Dressing Room Restaurant, working with chef Michel Nischan and with the actor/philanthropist, Paul Newman. Bill helped develop “The Dinner Party Project” in New York City where chefs teach kids about healthy food choices and how to prepare a dinner party for their parents.
As Pastry Chef of the White House he has been closely involved with Mrs. Obama’s Let’s Move initiative with the goal of reducing childhood health problems related to diet. Working in the White House garden has been his most important inspiration to date.
Food, Fracking and Why I love Richard Nixon. Peter Hoffman, TEDxManhattan, 2013.
Peter Hoffman Peter Hoffman is the chef owner of Back Forty (2007) and Back Forty West (2012) the restaurant he opened on Prince St. after operating Savoy in the same location for over 20 years. Both restaurants work with a simple premise — to create delicious and memorable meals by sourcing the very best seasonal ingredients from local farmers, serving it in a casual intelligent setting.
Community Health Impacts of Factory Farms. Steve Wing, TEDxManhattan, 2013.
Steve Wing received his Ph.D. in epidemiology from The University of North Carolina at Chapel Hill where he is currently an associate professor. Recent work has focused on environmental injustice and health effects of ionizing radiation, industrial animal production, sewage sludge, and landfills. He has collaborated on health and exposure studies with communities and workers impacted by threats to environmental and occupational health.
Address the Excess: A Recipe for Cutting Food Waste. Peter Lehner, TEDxManhattan, 2013.
According to a report by the Natural Resources Defense Council, Americans are tossing up to 40 percent of the food supply each year, along with all the resources used to produce food that never gets eaten. Food waste occurs at home, on the farm, and in supermarkets.
In this TEDx Talk, NRDC’s executive director Peter Lehner explores the low-tech, tried-and-true solutions proven to reduce food waste and save money for consumers and businesses alike. It’s essential that we start putting more of these solutions into action.
How to Think About Food. Annemarie Colbin, TEDxManhattan, 2013.
Annemarie Colbin, Ph.D., is Founder and CEO of the Natural Gourmet Institute for Health and Culinary Arts in New York City, the oldest natural foods cooking school in the US (since 1977). She also lectures at the associated Natural Gourmet Institute for Food and Health and has been an adjunct professor of nutrition at Empire State College in New City, NY, and at Touro College.