The Dutch eating designer and educator Marije Vogelzang, former head of Food Non Food at the Design Academy Eindhoven, one of the world's first food design degree departments, talks about teaching the eating human being.
Jonathan Deutsch is the founder of the Drexel Food Lab in Philadelphia, where the culinary studies programme he designed is about culture, gastronomy, food science, business, food design, and also cooking.
Chef, activist and author of "Take Back the Tray" Joshna Maharaj is changing the way institutions understand the importance of food.
The FAIRR Initiative's investor members manage over 70 trillion USD in assets. We asked Sajeev Mohankumar and Max Boucher, co-authors of their first "Regenerative Agriculture Report" how investors can be equipped to demand change.
Understanding and addressing food waste is a collective process that goes beyond the kitchen. Writer and editor LinYee Yuan looks at some fine dining pioneers working to turn a distasteful subject into a revelatory and inspiring source to awaken both tastebuds and the imagination.
Itinerant cheesemaker and researcher Trevor Warmedahl visits Norway to learn about an ancient rennet-less local cheese called Pultost and the traditional farming systems it belongs to.
Sean Roy Parker is part of a movement seeking new connections between food, consumption and digestion. Here he proposes a new "diet degrowth" discourse.
Agriculture and nutrition expert and facilitator of dialogue processes, Namukolo Covic on the path back to delivering a diverse and healthy plate in African countries.
Scott Alves Barton is a cultural anthropologist of African diasporic food ways. His goal is to provide tools for engagement to allow people to have agency in knowledge acquisition, decision-making and autonomy about their food.