Decolonising Hazelnuts
The founders of a tiny Anatolian and Berlin hazelnut business share how they are challenging one of the most powerful food monopolies with fair-labour, biodiversity, creating incentives and leading locally by example.
On Food & Education: Jeremy Coller
Jeremy Coller, the founder of the FAIRR Initiative explains how teaching investors more about the global food industry has the potential to effect significant change.
On Food & Education: Rich Shih
Koji and fermentation expert and co-founder of the Kojicon conference Rich Shih talks about teaching people how to access their lost knowledge of food fermentation.
On Food & Education: Noa Kekuewa Lincoln
Noa Kekuewa Lincoln, indigenous cropping systems expert at the University of Hawai'i, explains how core human values are deeply embedded in food and agriculture and that there is much to learn from island diversity and resilience.
Microbial Sovereignty and Panchal Dairy
Trevor Warmedahl reports on the marginalised Rabari community in Gujarat, India and how a dairy there is working to help return value to their pastoral ways through cheesemaking.
On Food & Education: Marije Vogelzang
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.
On Food & Education: Jonathan Deutsch
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.
On Food & Education: Joshna Maharaj
Chef, activist and author of "Take Back the Tray" Joshna Maharaj is changing the way institutions understand the importance of food.
The Fairr Sharers
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.
