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agrobiodiversity
Starbucks VP of Coffee & Tea Michelle Burns how the company promotes biodiversity through its Coffee and Farmer Equity (C.A.F.E.) Practices.[...]
Back to the Roots' Nikhil Arora and Alejandro Vélez Ramírez on unlocking curiosity about biodiverse agriculture through their cereals and indoor gardening kits.[...]
Food Tank's Danielle Nierenberg explains why companies should implement true cost accounting and partner with farmers to increase diversity in the field.[...]
From January 7 – February 8, Food+Tech Connect and The Future Market are hosting Biodiversity: The Intersection of Taste & Sustainability, an editorial series feat[...]
La Quercia co-founder Herb Eckhouse on working with heritage animal breeders to create products with unique flavors that also preserve biodiversity.[...]
Crops For the Future Research Centre CEO Prof Sayed Azam-Ali on promoting climate-resilient, nutritious and economically viable underutilized crops.[...]
Lexicon of Sustainability director Douglas Gayeton talks about how the Rediscovered Food Initiative is promoting use of 25 neglected and underutilized foods.[...]
AeroFarms co-founder and CMO Marc Oshima on how indoor agriculture can allow farms to grow crops that have been lost to climate change, disease and pests.[...]
Nikiko Masumoto discusses industrial agriculture’s history of racism, slavery and patriarchy, urging us to include diversity of people in any conversation about biodiversity conver[...]
Tender Greens CEO Erik Oberholtzer on how he's incorporating rediscovered ingredients like Fonio into the chain's menus and inspiring other chefs to do the same. [...]
The Crop Trust's Marie Haga talks to us about why crop diversity is critical to to safeguarding the genetic material scientists need to develop new crops. [...]
Kuli Kuli CEO Lisa Curtis talks to us about how cultivating a diverse team is just as important as diversifying crops, animals and ecosystems.[...]
As you may have noticed, it’s biodiversity month here at Food+Tech Connect. To raise awareness and spark a conversation, we’ve teamed up with The Future Market a[...]
The conversation about the future of food has exploded over the past half decade. Much ink has been spilled examining virtually every new food innovation from lab gro[...]
Impossible Foods CEO Dr. Pat Brown discusses how demand for animal protein is causing biodiversity loss, and how the plant-based company is preventing more loss[...]
Sir Kensington's Rebecca Gildiner talks about creating markets for biodiverse crops and building supply chains for unique ingredients.[...]
The food industry has increasingly prioritized sustainability, as eaters care more about where and how our food is produced, as well as who produces it. There is even growin[...]
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