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Biodiverse Food
Gotham Greens CEO Viraj Puri on supporting biodiversity by using hydroponic technology to limit agriculture's use of land and water, while also reducing chemical use in our food pr[...]
Food System 6's Renske Lynde talks about the incubator's holistic approach to supporting innovation among farmers, producers and entrepreneurs. [...]
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.[...]
Thrive Market CEO Nick Green says Demeter Biodynamic Certification and Regenerative Organic Certifications will become more prevalent in the next 18 months.
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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[...]
Sir Kensington's Rebecca Gildiner talks about creating markets for biodiverse crops and building supply chains for unique ingredients.[...]
Charlotte Douglas, COO of Row 7 Seed Company, writes about the importance of diversifying our seed varieties and the role chefs play in shaping what we eat.[...]
Shauna Sadowski, Head of Sustainability for the Natural & Organic Operating Unit at General Mills, on why biodiversity is critical to the company's success. [...]
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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