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Biodiversity
KAIBAE co-founders Dr. Luc Maes, Thomas Cole and Barbara Berger Maes about how biodiversity is tied to our microbiome and establishing supply chains for "Lost Crops."[...]
Institute for the Future talks about its foresight research & how biodiversity creates new opportunities for human and planetary health, flavor & business.[...]
Dig Inn's director of supply and sustainability and farm manager explain how the restaurant uses its platform to support its 102 farm partners in experimenting with new crops and g[...]
Every week we track the business, tech and investment trends in CPG, retail, restaurants, agriculture, cooking and health, so you don’t have to. Here are some of this week’s top he[...]
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. [...]
Every week we track the business, tech and investment trends in CPG, retail, restaurants, agriculture, cooking and health, so you don’t have to. Here are some of this week’s top he[...]
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.[...]
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.[...]
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