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Holistic Heat Management

presented by Mary Ryan

Machines gen­er­ate waste heat when they do work for us. And this year, sev­en bil­lion of us will use twenty-five tril­lion kilo­watt hours of elec­tric­i­ty. An awful lot of that will end up as waste heat. So, we treat waste heat as a prob­lem. We see it as a chal­lenge to design how we can man­age it. We don’t think of it as a resource. If we thought of it as a resource, that would be results we are just throw­ing away.

Automation and Algorithms in the Digital Age

presented by Jonathan Zittrain

I want to think more broad­ly about the future of cyber state, and think about accu­mu­la­tions of pow­er both cen­tral­ized and dis­trib­uted that might require trans­paren­cy in bound­aries we would­n’t be used to.

Self-healing Concrete for Low-carbon Infrastructure

presented by Abir Al-Tabbaa

Our bridges, motor­ways, tun­nels, and dams, and all the build­ings that make up our infra­struc­ture are vital to our soci­ety and eco­nom­ic growth yet we take them for grant­ed. The shock­ing truth is that our infra­struc­ture is crum­bling beneath our feet. And this is cost­ing us dear­ly, both in terms of mon­ey and carbon. 

Who’s Killing Crypto?

presented by Amie Stepanovich

Encryption is a key piece of a robust enter­prise approach to cyber­se­cu­ri­ty. It keeps down the num­ber of data breach­es as the scale and the size of data breach­es con­tin­ues only to grow. It also is the first line of defense that users have against peo­ple access­ing their data on an indi­vid­ual level. 

David Chang & Jim Yong Kim: The Future of Food

presented by David Chang, Jim Yong Kim

I think we need to take a look at what we find to taste good. And I think a lot of peo­ple throw away food. As Juergen men­tioned, we throw away 1.3 bil­lion tons of food a year. That’s a third of the food that is pro­duced. Which is just prob­a­bly the eas­i­est way to reduc­ing hunger in the world. Being more resource­ful, much more fru­gal about it.

Food Production As a Key To Sustainable Development

presented by Chido Govera

When I learned to farm mush­rooms, I dis­cov­ered to grow mush­rooms you use agri­cul­tur­al waste that is avail­able to all the poor fam­i­lies in any any place we can say this is a strug­gling coun­try. As long as they prac­tice some form of agri­cul­ture, they will have this kind of waste material.

Empowerment Through Cooking

presented by David Hertz

In 2004, after work­ing for more than ten years as a cook, I vis­it­ed a favela for the first time. I saw in cook­ing a way to train peo­ple, and so I offered a voca­tion­al train­ing pro­gram in a local institution.

The Role of Cooking in the Future of Food

presented by Mark Emil Hermansen

We’re here today to start a new con­ver­sa­tion about the world of chefs and cooks, between the world of chefs and cooks, and you the del­e­gates and influ­encers and peo­ple here at the World Bank. The rea­son we’re here is to find ways to work togeth­er to build a food sys­tem that feeds every­one, every day, everywhere.

The Conversation #36 — Ethan Zuckerman

presented by Aengus Anderson, Ethan Zuckerman, Micah Saul

We are in the midst of a shift in how we encounter infor­ma­tion. And we’re wrestling with three par­a­digms at the same time. The old­est of these par­a­digms, for for most of us, is edit­ed media. … You have a pow­er­ful gate­keep­er, the news­pa­per edi­tor, who says, ​“Here are things you need to pay atten­tion to today. Give this a small amount of your time, and you will be rough­ly up to date with what you need to know.” 

The Conversation #35 — Chuck Collins

presented by Aengus Anderson, Chuck Collins, Micah Saul

Much of class and iso­la­tion and pulling away is this sort of illu­sion that some­how we can be apart from the suf­fer­ing that is in our midst. And that’s a myth. The social iso­la­tion that many peo­ple in the one per­cent expe­ri­ence is a wound.

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