MAD at the World Bank: The Future of Food

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.

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