Archive

ASU KEDtalks: Change Everything, All At Once

We live in a world of wild, dam­ag­ing, unsus­tain­able excess. We’re sur­round­ed by unhealthy food options. We live in places built for cars, not for walk­ing or bik­ing. We’re buried in our screens 247. We face calls to buy stuff, end­less­ly. And we live in a con­sumer cul­ture that is depen­dent on the notion of dis­pos­al. But here’s the thing. These excess­es are so ful­ly nor­mal­ized, they so ful­ly meet our expec­ta­tions of how every­day life ought to look, that we no longer real­ly see them as exces­sive at all.

Food Production As a Key To Sustainable Development

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.

The Role of Cooking in the Future of Food

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.