@food_tank_the_food_think_tank
Join us at #SXSW2024 for the All Things Food Summit! 📺 March 14 - from 11:05 AM EST - 16:05 CET 🕓 On March 14, Food Tank in partnership with Huston-Tillotson University, Driscoll’s and Barr Mansion are co-hosting their annual “All Things Food Summit” at SXSW 2024 (Official) in Austin, Texas. They will be running multiple stages featuring 40+ speakers, delicious food, film viewings, live performances and so much more. https://www.youtube.com/live/i0rsifg_Ex4?si=hcpNXZwCWeZ0yblq&t=638 Join us on We Don't Have Time as we focus on fostering innovation and collaboration within food systems, at All Things Food Summit at SXSW 2024. Check out the whole program and watch the broadcast live: https://www.wedonthavetime.org/events/food-sxsw24 #SXSW2024 #allthingsfood #food #foodtank #sxswfood
BYTE Foods
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Hi! My name is Leela and I have a project called BYTE: BackYard to Table Experiences. BYTE is a popup food chain where each ingredient is grown organically and locally, and mapped (https://leelamaps.com/?_tags=byte) with an article about it to provide a transparent, open source food supply chain. The initial BYTE foods we have demoed are various whole fruits, salad bar, zoodles and green wraps which consist of: zucchini, tomato, avocado, sprouts, and mushroom ceviche with lemon juice and herbs. These meals are all raw vegan, based on recipes I developed while transitioning to fruitarianism. Reactions to the food, as demonstrated at several events at Lupin Lodge in the Santa Cruz mountains, has been extremely positive. Nothing beats local organic produce grown with love. We aim to source only homegrown ingredients, so the food-making process includes starting the growth of the ingredients to be raised in & near living spaces. The map notes platform Leela Maps (leelamaps.com), has templates to enroll trained gardeners, vacant land, and already productive gardens, so we can decentrally arrange more local growing. The templates have default agreements of free gardening in exchange for a share of the resulting produce that can be sold on a donation-basis at a BYTE event or venue. All agreements are fully customizable, as BYTE is an adaptable format for broadcasting and monetizing locally-grown & -prepared meals. BYTE is still in the early stages, especially since I am a full time mom and my collaborators have full time work obligations. However, development on the foods, gardens & map continues.
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Ann Nyambura
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The New York City Mayor’s Office of Food Policy recently announced the city’s public commitment to a 33 percent reduction in food-based emissions by 2030. The announcement comes in response to the city’s first integrated greenhouse gas inventory, which finds food is the third largest source of overall emissions, behind transportation and buildings. The new inventory was developed by the Mayor’s Office of Climate & Environmental Justice (MOCEJ). It incorporates emissions from the production of goods and services New Yorkers consume, regardless of whether that production occurs in New York City. The inventory finds that 20 percent of New York City’s greenhouse gas emissions come from household food consumption. The study reveals that New Yorkers can significantly reduce the city’s emissions by eating more low-carbon, plant-based foods. New York City’s schools and hospitals are already taking steps to reduce food-based emissions by serving plant-based meals as a default option. According to the press release, NYC Health + Hospitals – an integrated healthcare system operating public hospitals and clinics – is on track to serve 850,000 plant based meals this year. As of February 2023, this initiative has already reduced its food-based carbon emissions by 36 percent while also addressing public health challenges such as diet-related disease. New York City’s commitments to food-based emission reductions support the city’s ongoing global leadership in climate initiatives https://foodtank.com/news/2023/04/new-york-city-commits-to-reduction-in-food-based-emissions-to-combat-climate-change/
NYC To Reduce Food-Based Emissions by 33 percent by 2030
NYC Mayor Eric Adams unveiled the city’s commitment to reducing food-based emissions following a new, integrated greenhouse gas inventory.
https://foodtank.com/news/2023/04/new-york-city-commits-to-reduction-in-food-based-emissions-to-combat-climate-change/
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That is great news! Reducing food-based emissions is an essential step to combat climate change, and it's encouraging to see New York City committing to a significant reduction within the next decade. We must all work together to end the climate crisis.
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Good. Its every organization's responsibility to reduce its carbon emissions for the world to realize net zero target.
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Amazing steps towards creating a net zero world.
Erlijn van Genuchten
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Hunger and malnutrition are increasing in many parts of the world due to severe storms and droughts, fueled by climate change. This has led to an early Earth Overshoot Day, as more resources are taken from our planet for food production than our planet can compensate for. Additionally, food production causes a lot of greenhouse gas emissions and depletes water sources. These environmental concerns are likely to become worse when we continue current food production, as production is predicted to increase by 70% by 2050. Changing production methods is important to reduce greenhouse gas emissions, ensure enough fresh water is available, and soil remains healthy. In this article, I explain how we can improve our food production and save our planet: https://medium.com/age-of-awareness/5-ways-to-improve-our-food-production-and-save-our-planet-e167c5533c0b
5 Ways To Improve Our Food Production And Save Our Planet
How we can make current food production more environmentally friendly
https://medium.com/age-of-awareness/5-ways-to-improve-our-food-production-and-save-our-planet-e167c5533c0b
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54 w
If food production is done almost in all areas, they'll be less transportation of food, less carbon emission,fresh foods to healthy lives lived
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55 w
If we embark on improving food production, we need to check on sustainability. Begining from methods of farming to sustainable means of production.
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Food production is at the core of our future
Erlijn van Genuchten
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One of the main contributors to current environmental challenges is huge amounts of food waste: an estimated 1.3 billion tons per year. About 226 million Great Pyramids of Giza, which could completely cover Canada! This waste food requires more earthly resources than necessary, so it is important to waste less food. To reduce the environmental impact of the food industry, retailers, cafeterias, canteens, and restaurants can use nudges to trigger sustainable food consumption. Nudges encourage changes in individuals' intentions and decision-making via indirect suggestions and reinforcements, and are non-obtrusive and don't limit or force us to do something. They trigger desirable behavior without making customers think about it, having to memorize something, or giving it conscious attention. In this article is described how various nudges can be used: https://medium.com/climate-conscious/how-nudges-help-us-to-make-more-sustainable-food-choices-63d0024c8083
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59 w
Dear Erlijn van Genuchten Thank you for getting your climate idea to level 2! We have reached out to Food Tank: The Food Think Tank and asked what they think. I will keep you updated on any progress! /Adam We Don't Have Time
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Let us join hands and ensure zero food wastage
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Very good
"Food insecurity affects every hour of your day and there is so much abundance, food waste, it's not like the problem can't be solved with ingenuity." Arlan Hamilton, founder of Backstage Capital and HireRunner in an interview with @sweta_chakraborty during Future Food, SXSW. 📽 Watch her interview https://www.youtube.com/watch?v=Y8BnSQh95g4&ab_channel=WeDon%27tHaveTime
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You may know Adrian Grenier for his acting career, but Adrian is also UN Goodwill Ambassador and founder of Lonely Whale. At SXSW, he told us more about why "Self-care is Earth-care" in an interview with @sweta_chakraborty. 📽 Listen to him: https://www.youtube.com/watch?v=FQhC7yaKDg4&ab_channel=WeDon%27tHaveTime
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It's always great to see famous people engaged with something else than their acting career!
“I give a warning to our officials around the globe who have let us down. […] We’ve run out of time for that." Sam Kass, Partner at Do Good Foods took the time to give @sweta_chakraborty an interview during SXSW. 📽 Watch his interview: https://www.youtube.com/watch?v=Qc7Fl_OU-R4&ab_channel=WeDon%27tHaveTime
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"We need to make sure we are reaching policymakers, people at a very high level, that are making these decisions without any input" Danielle Nierenberg, our President at Food Tank. 📽 Watch this interview with @sweta_chakraborty at Future Food, SXSW! https://www.youtube.com/watch?v=mA_E1rs7smo&ab_channel=WeDon%27tHaveTime
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“Food waste is a huge and massive problem. 40% of all the food that gets grown, gets thrown away.” @sweta_chakraborty met with Justin Kamine, co-CEO of Do Good Foods at FutureFood, SXSW 📽 Watch the interview! https://www.youtube.com/watch?v=N1tgWJNihcw&ab_channel=WeDon%27tHaveTime
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"Healthy products come from healthy farmers and healthy soils and understanding what your advantages and limitations are and what's the economic access people have." Joi Chevalier is the Founder of The Cook's Nook. 📽 Watch her interview with @sweta_chakraborty at FutureFood, SXSW https://www.youtube.com/watch?v=u_pTCXVxfcM&ab_channel=WeDon%27tHaveTime
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The Kroger Co. Zero Hunger | Zero Waste Foundation, Little Herds, The Cook’s Nook, Food Tank, IFANCA (Islamic Food and Nutrition Council of America), We Don't Have Time, Lightbridge, Oatly and friends present an official SXSW event: The Future of Food @ SXSW Day 2 Event brings together a diverse group of experts, leaders, and visionaries challenging us to think about how our food and agricultural systems will need to adapt to new pressures, and what technologies and innovations will help us feed the world while combating climate change and conserving the earth’s precious natural resources #FutureFoodSXSW. https://www.youtube.com/watch?v=YIFPptpeQRQ
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Now am in kitui county and see if we can plant tree
The Kroger Co. Zero Hunger | Zero Waste Foundation, Little Herds, The Cook’s Nook, Food Tank, IFANCA (Islamic Food and Nutrition Council of America), We Don't Have Time, Lightbridge, Oatly and friends present an official SXSW event: The Future of Food @ SXSW, Day 1 (March 12th). 8:00AM-7:00PM Event brings together a diverse group of experts, leaders, and visionaries challenging us to think about how our food and agricultural systems will need to adapt to new pressures, and what technologies and innovations will help us feed the world while combating climate change and conserving the earth’s precious natural resources #FutureFoodSXSW. https://www.youtube.com/watch?v=wtdfpfTK1WA
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Very interesting discussion!
Huston-Tillotson University, Food Tank, Oatly, and friends present an official SXSW event: Just Food: Community, Culture, and Economy. About this event Huston-Tillotson University, Food Tank, Oatly, and friends present an official SXSW event: Just Food: Community, Culture, and Economy Confirmed Speakers Include (In Alphabetical Order): Sue Beckwith, Texas Center for Local Food Joi Chevalier, The Cook’s Nook Cortlin Harrison, Starbucks Workers United. Skye Howell, Full Humanity Consulting Magaly Licolli, Venceremos Adrian Lipscombe, 40 Acres and a Mule, Uptown Cafe and Bakery Riana Lynn, Journey Foods Danielle Nierenberg, Food Tank Raj Patel, University of Texas Tom Philpott, Mother Jones. Dr. Colette Pierce Burnette, Huston-Tillotson University. Alex Racelis, UTRGV Gerardo Reyes, Coalition of Immokalee Workers A-dae Romero Briones (Cochiti/Kiowa), First Nations Development Institute Errol Schweizer, Journalist. Toni Tipton-Martin, Cook’s Country Our food is directly impacted by our environment. Help us cultivate sustainable cultural norms and BYOB your own bottles & bags. https://www.youtube.com/watch?v=3wnleNVWaWo
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This is amazing step
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Exciting! Looking forward to hearing from all these food innovators and creators
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Amazing,Can't wait to listen to innovators and creators