“The question is, why are we having less food?…Why are we having too much floods? Why is the drought becoming too much? What can I do? Because I have no other source of energy. I only have firewood. And this means I have to cut down trees for me to get fire. So, what is… Continue reading Empowering Rural Women Through Climate Solutions – Rosemary Atieno, Women Climate Centers International
“By some estimates, nearly half of the food grown, processed and transported in the U.S. goes to waste.” Feeding America While so much food is wasted, over 13% of the population is going hungry in the U.S., including 13 million children and 5 million senior citizens, according to Feeding America. How do we get the… Continue reading Food Packaging, Waste – Haley Lowry, Global Sustainability Director, Dow Chemical
“A.I has enabled us to get very precise measures and give the plants precisely what the plans need…(So) The yields in our greenhouses are about 30x the traditional farm.” and without any chemicals. Jackie Roberts on Green Connections Radio podcast. What if we could grow produce in a way that was not at the mercy of weather swings or events? A new massive indoor farm called Appharvest thinks they have found a way. Listen to Jackie Roberts, Chief Sustainability Officer of Appharvest describe how their massive 60-acre indoor farm is climate resilient and innovative – and produces yummy produce – in this engaging conversation with Green Connections Radio host Joan Michelson. Jackie was also awarded the White House Presidential Environment and Conservation Challenge Award.
“We’re really a botanical business. And our botanicals come from all over the world….All botanicals are going to be impacted and have been impacted by climate change, and the real challenge is trying to get in front of that.” Cindi Bigelow on Green Connections Radio podcast. Learn how to pivot a 75-year old business to mitigate potentially catastrophic damage to your main ingredient from climate change in this engaging conversation with Green Connections Radio host Joan Michelson.
You can still get sustainable seafood during a pandemic, and Green Connections Radio previous guest Kay Olin and her Estuary Oysters proves businesses can continue to grow. They are now a supplier to all Whole Foods in Florida (where Estuary is located), with plans to expand. Listen to this interview from a couple of years ago when Kay explained to GCR host Joan Michelson how they farm sustainable oysters and build the economy at the same time.
Do you know what’s really in your food? Do you know where it comes from (and I don’t mean the market)?
In this enlightening interview with Green Connections Radio host Joan Michelson, Gabrielle (Ellie) Rubenstein, entrepreneur and investor like her famous father and self-described “outdoorswoman” like her mother, enlightens us about how our food supply chain really works and how we can make it more transparent and healthier. She’s on a mission….
As we face climate week at the U.N. this week, one of the more delicate issues is the threat that climate change poses to our food supply and in turn, the way our current food systems exacerbate climate change. You’ll learn about: • how the current way we get our food – our food systems – can make climate change worse.; • how climate change is endangering our food supply; • the facts about “organic” foods and how they can help the rest of the food supply; • 3 tips for eating to aid mitigation of climate change (instead of make it worse).
• And great career tips!
“We find value in taking what’s been pushed to the side, whether that’s food or people…” DC Central Kitchen CEO Mike Curtin* Look around you. Imagine that one of every six of the people you see is actually struggling to have enough food. This is the case in Washington, DC, one of the most affluent… Continue reading Food Security this Season – w Amy Bachman, DC Central Kitchen
If you’ve ever been interested in growing food, or in advancing it on a campus or in your community, listen to Green Connections Radio host Joan Michelson’s interview with a master: George Mason University Greenhouse Manager Donielle “Doni” Nolan. Take notes!
When we see the menu in an oyster bar, we see a list of sources of oysters from across the globe. Usually we order a couple each from different sources. But Florida oyster farms are not likely on the menu – yet. Where restaurants and markets obtain their oysters from matters – in taste, price,… Continue reading Oyster Farming – Kay Olin, Panacea Oyster Cooperative