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
Dr. Molly Brown gives you a new way of looking at a menu and the super market. She’s written a major book for NASA on food security and climate change, as well as your health. She’ll surprise you…. Listen to Molly Brown explain: What to eat and why – from the planet’s perspective How climate… Continue reading Food & the Planet – w Molly Brown, NASA, UMD
Whether dining out or planning a party, those of us who care about sustainability want to spend our money consistent with these values, especially for holidays and special occasions. But how? Listen to Linda Chipperfield of Green Seal describe to Green Connections Radio host Joan Michelson how to identify sustainable restaurants, and how Green Seal… Continue reading Eco-Conscious Dining, Gifts – Green Seal’s Linda Chipperfield,
Attention foodies! Do you want to store holiday (and other) leftovers? Twin sisters Allison and Megan are innovating food storage with Fresh Box, a new food packaging system. They earned a spot at the Clean Tech Open Southeast too. Described as a “soda stream unit for food”, FreshBox is the first home food preservation system that… Continue reading Foodies! – Storing Leftovers w FreshBox
Attention foodies! Twin sisters Allison and Megan are innovators with a fascinating product Fresh Box, a new food packaging system. Described as a “soda stream unit for food”, it is the first home food preservation system that brings an established industrial food packing technology to the home consumer, enabling users to increase their access to fresh… Continue reading FROM CTOSE: Fresh Box
With the recent acquisition of Whole Foods Market by Amazon, it’s a good time to listen to Green Connections Radio host’s fascinating conversation with Whole Foods Markets’ Global Head of Sustainable Facilities, Kathy Loftus. Kathy initiated some innovative strategies to reduce the enormous energy consumption of the retailer’s 420 stores and myriad other buildings. How… Continue reading Kathy Loftus of Whole Foods
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