Future of Food: A Conversation with Jim Yong Kim & David Chang

People have different ideas about what the future of food will look like, but everyone can agree on what it should deliver: a food system that can feed everyone, every day, everywhere.

The world needs a sustainable food system that will feed a projected 9 billion people by 2050 with nutritious food, provide livelihoods—and also help steward our natural resources.

To make this happen farmers, scientists, consumers, business leaders, food processors, nutritionists, distributors, policymakers and chefs must work together to build a system that feeds everyone and addresses the problems of malnutrition, obesity, hunger, extreme poverty and climate change.

What are the necessary ingredients for a food system that works for all?

Hear from a development banker, a renowned chef, an agricultural expert, a woman farmer, a culinary professional and others about the future of food, and how we can work together to feed the world.

Join the Live Stream April 16!

Date: Thursday, April 16, 2015
Time: 11:00 a.m. – 12:00 p.m. ET | 15:00 – 16:00 GMT or convert time
Location: World Bank Group Headquarters, Atrium & Online

Join the conversation with #Food4All and follow @worldbanklive,@momofuku, @themadfeed, @chygovera, and @Gastromotiva

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Films every foodist has to watch

Cross-posted from Food Tank
Films and short videos are a powerful way of increasing awareness of and interest in the food system. With equal parts technology and artistry, filmmakers can bring an audience to a vegetable garden in Uganda, a fast food workers’ rights protest in New York City, or an urban farm in Singapore. And animation can help paint a picture of what a sustainable, just, and fair food system might look like. Film is an incredible tool for effecting change through transforming behaviors and ways of thinking.

There are many incredible films educating audiences about changes being made — or that need to be made — in the food system.

Anna Lappé and Food Mythbusters, for example, just released a new animated short film on how “Big Food” marketing targets children and teenagers, filling their diets with unhealthy processed food products — and what parents, teachers, and communities can do to combat it.

In addition to Lappé’s timely and compelling call to action, Food Tank has selected 26 films — both long and short — to share with you. From the importance of land rights for smallholder farmers in sub-Saharan Africa to the insidious dominance of fast food in an urban community in California, each of these films can inform and inspire eaters all over the world. We ask that you, in turn, share this list with your networks in order that they may reach an even wider audience.

1. A Farmer in Africa: Property Rights: The lack of property rights and rental agreements create problems for smallholder farmers in many developing countries. Sometimes governments or corporations engage in land grabs, pushing farmers off the land, or regulate land use, keeping farmers from being able to cultivate their land. This short from the World Resources Institute explains the difficulty of balancing individual citizens’ rights to farm with the public good in sub-Saharan Africa.

2. A Place at the Table: Hunger, especially in the United States, is often not the result poverty, not food shortages. A Place at the Table profiles three of the 50 million Americans who live with hunger every day, and describes the challenges they face between staying full and eating healthy food.

3. Cooking by Heart: Domi et Cyril Sarthe’s Gnocchi with Spinach SauceCooking by Heart’s short film is more than a lesson in how to make dumplings: It’s an examination of how simple and delicious a meal can be when the ingredients are grown right in one’s backyard.

4. Fast Food: Did you know the potato is the most-consumed vegetable in the United States? Or that the customers who visit McDonald’s 10 times a month make up 75 percent of its business? The Infographics Show packages fast food facts into easily digestible, pardon the pun, graphics.

5. Food Chains: Award-winning filmmaker Sanjay Rawal’s upcoming film sheds light on the human rights violations that occur to farm workers who pick 125 million kilograms (280 million pounds) of fresh fruits and vegetables each day across the United States. The movie discusses how big food companies ensure unfair wages exist, but also how some companies are using their weight in the market to push for labor justice.

6. Food FightEarth Amplified’s music video creates a world in which processed food is literally deadly. The Oakland-based hip-hop group makes more than music: Through SOS Juice, they also host community food justice workshops and serve fresh juice.

7. Food Speculation: In 2007 and 2008, food prices rose dramatically, resulting in food riots across the developing world. These riots reoccurred in 2010 and 2011. World Economy, Ecology & Development outlines how speculation on food futures causes dangerous fluctuation in food prices.

8. Forks Over Knives: This film takes a look at degenerative diseases that are plaguing the United States, linking them to America’s consumption of processed food and animal products, and suggests eating a more plant-based diet.

9. FRESH, the Movie: This film celebrates farmers who are innovating and reinventing the food system by confronting issues such as pollution, obesity, and depletion of natural resources.

10. The Hidden Cost of Hamburgers: On average, residents of the United States eat three hamburgers a week, which means the United States raises a lot of cows. This short from the Center for Investigative Reporting spells out the costs of conventionally raised beef.

11. How to Feed the World?: Created for the Bon Appétit exhibition at Paris’ Cité des Sciences in 2010, this short film profiles various ways of interacting with the global food system, from eating locally to to subsistence farming. It provides the viewer with a global perspective on food production and distribution, along with guidance on how to eat more sustainably.

12. La Cosecha/The Harvest: This 2010 documentary follows the lives of three migrant fieldworkers — all of them under the age of 18. These are just three of the estimated 400,000 children who work picking crops in the United States.

13. King Corn: Two East Coast documentarians move to the American heartland and plant a one-acre crop of corn, and discover how much of the American diet corn infiltrates.

14. Myth of Choice: Is junk food what we really crave?: Do kids want to eat processed food products devoid of nutritional value because they simply like them better than healthier, more nourishing food — or does junk food marketing target youth very aggressively? Food Mythbusters’ newest short film is dedicated to answering this question.

15. Nokia, HK Honey: Hidden in the cityscape of Hong Kong, there is a community of beekeepers who are providing residents with access to local honey and helping bring urban dwellers closer to their food.

16. Our Daily Bread: This film offers a shocking look at how food is produced and how food production companies use technology to maximize efficiency and profit. Without using words, the film allows the viewer to form their own opinions through the use of sounds of machinery, conveyor belts at a chicken factory, and the motor of a plane spraying pesticides.

17. Planning for a Sustainable Local Food System: Ideally, city planning also includes planning for a sustainable food system. The Chicago Metropolitan Agency for Planning’s GOTO2040 program calls for a stronger regional food system in the Chicago area, created through better financing and infrastructure.

18. Soil: Our Climate Ally UnderfootThe Center for Food Safety recently released a short video on the importance of improving and preserving the health of damaged soils. In the words of conservationist Richard King, interviewed in the video: “It’s critical to [future generations] that we develop a regenerative agriculture — and to do that, we have to start with building soil health.”

19. Soil Matters on the Farm: Gabe Smith doesn’t till his North Dakota farmland and he grows some crops not for food or for sale, but as cover crops. Smith’s goal is to improve the quality of soil — and, consequently, the nutritional value of his crops. His rejuvenated soil holds larger amounts of water and his farm is more drought-resistant. Because of his holistic approach, he no longer needs to use chemical fertilizers or pesticides.

20. Sustainable Agriculture: Where Do We Go From Here?: Large-scale agriculture is doing more harm than good, and the current patterns of population growth and agriculture will lead to more destruction of the planet’s resources. The Nature Conservancy argues for smaller-scale, environmentally sustainable agriculture.

21. The Garden: This Academy Award-nominated documentary tells the story of a South Central Los Angeles community of farmers and their urban garden that rose up, despite facing numerous obstacles, such as claims of eminent domain by the garden site’s previous owners.

22. The Meatrix: In 2003, GRACE’s Sustainable Table produced The Meatrix, an award-winning short about factory farming. The Eat Well Guide was released with the movie, offering viewers information about more sustainable food choices.

23. The Price of Sugar: This poignant film examines the working conditions and treatment of Haitian sugarcane farmers, exposing their struggle for basic human rights as they work to bring consumers an ubiquitous kitchen staple.

24. The Scarecrow: Tex-Mex restaurant corporation Chipotle’s new video is a beautifully made short about one scarecrow’s quest to free his local food system from unsustainable, processed foods.

25. Taste the Waste: German documentary filmmaker Valentin Thurn focuses his lens on food waste. Taste the Waste won Best Film of 2011 in Germany’s Atlantis Environment and Nature Film Festival and a Documentary Film Award at EKOFILM International Film Festival in the Czech Republic.

26. WASTE: Wasting food has greater costs than just what the consumer pays: It also wastes fossil fuels, water, and other crucial environmental resources. From the makers of Taste the Waste, Food Waste TV sheds light on the larger effects of food waste.

Have you seen any of  the films on the list?
My first one was ‘Fast food nation’ some years ago when i was writing a paper for my class on foreign labour in food production.
What film have you seen, and what was your opinion of it, was it a good representation of our food systems, did it provide solutions on how we can mend the broken ends?

Ron FInley, a very special urban gardener from LA

We do not own an urban garden but we own a garden. I am always inspired by people who hold the view ”if you plant it, it will grow”

“Growing your own food is like printing your own money.”
“Gardening is the most therapeutic and defiant act you can do, especially in the inner city. Plus, you get strawberries.”
“If kids grow kale, kids eat kale. If they grow tomatoes, they eat tomatoes.”
“We gotta flip the script on what a gangsta is — if you ain’t a gardener, you ain’t gangsta.”

This is a presentation by Ron Finley who has taken on an unjust food system by planting a food forest in-front of his own house. This inspires me because my friend Arnest and i have been talking over and over again on starting gardens in local schools in our town of Kayunga.

So, as i scout for a PhD, i have made the decision to move back to Uganda for a while and get our schools permaculture project off the ground

Enjoy Ron’s presentation and vision : 

Food losses and waste in the context of sustainable food systems

Although accurate estimates of losses and waste in the food system are unavailable, the best evidence to date indicates that globally around one -third of the food produced is lost or wasted along the food chain, from production to consumption.
The High Level Panel of Experts on Food Security and Nutrition(HLPE) , presents a synthesis of existing evidence about the causes of food losses and waste and suggests action to reduce them in order to improve food and nutrition security and the sustainability of food systems. The report, given the diversity of contexts, is to help all concerned actors to reduce food losses and waste by identifying the causes and potential solutions that may be implemented, alone or in a coordinated way, by the relevant actors in the food system, including the public and private sectors, civil society, individual producers, wholesalers, retailers and consumers. Successful reduction of food losses and waste will save resources and has the potential to improve food security and nutrition, goals shared with the Zero Hunger Challenge and the post- 2015 sustainable development agenda.
The issue of global food losses and waste has recently received much attention and has been given
high visibility. According to FAO, almost one-third of food produced for human consumption–approximately 1.3 billion tonnes per year–is either lost or wasted globally: their reduction is now presented as essential to improve food security and to reduce the environmental footprint of food systems.
The very extent of food losses and waste invites to consider them not as an accident but as an integral
part of food systems. Food losses and waste are consequences of the way food systems function,
technically, culturally and economically. The report analyses food losses and waste in a triple perspective: a systemic perspective, a sustainability perspective, including the environmental, social and economic dimensions of sustainability, and a food security and nutrition perspective, looking at how food losses and waste relate to the various dimensions of food security and nutrition.
Main findings – Scope and extent of food losses and waste
1. Food losses and waste have been approached by two different angles: either from a waste
perspective, with the associated environmental concerns, or from a food perspective, with the associated food security concerns. This duality of approaches has often led to confusions on the definition and scope of food losses and waste, contributing to unreliability and lack of clarity of data.
2. The report adopts a food security and nutrition lens and defines food losses and waste (FLW) as
“a decrease, at all stages of the food chain from harvest to consumption,in mass, of food that was originally intended for human consumption, regardless of the cause”.
For the purpose of terminology, the report makes the distinction between food losses,occurring before
consumption level regardless of the cause , and food waste, occurring at consumption level regardless of the cause. It further proposes to define food quality loss or waste (FQLW) which refers to the decrease of a quality attribute of food (nutrition, aspect, etc.), linked to the degradation of the product, at all stages of the food chain from harvest to consumption.
3. There are numerous studies on FLW with diverse scopes and methodologies, making them difficult to compare. At the global level, recent studies use the data compiled for the FAO report published in 2011, which estimated global FLW at one third of food produced for human consumption in mass (equivalent to 1.3 billion tonnes per year), or one quarter as measured in calories.
4. The distribution of FLW along the food chain varies greatly by region and product. In middle and
high- income countries, most of the FLW occur at distribution and consumption; in low income
countries , FLW are concentrated at production and post-harvest. Per-capita FLW peaks at 280–
300 kg/cap/year in Europe and North America and amounts to 120–170 kg/cap/year in sub- Saharan Africa and South/Southeast Asia.
5. Different definitions, different metrics, different measurement protocols and the lack of standards
for data collectionadapted to different countries and products, makes it difficult – and sometimes impossible–
to compare studies, systems and countries. There is also no agreed method to evaluate the quality of data, method and numbers produced. This situation is a huge barrier to understanding and identifying the causes and extent of FLW, the potential for solutions, the priorities for action and the monitoring of progress in reducing FLW. This is why there are currently strong calls for the development of global protocols to measure FLW, taking into account the large number of variables and country specificities, towards a harmonization of definitions and measurement methods, with a view to improve the reliability, comparability and transparency of data
The full report can be found here: http://www.fao.org/3/a-i3901e.pdf
Consumers will have to play a great role in the reduction of FLW. Household waste results from a complex set of drivers and factors such as income level, household size, urbanization,infrastructure,the structure of the food supply chain, food cultures,trust in businesses and institutions(including infood safety regulations), and awareness levels, etc.Reduction of consumer waste will result from more sustainable buying, cooking and eating behaviour. Different type of interventions can support this, such as awareness – raising campaigns, experimental interventions, social community approaches,education of young urban and rural people, and women empowerment. Attempts to restore the true value of food,and to restore consumers’ recognition of how food is produced and valued in the supply chain,will also lead to reduced consumer waste, as rural–urban movements such as the Slow Food presidiums can show, or as “pick and pay” self-picking initiatives demonstrate.
Food waste and loss
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