Diane Hatz is Co-Founder & Director of The Glynwood Institute for Sustainable Food and Farming and the organizer/host for TEDxManhattan "Changing the Way We Eat". Utilizing innovative and creative marketing strategies, The Glynwood Institute for Sustainable Food and Farming helps shift the US food supply from industrially based agriculture to a local, sustainable food system where healthy, nutritious food is accessible to all. The first project underway by the Institute is The Media Center for Sustainable Food, a national media center whose mission is to raise awareness, educate, and disseminate accurate, timely information on sustainable food and farming through local, national and new media in order to transform how Americans think about sustainable food, counter misinformation from agribusiness, and foster support for sustainable innovation in farming and eating in the United States. The program is based at Glynwood in Cold Spring, New York.
Diane is also the organizer/host for TEDxManhattan "Changing the Way We Eat", a one-day, independently organized TED event on sustainable food happening at the Prince George Ballroom in New York City on February 12, 2011. The event will feature live and recorded talks and will be simulcast live around the country. More information can be found at www.TEDxManhattan.org.
Previously, Diane was founder and director of Sustainable Table where she developed and managed creative projects to raise awareness and educate consumers about sustainable food and farming. She is Executive Producer and was head of marketing for the critically acclaimed animated films The Meatrix, The Meatrix II: Revolting, and The Meatrix II ½. The movies won numerous awards, including a Webby and one at SXSW. She is a founder of the Eat Well Guide, an online consumer directory of sustainable food in the United States and Canada. She also worked with a team of consultants based nationally to identify and hold accountable CAFO's (concentrated animal feeding operations - or factory farms) and to help communities dealing with industrial animal operations. In addition, she is currently writing her second fictional novel.
Truth, honesty, compassion - and local food!
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