Scientists and entrepreneurs have been cooking up innovative ways to put food on our tables. What are they serving up next?

We waste a staggering one trillion dollars worth of food each year, significantly contributing to greenhouse gas emissions and the climate crisis. Food waste expert Dana Gunders shares innovative solutions to reduce waste — from solar-powered cold rooms to apps that sell discounted restaurant leftovers — and shares tips on how you can keep good ...

Fresh food free of chemicals and pesticides is hard to come by in China: in 2016, the Chinese government revealed half a million food safety violations in just nine months. In the absence of safe, sustainable food sources, TED Fellow Matilda Ho launched China's first online farmers market, instituting a zero-tolerance test towards pesticides, an...

Countries around the world waste huge amounts of food every year: roughly a fifth of food items in the US are tossed because consumers aren't sure how to interpret expiration labels. But most groceries are still perfectly safe to eat past their expiration dates. If the dates on our food don't tell us that something's gone bad, what do they tell ...

I wish for your help to create a strong, sustainable movement to educate every child about food, inspire families to cook again and empower people everywhere to fight obesity. The plan Over two billion people around the world are considered obese or overweight which can lead to chronic illnesses like heart disease, diabetes, and more. Jamie Oliv...

Jamie Oliver crystallized his vision for a food revolution in his TED Talk. At the Charlton Manor Primary School in London, head teacher Timothy Baker is putting his idea into action by offering not just food education but education centered on food.

It's easy to worry about food: Are we eating the wrong stuff? What about people who don't have enough to eat? These talks examine the problems -- and some compelling solutions.

Tristram Stuart sounds the warning bell on global food waste, calling for us to change the systems whereby large quantities of produce and other foods end up in trash heaps.

These action-oriented, forward-thinking talks offer a vision of the world where everyone has access to safe, healthy, and nutritious food — especially those who need it most.

When you picture the lowest levels of the food chain, you might imagine herbivores happily munching on lush, living green plants. But this idyllic image leaves out a huge (and slightly less appetizing) source of nourishment: dead stuff. John C. Moore details the "brown food chain," explaining how such unlikely delicacies as pond scum and animal ...

Global food production — from meat to grains — accounts for a third of all greenhouse gas emissions, says sustainability scientist Jonathan Foley. He presents a portfolio of data-backed solutions to build a better food system world-wide, starting with four key steps to cut emissions.

Body Stuff with Dr. Jen Gunter Wednesday, June 15, 2022 Dr. Jen Gunter: When we decided to make an episode about food allergies, one of the producers for Body Stuff, Camille, told me about a story from her childhood. She was 4 years old, and she LOVED going to the grocery store. [00:00:15] Camille Petersen: Well, first there's the fruit and v...

At FoodLab Detroit, Devita Davison supports local entrepreneurs and imagines a new future for food justice.

Fatmata Binta’s experience growing up in war-torn, food-scarce Sierra Leone inspired her lifelong passion for uniting people through food. As an advocate for Indigenous food systems, she celebrates the wisdom of rural African women’s culinary techniques through her nomadic restaurant, Dine On A Mat, which invites people to partake in and preserv...

How do we consume data? At TED@SXSWi, technologist JP Rangaswami muses on our relationship to information, and offers a surprising and sharp insight: we treat it like food.

A vast amount of food is discarded daily across the world simply because it looks ugly. Food influencer Dana Cowin is here to convince you that there's beauty in the misshapen potato and the squishy lemon, that the fries or lemonade they yield will taste as good as their more attractive counterparts. Food is food, she says, and embracing that re...

Need something smart to chew on? As you eat lunch, cue up these delightful talks, as invigorating for the mind as a cup of coffee.

Sharing the inside scoop on how the world's largest food company aims to reach net zero by 2050, Nestlé North America CEO Steve Presley joins TED's Lindsay Levin to discuss the progress they've made so far and where they're investing for sustainability. A big focus will be regenerative agriculture -- producing food in a way that helps the planet...

What if businesses were designed to maximize impact — not just profits? Alex Amouyel, president and CEO of Newman's Own Foundation, details the organization’s commitment to donate all of the profits from the food company it owns — and shows what the “100% for purpose” movement can teach us about doing business, philanthropy and capitalism differ...

Western countries throw out nearly half of their food, not because it’s inedible -- but because it doesn’t look appealing. Tristram Stuart delves into the shocking data of wasted food, calling for a more responsible use of global resources.

What does an in-flight meal look like when you're traveling to Mars? Designer Phnam Bagley envisions a future where astronauts have nourishing, flavorful food reminiscent of home -- a giant leap from their current staple of "goop-in-a-bag." Learn more about her team's gourmet creations for galactic travel and how these innovations can improve li...

Every day, in a city the size of London, 30 million meals are served. But where does all the food come from? Architect Carolyn Steel discusses the daily miracle of feeding a city, and shows how ancient food routes shaped the modern world.

Heribert Watzke studies the brain in our gut -- and works to develop new kinds of food that will satisfy our bodies and minds.

As Asian diets increasingly shift to resemble typical Western palates, the food supply chain will be challenged to keep pace with the demand. Michael Silverstein reveals the trends in motion and offers strategic ideas on how to address these obstacles.

Food is culture, food is life — it’s part of who we are and the magic that binds us together. But here’s the twist: the way we eat is pushing the climate to the brink, with a third of global greenhouse gas emissions coming from the way we grow, process and waste food. Through TED Talks and conversations with chefs, scientists, activists and more...

Can strawberries grown inside a building taste sweeter than those grown in a field? Farming entrepreneur Hiroki Koga explores how his team is combining solar-powered vertical farms with AI, robotics and indoor bee colonies to grow delicious strawberries year-round — and how this practice, if widely adopted, could deliver a harvest of benefits fo...

From the science behind stretching muscles and crooked teeth to the everyday mysteries of food expiration dates and airplane mode, these TED-Ed animations captured our attention in 2023.

About this video: "When you don’t know where your next meal is coming from, it’s all-consuming. You can’t focus on anything else." Moved by the round-the-block lines he witnessed while working at a food shelter for a school community service project, 16 year-old Kiran Sridhar founded the "shared economy" platform Waste No Food which connects lef...

What can compare to the pleasures of the palate? These talks from chefs, cookbook writers and passionate foodies celebrate all things edible.

The secret magic of good food is that it brings people and cultures closer together. Chef Marcus Samuelsson taps into that magic at his acclaimed restaurants and through his cross-cultural approach to cooking. In conversation with art curator Thelma Golden, he expands on the rich fusion of modern Black cuisine and how each bite is a celebration ...