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.

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

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

Mark Bittman is a bestselling cookbook author, journalist and television personality. His friendly, informal approach to home cooking has shown millions that fancy execution is no substitute for flavor and soul.

Ann Cooper cares -- a lot -- what kids eat for lunch. As the head of nutrition for Berkeley, California, schools, she serves organic, regionally sourced and sustainable meals to lots of lucky children.

Marla Spivak researches bees’ behavior and biology in an effort to preserve this threatened, but ecologically essential, insect.

Marcel Dicke wants us to reconsider our relationship with insects, promoting bugs as a tasty -- and ecologically sound -- alternative to meat in an increasingly hungry world.

Christien Meindertsma uses art (and craft) to expose the hidden processes and connections of our modern life.

Ben Roche is the pastry chef at Moto, in Chicago, and was the co-host, with Homaro Cantu, of the TV show "Future Food."

Fahad Al-Attiya's job is to maintain food security in Qatar, a country that has no water and imports 90 percent of its food.

Biodiversity warrior Cary Fowler wants to save the world from agricultural collapse, one seed at a time.

Michael Pollan is the author of "The Omnivore’s Dilemma", in which he explains how our food not only affects our health but has far-reaching political, economic and environmental implications.

Britta Riley designs and builds urban farms and other participatory artworks that explore the city.

Jamie Oliver is transforming the way we feed ourselves, and our children. The winner of the 2010 TED Prize, he's on a mission to teach every family about eating better and living healthier lives.

Mohamed Hijri studies arbuscular mycorrhizal fungi (AMF), seeking to understand the structure, evolution and reproduction of these organisms, which form a symbiotic relationship with plant roots.

A powerful thinker and globe-trotting advisor on sustainability, Louise Fresco says it's time to think of food as a topic of social and economic importance on par with oil -- that responsible agriculture and food consumption are crucial to world stability.

The executive chef at Chicago's Moto restaurant, Homaro Cantu created postmodern cuisine and futuristic food delivery systems.

Birke Baehr wants us to know how our food is made, where it comes from, and what's in it. At age 11, he's planning a career as an organic farmer.

Dan Barber is a chef and a scholar -- relentlessly pursuing the stories and reasons behind the foods we grow and eat.

Jennifer 8. Lee reports on culture and city life.

Sam Kass's work connects nutrition and education in an effort to make sure future generations thrive.

Ron Finley grows a nourishing food culture in South Central L.A.’s food desert by planting the seeds and tools for healthy eating.

Our generation is the first in history with enough resources to eradicate hunger worldwide. Josette Sheeran, the former head of the UN World Food Programme, shares a plan.

Master breadmaker Peter Reinhart is also a teacher, author and theologian. Through his lectures and numerous cookbooks, he channels the science of baking into deep, spiritual lessons -- and dispels stale myths about the nature (and flavor) of good, wholesome bread.

Ben Goldacre unpicks dodgy scientific claims made by scaremongering journalists, dubious government reports, pharmaceutical corporations, PR companies and quacks.

Benjamin Wallace is a journalist and author of The Billionaire's Vinegar, the true story of the world's most expensive bottle of (possibly phony?) wine. He's been a contributor to GQ, Details, Salon and The Washington Post.

Barton Seaver is an advocate of sustainable seafood and a chef in Washington DC. His work tells the story of our common resources through the communion we all share – dinner.

Tyrone Hayes studies frogs and amphibians -- and the effects on their bodies of common farming chemicals.

Arthur Potts Dawson wants us to take responsibility not just for the food we eat, but how we shop for and even dispose of it. And he's showing the way -- with impeccable taste.

Embracing both genetically improved seed and ecologically based farming methods, Pamela Ronald aims to enhance sustainable agriculture.