Chef Dan Barber squares off with a dilemma facing many chefs today: how to keep fish on the menu. With impeccable research and deadpan humor, he chronicles his pursuit of a sustainable fish he could love, and the foodie's honeymoon he's enjoyed since discovering an outrageously delicious fish raised using a revolutionary farming method in Spain.

A billion people in the world lack access to all-season roads. Could the structure of the internet provide a model for how to reach them? Andreas Raptopoulos of Matternet thinks so. He introduces a new type of transportation system that uses electric autonomous flying machines to deliver medicine, food, goods and supplies wherever they are needed.

Rebecca Onie asks audacious questions: What if waiting rooms were a place to improve daily health care? What if doctors could prescribe food, housing and heat in the winter? At TEDMED she describes Health Leads, an organization that does just that -- and does it by building a volunteer base as elite and dedicated as a college sports team.

Every environment on the planet -- from forested mountaintops to scorching deserts and even the human gut -- has a microbiome that keeps it healthy and balanced. Ecologist Steven Allison explores how these extraordinarily adaptable, diverse collections of microorganisms could help solve big global problems like climate change and food insecurity...

On a mission to create a hunger-free world, agricultural entrepreneur Cedric Habiyaremye makes the case for cultivating quinoa -- and other versatile, nutrient-rich grains -- in places experiencing malnutrition, like his native Rwanda. He shares a model to help smallholder farmers across Africa diversify their fields with nutritious and indigeno...

To find the path to long life and health, Dan Buettner and team study the world's "Blue Zones," communities whose elders live with vim and vigor to record-setting age. In his talk, he shares the 9 common diet and lifestyle habits that keep them spry past age 100.

What's link between the ocean's health and our health? Marine biologist Stephen Palumbi shows how toxins at the bottom of the ocean food chain find their way into our bodies -- and tells a shocking story of toxic contamination in the fish market, where consumers were being tricked into buying fish that's not only mislabeled but unsafe.

What if we took out more greenhouse gases than we put into the atmosphere? This hypothetical scenario, known as "drawdown," is our only hope of averting climate disaster, says strategist Chad Frischmann. In a forward-thinking talk, he shares solutions to climate change that exist today -- conventional tactics like the use of renewable energy and...

It's so obvious that it's practically proverbial: you can't unboil an egg. But actually, it turns out that you can -- sort of. Eleanor Nelsen explains the process by which mechanical energy can undo what thermal energy has done. [Directed by Província Studio, narrated by Addison Anderson].

You stick cookie dough into an oven, and magically, you get a plate of warm, gooey cookies. Except it's not magic; it's science. Stephanie Warren explains via basic chemistry principles how the dough spreads out, at what temperature we can kill salmonella, and why that intoxicating smell wafting from your oven indicates that the cookies are read...

When you think of North American cuisine, do Indigenous foods come to mind? Chef Sean Sherman serves up an essential history lesson that explains the absence of Native American culinary traditions across the continent, highlighting why revitalizing Indigenous education sits at the center of a better diet and healthier relationship with the planet.

(NOTE: This talk was given in 2010, and this field of science has developed quickly since then. Enjoy it as a piece of science history but not as the last word on this topic. Read "Criticisms & updates" below for more details.) William Li presents a new way to think about treating cancer and other diseases: anti-angiogenesis, preventing the ...

Since the 1950s, we've generated roughly 8,300 million metric tons of plastic on the planet -- that's equivalent to 25,000 Empire State Buildings. Plus: Only less than 10% has been recycled! What's more, all plastic breaks down into smaller pieces and these microplastics end up in our air, water and food, says biologist Sarah Dudas. She explain...

Farmers keep us fed and our economies stable, but in the US they're retiring faster than they're being replaced. Take a crash course in agricultural policy with Eric Sannerud to see why this problem can't be solved by simply buying from your local farmer's market -- and learn how you can use your vote to create a better future for farmers.

Put down the cayenne-lemon water and step away from the herbal tea. Cleanses and detox products like these don't remove toxins, says Dr. Jen Gunter, and some of them may even be hurting your health. Learn how your body rids itself of harmful substances and what you can do to keep this system running smoothly. Want to hear more from Dr. Gunter? C...

The Ancient Egyptian king Thutmose III described the chicken as a marvelous foreign bird that "gives birth daily." Romans brought them on their military campaigns to foretell the success of future battles. Today, this bird occupies a much less honorable position – on dinner plates. Chris Kniesly explains the evolving role of chickens throughout ...

Nobody knows exactly when humans began to create fermented beverages. The earliest known evidence comes from 7,000 BCE in China, where residue in clay pots has revealed that people were making an alcoholic beverage from fermented rice, millet, grapes, and honey. So how did alcohol come to fuel global trade and exploration? Roderick Phillips expl...

We all know the arguments that being vegetarian is better for the environment and for the animals -- but in a carnivorous culture, it can be hard to make the change. Graham Hill has a powerful, pragmatic suggestion: Be a weekday veg.

The things we eat and drink on a daily basis can impact our health in big ways. Too many carbohydrates, for instance, can lead to insulin resistance, which is a major contributor to cardiovascular disease and Type 2 Diabetes. But what are carbs, exactly? And what do they do to our bodies? Richard J. Wood explains. [Directed by Qa'ed Mai, narrate...

India is fast becoming a superpower, says Shashi Tharoor -- not just through trade and politics, but through "soft" power, its ability to share its culture with the world through food, music, technology, Bollywood. He argues that in the long run it's not the size of the army that matters as much as a country's ability to influence the world's he...

It's 2013, yet 2.5 billion people in the world have no access to a basic sanitary toilet. And when there's no loo, where do you poo? In the street, probably near your water and food sources -- causing untold death and disease from contamination. Get ready for a blunt, funny, powerful talk from journalist Rose George about a once-unmentionable pr...

A whirlwind of energy and ideas, Stephen Ritz is a teacher in New York's tough South Bronx, where he and his kids grow lush gardens for food, greenery -- and jobs. Just try to keep up with this New York treasure as he spins through the many, many ways there are to grow hope in a neighborhood many have written off, or in your own.

Bees are dying off in record numbers, but ecologist Noah Wilson-Rich is interested in something else: Where are bees healthy and thriving? To find out, he recruited citizen scientists across the US to set up beehives in their backyards, gardens and rooftops. Learn how these little data factories are changing what we know about the habitats bees ...

You've heard about slow food. Now here's slow ... TV? In this very funny talk, Norwegian television producer Thomas Hellum shares how he and his team began to broadcast long, boring events, often live -- and found a rapt audience. Shows include a 7-hour train journey, an 18-hour fishing expedition and a 5.5-day ferry voyage along the coast of No...

In cities, evolution occurs constantly, as countless plants, animals and insects adapt to human-made habitats in spectacular ways. Evolutionary biologist Menno Schilthuizen calls on peculiar beings such as fast food-loving mice and self-cooling snails to illustrate the ever-transforming wonders of urban wildlife -- and explains how you can obser...

What's a marine biologist doing talking about world hunger? Well, says Jackie Savitz, fixing the world's oceans might just help to feed the planet's billion hungriest people. In an eye-opening talk, Savitz tells us what’s really going on in our global fisheries right now — it’s not good — and offers smart suggestions of how we can help them heal...

About 10,000 years ago, hunter-gatherers, aided by rudimentary agriculture, moved to semi-permanent villages and never looked back. With further developments came food surpluses, leading to commerce, specialization and, many years later with the Industrial Revolution, the modern city. Vance Kite plots our urban past and how we can expect future ...

New videography techniques have opened up the oceans' microscopic ecosystem, revealing it to be both mesmerizingly beautiful and astoundingly complex. Marine biologist Tierney Thys teamed with Christian Sardet (CNRS/Tara Oceans), Noé Sardet and Sharif Mirshak to use footage from the Plankton Chronicles project to create a film designed to ignite...

Wolves were once native to the US' Yellowstone National Park -- until hunting wiped them out. But when, in 1995, the wolves began to come back (thanks to an aggressive management program), something interesting happened: the rest of the park began to find a new, more healthful balance. In a bold thought experiment, George Monbiot imagines a wild...

Blue whales are the largest animals on the planet, but what helps them grow to the length of a basketball court? Asha de Vos explains why the size of krill make them the ideal food for the blue whale -- it's as if the blue whale was made to eat krill (and krill was made to be eaten by the blue whale). [Directed by Cognitive Media, narrated by As...