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...

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.

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 ...

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...

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.

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.

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.

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...

When it comes to what you bite, chew and swallow, your choices have a direct and long-lasting effect on the most powerful organ in your body: your brain. So which foods cause you to feel so tired after lunch? Or so restless at night? Mia Nacamulli takes you into the brain to find out. [Directed by Private Island, narrated by Addison Anderson].

By 2050, global food production must double to keep up with population growth. How does the man "who buys the most food in America" think this can be accomplished? Jack Sinclair, Executive Vice President of the Walmart US Grocery division, shares a few ideas on what we can do to produce more, sustainability. (One of them: re-use the apples in Am...

At a TEDx event, 11-year-old Birke Baehr presents his take on a major source of our food -- far-away and less-than-picturesque industrial farms. Keeping farms out of sight promotes a rosy, unreal picture of big-box agriculture, he argues, as he outlines the case to green and localize food production.

Sharing powerful stories from his anti-obesity project in Huntington, West Virginia -- and a shocking image of the sugar we eat -- TED Prize winner Jamie Oliver makes the case for an all-out assault on our ignorance of food.

Does food talk? And if so, what is it saying? Microbe researcher Robert Prill decodes the messages sent by microorganisms to discover the telltale and potentially deadly signs of contaminated foods. Prill says that by paying closer attention we can save lives and better protect our food supply from adulteration.

People often mix up food allergies and food intolerances, even though they require completely different medical treatments. Dr. Jen Gunter explains how allergies quickly trigger the immune system, while intolerances disrupt digestion and can sometimes take days to show up. Learn how to spot the difference and get a better understanding of how yo...

Many people across the world don't have access to healthy food -- while in other places tons of food go to waste. Social entrepreneur Ndidi Okonkwo Nwuneli thinks we can take bold steps to fix this problem. She lays out what it would take to build a more equitable, sustainable food system that nourishes all people and asks us to widen our perspe...

Around the world, indigenous food cultures disappear because of industrialized agriculture and a shifting, often Western-influenced concept of the ideal diet. Journalist and food researcher Aparna Pallavi makes an urgent case for preserving these cultures and shedding the stigma-laden attitudes that are driving them into extinction.

Josette Sheeran, the head of the UN's World Food Program, talks about why, in a world with enough food for everyone, people still go hungry, still die of starvation, still use food as a weapon of war. Her vision: "Food is one issue that cannot be solved person by person. We have to stand together."

Pamela Ronald studies the genes that make plants more resistant to disease and stress. In an eye-opening talk, she describes her decade-long quest to isolate a gene that allows rice to survive prolonged flooding. She shows how the genetic improvement of seeds saved the Hawaiian papaya crop in the 1990s — and makes the case that modern genetics i...

What do you do when the nearest market is millions of miles away and delivery isn't an option? In this fun and educational talk, biochemist Sarah Kessans explains how advances in genetic engineering can enable us to synthesize everything we need to eat in space -- and make it taste good.

Around the world, Indigenous food cultures vanish because of industrialized agriculture and a shifting, Western-influenced concept of the ideal diet. Food researcher Aparna Pallavi explores why once-essential culinary traditions disappear from people's lives and memories almost without notice -- and serves up a subtle solution to revitalize our ...

Co-creator of the philanthropic FEED bags, Ellen Gustafson says hunger and obesity are two sides of the same coin. In her talk, she launches The 30 Project -- a way to change how we farm and eat in the next 30 years, and solve the global food inequalities behind both epidemics.

Rising carbon levels in the atmosphere can make plants grow faster, but there's another hidden consequence: they rob plants of the nutrients and vitamins we need to survive. In a talk about global food security, epidemiologist Kristie Ebi explores the potentially massive health consequences of this growing nutrition crisis -- and explores the st...

Most people presume that world hunger is caused by a lack of food. But Esther Ndichu, Humanitarian Supply Chain Director at UPS, argues that the real issue is logistics. She points out that farmers often struggle to get goods to market and that food often rots just miles from the neediest people. She explains that by fixing "the last mile" hunge...

Homaro Cantu and Ben Roche come from Moto, a Chicago restaurant that plays with new ways to cook and eat food. But beyond the fun and flavor-tripping, there's a serious intent: Can we use new food technology for good?

If you've been in a restaurant kitchen, you've seen how much food, water and energy can be wasted there. Chef Arthur Potts-Dawson shares his very personal vision for drastically reducing restaurant, and supermarket, waste -- creating recycling, composting, sustainable engines for good (and good food).

Our food systems have not been designed to adapt to major disruptions like climate change, says environmental journalist Amanda Little. In this eye-opening talk, she shows how the climate crisis could devastate our food supply -- and introduces us to the farmers, entrepreneurs and engineers who are radically rethinking what we grow and how we ea...

There's something simple we can all do to help the planet -- and it's probably not what you think. With one-third of all the food we produce globally each year being thrown away, entrepreneur Tessa Clarke believes that sharing more and wasting less is an underrated solution to the climate crisis. Learn more about how you can join the growing mov...

What should a community do with its unused land? Plant food, of course. With energy and humor, Pam Warhurst tells at the TEDSalon the story of how she and a growing team of volunteers came together to turn plots of unused land into communal vegetable gardens, and to change the narrative of food in their community.

In a world that's wasting more food than ever before, why do one in nine people still go to bed hungry each night? Social entrepreneur Jasmine Crowe calls for a radical transformation to our fight to end global hunger -- challenging us to rethink our routine approaches to addressing food insecurity and sharing how we can use technology to gather...