Andras Forgacs produces animal products -- meat and leather -- without the animal.

Imagine an original recipe for every meal that takes into consideration dietary restrictions, personal preferences, and what is in your fridge at that moment? Meet Chef Watson, the world's first cognitive cooking application, and its head software engineer: Florian Pinel. Florian explores some of the implications for society once computers catch...

Could smartphones and cameras be our most powerful weapons for social justice? Through her organization Witness, Yvette Alberdingk Thijm is developing strategies and technologies to help activists use video to protect and defend human rights. She shares stories of the growing power of distant witnesses -- and a call to use the powerful tools at ...

Food is a shared necessity -- but also a shared way of thinking, argues Carolyn Steel. Looking at food networks offers an unusual and illuminating way to explore how cities evolved.

Biochar is a kind of charcoal that removes CO2 from the atmosphere, helping yield healthy crops and even producing abundant renewable energy in the form of electricity as it's made. This exciting climate change fighter is ready for scaling now. Entrepreneur Axel Reinaud outlines three ways to make this material more accessible to farmers -- so t...

What can we expect our kids to learn if they're hungry or eating diets full of sugar and empty of nutrients? Former White House Chef and food policymaker Sam Kass discusses the role schools can play in nourishing students' bodies in addition to their minds.

Co-founder of FEED and creator of The 30 Project, Ellen Gustafson is trying to change the way the world eats.

A collaboration between Great Big Story and TED, this series reveals the incredible things that happen when someone unveils an idea so inspiring it moves others to act. Watch the stories of people whose lives have been intrinsically changed by the idea in a TED Talk.

Feras Fayyad's films bear witness to the struggles of his fellow Syrians, as they struggle to survive and save their neighbors.

We are what we spend. Social entrepreneur Andrew Youn sees this as an opportunity. His nonprofit, One Acre Fund, helps small farmers lift themselves out of poverty, with incredible results -- and it's grown three-fold in size since receiving investment from The Audacious Project. With cool candor, he imagines what could happen if we put just one...

The average farmer in America makes less than 15 cents of every dollar on a product that you purchase at a store. They feed our communities, but farmers often cannot afford the very foods they grow. In this actionable talk, social entrepreneur Mohammad Modarres shows how to put your purchasing power into action to save local agriculture from col...

Fadi Chehadé is focused on finding ways for society to benefit from technology and strengthening international cooperation in the digital space.

Vishal Vaid brings a modern perspective to the traditional music of India, creating melodies that evoke his culture’s past while shaping popular music’s future.

For billions of people, seafood provides a significant source of protein and nutrition, but over half the seafood we eat isn't caught in the wild, it's grown through aquaculture. Farmed seafood is one of the fastest-growing food industries, but the farming methods echo the problems we've seen in industrial agriculture. Is there a way to sustaina...

Green, leafy, often delicious: Plants are all around us and make the ecosystem work. Hear from gardeners, vegetarians, designers and conservationists on the wonderful world of plants and vegetables.

Farming feeds all of us -- yet in rural communities, farmers are under pressure from mounting climate volatility and limited access to modern tools like the internet. How can agriculture stay resilient and grow with the times? Beth Ford, CEO of the farming co-op Land O'Lakes, shares her plan to establish broadband as a basic right nationwide and...

For some reason, says educator Al Vernacchio, the metaphors for talking about sex in the US all come from baseball -- scoring, getting to first base, etc. The problem is, this frames sex as a competition, with a winner and a loser. Instead, he suggests a new metaphor, one that's more about shared pleasure, discussion and agreement, fulfillment a...

Marcel Dicke makes an appetizing case for adding insects to everyone's diet. His message to squeamish chefs and foodies: delicacies like locusts and caterpillars compete with meat in flavor, nutrition and eco-friendliness.

Chef Barton Seaver presents a modern dilemma: Seafood is one of our healthier protein options, but overfishing is desperately harming our oceans. He suggests a simple way to keep fish on the dinner table that includes every mom's favorite adage -- "Eat your vegetables!"

Barry Schuler's multimedia firm Medior built key interactive technologies for AOL, helping millions connect to the Internet through a simple, accessible interface. Now, through venture capital (and wine appreciation), he wants to do the same for genomics.

National Geographic writer and explorer Dan Buettner studies the world's longest-lived peoples, distilling their secrets into a single plan for health and long life.

What's tasty, abundant and high in protein? Bugs! Although less common outside the tropics, entomophagy, the practice of eating bugs, was once extremely widespread throughout cultures. You may feel icky about munching on insects, but they feed about 2 billion people each day (Mmm, fried tarantulas). They also hold promise for food security and t...

Paul Stamets believes that mushrooms can save our lives, restore our ecosystems and transform other worlds.

"The hood is good," says Jon Gray of the Bronx, New York-based creative collective Ghetto Gastro. Working at the intersection of food, design and art, Gray and his team honor the soul and history of their community while applying their unbridled creativity and expansive imagination to unexpected, otherworldly collaborations. Learn more about how...

Cette présentation a été faite lors d'un événement TEDx local, produit indépendamment des conférences TED. Elisabeth Pierre est passionnée des bières et connaît toutes les facettes de sa boisson préférée. Elle aime aussi casser les stéréotypes et montre combien la bière est en fait plus féminine que masculine. Elisabeth est zythologue, une de...

Forget quinoa. Meet fonio, an ancient "miracle grain" native to Senegal that's versatile, nutritious and gluten-free. In this passionate talk, chef Pierre Thiam shares his obsession with the hardy crop and explains why he believes that its industrial-scale cultivation could transform societies in Africa.

One of the top chefs from Pasta Palace has been kidnapped by operatives from Burger Bazaar hoping to learn the location of their secret sauce recipe. Little do they know that a third party— Sausage Saloon— has sent you, their top spy, to take advantage of the situation. Can you figure out the location of the secret recipe and steal it for yourse...

How do we look forward without knowing where we come from? These talks emphasize the importance of historical truths, nuanced observations and preserving cultural heritage.

What if you could know exactly how food or medication would impact your health -- before you put it in your body? Genomics researcher Jun Wang is working to develop digital doppelgangers for real people; they start with genetic code, but they'll also factor in other kinds of data as well, from food intake to sleep to data collected by a "smart t...

The easiest way to alienate young STEM students is to reduce scientific concepts to dry equations and bullet points on the pages of a textbook. Scientist and educator Ashwini Bhandiwad explains how cooking can teach children actionable lessons about scientific principles, allowing them to learn (and to fail) in an engaging, low stakes environment.