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

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.

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.

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.

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.

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.

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.

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...

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...

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].

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.

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

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.

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.

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...

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

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.

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...

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.

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...

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.

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

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.

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...

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.