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 ...
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.
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.
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...
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.
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.
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.
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.
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.
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."
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].
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.
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?