Food Tank’s Post

Please join Food Tank tomorrow (July 25) on Capitol Hill in Washington DC for our very special luncheon event themed: “Food Access, Affordability, Food is Medicine, and Preventing Food Loss and Waste.”   Confirmed speakers include: -U.S. Representative Barbara Lee (CA-12) -U.S. Representative Jim McGovern (MA-2) -U.S. Representative Ayanna Pressley (MA-07) -U.S. Representative Chellie Pingree (ME-1) -U.S. Representative Greg Murphy, M.D. (NC-03) -Catherine Oakar, The White House -Admiral Rachel Levine, The U.S. Department of Health and Human Services -Jean Buzby, USDA Office of the Chief Economist -Alberto Gonzalez, U.S. Department of Agriculture's Food and Nutrition Service -Dr. Ruth Petersen, Centers for Disease Control and Prevention -Sophia Adelle, The Farmlink Project -Amanda Oenbring, Upcycled Food Association -Regina (Anderson) Harmon, Food Recovery Network -Steven Jennings, Ahold Delhaize USA -Caron Gremont, FRESHFARM -Alexandra Ashbrook, Food Research & Action Center -Mandy Katz MS, RD, CSP, LDN, Giant Food and many more! Register here: https://lnkd.in/eFx8AARY.

"In the last four years, food prices have increased a whopping 22%"

So thrilled to be part of this!

Dear LinkedIn Community, this absolutely extraordinary Food Tank and The James Beard Foundation Summit to kick off #ClimateWeekNYC on Monday, September 23rd, is now over capacity but the first ten people to write Kenzie at [email protected] from our LinkedIn network will get a special code to unlock hidden tickets. Hope to see you there! For those unable to join in person we are actively working on making a livestream available as well! Food Tank and The James Beard Foundation present… Climate Week NYC Kick-Off Summit “Restaurants and Farms are Key Solutions to the Climate Crisis.” Monday, September 23rd, 2024 9:00AM - 6:30PM FREE Platform by JBF Pier 57, 25 11th Ave, New York, NY 10011 Details here: https://lnkd.in/gs9Mb82J Confirmed speakers include (in alphabetical order -- more to be announced) -Chef Eric Adjepong -Kiki Aranita, Poi Dog Sauces and Senior Editor, New York Magazine -Yemi Amu, Oko Farms -Rupa Bhattacharya, The Culinary Institute of America -Corey Blumenthal, Shake Shack -Mark Bittman, Former New York Times Columnist -Julia Collins, Planet FWD -Ertharin Cousin, Food Systems of the Future -Stacy Dean, Executive Director, GW Global Food Institute -Michael K Dorsey, Arizona State University, Around the Corner Capital -Sheryll Durrant, Just Food -Curt Ellis, FoodCorps -Jessica Fanzo, Columbia Climate School -Kathleen Finlay, Glynwood Center for Regional Food and Farming -Brian Fowler, Executive Chef, BLACKBARN -Jeff Frank, CEO, Organic Valley -Evan Fraser, Director, Arrell Food Institute -Sarela Herrada, Founder, SIMPLi -Tony Hillery, Executive Director, Harlem Grown -Ora Kemp, MPH, NYC Mayor’s Office of Food Policy -Leslie Kapin, Partner, Astanor Ventures -Steven Jennings, Ahold Delhaize USA -Chef JJ Johnson, American chef and author best known for cooking the food of the African diaspora -Anna Lappé, The Global Alliance for the Future of Food -Andy Levitt, Founder, Brightly -Paul Lightfoot, Patagonia Provisions -Brandon Lombardi, Sprouts Farmers Market -Hunter Lovins, NOW Partners Foundation -Ron Mardesen, Farmer, Niman Ranch -Anne Engammare McBride, PhD, The James Beard Foundation -Bill McKibben, American environmentalist and author -Qiana Mickie, Office of Urban Agriculture, New York City -Eric Mittenthal, North American Meat Institute -Danielle Nierenberg, President, Food Tank -Marion Nestle -Liz Neumark, Founder and CEO, Great Performances -Lotanna Obodozie, The National Young Farmers Coalition -Angela Pinhati, Chief Sustainability Officer, Natura -Clare Reichenbach, James Beard Foundation -Dorothy Shaver, Global Food Sustainability Director, Unilever -Chef Pierre Thiam, Founder, Yolele & Teranga -Karen Washington, Owner, Rise & Root Farm -Kelly Whitaker, winner of James Beard Foundation’s outstanding restaurateur 2024, and many more to be announced soon!

Join Food Tank at #ClimateWeekNYC from September 23-27th. 250+ speakers including Bill McKibben! See the schedule and register: https://lnkd.in/ea7T5cgN.

Can't wait!

So excited Judy!

If you have kids or have worked with children, you might recognize exchanges like these. Time to brush teeth. “But why?!” Socks don’t go on our hands. “But why?!” Let’s eat a colorful plate of vegetables. “But why?!” Kids are curious and want to understand the world around them—the world they’ll inherit from us. And food is central: Well-nourished children, of course, perform better in school, and building food literacy from a young age is transformative for kids’ understanding of empathy, sustainability, and health. When we give kids nutritious food to eat, we also have to make sure we answer their number one question: Why? Why are these particular foods good for our bodies and the planet? Why is it important to participate in growing food ourselves? Why does what we eat matter? Luckily, around the globe, inspiring organizations are working tirelessly to connect children with both healthy meals and the nutrition education to truly understand what they’re eating—and why. “Let’s give kids positive, memorable, community-building experiences with real food as a way to build preferences for that food, build confidence in utilizing and eating that food, and build skills in kitchens and gardens,” says Jenn Mampara, Director of Education for FRESHFARM, whose FoodPrints program integrates these skills directly into local schools’ curricula. It’s inspiring to see how these organizations are encouraging students to try foods they may not otherwise. The Chennai Urban Farming Initiative’s Chief Resilience Officer Krishna Mohan tells Food Tank that many of the kids he works with typically hate spinach. But when they’re a part of the growing process, “the children seem to love the taste of the spinach they grow,” he says. But nutrition education can’t replace building meaningful access to affordable, nourishing foods for people of all ages; rather it must work alongside it. As we’ve said before, a true root cause of hunger is poverty: People experiencing food insecurity don’t need to be lectured—they need the financial resources to put their food knowledge into action. When supplemental food relief and a strong social safety net are able to work in tandem with food programming that’s responsive to community needs and cultural backgrounds, the whole food system is better off. “Over time, with enough programming for youth and families across a community, demand for access to fresh produce and cooking skills will grow,” Carolyn Federman, the Founder of the Charlie Cart Project, tells Food Tank.

“Our quest to end hunger and malnutrition will be unending and wretchedly unsuccessful if we don't also do something about healing the land and the planet.” -Roger Thurow.