Special Encore Presentation: The Need for Food Innovation - a podcast by Jill Buck

Leaders in the culinary arts, business, public health, and environmental sciences are working together to develop business-friendly solutions to today’s most pressing social and environmental concerns, such as:
• Obesity, diabetes, and healthcare costs
• The sourcing and production of our food
• The challenge of feeding an additional two billion people by 2050, as global resources decline
Menus of Change: The Business of Healthy, Sustainable, Delicious Food Choices is a ground-breaking initiative from The Culinary Institute of America (CIA) and Harvard T.H. Chan School of Public Health that examines these key issues. Today we’ll be joined by William Rosenzweig, Executive Director and Dean of the Food Business School (FBS), the new center for executive and graduate education at The Culinary Institute of America; and Sophie Egan, director of programs and culinary nutrition for the strategic initiatives group at The Culinary Institute of America.

Further episodes of Go Green Radio

Further podcasts by Jill Buck

Website of Jill Buck