The Leading Voices in Food

著者： Duke World Food Policy Center
無料で聴く

  • サマリー

  • The Leading Voices in Food podcast series features real people, scientists, farmers, policy experts and world leaders all working to improve our food system and food policy. You'll learn about issues across the food system spectrum such as food insecurity, obesity, agriculture, access and equity, food safety, food defense, and food policy. Produced by the Duke World Food Policy Center at wfpc.sanford.duke.edu.
    Duke World Food Policy Center
    続きを読む 一部表示
activate_samplebutton_t1
エピソード
  • E245: Menus of Change Collaborative - shaping college student eating habits for life

    E245: Menus of Change Collaborative - shaping college student eating habits for life
    2024/09/09
    When you hear university dining, you likely have images in your mind of college students with trays and hand waiting in a line for a meal in a dining hall. You may even think of a food court or a trendy food hall in the cool part of town. But there is so much more happening behind the scenes. Today we will learn about Menus of Change University Research Collaborative, MCURC for short, which is a nationwide network of colleges and universities using campus dining halls as living laboratories for behavior change. The Collaborative's goals are to move people towards healthier, more sustainable and delicious foods using evidence-based research, education and innovation. Our guest today is the Collaborative's co-founder and co-director, Stanford University's Sophie Egan. Interview Summary I'd like you to tell our listeners a little bit more about the Menus of Change University Research Collaborative. What is it and how does it actually work? The Menus of Change University Research Collaborative was co-founded by the Culinary Institute of America and Stanford University, two divisions there, the Stanford Prevention Research Center and the School of Medicine, and Residential and Dining Enterprises. And that should tell you something is different in our vision, which is that first and foremost, we wanted to break down silos that exist on campuses between experts in food who work in academic realms. So, researchers, faculty who may be studying food, either from one certain discipline or ideally some cases transdisciplinarily, and those who actually feed students, the experts in the dining programs on campus. And Stanford was a good place to co-found this because of this great partnership that already existed between the dining program and between Dr. Christopher Gardner at the School of Medicine. But that model has actually now been replicated. We are at 70 plus institutions, not only across the U.S., but actually increasingly internationally. In addition to fostering that collaboration and breaking down those silos on a given campus, we really wanted to foster collaboration between universities to take what we consider kind of a plug-and-play research protocol. You know, a given design of a study that, as you said, uses campus dining halls as living laboratories and actually replicate research. So that's what we've done. It's been incredibly fun to be part of it from the beginning, and it's been incredibly exciting and impactful because of the approach that we take. We really democratize even what it means to be a researcher, to be involved in research. We have involvement in the collaborative and in research projects from students, faculty, of course, who are critical in their expertise, but also executive chefs, nutrition and sustainability experts. And many other research collaborators who are mission aligned organizations like EAT and REFED and Food for Climate League, who bring their own kind of comparable expertise. And we all work together to shape these living lab studies and then to test those at multiple sites to see if this a more generalizable effect? Or is that something just those west coast schools work for? Or is this only something that, you know, more elite schools where students of a certain demographic really respond? But that's also the beauty is the diversity of the institutions that we have. Geographically, public private, small and large. And we're really brought together by the kind of common language of what's also in our name, Menus of Change. And these are these principles of optimizing both human and planetary health through the food on our plates. And for us really, especially through students, changing that trajectory and cultivating the long term wellbeing of all people in the planet, one student, one meal at a time. Wow. This sounds like a really amazing program. And I love the fact that you're working across different types of universities across the U.S. and even outside. And it does make me believe that the findings that you have are applicable in a broader setting than if one institution does it. I can appreciate the power of the Collaborative. I want to know a little bit more about the impact of the collaborative. What has it been up to this point and in what ways have you seen this collaborative generate new ideas or new research findings? Yes. So, we've got about six peer reviewed publications under our belt with more on the way. Our latest is called the University Procurement and Planetary Health Study led by Dr. Jackie Bertoldo, who was at the Johns Hopkins University and also Stanford Food Institute. But we have a number of academic publications also in the works. And then importantly, we actually have produced 13 operational publications and reports. So, what that illustrates is that we've come to realize that those that are collaborating have different currencies. Publishing in a peer reviewed journal, that's what motivates academic researchers, right? That's ...
    続きを読む 一部表示
    29 分
  • E244: US Food History - food as a tool for oppression

    E244: US Food History - food as a tool for oppression
    2024/09/04
    Today we discuss a new and provocatively titled book written by Southwestern Law School professor Andrea Freeman, an expert on issues of race, food policy, and health from both legal and policy perspectives. The book's title, Ruin Their Crops on the Ground, the Politics of Food in the United States from the Trail of Tears to School Lunch, has been called the first and definitive history of the use of food in the United States law and politics as a weapon of conquest and control. Freeman argues that the U. S. food law and policy process has both created and maintained racial and social inequity. She documents governmental policies from colonization to slavery; to the commodities supplied to Native American reservations. She argues that the long-standing alliance between government and the food industry has produced racial health disparities to this day. Interview Summary Let's talk about the title of your book. What are you trying to communicate? So 'ruin their crops on the ground' is a paraphrase of what George Washington ordered his troops to do, to try to displace Indigenous people and take over their land. That's a pretty powerful image to think about that. So, in your book, you use the term food oppression. Can you explain what you mean? Yes. So I originally started writing about food oppression as the alliance between corporations, the food and agricultural industries, and the government that [00:02:00] create stark health disparities on a racial basis, sometimes gender and class. And as I've come through thinking about this over the years, I'm also using it to describe the way that food has always been used as a tool of subordination by the U.S. Government in history. An interaction between the industry and government isn't inherently oppressive. How does it come to be that way? I mean, it could be good, good for the public, it could be bad, but why does it, how does it become oppressive?​ Yeah, I agree that the problem with the food industry is that the desire to make profits is in conflict with the nutritional needs of people that the U.S., Government programs focus on nutrition are supposed to be serving. Let's go back to some of the earlier times. You've written about the role that food played in slavery. Could you explain? Absolutely. So, enslavers were very careful about the portions and the type of food that they gave to people. the people that they enslaved. And they would write pamphlets and advise each other. Hoping to find a balance to give enslaved people enough food to be able to work and be alive, but not enough to give them the energy to revolt or perform acts of resistance that they inevitably did. And then food was used to create hierarchies within enslaved peoples. It was used to, I don't know, take away pleasure, really, from life to oppress people in so many ways. And so, not just from the content of the food, but even the way that food was delivered. So, instead of eating on plates, food might be poured into a pig trough or scattered on the ground, right? There are so many ways that enslavers used food to try to degrade and subordinate people through either the portions or the content or the delivery. Food is such a fundamental and kind of elementary form of reinforcement. You could imagine it being used to punish particular individuals and reward others. Absolutely. And the law backed up the way that enslavers used food. And even when enslaved people wanted to grow their own food, and perhaps sell it to gain some advantage, the law prevented that. Enslavers might just take over those gardens. Steal the food. Use it for their own purposes. That was all perfectly legal. And the law tried to protect other enslavers from having enslaved people come and steal their food by having some laws in place that said, you must give adequate provisions, which looked like something that might protect enslaved people, but in fact was only to protect other enslavers. Going back to the title of your book, it makes reference to the Trail of Tears. And people have highly varying levels of knowledge of what the Trail of Tears refers to. In North Carolina, it's a really important and tragic part of the state's history for the native individuals living in the western part of the state. But could you tell us more about how food figured into this, what it was and how food figured in? Of course. So the United States wanted the land that Indigenous people were living on. And they designated a part of the country that covers Oklahoma and some states around there and called it the Indian Country or Indian Territory. And to try to force indigenous people to move to that land and to make a journey across the country that was so dangerous, and ended up killing maybe half of the people who made that journey, they destroyed the food sources of people. They had no choice at all. They were starving. They either had to go or die there with no food. And food played into the promises that were made by the United...
    続きを読む 一部表示
    16 分
  • E243: Uplifting women in agriculture: a pathway to agritech innovation

    E243: Uplifting women in agriculture: a pathway to agritech innovation
    2024/08/27
    Empowering Women in AgriFood Tech: A Conversation with Amy Wu of From Farms to Incubators - In this episode of the Leading Voices in Food podcast, host Norbert Wilson speaks with Amy Wu, the creator and content director of From Farms to Incubators. Amy shares her inspiring journey in highlighting and supporting women, particularly women of color, in the agri-food tech industry. Learn about the origins of her groundbreaking documentary and book, her vision for a vibrant community of women innovators, and the crucial role of education, mentorship, and policy in advancing women's roles in this sector. Interview Summary I have a great set of questions for you. So, the first thing, could you just tell our listeners a little bit more about From Farms to Incubators? Sure. From Farms to Incubators is a special initiative and project that tells the stories of women in this fast-growing field known as ag tech, sometimes interchangeably used as Agri food tech as well. The mission of it is really to get more women involved in ag tech through storytelling, through resources, and also through education and training. I also would describe it as a multimedia content platform. I actually came to this as a journalist and as a storyteller that uses storytelling to amplify the voices of women leaders and entrepreneurs in this field. It's also a documentary and a book and also a website where we archive their stories and their biographies as well. Thanks for that overview, and you just talked about the book and the documentary From Farms to Incubators: women innovators revolutionizing how our food is grown, which uses storytelling to highlight women innovators and how women innovators in the Agri food tech are doing their best. But there's also a movement and the community and this multimedia platform. Why did you expand from the book and documentary into this larger network? That's a really good question. Briefly, as some context, I kind of fell into this project. It was a bit of serendipity. I was a reporter in Salinas, California, which is the vegetable salad bowl of the world. Ag is a huge industry, a 10 billion industry. And I was covering government and agriculture. And I observed that there were not a lot of women at the helm of the table, whether it be at farms or also in this growing field of ag tech as well. So it started off as a documentary. I got a grant from the International Center for Journalists, and then ultimately I got another grant from the International Media Women's Foundation to do a short documentary to profile three women who are entrepreneurs in ag tech. It was great. It was at the time in 2016, which now was ages ago, I guess. It was really hard to find women in ag, in this field of ag tech, women creating the innovations to tackle some of the biggest challenges that farmers are facing, especially under climate change. So, it could have ended there because the documentary turned out to be very, very well received. It's screened at hundreds of places, and I would have panels and discussions and the women would look at each other like, 'my gosh, I didn't know there were other women doing this too. Can you connect us? We'd love to convene further.' And then educators, community leaders, agribusinesses, investors just didn't know they existed as well. So, what happened was the stories kind of multiplied and multiplied as the more that I collected them. And then I decided to put it into a book profiling about 30 women in this growing field. And to answer your question, Norbert, why is it continuing is that I saw a real need for women to have a community, women in agriculture and innovation and food systems to have a community to connect with one another, to potentially build friendship, build collaboration, build partnership, creating a collective vision sometimes and a place for them. I didn't plan on it. So, I guess the storytelling connects them. We've also have resources like a database that connects them and the goal is really so that they can have a community where they can build more. They can either build out their own startups. They can build their careers, build their professions. And then it kind of grew more legs. Now we're also extending into the area of education and training to try to get younger women, young people, youth. To see that agriculture, hey, may not be traditionally sexy. I mean, tractors and overalls are still what a lot of people think about it, but there are so many other opportunities in the food system for young people as well, especially since we all have to eat. So, how are farmers going to be producing the food for 10 billion people in 2050, right? Who's going to produce the food? How are we going to do it? Especially under the auspices of climate change, the weather's getting crazier and crazier. That's sort of why it has expanded from the stories all the way to what it is today. This is a great story and I would love to hear a little bit more about some of the ...
    続きを読む 一部表示
    29 分

あらすじ・解説

The Leading Voices in Food podcast series features real people, scientists, farmers, policy experts and world leaders all working to improve our food system and food policy. You'll learn about issues across the food system spectrum such as food insecurity, obesity, agriculture, access and equity, food safety, food defense, and food policy. Produced by the Duke World Food Policy Center at wfpc.sanford.duke.edu.
Duke World Food Policy Center
衛生・健康的な生活
続きを読む 一部表示

The Leading Voices in Foodに寄せられたリスナーの声

カスタマーレビュー：以下のタブを選択することで、他のサイトのレビューをご覧になれます。

Audible.co.jp

Amazon.co.jp
レビューはまだありません。