TEDxManhattan: Changing the Way We Eat

Hundreds of people filled the auditorium of The New York Times building for the second annual “TEDxManhattan: Changing the Way We Eat.”  The focus was the sustainable food movement.  Attendees included farmers, philanthropists, academics, educators, students, health professionals, chefs and bakers, while those unable to attend were able to access the day’s events via live webcast and local viewing parties.

The conference was presented in three sessions, Issues, Impact, and Innovation.  Below is a brief summary and highlights.

Issues

Farm practices, the importance of soil, food accessibility and product labeling.

  • Hauter, Executive Director of Food & Water Watch, who shed a light on farming consolidation in the poultry industry.

Impact

How the issues of today – and how they are handled – affect and will affect future generations.

  • In Mitchell Davis’s talk, “How Taste Affects Food Behavior,” Davis shared an anecdote about gardening with his daughter to illustrate how “taste is about family’s values.”
  • Ritz gave a moving presentation about how he taught Bronx students to farm edible food walls.  This presentation garnered a standing ovation from the entire auditorium.

Ideas

New products and organizations working to improve the food system.

  • Cara Rosaen, co-founder of RealTimeFarms.com, an online resource to find out where local restaurant foods come from, suggested to “change the way people eat by exciting them, engaging them; not by judging them.”
  • Kavita Shukla, inventor and founder of Fenugreen, told a charming story of how her grandmother inspired her to create natural food packaging as a response to the global challenge of food spoilage.  Fenugreen uses naturally treated sheets of paper that, when placed with produce in the refrigerator, is a sustainable method to keeping food fresher longer.

To watch additional videos from TEDxManhattan 2012 and learn more about “Changing the Way We Eat,” visit www.tedxmanhattan.org.