Introduction: Food Foundations Part 3 - Rooted in Sustainable Food Systems: The Barilla Center for Food & Nutrition Foundation
‘Food Foundations’ is a play on words that highlights foundations that work on improving global food and agriculture. The focus is on how food science could improve lives by increasing food supplies, extending shelf life, improving packaging and storage, reducing post-harvest loss and consumer waste, integrating nutrition and agriculture, training and education, food safety, sustainable food systems, etc. Other aspects may also be covered, depending on the foundation’s specific work. This episode features the Barilla Center for Food & Nutrition Foundation.
Panelist:
Marta Antonelli, PhD leads the Research Programme of the BCFN Foundation since 2017. She brings 10+ years of experience as researcher, lecturer, consultant and journalist in the fields of sustainable food production and consumption, agricultural policy, water governance and environmental footprints. Her experience includes positions, among others, University of Roma Tre, University IUAV of Venice and the Swiss Federal Institute for Aquatic Science and Technology. Currently she is a Research Fellow of the Euro-Mediterranean Centre on Climate Change. She holds MSc in International Economics (La Sapienza University of Rome), Development Studies (SOAS, University of London) and a PhD in Geography (King's College London).
Co-Host:
Donna Rosa is an international business development services (BDS) consultant specializing in food processing and agribusiness. She works with micro- and small enterprises in developing countries, offering advisory services such as business analysis, business plan development, market research, training, organization development, and counseling. She has a special interest in food security and utilizing food science to address it. She has held leadership positions in local IFT chapters and is currently the Feeding Tomorrow Liaison for the International Division.
Host:
Matt Teegarden, Ph.D., recently completed his Ph.D. in Food Science at The Ohio State University where he also completed his B.S. and M.S. He now works as a Scientist in Product Research and Development at Abbott Nutrition. Matt’s scientific focus is in food chemistry and functional foods. He is also an active science communicator, as a co-founder of Don’t Eat the Pseudoscience and host of the IFTNext Food Disruptors podcast
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Researchers at MIT have developed a sensor to monitor the plant hormone ethylene to determine when fruits and vegetables are about to spoil.
Air Protein has developed a method of making meat analogues out of carbon dioxide. Based on NASA ideas about how to grow food on board long journey spacecraft, Air Protein says its technology can create protein in a matter of hours and without the use of any arable land.
During 2019, venture capitalist firms invested $745 million in novel farming systems in 75 deals, an increase of 38% over 2018, according to AgFunder’s sixth annual Agri-FoodTech Investing Report.
In a study conducted at the University of California, Berkeley, researchers used experimental evolution to identify the core microbiome of commercial tomatoes by searching for microbial communities that could defend against random microbes landing on the plants.
Hartman Group report Sustainability 2019: Beyond Business as Usual.
The article describes Internet of Packaging and how technologies and systems within this area can facilitate new packaging mechanisms to improve branding, tracking, tracing, food safety, and sustainability.
Chef Gerard Viverito recently joined BlueNalu, a cellular aquaculture startup, where his passion for seafood sustainability and international culinary arts will help him show consumers that cell-based seafood can mimic regular seafood in taste and texture.
Shifting environmental conditions are taking a toll on food production, but progressive farmers and food companies are fighting back—and making a difference.
The article describes why new product concepts may need new packaging concepts and how ideas in both areas are initiated and fulfilled.
IFT President Pam Coleman reflects on the achievements of 2019 and the challenges and opportunities awaiting in 2020.
U.S. Secretary of Agriculture Sonny Perdue has announced that households in an additional 13 states will soon be able to purchase food online with their Supplemental Nutrition Assistance Program (SNAP) benefits.
Nestlé is piloting reusable and refillable dispensers for pet care products and soluble coffee as part of its efforts to reduce single-use packaging.
A study published in the Annual Review of Resource Economics reveals that rapid expansion of oil palm has also contributed considerably to economic growth and poverty reduction in local communities, particularly in Asia.
Cargill has released its latest Cocoa & Chocolate 2018–2019 Sustainability Progress Report, which highlights the company’s efforts to drive lasting change with digital technologies.
In a United Nations (UN)–backed CEO-led climate advocacy effort, 155 companies have signed a statement urging governments around the world to align their COVID-19 economic aid and recovery efforts with the latest climate science.
