What might a world without hunger look like? On this episode of Chewing the Fat, we interview Dr. M. Jahi Chappell about his book, “Beginning to End Hunger: Food and the Environment in Belo Horizonte, Brazil, and Beyond.

Gerardo Reyes-Chavez and Patricia Cipollitti are from the Coalition of Immokalee Workers and will speak to labor and food justice in the agriculture.

Bernoulli Finance provides financial strategy, planning, and operations services to ecologically-minded ventures including businesses in the sustainable food sector.

Trained at Chez Panisse restaurant, Samin Nosrat has since written and cooked extensively, widely credited as the person who taught Michael Pollan to cook.

From food tech and food trucks to crowdfunding, start-ups and hospitality, Nastassia Lopez has a wealth of experience in businesses aimed at bettering food systems and the environment through culture.

Marydale Debor founded FreshAdvantage after recognizing the urgent need to revolutionize traditional institutional food service.

A Conversation With the Founders and Directors of Cherry Bombe Magazine

Join us for an interview with Jane Owen. Jane is a senior editor at the Financial Times, and has extensively written on gardens, travel, and public spaces.

Yale College graduate Jack Hedin grows organic vegetables on a 250 acre farm in Minnesota and writes for publications including the New York Times and Bloomberg.

Mark Rosati works to integrate a culture of American food hospitality at home and abroad. Hear him talk about how he sources delicious and sustainable food in a growing company that is fit to compete with the fast food monoliths.