Podcasts about food business school

SPEAKERS Lisa Held Senior Reporter, Civil Eats Karen Ross Secretary, California Department of Food and Agriculture Helene York Professor, Food Business School of the Culinary Institute of America Greg Dalton Founder & Host, Climate One In response to the Coronavirus COVID-19 outbreak, this program took place and was recorded live via video conference, for an online audience only, and was live-streamed by The Commonwealth Club of California from San Francisco on July 30th, 2020.

Will COVID-19 change our food system for good? Increased coronavirus outbreaks in food markets, food plants and farmworker communities have impacted food access and put a spotlight on food insecurity. Farmers are hurting as supply chains for fresh, perishable foods shrivel. Meanwhile, food banks have seen a surge in demand that has required distribution support from the National Guard. What does COVID-19 mean for agriculture, our food supply systems—and our diets? Join us for a conversation with Lisa Held, senior reporter at Civil Eats, Karen Ross, secretary of the California Department of Food and Agriculture, and Helene York, professor at the Food Business School of the Culinary Institute of America, on feeding a nation under quarantine. Learn more about your ad choices. Visit megaphone.fm/adchoices

Coronavirus outbreaks in food markets, food plants, and farmworker communities have impacted food access and put a spotlight on food insecurity. Farmers are hurting as supply chains for fresh, perishable foods shrivel, while food banks have seen a surge in demand that has required distribution support from the National Guard. “Farmers saw a lot of increased demand direct to consumer, which requires extra labor, extra packaging -- just so much time essentially creating a whole new business model,” says Lisa Held, Senior Reporter with Civil Eats. Will COVID-19 change our food system for good? Visit climateone.org/watch-and-listen/podcasts for more information on today's episode. Guests: Lisa Held, Senior Policy Reporter, Civil Eats Karen Ross, Secretary, California Department of Food and Agriculture Helene York, Professor, Food Business School, Culinary Institute of America Additional Speakers: Shay Myers, CEO, Owyhee Produce Gabriel Morales, Program Director, Brandworkers This program was recorded via video on July 30, 2020.

A look back at conversations with two writers confronting the climate challenge in 2019. In The Uninhabitable Earth: Life After Warming, David-Wallace Wells allows fear — along with a storyteller’s appreciation for the human drama involved — to move him out of climate complacency. In We Are the Weather: Saving the Planet Begins at Breakfast, Jonathan Safran Foer asks how individuals can change their behavior to create new climate-sensitive social norms. Visit climateone.org/watch-and-listen/podcasts for more information on today's episode. Guests: Katharine Hayhoe, Professor and Director, Climate Science Center, Texas Tech University Jonathan Safran Foer, Author, We Are the Weather: Saving the Planet Begins at Breakfast David Wallace-Wells, Deputy Editor, New York Magazine; Author, The Uninhabitable Earth: Life After Warming Helene York, Chief Procurement Officer, Guckenheimer Enterprises; Faculty Member, Food Business School, Culinary Institute of America Portions of this program were originally broadcast on June 28, 2019 and October 4, 2019.

Is clinging to habits and cravings destroying our future? An outspoken critic of factory farming and animal-centric diets, Jonathan Safran Foer writes that stopping climate change begins with a close look at what we eat — and don’t eat — at home for breakfast. At the office, industry leaders like Google are taking steps toward veggie-forward diets by reducing meat, rather than cutting it out entirely. But when it comes to global food habits, are societies up for changing norms — individually and collectively — at a scale ambitious enough to meet the challenge? Visit climateone.org/watch-and-listen/podcasts for more information on today's episode. Guests: Jonathan Safran Foer, Author, "We Are the Weather: Saving the Planet Begins at Breakfast" Helene York, Chief Procurement Officer, Guckenheimer Enterprises; Faculty Member, Food Business School, Culinary Institute of America This program was recorded at the Commonwealth Club of California on September 24, 2019. Related links: We Are the Weather – Jonathan Safran Foer Guckenheimer’s Culinary Philosophy Marin Carbon Project – Carbon Farms

It was such an honor to sit down to speak with Nikki Silvestri of Soil & Shadow this week. From her life as a speaker to CEO and mom, I was inspired to learn about Nikki’s life behind-the-scenes of her business. Nikki shares what it looks like for her to embody her spiritual practice in her day-to-day activities, as well as what it took to get to where she is now: To have a family, thriving business, and career as a public speaker and change-maker with an environmental, social and economic impact. Nikki didn’t hesitate to share all of herself in this episode - from what she learned burning-out in the non-profit world, to having challenges with fertility when she was ready to have a baby, to working through her own limiting beliefs around financial success. Nikki shares how she rose above her challenges to create a sustainable and thriving business with a triple bottom line ~ one that is here to see success in terms of planet, people and profits, and how she is helping other companies to do the same. In this episode we discussed: Nikki’s journey of becoming an entrepreneur and starting her business, “Soil & Shadow” Behind the scenes, what it looks like for Nikki to be a Mother & CEO Climate change, carbon emissions, and sustainable soil and agriculture practices that can reduce the amount of carbon in our atmosphere How Earth’s ecosystems mirror our personal relationships Nikki’s journey with moving beyond limiting beliefs to do empowering work that is good for people, the planet AND drives profits How Nikki embodies her spiritual practice in her business Nikki’s challenges with fertility and having her son as well as what needed to shift in her life Nikki’s journey with being seen, improvising and becoming a keynote public speaker Behind Nikki’s decision to continue running her own business (rather than working for someone else) when becoming a mother Nikki’s upcoming projects including Diversity & Inclusion initiatives in the workplace Stay in Touch with Nikki: Website Instagram Nikki Silvestri is the Founder and CEO of Soil and Shadow, a project development firm designing economic and environmental strategies with human left in. As the Co-Founder of Live Real and former Executive Director of People's Grocery and Green for All, Nikki has built and strengthened social equity for underrepresented populations in food systems, social services, public health, climate solutions, and economic development. A nationally recognized thought leader, her many honors include being named one of The Root's 100 Most Influential African Americans. Nikki is a Faculty Member at the Food Business School (she co-designed and taught one of their inaugural courses, "Ethical Leadership in Food Business"). She is the Board Co-Chair of the Business Alliance of Local Living Economies (BALLE), and is an advisory board member of TendLab, a boutique firm unlocking the power of parenthood at work. She is the recipient of numerous awards including ELLE Magazine's "Gold" Award and OxFam America's "Act Local, Think Global" Award. Nikki began her work in social change through the foster care system in Southern California, where she directed Foster Youth Empowerment Workshops. She has a master's degree in African American Studies from UCLA, and is originally from Los Angeles. She currently lives in Oakland, with her husband and son.

Host Jenna Liut is joined today by Will Rosenzweig, Dean and Executive Director of the Food Business School at the Culinary Institute of America, to discuss the intersection of food policy, culture and social entrepreneurialism, driven in large part by the food-obsessed millennial generation. Millennial or otherwise, if you are interested in learning more about or immersing yourself into the food space - particularly if you dream to one day start your own food company - this is the episode for you. More information available at http://foodbusinessschool.org/

Today, we will be talking to William Rosenzweig, Dean and Executive Director of The Food Business School, about what The Food Business School (FBS) is and what aspirations and goals they envision FBS to be.  William B. Rosenzweig has spent more than twenty-five years integrating the practices and perspectives of an entrepreneur, venture investor, and educator. He is regarded internationally as an expert in cultivating and transforming impactful ideas into thriving enterprises. Will was founding CEO (and Minister of Progress) of The Republic of Tea, an award-winning specialty tea company that is credited with creating the premium tea category in the United States. As an entrepreneur and investor, he has been involved in Odwalla, Stonyfield Farms, Trinity Springs, Winetasting.com and Brand New Brands, a functional food incubator he founded in 2003. In November 2014, Will joined forces with The Culinary Institute of America (CIA) to launch The Food Business School (FBS), the CIA's new center for executive and graduate education. As dean and executive director of The Food Business School, Will is working with industry experts to create specialized programs that enable and empower entrepreneurs to design, deliver, and lead transformative innovations that address the world's most pressing food challenges—and its greatest business opportunities.   A little about FBS's mission The Food Business School enables and empowers entrepreneurial leaders to design, deliver and lead transformative innovations that address the world's most pressing food challenges—and its greatest business opportunities

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.