Podcast appearances and mentions of pierre ferrari

Intellectuels, chefs d'entreprises, artistes, hommes et femmes politiques… Frédéric Taddeï reçoit des personnalités de tous horizons pour éclairer différemment et prendre du recul sur l'actualité de la semaine écoulée. Ce dimanche, Pierre Ferrari, fils de Nino Ferrer, rend hommage à l'artiste qui aurait eu 90 ans cet été.

Intellectuels, chefs d'entreprises, artistes, hommes et femmes politiques… Frédéric Taddeï reçoit des personnalités de tous horizons pour éclairer différemment et prendre du recul sur l'actualité de la semaine écoulée. Ce dimanche, Pierre Ferrari, fils de Nino Ferrer, rend hommage à l'artiste qui aurait eu 90 ans cet été.

On this very special encore presentation of Add Passion and Stir we will revisit our conversation Pierre Ferrari, the former President and CEO of Heifer International, and Matt Bell, chef and owner of South on Main restaurant in Little Rock, as they share insights about creating value in poor communities. Since the first airing of this episode, Pierre has now retired and is writing a book about ending rural hunger around the world.Ferrari speaks about the success Heifer International has had in poor agricultural communities throughout the world by driving social psychological change before anything else. “We work with communities that could almost be described as clinically depressed...the despair is so deep…they feel condemned to this situation,” he says. Heifer uses value-based training to demonstrate to people their own ability and capacity to make change. “Without that psychological shift, nothing we do, no animal, no training will actually catch hold,” he notes. Bell has first-hand knowledge of the success of this model in Arkansas. He sources his chickens from Grassroots Farm Cooperative, a cooperative of 10 formerly struggling small farms in Little Rock that was formed with the help of Heifer International to meet the demand of the growing market. “My understanding of Heifer at the time was you buy a cow and someone somewhere gets a cow. I didn't understand this small business component. I didn't understand it could happen in Arkansas,” says Bell.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Intellectuels, chefs d'entreprises, artistes, hommes et femmes politiques… Frédéric Taddeï reçoit des personnalités de tous horizons pour éclairer différemment et prendre du recul sur l'actualité de la semaine écoulée le samedi. Même recette le dimanche pour anticiper la semaine à venir. Un rendez-vous emblématique pour mieux comprendre l'air du temps et la complexité de notre monde.

Intellectuels, chefs d'entreprises, artistes, hommes et femmes politiques… Frédéric Taddeï reçoit des personnalités de tous horizons pour éclairer différemment et prendre du recul sur l'actualité de la semaine écoulée le samedi. Même recette le dimanche pour anticiper la semaine à venir. Un rendez-vous emblématique pour mieux comprendre l'air du temps et la complexité de notre monde.

Pierre Ferrari – CEO – Heifer International   Pierre Ferrari grew up in the Congo and went to college in England. His life has taken him all over the world. Since 2010 he has been the CEO of the world humanitarian organization Heifer International. He spent most of his years at Coca-Cola USA before deciding in 1995 to focus his energy on social issues. Ferrari is a former chair and board member of Ben & Jerry's Homemade ice cream, and a former board member of the Small Enterprise Assistance Fund. He received a master's degree in economics from the University of Cambridge and an MBA from Harvard Business School.   Follow To Dine For: Official Website: ToDineForTV.com Facebook: Facebook.com/ToDineForTV Instagram: @ToDineForTV Twitter: @KateSullivanTV Email: ToDineForTV@gmail.com   Thank You to our Sponsors! American National Insurance Spiritless - Use promo code TODINEFOR for free shipping   Follow Our Guest: Official Site: Heifer.org Facebook: Facebook.com/HeiferInternational Instagram: @HeiferCEO Twitter: @HeiferCEO

In this Episode, Farmer D and Pierre Ferrari, break down how we can redesign the global food system by supporting farmers and educating citizens to create healthier soil, ecosystems, communities and economies.  Join Our Community!Show Notes:Heifer International Fireside Live Chat Pierre interviews Farmer DAdditional Resources:Citizen Farmers Resources Citizen Farmers BookCredits:Co-Produced and Recorded by Daron Joffe and Ben BernsteinAudio Editing by Sarah MilliganMusic by Ben BernsteinAbout Farmer D:Farmer D is a nationally recognized biodynamic farmer, designer, speaker, entrepreneur and educator.He is the author of the acclaimed book "Citizen Farmers: The Biodynamic Way to Grow Healthy Food, Build Thriving Communities and Give Back to the Earth" and has spent the past 25 years designing and building community farms and gardens all over the country.Farmer D has worked on a wide range of public and private farm development projects ranging from residential “agrihood” communities like Serenbe and Rancho Mission Viejo to non-profit projects such as Coastal Roots Farm and Camp Twin Lakes.About Pierre Ferrari:Pierre Ferrari joined Heifer International in 2010 with more than 40 years of business experience. He worked for many years at Coca-Cola USA, before deciding in 1995 to focus his energy and business acumen on social issues. Ferrari is a former chair and board member of Ben and Jerry’s Homemade Ice Cream and a former board member of the Small Enterprise Assistance Fund. He received a master’s degree in economics from the University of Cambridge and a Master's of Business Administration from Harvard Business School. Support the show (https://www.citizenfarmers.com/podcast/#podcast-subscribe)

In today's episode of the podcast, I chat with Pierre Ferrari of Heifer International about creating equitable, resilient food systems.   Pierre is the President and CEO of Heifer International, a global network on a mission to end hunger and poverty in a sustainable way by supporting and investing alongside local farmers and their communities.   We chat about the importance of livestock to create change from the ground up. A small investment of livestock, alongside mentorship and support, can help families earn a living income, improve their food security and nutrition, protect their environment, empower women, and continuously train the next generation of leaders.   Their work is incredible and so is this episode.   Learn more about Pierre and Heifer International on their website, and be sure to follow them on Facebook, Instagram, and Twitter.   This episode is brought to you by my favorite fish company, Sitka Salmon Shares. Learn more about it in the show or visit their website here and enter the code SustainableDish25 for $25 off a premium share.

Pierre Ferrari is the President and CEO of Heifer International, an organization on a mission to end hunger and poverty by supporting and investing alongside local farmers and their communities. He has worked at or had board roles at Coca-Cola, Ben & Jerry's and the Small Enterprise Assistance Fund, he has a Master’s degree in economics from Cambridge and an MBA from Harvard.  Pierre's 40 years of business experience are being put into his passion for social issues at Heifer. You can find his recent opinion pieces in Time magazine with Chef Tom Coliccio about the fixes we need to food system and in Fast Company on ethical meat standards. Pierre and his wife Kim have been fans of Serenbe for years and recently made the move full time.Biophilic Solutions Promo

Heifer International president and CEO Pierre Ferrari joined The Post to discuss how we can create more resilient food systems.

The following is a conversation between Pierre Ferrari, President and CEO of Heifer International, and Denver Frederick, the host of the Business of Giving. In this interview, Pierre Ferrari, President and CEO of Heifer International, shares the following: • Passing on the Gift is part of Heifer International's charitable model • Farmers taking product directly to consumers • Why Heifer recently joined the Facebook-led Libra Association

Suite et fin de la sélection rentrée littéraire d'Hugues Robert !En deuxième partie, discussion avec Pierre Ferrari le fils de Nino Ferrer, commissaire de l'exposition consacrée à l'artiste, installée jusqu'au 28 octobre. See acast.com/privacy for privacy and opt-out information.

How can we move poor communities from hopelessness to hopefulness? In this fascinating episode ofAdd Passion and Stir, Pierre Ferrari, President and CEO of Heifer International, and Matt Bell, chef andowner of South on Main restaurant in Little Rock, share insights about creating value in poor communitieswith hosts Debbie and Billy Shore. Ferrari speaks about the success Heifer International has had in pooragricultural communities throughout the world by driving social psychological change before anythingelse. “We work with communities that could almost be described as clinically depressed...the despair is sodeep…they feel condemned to this situation,” he says. Heifer uses value-based training to demonstrate topeople their own ability and capacity to make change. “Without that psychological shift, nothing we do, noanimal, no training will actually catch,” he notes. Bell has first-hand knowledge of the success of thismodel in Arkansas. He sources his chickens from Grassroots Farm Cooperative, a cooperative of 10formerly struggling small farms in Little Rock that was formed with the help of Heifer International to meetthe demand of the growing market. “My understanding of Heifer at the time was you buy a cow andsomeone somewhere gets a cow. I didn’t understand this small business component. I didn’t understandit could happen in Arkansas,” says Bell.Heifer International provides resources, capital, and knowledge to help enable small farmers to generatesustainable income, which gets cycled back into their communities creating opportunities for buildingschools, creating agricultural cooperatives, forming community savings and funding small businesses.Ferrari describes a program with female farmers in Nepal which is creating a goat meat value-chain byworking with banks to fund this system. There are now 150,000 women organized into small self-helpgroups, which organize into larger co-ops and then an even larger union. “They are now feeling thedignity of being economically self-reliant,” he concludes. Heifer International measures success by givingpeople a ‘living income,’ which is a carefully calculated value that is “very complicated…but basically letsfarmers live a life of dignity,” says Ferrari. Bell recalls his childhood when parents in his communitycreated an informal system to ensure one little boy growing up in poverty always had food. “A group ofmoms would take turns packing and extra lunch for Daniel, and they would say, ‘Make sure you give thisto Daniel before you get to class, so there’s no stigma,’” he remembers. Growing up on a cattle ranchalso gave him a unique perspective on the food chain. “An understanding of that gives us more empathyinto how we tackle hunger issues worldwide and locally.” Bell’s values led him to become a passionatesupporter of the No Kid Hungry campaign.Get inspired by this sincere discussion about ending hunger and poverty.

For No Wine #12 : Avec Vincent Doerr, Guy Grolleau et Pierre Ferrari L'émission qui ne tourne pas à l'eau, présentée par Billy Le Bordelais et Vincent Sulfite !

Suite et fin de la sélection rentrée littéraire d'Hugues Robert ! En deuxième partie, discussion avec Pierre Ferrari le fils de Nino Ferrer, commissaire de l'exposition consacrée à l'artiste, installée jusqu'au 28 octobre.

How can we move poor communities from hopelessness to hopefulness? In this fascinating episode ofAdd Passion and Stir, Pierre Ferrari, President and CEO of Heifer International, and Matt Bell, chef andowner of South on Main restaurant in Little Rock, share insights about creating value in poor communitieswith hosts Debbie and Billy Shore. Ferrari speaks about the success Heifer International has had in pooragricultural communities throughout the world by driving social psychological change before anythingelse. “We work with communities that could almost be described as clinically depressed...the despair is sodeep…they feel condemned to this situation,” he says. Heifer uses value-based training to demonstrate topeople their own ability and capacity to make change. “Without that psychological shift, nothing we do, noanimal, no training will actually catch,” he notes. Bell has first-hand knowledge of the success of thismodel in Arkansas. He sources his chickens from Grassroots Farm Cooperative, a cooperative of 10formerly struggling small farms in Little Rock that was formed with the help of Heifer International to meetthe demand of the growing market. “My understanding of Heifer at the time was you buy a cow andsomeone somewhere gets a cow. I didn’t understand this small business component. I didn’t understandit could happen in Arkansas,” says Bell.Heifer International provides resources, capital, and knowledge to help enable small farmers to generatesustainable income, which gets cycled back into their communities creating opportunities for buildingschools, creating agricultural cooperatives, forming community savings and funding small businesses.Ferrari describes a program with female farmers in Nepal which is creating a goat meat value-chain byworking with banks to fund this system. There are now 150,000 women organized into small self-helpgroups, which organize into larger co-ops and then an even larger union. “They are now feeling thedignity of being economically self-reliant,” he concludes. Heifer International measures success by givingpeople a ‘living income,’ which is a carefully calculated value that is “very complicated…but basically letsfarmers live a life of dignity,” says Ferrari. Bell recalls his childhood when parents in his communitycreated an informal system to ensure one little boy growing up in poverty always had food. “A group ofmoms would take turns packing and extra lunch for Daniel, and they would say, ‘Make sure you give thisto Daniel before you get to class, so there’s no stigma,’” he remembers. Growing up on a cattle ranchalso gave him a unique perspective on the food chain. “An understanding of that gives us more empathyinto how we tackle hunger issues worldwide and locally.” Bell’s values led him to become a passionatesupporter of the No Kid Hungry campaign.Get inspired by this sincere discussion about ending hunger and poverty.

Pierre Ferrari, President and CEO of Heifer International, speaks to the complex intricacies around social change, explains the simple solution to the problems smallholder farmers face around the world, and explains why very few organizations successfully do development work.

On February 26th, Bard MBA in Sustainability spoke with Pierre Ferrari, President and CEO of Heifer International about Heifer's initiatives for addressing hunger and poverty while helping to reinforce and build local communities in the process. Pierre Ferrari was born in the Belgian Congo (today the Democratic Republic of Congo). Ferrari received a master's degree in economics from The University of Cambridge and a Master's of Business Administration from Harvard Business School. He joined Heifer with more than 40 years of business experience at companies like Coca-Cola USA, CARE and the Small Enterprise Assistance Fund. "Heifer links communities and helps bring sustainable agriculture and commerce to areas with a long history of poverty. Our animals provide partners with both food and reliable income, as agricultural products such as milk, eggs and honey can be traded or sold at market. When many families gain this new sustainable income, it brings new opportunities for building schools, creating agricultural cooperatives, forming community savings and funding small businesses." Join the Bard MBA in Sustainability program for our twice-monthly dial-in podcast series over your lunchtime featuring sustainability leaders from the New York City area and across the planet. Sustainable Business Fridays convenes every first and fourth Friday of the month during the semester, with special guests selected by students in the Bard MBA in Sustainability program.