Podcasts about world food center

In the last decade with the rise of social media and our abilities to document every detail of our lives, the word experience has become synonymous with our generation. It's been said that consumers today care more about experiences than possessions which is why brands have had to evolve the way they interact with their customers. From store pop-ups to brand themed restaurants, companies are leaning into that word by creating memorable activations that change the way they connect to their customers. Our next guest is Christian Lachel, an experiential strategy & design expert and Chief Creative Officer of BRC Imagination Arts, a global experience production company founded in 1981. For the past 40 years BRC has worked with some of the world's biggest brands like General Motors, Brown-Forman, NASA, Pernod Ricard, Walt Disney, Ford and Coca Cola to name a few. Some of their more recent experiences include the World Food Center in the Netherlands, Rock & Roll Hall of Fame Museum in Ohio, Jameson Distillery Bow St. in Dublin, and Johnnie Walker Distillery in Scotland. As CCO, Christian has devoted his career in creating sensory interactions. Whether he's doing it for whiskey lovers in the whiskey drinking capital of the world or beer drinkers in Amsterdam, he is a wealth of knowledge when it comes bridging the gap between ideas and reality. Listen to this episode as we talk about his most recent projects, his personal creative process, and how to create meaningful yet unique touch points for different audiences.   Use code TAOP10 for 10% off Perrier-Jouet: https://bit.ly/3ptPC6S     For More info on BRC Imagination Arts: https://bit.ly/3pmiWfy     Follow BRC on Instagram: https://bit.ly/3AX3qch     For more info on The Art of Plating: https://bit.ly/3kEvQ6r     Sign up for our Newsletter: https://bit.ly/2TrNfEg     Follow The Art of Plating:  https://bit.ly/3isPJLa     Follow On The Pass: https://bit.ly/3BpHckD     Follow our Host, Gabriel Ornelas: https://bit.ly/3hTpONC     Ask about our creative agency, FARE: https://madebyfare.com

California has regulations requiring dairy farmers and other producers to cut methane emissions by 40% by 2030 (New Zealand's CCC recommendation is a 13% reduction). So what how can we adopt the superfood of seaweed that UC Davis scientists have found cuts methane emission by over 80%, into a NZ farming system? As our Thought Maker brought to you by Multiscapes at Lincoln University, Prof. Ermias Kebreab, Director, World Food Center & Professor and Sesnon Endowed Chair | University of California, Davis. His team have been studying how seaweed as a feed additive can reduce methane emissions in cattle by over 80% as only 1% of their diet. But, does it affect the taste of meat or milk? Sarah also discusses with Ermais the work he is doing in lifting milk production in his home country of Eritrea in Eastern Africa. For more on the research, visit https://caes.ucdavis.edu/news/feeding-cattle-seaweed-reduces-their-greenhouse-gas-emissions-82-percent For more information on Multiscapes, https://www.multiscapes.co.nz/

Hoe voeden we in 2050 zo'n 10 miljard mensen op deze aarde? Dat is de vraag waarover menige discussie gaat, ook in ISRAEL IN NEDERLAND van 26 juni 2020. In Ede is het World Food Center in voormalige kazernes gevestigd. Een plaats voor onderzoek, ontwikkeling en onderneming op het gebied van hoogwaardige en duurzame landbouw. Omdat Israël in die sector ook hoge ogen gooit, bracht ambassadeur Gilon een bezoek aan dit centrum. Behalve dat, stond ook de Tweede Wereldoorlog centraal. Voormalig paratrooper Gilon bezocht met Nederlandse oud-wapenbroeders de Ginkelse Heide en reikte de Yad Vashem-onderscheiding uit aan een familie die van hun huis een verzets- en onderduikcentrum maakte...

Green House Gas Emissions are a major cause of catastrophic climate change.   Of Green House Gas Emissions, Agriculture is responsible for 8 % and livestock alone represents 4%.  Consequently suggested solutions have included drastic cutbacks in meat consumption. It's a tough proposal since only a tiny fraction of the earth is fit for produce and crop farming.  Much more land is suitable only for grazing by ruminants such as cattle, sheep, dairy, goats, deer and bison. The problem is that when ruminants use their special stomachs to digest the plant material that humans cannot, it causes them to belch. The belching emits methane, a potent green house gas. So how will the world feed 10 billion people when we run out of farmable land and the vast majority of land is only suitable for grazing livestock,  emitting green house gas (methane)? Research underway at UC Davis is discovering that seaweed, abundant in the world's oceans, when incorporated in to feed rations can reduce the methane emission of cattle by 60%. The prospects for this and similar solutions through science are shared in TableTalk with Dr.Ermias Kebreab. Dr. Kebreab is the Director of the World Food Center and UC Davis Dean of Global Engagement.

  When a public institution has research, education and public outreach responsibilities that touch the needs of virtually the whole world, it gets to be called the World Food Center. That happens at UC Davis where a World Center started, stalled and then re-started with renewed focus.  Today "the World Food Center (WFC) mobilizes the research, educational and outreach resources of UC Davis, in partnership with consumers, public and philanthropic entities, and the agricultural, marine and food industries, to promote innovative, sustainable and equitable food systems. Based in the College of Agricultural and Environmental Sciences, the World Food Center works on local, national and global scales to support scientific research and policy development leading to implementation of food production and distribution systems that support the health of people and the environment while addressing the challenges of population growth and climate change." Dr. Kent Bradford is a distringuished Professor of Plant Sciences and the Interim Director of the World Food Center.  Dr. Bradford joins our Table Talk Table to explain the Center's mission and what it means to farmers, the food chain and consumers in California and world-wide.

From the water-barren fields of African farmers to rice paddies in Bangladesh, droughts and floods caused by climate change disrupt food production, distribution and consumption on a growing scale. What actions can be taken at the local, national and transnational level to ensure that growing populations are able feed themselves and generations to come while adapting to gradual or even rapid changes in the climate? Speakers: Josette Lewis Associate Director, World Food Center, UC Davis David Lobell Deputy Director of the Center on Food Security and the Environment; Senior Fellow at the Freeman Spogli Institute for International Studies, Stanford University David Waskow Director, International Climate Initiative, World Resources Institute Moderator: Maximilian Auffhammer George Pardee Jr. Professor of International Sustainable Development, University of California, Berkeley For more information about this event please visit: http://www.worldaffairs.org/media-library/event/1543

In September, UN member states will vote on the Sustainable Development Goals, which, if approved, will come into effect in January 2016. The second of these 17 goals calls for ending hunger and achieving food security. This is an ambitious target to hit by 2030 — in the world today, about one in nine people do not have enough to eat.As the global population continues its rapid growth, this problem seems likely to grow as well. By 2050, the world will have 2 billion more mouths to feed, many of whom will be born in rice-producing and -consuming countries. Today, about two-thirds of the world’s hungry live in Asia, where water-intensive rice is a staple crop, raising questions about the role of climate change and water scarcity in the food security equation. How can we increase production while protecting the environment and its limited resources? To what extent will genetic engineering or a change in diets be necessary to achieve this goal? How can we ensure food security for a planet of nine billion?Speaker Josette Lewis, Associate Director of the World Food Center at UC Davis, and Robert Stewart Zeigler, Director General of the International Rice Research Institute, will be in discussion.Andrew Donohue, Senior Editor at Reveal, moderates the conversation.For more information please visit: http://www.worldaffairs.org/events/event/1491