Giulio Sturla, a chef of Roots Restaurant, in Lyttelton, New Zealand, talks about the connection between nature and food. By understanding nature better, people will get a greater understand and appreciation for food.
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Only in New Westminster
BY TODD BRIGHT
@ VOL 2
ON APR 26, 2013
Professional Chef Todd Bright recounts some of his favorite experiences cooking in the lower mainland area. With sustainability initiatives, cooking competitions, and other community events, the area has become one of Bright's favorite places.
Promoting Sustainability and Consciousness in Food
BY DAVID GUNAWAN
@ VOL 30
ON NOV 20, 2013
David Gunawan presents his ideas on sustainability and healthy eating as a chef and founder of Farmer's Apprentice. He strives to find local, organic foods for his restaraunt by creating a healthy and viable relationship with farmers.
"Presentation of the Day" on May 31, 2014.
Permaculture: A Food Growing Revolution
BY MEGAN COOKE
@ VOL 2
ON JUN 26, 2014
Megan Cooke, director of Garden to Table Permaculture has a combined 20 years experience in horticulture, permaculture and outdoor education. For the past seven years Megan has managed Forster Community Garden, working with indigenous and local community volunteers to produce healthy chemical free food. Megan is passionate about teaching people the joys of growing and cooking their own organic food and sharing the knowledge she has learnt from her sustainable living journey.
"Presentation of the Day" on October 25, 2014.
Internationals Impact on Farming and Food in Louisville
BY EDGARDO MANSILLA
@ VOL 15
ON APR 14, 2015
Edgardo Mansilla talks about learning different farming techniques and food cultures from the increasing influx of international immigrants to Louisville through Americana Community Center
Community Food Rescue
BY CHERYL KOLLIN
@ VOL 4
ON JUL 10, 2015
Cheryl Collin helps with Community Food Rescue, a food recovery program. She shares a story about how an individual recovering loaves of bread behind a bakery led to a county wide effort to preserve food. This presentation describes food recovery, one of today's methods for achieving sustainability.
Food As a Language
BY SHIRLEY KASTON
@ VOL 29
ON DEC 06, 2016
Shirley Kaston, as a chef and information technoligist, co-created the Kök Projekt. She views food as a language for sustainability and social innovation. Together with her partners she aims to create an international network and platform of food entrepreneurs to grow and exchange food related solutions.
Found: Gathering and Sharing Forgotten Food
BY LYDIA WELSH
@ AGRICULTURE: FOOD WITHOUT BORDERS
ON MAR 11, 2017
Most often, Lydia Welsh can be found eating, preparing, or thinking about food. She is awe struck by how beautiful food can be, and dreams of connecting people to nature through appreciation for their food. Her interest in food security and food systems began after taking a course on beekeeping and becoming a hobby beekeeper. Halifax became her home after completing a bachelor of education with a focus in environmental education. Through a placement at the Dartmouth North Community Food Centre Lydia met many inspiring people who create positive change in their communities and to our food system. Since then she has connected with countless beautiful, kind, and creative people, and she looks forward to meeting many more.