Jesper Malling Schmidt, PhD, from Aarhus University gives an in-depth talk about potatoes as a future source of protein, including the roadblocks ahead and how his research aims to beat them.
VIEW SIMILAR PRESENTATIONS
Proteins R Us
BY ABID JAVED
@ VOL 5
ON JUN 13, 2013
Abid Javed tells us a bit about the different proteins in the body, and about their various functions, such as creating energy. Through his own drawings he teaches about various proteins, illustrating their differing shapes and how they do their jobs.
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.
BY NAOMI C. HANAKATA
@ VOL 127
ON JUL 29, 2015
"Truth is, sustainability can only ever be a wish, or a hypothesis. It can never be a definition of a product, or a design, or even a city and why? Because first to know whether or not something is sustainable it actually takes some time so we can observe whether or not that prediction holds true."
Architect, Planner, Researcher, Consultant … Idealist and Futurist, Naomi C. Hanakata from FUTURE CITIES LAB, ETH Zurich in Singapore explores the notions of sustainability and our shared future on earth, by first taking a step back from the now ever so ubiquitous and increasingly hollow word itself in an effort to persuade us to re-imagine the idea for a truly better future together. Hanakata touches on a multi dimensional sustainability index that would allow humanity to make decisions based on a more holistic and comprehensive idea of sustainability.
This presentation looks far forward and runs deep and positions us to better tackle the challenges of a shared future.
This was "Presentation of the Day" on Friday, August 27th, 2015.
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.
The Adventures of Bolt and Buzz: Tales of a Disruptive Social ANTerprise
BY PETER RANDRUP
@ VOL 32
ON SEP 26, 2017
Peter Randrup and Bex De Prospo launched sustainable food start-up, Anteater in 2016. Anteater wholesales premium edible insects to top restaurants and special events all over NZ. Due to the huge environmental, production and health benefits of edible insects, the Anteater team believes that they will play a major role in the future of protein production. Peter and Bex are working tirelessly to mainstream edible insects as a viable, delicious, sustainable alternative to conventionally-farmed meat products.
Starch Abuse: Combustion Spud Gunning for Engineers, Hobbyists and Adolescents of any Age
BY GEORGE HAMILTON
@ VOL 4
ON NOV 30, 2017
George Hamilton presents on potato guns, a subject for the engineer and/ or deviant youth in all of us.
Cultural and Social Sustainability
When we hear about sustainability, we often think of energy, waste, transport, themes focused on economy and environment, .
We are living in a world with more and more migration. A world becoming more interconnected and global. Does anyone really desire living in a place with walled off communities? We need to be paying more attention to creating communities that are culturally and socially sustainable. Can we make our diversity a community resource that builds strength and resilience, rather than fear?