Eating Matters

What did Ted Cruz get right that the 2020 field of Democratic Presidential candidates are getting wrong? The answer is his view that the Renewable Fuels Standard is failed policy in need of reform. Environmental journalist and author Michael Grunwald joins host Jenna Liut to unpack what the Renewable Fuels Standard entails, why it has arguably caused more environmental harm than good since its inception, and where we need to go from here.

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Introduced in early February by Representative Alexandria Ocasio-Cortez of New York and Senator Edward J. Markey of Massachusetts, the Green New Deal is a congressional resolution that calls for the U.S. to become carbon neutral and to supply 100% of the country’s electricity from carbon-free energy sources by 2030.

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Members of the Chef's Collaborative - including Chef & Owner of Nicks on Broadway, Derek Wagner; Co-Founder & Chief Marketing Officer of AeroFarms, Marc Oshima; and, Chef Jake Rojas of Tallulah's Taqueria - join Host Jenna Liut to discuss the work that the non-profit has done over the past 25 years to create a more sustainable food system.

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Co-founders Adam Lowry and Neil Renninger join the show to discuss their newest company, Ripple Foods, makers of nutritious plant-based milk products. Adam and Neil discuss how they created the cleanest plant protein on the planet, the sustainability impact the company is having, and the current state of the non-dairy industry.

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The Farm Bill has an enormous potential to improve the sustainability of our food system by supporting and funding major initiatives that mitigate agriculture's impact on climate change. After a long and drawn out process, the legislation was finally reauthorized in December 2018. Alyssa Charney, Senior Policy Specialist at the National Sustainable Agriculture Coalition, joins host Jenna Liut to provide an update on the finalized conservation programs that were approved and the impact they can make.

Photo courtesy of National Sustainable Agriculture Coalition

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Gary Paul Nabhan, author and father of the local food movement, joins host Jenna Liut to talk about his new book, “Food from the Radical Center: Healing our Communities and our Land,” which contains a collection of stories that illustrate what good can happen when people organize and work together to restore land in order to produce healthy foods. They discuss just how divided our nation is today, various community-based collaborative restoration strategies, and the unprecedented impacts they have had in restoring North America's food biodiversity and fostering a sense of empathy for our neighbors.

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The second of a two-part series discussing the World Resources Institute’s report titled “Creating a Sustainable Food Future: A Menu of Solutions to Sustainably Feed More Than 9 Billion People by 2050.” Host Jenna Liut interviews its lead author, Tim Searchinger, about the innovative and sobering changes that are necessary to feed the world’s booming population without completely destroying the plant over the next 30 years.

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Tim Searchinger, lead author of the World Resources Institute’s recently released report titled “Creating a Sustainable Food Future: A Menu of Solutions to Sustainably Feed More Than 9 Billion People by 2050,” joins host Jenna Liut to discuss what it will take to feed the world’s booming population over the next 30 years without having devastating and irrevocable effects on the planet. This episode is Part 1 of 2 in our coverage of this landmark report.

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In light of the recent outbreaks in foodborne illnesses, host Jenna Liut delves into the world of food safety. Jean Halloran, Director of Food Initiatives at Consumer Reports, joins the show to discuss how outbreaks like the recent discovery of Salmonella in Jennie-O’s fresh ground turkey, are managed and hopefully prevented in our food system.

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Last week, the day after Thanksgiving, US government agencies released the much anticipated Forth National Climate Assessment (NCA4) which assesses the state of the climate across the US. The report’s findings were bleak – stating in clear terms that without “substantial and sustained reductions” in greenhouse gas emissions, climate change will hurt people, economies, and resources across the country. Marcia DeLong, a Senior Scientist in the Food & Environment Program at the Union of Concerned Scientists (UCS), joins host Jenna Liut to discuss the myriad effects climate change will have on our food and agriculture systems.

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