Introduction: Food Foundations Part 2 – Rooted in Food Loss and Waste Prevention: The Rockefeller Foundation
‘Food Foundations’ is a play on words that highlights foundations that work on improving global food and agriculture. The focus is on how food science could improve lives by increasing food supplies, extending shelf life, improving packaging and storage, reducing postharvest loss and consumer waste, integrating nutrition and agriculture, training and education, food safety, sustainable food systems, etc. Other aspects may also be covered, depending on the foundation’s specific work. This episode features the Rockefeller Foundation's Yieldwise Program.
Rafael Flor has 20 years of progressive work experience in international development. He has worked with development institutions, in academia, the private sector, and philanthropy. In his role leading the YieldWise initiative as a Director at the Rockefeller Foundation, he has been supporting partners to embed the food loss and waste agenda into their institutional priorities, investments, and operationsHe held positions with the Earth Institute at Columbia University, Armajaro Trading—now Ecom Trading, the MDG Centre | West and Central Africa, the United Nations Development Programme, and Escuela Agricola Panamericana, Zamorano. Rafael holds a master’s degree in Public Administration from the School of International and Public Affairs (SIPA) at Columbia University and a Bachelor degree in Agricultural Engineering from Escuela Agrícola Panamerica, Zamorano.
Donna Rosa, 2018 - 2019 Feeding Tomorrow Liaison of the IFT International Division, is an international business development services (BDS) consultant specializing in food processing and agribusiness. She works with micro- and small enterprises in developing countries, offering advisory services such as business analysis, business plan development, market research, training, organization development, and counseling. She has a special interest in food security and utilizing food science to address it.
Matt Teegarden, Ph.D., recently completed his Ph.D. in Food Science at The Ohio State University where he also completed his B.S. and M.S. He now works as a Scientist in Product Research and Development at Abbott Nutrition. Matt’s scientific focus is in food chemistry and functional foods. He is also an active science communicator, as a co-founder of Don’t Eat the Pseudoscience and host of the IFTNext Food Disruptors podcast.
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Researchers at Corteva Agriscience have demonstrated that increasing and extending the expression of a maize gene, zmm28, alters vegetative and reproductive growth parameters and significantly enhances yield in large-scale field trials conducted over multiple years.
Research by scientists at Wake Forest School of Medicine suggests that diet has the potential to affect the gut microbiome in ways that could decrease the risk of Alzheimer’s disease.
While deciphering the genome of the Chardonnay grape, researchers at the University of California uncovered something fascinating: grapes inherit different numbers of genes from their mothers and fathers.
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The U.S. Department of Agriculture’s (USDA) National Institute of Food and Agriculture (NIFA) has announced $41.4 million in 23 competitive grants to support projects to increase the purchase of fruits and vegetables among low-income consumers participating in the Supplemental Nutrition Assistance Program (SNAP) by providing incentives at the point of purchase.
Meal kits are often touted as providing a healthier alternative to convenience foods, so the researchers from the University of Sydney compared five popular commercial meal kit subscription services available in Australia—Dinnerly, HelloFresh, MarleySpoon, Pepper Leaf, and Thomas Farms Kitchen—to find out.
Research published in the journal Obesity and presented at the Seventh Annual Obesity Journal Symposium at ObesityWeek offers specific metrics that might qualify foods as hyper-palatable.
As measured in city blocks, proximity to fast-food restaurants and convenience stores can impact a student’s chances of becoming obese, according to a new study published in the journal Obesity.