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"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 post-harvest 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 Grameen Foundation.

Guests

Grameen Foundation
Mona McCord
Director, Agriculture Innovations, Grameen Foundation, is a committed international development professional with 15 years experience developing and implementing agriculture and food security programs. At Grameen Foundation, she leads the innovation in agriculture transformation strategy and oversees engagements with a range of public, private and government partners. She is a co-author on USAID’s Feed the Future publication Data-driven Agriculture: The Future of Smallholder Farmer Data Management and Use, which outlines the transformative aspects of digital farmer profile data to support market-led smallholder engagement strategies more efficiently, effectively and sustainably. She has professional experience related to agriculture finance for smallholder farmers in Malawi, Kenya, Rwanda, Ethiopia, Indonesia and Kyrgyzstan. Mona holds a Master’s degree in International Agriculture Development from the University of California, Davis, and served as a small enterprise development volunteer with the U.S. Peace Corps in Mali.

 

Co-Host:
DRosa
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.

Host:
Teegarden
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.

IFTNEXT

Manipulating photosynthesis for food security

British scientists have gained new insights into the compound in plants that plays a vital role in the natural process through which plants grow.

NASA technology put to use to make ‘meat’ from air

Air Protein has developed a method of making meat analogues out of carbon dioxide. Based on NASA ideas about how to grow food on board long journey spacecraft, Air Protein says its technology can create protein in a matter of hours and without the use of any arable land.

Discovering the role of the microbiome in plant health

In a study conducted at the University of California, Berkeley, researchers used experimental evolution to identify the core microbiome of commercial tomatoes by searching for microbial communities that could defend against random microbes landing on the plants.

More News right arrow

U.S. foodservice industry set to rebound to pre-pandemic levels by 2023

The latest research from Mintel shows that after several years of growth, the foodservice industry is expected to decline by up to 30% from 2019 to 2020, following nationwide dine-in bans/restrictions, restaurant closures, job losses, and lowered consumer confidence.

U.S. restaurant industry recovery stalls with no improvement in six weeks

COVID case surges across the United States and the subsequent rollbacks in re-opening plans have stalled the U.S. restaurant industry’s recovery, reported The NPD Group.

U.S. quick-service restaurant chains drive customer transaction declines

Total customer transactions at major U.S. restaurant chains declined by 14% in the week ending July 12 versus one year ago, compared with -11% in the prior week, reported The NPD Group.

U.S. quick-service restaurant chains fuel improvement

Customer transactions at major U.S. restaurant chains declined by 10% in the week ending July 5 compared with the same period one year ago, an improvement over the previous week’s decline of 14%, reported The NPD Group.

COVID-19 case spikes continue to hinder U.S. restaurant recovery

The recovery of U.S. restaurant customer transactions has stalled for the second week in a row as COVID-19 cases continue to increase in several states, reported The NPD Group.