Video: Conflict’s Corrosive Impact on Food Security
Watch the 2018 guest lecture at Stanford University’s Freeman Spogli Institute titled “Food Insecurity—A 21st Century Threat to Global Security and Stability,” in which FIRST keynoter Ertharin Cousin offered an analysis of one of the most pervasive and intractable causes of global hunger.
Read the June Food Technology feature "Can Science Deliver Zero Hunger?" to learn more.
Register to attend FIRST to see Ertharin Cousin's keynote—"Zero Hunger: Will We Get There?"— on Monday, July 19.
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New Market Opportunities for an Ancient Grain
Fonio Chips maker Yolélé Foods has developed techniques to reduce fonio postharvest losses and now markets chips and pilafs made with fonio grown in West Africa.
Scaling Up Cameroon’s Locally Made Baby Food
A program to scale up locally made baby food in Cameroon addresses food insecurity in early childhood.
Continuing the Conversation With Katie Stebbins
Katie Stebbins, executive director of the Food and Nutrition Innovation Institute at Tufts University, talked with Food Technology at IFT FIRST about the unique and important position the Institute has as a convener for industry, academia, and government to bring forth change in food and nutrition security.
Continuing the Conversation With Caree Jackson Cotwright
In her role as director of nutrition security and health equity at the USDA’s Food and Nutrition Service for more than a year, Caree Jackson Cotwright sat down with Food Technology at IFT FIRST to provide an update on the progress made and to issue a call to arms for everyone—industry and academia—to help advance food and nutrition security.
Raising the Nutrition Bar With Bonbon Bouye
A Montana State University graduate student from West Africa, working with the school’s Food Product Development Lab team and in collaboration with women farmers in Senegal, developed a nutritious baobab bar to help promote food security in Senegal.