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.
Panelist:
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.
Host:
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.
Are you a start-up looking for an opportunity to share your innovative product with a large concentration of motivated buyers and venture capitalists?
Then you need to learn more about IFT's IFTNEXT Food Disruption Challenge™ Competition!
Participate in this exciting competition designed to help emerging and investment-ready companies gain visibility and make strategic connections. Finalists will be selected to participate in a high-profile pitching event, featured at IFT19 in New Orleans on June 4, 2019. $25,000 grand prize and $5,000 people’s choice award. Special application incentives available.
Applications accepted November 27, 2018 – January 10, 2019.
More from IFT
Gauging the Health Halo Effect
In this column, the author describes the concept of the health halo effect and how the inclusion of bioactive compounds can influence consumer perception of the overall healthfulness of a food product.
Artificial Intelligence Tools Get Smarter
Food and beverage companies are turning to increasingly sophisticated AI platforms to streamline and accelerate product development.
AI Acceleration Will Redefine the Next Five Years
To stay ahead of the AI curve, IFT FIRST keynoter Steve Brown urges food innovators to experiment, stay curious, and double down on what makes us human.
How AI Is Reshaping Product Development
In this column, the author describes how integrating AI strategically and responsibly, companies can unlock its full potential, creating innovative, high-quality, and compliant food products that meet evolving consumer and industry demands.
Investing at the Intersection of Food, Health, Resilience, and Innovation
Thomas van den Boezem of PeakBridge discusses food and agriculture venture capital investment trends.
The Iron Man
University of Toronto professor emeritus Levente Diosady, the recipient of the 2025 IFT Lifetime Achievement Award in Honor of Nicolas Appert, has earned a superhero moniker for his double-fortified salt innovation that has provided vital nutrients to millions.
Latest News
Olam launches research award for innovations in food security
Olam International, in partnership with Agropolis Fondation, has launched the fourth biennial Olam Prize for Innovation in Food Security, an award seeking ground-breaking scientific research that can deliver transformational impacts within global agriculture.
Report identifies regenerative agriculture opportunities
A just-released report from the nonprofit group Forum for the Future highlights ways in which regenerative agriculture can help make the food system more resilient.
International scientists propose eight elements to accelerate innovation in the food system
An international group of almost 50 scientists identified 75 emerging innovations and drew up eight action points to accelerate the transition to a sustainable and healthy food system.
Nestlé expands blockchain to Zoégas coffee brand
Nestlé has expanded the use of the IBM Food Trust blockchain technology platform to its Zoégas coffee brand.
Nature’s Fynd raises $80 million to commercialize a new protein
Nature’s Fynd, a food tech company producing a protein from a microbe initially discovered in the geothermal springs of Yellowstone’s ancient volcano, has raised $80 million in new funding.