banner



Today's discussion includes Dr. William Moseley, a DeWitt Wallace Professor of geography and director of the Food, Agriculture & Society Program at Macalester College in Saint Paul, Minnesota, and Dr. Barbara Burlingame, a professor of Nutrition and Food Systems at Massey University's College of Health. Both Dr. Moseley and Dr. Burlingame are members of the Steering Committee for the High Level Panel of Experts (HLPE) on food security and nutrition. They contributed to the FAO 's High Level Panel of Experts on Food Security and Nutrition's 15th Report, "Food Security and Nutrition: Building a global narrative towards 2030."

The High Level Panel of Experts on food security and nutrition was established as part of the 2009 reform of the international governance of food security to advise the UN Committee on World Food Security (CFS), which is the foremost intergovernmental and international platform dealing with food security and nutrition. The HLPE aims to facilitate policy debates and inform policymaking by providing independent, comprehensive, and evidence-based analysis and advice at the request of CFS. And today, we’re going to discuss the issue of global hunger, which we know has been exacerbated by the COVID-19 pandemic.
  

Participants

Barbara BurlingameDr. Barbara Burlingame is a leading nutrition scientist specializing in food composition, biodiversity for food and nutrition, sustainable diets and sustainable food systems, and traditional food systems of indigenous peoples. She is involved in nutrition policy development at the global level, and is currently a professor at Massey University. Burlingame received her BSc from the University of California, Davis in Nutrition Science and Environmental Toxicology, and her PhD from Massey University.

 

William MoseleyDr. William Moseley is a DeWitt Wallace Professor of geography, and director of the Food, Agriculture & Society Program at Macalester College in Saint Paul, Minnesota, USA. He is the author of nearly a 100 peer-reviewed articles and books chapters, as well as eight books. In 2013 he won the Media award and in 2016 the Kwadwo Konadu-Agyemang Distinguished Africa Scholar Award, both from the American Association of Geographers. He currently serves on the International Steering Committee of the High Level Panel of Experts on Food Security and Nutrition (HLPE) of the UN Committee on World Food Security (CFS).


Host:

Matt TeegardenMatt Teegarden, PhD is a food chemist and science communicator, with experience in both industry and academia. Matt is currently the Senior Researcher in the Foods for Health initiative at Ohio State, where he is largely responsible for the development and advancement of scientific operations and communications. Outside of work and IFT involvement, Matt enjoys baking and participating in LGBTQ+ recreational sports leagues around Columbus.

Latest From IFTNEXT right arrow

Enzyme technology enables efficient PET recycling

France-based Carbios is developing the first biological technology to transform the end-of-life of plastics, says Martin Stephan, deputy CEO of Carbios.

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 from IFT right arrow

The Light Fantastic

Emerging ultraviolet light technologies will advance food safety from field to fork, says novel processing research scientist Tatiana Koutchma.

Kudos to the IFT Division Competition Winners

The 2022 IFT Division Oral Competitions drew hundreds of research paper submissions.

The Science Behind the Pucker

Formulators of plant-based foods want their products to taste less astringent. So an engineer, a food scientist, and an oral biologist are teaming up to solve the problem.

From Bean to Bar—Chocolate Without Bitterness

Researchers study the effect of roasting cacao beans on the bitterness of chocolate made from the beans.

From Field to Film

A profile of South Dakota State researcher Srinivas Janaswamy and his work on creating sustainable packaging films.

More Brain Food Blog Posts

ICYMI: Our Most-Popular Business FIRST Conversations Available Online

Tune in to the IFT FIRST on-demand content channel and hear from experts and innovators who are making big impacts.

Food Science and Technology Research Gets a Long-Awaited Boost

The National Science Foundation’s new Directorate for Technology, Innovation and Partnerships fuels funding for the food-energy-water system and offers opportunities for IFT to weigh in.

Baby Formula Shortage and the Role of Global Food Safety Standards

To learn more about global food safety standards and what they could mean for alleviating shortages, including in the instance of baby formula, we asked IFT’s own Steve Havlik to address a few questions.