Food Talk with Dani Nierenberg (by Food Tank)
Food Tank's Danielle Nierenberg chats with the most important folks in the food industry about the most important food news, released every Thursday.
- Update frequency
- every 6 days
- Average duration
- 41 minutes
- Episodes
- 512
- Years Active
- 2018 - 2025
90. Food News Is Changing and Inspiring Action
Lucy Biggers of NowThis News and Amelia Nierenberg of the New York Times join Dani to talk about the challenges of food news—making connections from the food on readers’ plates to farmers, politics, …
89. Creating Sustainable Cold-Brew Brings Tech to Coffee-Producing Communities
Amelia Nierenberg of the New York Times hosts Matt Swenson, Director of Coffee at Chameleon Cold-Brew, to talk about the tech, standards, and youth that are creating an exciting future for sustainabl…
88. “From Scratch” Wants to Show Everyone The Faces Behind Their Food
David Moscow talks about his adventures sourcing ingredients in his new show “From Scratch”—from slaughtering cows to spear-hunting an octopus.
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87. Snacking for Well-Being with Mondelēz’s Chris McGrath
A new definition of well-being is changing the way Mondelēz approaches snacking, with more humility about their portion sizes, ethical sourcing, and mindfulness says Chris McGrath.
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86. The Wisdom of Indigenous Foodways
Kathleen Merrigan, Executive Director of the Swette Center for Sustainable Food Systems at Arizona State University, talks about ASU and Food Tank's Summit on the wisdom of indigenous food ways. She …
85. We Need More Biodiversity in Our Food System
Ann Tutwiler commends the women who use biodiversity as a powerful tool for global nutrition, soil enrichment, water quality, and climate adaptation.
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84. Food System Vision Prize Pushes for Solutions—and Hope
The Food System Vision Prize is an opportunity to cut through dystopian depictions of the future and create a positive vision for local food system change, says Roy Steiner, Senior Vice President for…
83. From Sea to Site: Tracking Sustainable Fish for Consumers Nationwide
Mike Spindler of FultonFishMarket.com talks about the key to sustainable, fresh seafood and the importance of technology for the future of fish.
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82. We’re Too Close to the Edge of Planetary Boundaries, Says Walter Willett
Alex Sammon of The New Republic and Walter Willett of EAT Lancet and Harvard host an inter-generational conversation about transforming diets to protect the planet’s boundaries.
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81. Integrating Sustainability Into Supply Chains—It Takes Data
Tina May of Land O’Lakes and Dan Sonke of the Campbell Soup Company talk about the Truterra Insights Engine—a data source for all farmers and sustainability leaders alike.
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80. Food: Cause—And Cure—For Health and Environment, Says Dr. Hyman
Dr. Mark Hyman tells Lucy Biggers of NowThis about the food choices that are harming biodiversity, depleting water sources, and ramping up climate change—and offers food choices for a more sustainabl…
79. Philanthropy for a Better Food Future
Devon Klatell of the Rockefeller Foundation talks about the important role philanthropic organizations play in the food systems: not only funding innovative solutions, but connecting communities acro…
78. Break Economic and Nutrition Policy Out of Their Silos For Real Change
Dr. Sara Bleich of the Harvard Chan School of Public Health sits down with Sarah Blackburn of Edible Boston to talk about the key to effective nutrition policies.
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77. Everything Is Relational in Food Allyship, Says Denisa Livingston
Denisa Livingston of the Diné Community Advocacy Alliance talks about struggles and successes in the Navajo community—and how others can be good allies.
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76. Being A Democracy Activist Is Part of Food Work
Frances Moore Lappé discovers why hunger exists: because agribusiness dollars are fueling politics.
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75. How to Fix Food: Fix Everything Else, Says Bittman
Mark Bittman, author of the book How to Cook Everything and editor-in-chief of Heated, sits down with Bloomberg journalist Deena Shanker to talk about the key to making good, affordable food—without …
74. A New Era for Whole Foods: Going Beyond Organic
Beth Kowitt of Fortune and A.C. Gallo of Whole Foods discuss Whole Foods’ evolution from organic food supplier to a leader in fair trade, environmental protection, and more.
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73. Dairy and Plant-Based: Not a Zero-Sum Game at Clover Sonoma
At Clover Sonoma, Danielle sits down with experts in the dairy and plant-based industries not to debate the future of milk, but to collaborate on nutrition education and protecting the planet.
While …
72. Jacob Pechenik on Giving People Power Through Produce
Hollywood producer Jacob Pechenik and his wife, actress Zooey Deschanel, started The Farm Project and Lettuce Grow to bring people closer to farms—and place hydroponic farms in backyards across the c…
71. Defining the Line: Good, Bad, and Neutral Food Tech
Food isn’t immune from technology’s influence as AI and Big Data create new opportunities for innovation. At Food Tank’s second monthly conversation at NYU, experts evaluate the fork in the road for …