Our video collection features carefully selected short-form content exploring critical issues in food sustainability and agricultural innovation. Learn more about this resource, or discover how to organize your own community screening.
Browse the complete library below, or explore our most recent additions.
Navigating Consumer Preferences in Aviation Dining | Sophia Mendelsohn
The head of sustainability at JetBlue explores the complexities of air travel food service and evolving passenger expectations. She highlights how the airline has embraced composting at their flagship terminal and partnered with local New York food vendors, demonstrating a commitment to both customer satisfaction and environmental responsibility.
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Making Nutritious Food Accessible to Everyone | Sam Polk
The founder of Everytable and Groceryships shares his personal journey into addressing food insecurity and nutrition. His innovative business model aims to make healthy prepared meals affordable for working families while providing education and community support around cooking and nutrition choices.
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Centering Race and Justice in Food Systems | Devita Davison
The communications director at FoodLab Detroit tells the story of a Black-owned food business while illuminating persistent barriers for entrepreneurs of color. Her organization works to transform Detroit's food economy by supporting diverse food businesses and ensuring good food becomes sustainable reality for all residents.
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Elevating Farmer Voices and Rights | Loren Cardeli
A Growing Culture's founder challenges us to center farmers in food system conversations. He advocates for farmer autonomy and rights while connecting social justice with environmental stewardship, urging a fundamental shift in how the food movement positions and supports agricultural producers.
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Building Community Through Urban Agriculture | Tony Hillery
Harlem Grown's founder recounts how a vacant lot became a thriving urban farm, proving that children will eat what they help cultivate. From producing 38 pounds in year one to over 3,000 pounds today, the initiative now includes family cooking education and workforce development programs.
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Poetry and Food as Catalysts for Dialogue | Martina Lynch
A hip hop artist and ice cream entrepreneur performs spoken word inspired by August Wilson while discussing how storytelling and food create meaningful conversations. Taharka Brothers uses their products and business practices as vehicles for social change and community empowerment.
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Reimagining Sustainability Beyond Net Zero | Erica Orange
A futurist introduces innovative concepts that reframe how businesses approach environmental impact. She proposes moving beyond sustainability as merely restoring what we take, toward a regenerative model where enterprises contribute more than they consume.
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Bridging Technology and Values in Food Innovation | Diane Hatz
The opening remarks from a food systems convening challenge attendees to think critically about the future of collaboration. The speaker emphasizes the importance of ensuring food technology advances align with values of equity and universal access to nourishing food.
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Creating Economically Viable Food Businesses | Tera Johnson
An entrepreneur explains how a conversation with her mail carrier shifted her perspective on sharing business knowledge. Now working with the Food Finance Institute, she helps food enterprises and farm operations achieve financial success while maintaining their mission-driven values.
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Transforming Institutional Food Service | Justin Johnson
The founder of Sustainable Kitchens advocates for bringing whole food preparation back into institutional settings. He demonstrates how moving away from heavily packaged products toward scratch cooking reduces waste, lowers costs, and improves customer satisfaction simultaneously.
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