Tony Hillery shares how an empty lot transformed into an urban garden producing thousands of pounds of fresh vegetables annually. When students plant vegetables themselves, they're much more likely to eat them. The initiative now includes family cooking education and youth workforce training programs.

Justin Johnson, founder of a sustainable kitchen consultancy, discusses transitioning institutional food service from packaged meals to whole-food preparation. Learn strategies for reducing waste, cutting costs, and improving satisfaction while serving healthier options.

Tessa Edick of a foundation supporting young farmers addresses the agricultural succession challenge. Their program teaches teenagers practical business skills by running actual farm operations, creating excitement about food production careers among younger generations.

Educator Stephen Ritz discusses establishing a health and wellness center where students cultivate vegetables during the school day. The program enables families to take home significant quantities of fresh produce each week that children helped grow themselves.

Musicians DJ Cavem and Alkemia Earth combine performance art with plant-based nutrition advocacy, demonstrating creative approaches to engaging young people with healthy eating messages through culturally relevant formats.

David Binkle, who directed food services for a large unified school district, explores whether institutions can make nutritious meals appealing to students. He emphasizes that challenges in food systems present opportunities, especially when we consider that today's students shape tomorrow's food choices.

In this powerful presentation, educator Clint Smith discusses shifting how we view students facing adversity. Rather than focusing solely on obstacles, he advocates celebrating their accomplishments and resilience, noting that we often overlook what refuses to be defeated.

Working in a state with the nation's highest obesity rates, Sunny Young shares efforts to provide students with locally-sourced, whole foods. The approach requires changes in cafeterias, classrooms, and throughout the broader community.

Chef and educator Ann Cooper advocates for salad bars in schools nationwide, emphasizing that hungry children cannot learn effectively and undernourished students cannot think clearly. She presents the case for increased investment in nutritious school meals as essential rather than extravagant.

Anna Lappé examines the multi-billion dollar industry marketing unhealthy food products to children and teenagers. She challenges corporations to allow parents to handle nutrition education without commercial interference.