Every year, one-third of all the food produced on the planet is lost or wasted, an amount valued at about one trillion dollars. If just 25 percent of that waste could be avoided, it would be enough to feed 870 million hungry people. Expiration dates that have no meaning to food safety, a reluctance to sell fruits and vegetables with cosmetic blemishes, and retail over-stocking all contribute to waste in wealthier nations, while spoilage, weather and pests are the primary culprits in poorer...

To find the path to long life and health, Dan Buettner and his team study the world’s “Blue Zones,” communities whose elders live with vim and vigor to record-setting age. We’ll debunk the most common nutrition myths and offer a science-backed blueprint for the average American to live another 12 quality years. What are the diet and lifestyle habits that keep people spry past age 100? What should you be eating to live a longer life? Speakers: Dan Buettner, Ezekiel Emanuel

One in nine people on Earth does not get enough food to lead a healthy, active life. Entrepreneurs, policymakers, and agricultural trendsetters are tackling hunger in new ways, engaging both the largest and smallest members of the food production chain. Framing the issue not only as a moral imperative, but also as a business opportunity, helps motivate multinational food companies. Farmers on the margins are being given tools to increase their yields and gain access to markets. What is the...

Drawing on the gifts of the Amazon, leading Latin American chefs are putting a unique and remarkable cuisine on the world stage. Their menus fuse tradition and a commitment to conservation with culinary imagination and a passion for flavorful food. As they celebrate the lush variety of plants, animals, and fish in the rainforest, they are also working to improve the livelihood of Amazonian communities and revitalize local food systems. How can the abundance of the Amazon be used to support...

Sweetgreen's founder, Nicolas Jammet, talks about how "fast-casual" restaurants can capture a new generation by practicing ethical sourcing and serving nutritious, delicious food. How can national restaurant owners scale the promises of sustainability and the farm-to-table movement as they scale their businesses? Will scaling concepts like these make healthy eating more affordable and accessible to a larger number of people? Speakers: Nicolas Jammet, Corby Kummer

Meat production requires far more water, grain, land, and fossil fuel than anything else we eat – for example, one pound of beef requires 1,800 gallons of water. Given the upheavals of climate change and population growth, relying on livestock to feed a hungry planet is not viable. Fortunately, innovators are creating plant-based foods that mimic the taste and texture of meat, promoting edible insect farming, and developing new products that use insects as a primary ingredient. What...