Pamela Ronald studies the genes that make plants more resistant to disease and stress. In an eye-opening talk, she describes her decade-long quest to isolate a gene that allows rice to survive prolonged flooding. She shows how the genetic improvement of seeds saved the Hawaiian papaya crop in the 1990s — and makes the case that modern genetics is sometimes the most effective method to advance sustainable agriculture and enhance food security for our planet’s growing population.
The wheat, corn and rice we grow today may not thrive in a future threatened by climate change. Cary Fowler takes us inside the Svalbard Global Seed Vault, a vast treasury buried within a frozen mountain in Norway, that stores a diverse group of food-crop seeds ... for whatever tomorrow may bring.
At a TEDx event, 11-year-old Birke Baehr presents his take on a major source of our food — far-away and less-than-picturesque industrial farms. Keeping farms out of sight promotes a rosy, unreal picture of big-box agriculture, he argues, as he outlines the case to green and localize food production.
Human growth has strained the Earth's resources, but as Johan Rockstrom reminds us, our advances also give us the science to recognize this and change behavior. His research has found nine "planetary boundaries" that can guide us in protecting our planet's many overlapping ecosystems.
What's the difference between a pest and a bug? Shimon Steinberg makes the case for using good bugs to fight bad bugs, avoiding chemicals in our quest for perfect produce.
Chef Dan Barber squares off with a dilemma facing many chefs today: how to keep fish on the menu. With impeccable research and deadpan humor, he chronicles his pursuit of a sustainable fish he could love, and the foodie's honeymoon he's enjoyed since discovering an outrageously delicious fish raised using a revolutionary farming method in Spain.
What should a community do with its unused land? Plant food, of course. With energy and humor, Pam Warhurst tells at the TEDSalon the story of how she and a growing team of volunteers came together to turn plots of unused land into communal vegetable gardens, and to change the narrative of food in their community.
A skyrocketing demand for food means that agriculture has become the largest driver of climate change, biodiversity loss and environmental destruction. Jonathan Foley shows why we desperately need to begin "terraculture" — farming for the whole planet.
Call it "fuel without fossils": Jonathan Trent is working on a plan to grow new biofuel by farming micro-algae in floating offshore pods that eat wastewater from cities. Hear his team's bold vision for Project OMEGA (Offshore Membrane Enclosures for Growing Algae) and how it might power the future.
“Desertification is a fancy word for land that is turning to desert,” begins Allan Savory in this quietly powerful talk. And it's happening to about two-thirds of the world’s grasslands, accelerating climate change and causing traditional grazing societies to descend into social chaos. Savory has devoted his life to stopping it. He now believes — and his work so far shows — that a surprising factor can protect grasslands and even reclaim degraded land that was once desert.
Ron Finley plants vegetable gardens in South Central LA — in abandoned lots, traffic medians, along the curbs. Why? For fun, for defiance, for beauty and to offer some alternative to fast food in a community where "the drive-thrus are killing more people than the drive-bys."
Biologist Mohamed Hijri brings to light a farming crisis no one is talking about: We are running out of phosphorus, an essential element that's a key component of DNA and the basis of cellular communication. All roads of this crisis lead back to how we farm — with chemical fertilizers chock-full of the element, which plants are not efficient at absorbing. One solution? Perhaps … a microscopic mushroom. (Filmed at TEDxUdeM.)
In the Maasai community where Richard Turere lives with his family, cattle are all-important. But lion attacks were growing more frequent. In this short, inspiring talk, the young inventor shares the solar-powered solution he designed to safely scare the lions away.
Across sub-Saharan Africa, small farmers are the bedrock of national and regional economies—unless the weather proves unpredictable and their crops fail. The solution is insurance, at a vast, continental scale, and at a very low, affordable cost. Rose Goslinga and the Syngenta Foundation for Sustainable Agriculture pioneered an unconventional way to give farmers whose crops fail early a second chance at a growing season.
At his lab at the University of Pennsylvania, Vijay Kumar and his team have created autonomous aerial robots inspired by honeybees. Their latest breakthrough: Precision Farming, in which swarms of robots map, reconstruct and analyze every plant and piece of fruit in an orchard, providing vital information to farmers that can help improve yields and make water management smarter.
The water hyacinth may look like a harmless, even beautiful flowering plant — but it's actually an invasive aquatic weed that clogs waterways, stopping trade, interrupting schooling and disrupting everyday life. In this scourge, green entrepreneur Achenyo Idachaba saw opportunity. Follow her journey as she turns weeds into woven wonders.
As the world's population grows and the effects of climate change come into sharper relief, we'll have to feed more people using less arable land. Molecular biologist Jill Farrant studies a rare phenomenon that may help: "resurrection plants" — super-resilient plants that seemingly come back from the dead. Could they hold promise for growing food in our coming hotter, drier world?
What would a city designed for the blind be like? Chris Downey is an architect who went suddenly blind in 2008; he contrasts life in his beloved San Francisco before and after — and shows how the thoughtful designs that enhance his life now might actually make everyone's life better, sighted or not.
Marcel Dicke makes an appetizing case for adding insects to everyone's diet. His message to squeamish chefs and foodies: delicacies like locusts and caterpillars compete with meat in flavor, nutrition and eco-friendliness.
Imagine a country with abundant power — oil and gas, sunshine, wind (and money) — but missing one key essential for life: water. Infrastructure engineer Fahad Al-Attiya talks about the unexpected ways that the small Middle Eastern nation of Qatar creates its water supply.
Homaro Cantu and Ben Roche come from Moto, a Chicago restaurant that plays with new ways to cook and eat food. But beyond the fun and flavor-tripping, there's a serious intent: Can we use new food technology for good?