How Innovators Are Disrupting Our Broken Food System

<p>This episode is brought to you by <a href="http://www.athleticgreens.com/hyman" rel="noopener noreferrer" target="_blank">Athletic Greens</a> and <a href="http://paleovalley.com/hyman" rel="noopener noreferrer" target="_blank">Paleovalley</a>.</p><p>&nbsp;</p><p>Our current food system is not working. Food waste is at an all-time high, food deserts exist in many neighborhoods, and our produce is falling short in flavor and nutrients. The good news is that innovators in various fields are implementing ideas that promote better access to fresh, nutritious, and tastier food for everyone.</p><p>&nbsp;</p><p>In today’s episode, I talk with Kavita Shukla, Tobias Peggs, and Dan Barber about a creative way to reduce food waste, growing the number of farmers in urban areas, and ideas to improve the flavor and nutrition profile of produce.</p><p>&nbsp;</p><p>Kavita Shukla is the founder and CEO of The FRESHGLOW Co. and the inventor of FreshPaper, a simple innovation taking on the massive global challenge of food waste by keeping food fresher longer. FreshPaper is used by farmers and families across the globe, and The FRESHGLOW Co. has partnered with some of the largest retailers in the world, from Whole Foods to Walmart, so that people everywhere can take advantage of this incredible product and the goodness of real food.</p><p>&nbsp;</p><p>Tobias Peggs is the cofounder and CEO of Square Roots, the Brooklyn-based urban farming company known for changing the way people think about growing local food and training the country’s future generations of farmers. Previously, he led Aviary, a mobile photo-editing company, as its CEO until its acquisition by Adobe and was also CEO at OneRiot, a social media analytics company, since acquired by Walmart. Tobias grew up in England and has a PhD in Artificial Intelligence from Cardiff University.&nbsp;</p><p>&nbsp;</p><p>Dan Barber is breaking the conventional ways we eat, cook, and think about food. He is the chef and co-owner of Blue Hill and Blue Hill at Stone Barns and the author