Two culinary-world luminaries debate the best way to approach sustainable eating.
Chef Dan Barber, co-owner of the Michelin-starred restaurants Blue Hill and Blue Hill at Stone Barns, helped pioneer the farm-to-table movement and continues to advocate for sustainable food and agricultural policies. Tech veteran Kimbal Musk runs the Kitchen, a restaurant group, venture fund, and philanthropic organization that develops teaching gardens within municipal school systems. They talk to food editor and entrepreneur Dana Cowin about their differing views for improving agriculture— and our health.
Let’s start by discussing the problem of industrial food. What are the challenges, and what do you think are the solutions?
KIMBAL MUSK : More than 50 years ago, we created this marketing term: “We have to feed the world.” We ended up taking our farmland and using it for high-calorie, low-nutrition food. We had massive oversupply. It fed high-calorie food especially into our poor. And so we have rampant obesity and diabetes across this country. Twenty-five million acres of land today is used to grow corn ethanol, twice the size of the Central Valley in California. It takes 1 gallon of oil to make 1 gallon of corn ethanol. So it’s neutral at best for the environment, but a total waste of land if you want real food to be grown.
This story is from the February 2018 edition of Fast Company.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber ? Sign In
This story is from the February 2018 edition of Fast Company.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber? Sign In
Orange Crush
Y Combinator was designed to be a supercondensed version of Silicon Valley. Now that it's at full potency, can it maintain its outsider pose while being the ultimate insiders' network?
10 TREND
FROM THE MOST INNOVATIVE COMPANIES | PLUS 606 HONOREES FROM ADVERTISING TO VIDEO
THE WORLD'S 50 MOST INNOVATIVE COMPANIES
THE 1920S, WATER WENT INTO A GENERATOR, AND DC POWER CAME OUT. NOW ELECTRONS GO INTO A GENERATOR, AND INTELLIGENCE COMES OUT.\"
Reimagining the ways we work and meet
AS BUSINESS LEADERS RETHINK THEIR REAL ESTATE FOOTPRINT, THEY'RE EMBRACING SMALLER, HIGH-QUALITY, AMENITY-RICH SPACES THAT ARE MORE FOCUSED ON HUMAN CONNECTION.” IN OTHER WORDS, CONVENE.
Hollywood
AI is going to transform Hollywood But it won't be the horror story everyone's afraid of.
Chick-Fil-A's New Testament
Boycotted for years by liberals - and now by conservatives, too - a christian-driven brand is trying to walk the narrow path toward growth. What happens next could be enlightening for businesses everywhere.
The Office You Want
Business leaders want workers back. Workers are loath to resume their commutes. We asked five leading design firms to create plans that might make leaving home seem worthwhile.
Fan With a Plan
Fanatics CEO Michael Rubin parlayed a ski shop in suburban Philly into a $31 billion sports apparel juggernaut. Now, he's adding trading cards, gambling, live events, and more.
The Helpful Hardware Man
Marques Brownlee has rewired the way people shop for gadgets-and how companies sell them. Inside the humble factory with the power to shape the $1 trillion consumer electronics industry.
PIZZA, ROBOTS, and MONEY
THE ZESTY TALE OF ONE OF THE BIGGEST FLOPS IN SILICON VALLEY HISTORY