Segments in this Video

Beginning of the Health Revolution (03:36)

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Michael Pollan explains that under the current food system, consumers know very little about the meat they purchase. In San Francisco, food allergies among children have increased by 50% in the last 14 years.

Food Labels (02:11)

Philosopher Julian Baggini believes there is a growing lack of trust toward the food industry. The food certification process can be easily corrupted.

Technology for a Healthier Food System (02:56)

Shireen Yates shows the sensor that she has created to test food for gluten. Hampton Creek is working on a mayonnaise without chicken protein.

Fossil Fuels and Food (03:48)

Ali Partovi describes how engineers look at the world. Pollan explains that food production is responsible for 20% to 30% of greenhouse gasses. Fossil fuels are a critical element of the current food system.

Basis of the Food Chain (01:54)

Pollan authored "Omnivore's Dilemma." Pollan describes photosynthesis. He calls for new, technological ways to harness sunlight and create a better food system.

Organic Farming (02:21)

Farmland LP near Silicon Valley buys farmland and converts it into organic farms. Craig Wichner describes how he converts farms to be sustainable in a five-year period.

Sheep Save the Alfalfa Crop (02:11)

Farmer Frank Savage describes his approach to avoiding pesticides by using his livestock. Craig Wichner discusses how Farmland LP helps put farmers in a position to farm organically.

High-Tech Organic Farming (02:13)

Craig Wichner approaches farming from a biological perspective. Looking at soil biology, he works with farmers to set up a rotation schedule.

Highly Controlled Farming (04:43)

Mark Delissen uses LED technology to simulate spring in a room seven times more efficient than a traditional greenhouse. In the winter, it would take 100 days to grow lettuce, but with his LED lights it takes 30 days

Technology to Oust Organic Farms (02:52)

Julian Baggini believes that new technology is disrupting the division of industrial and traditional organic farming. He believes that the developments are going to make farming more productive and sustainable than organic farming. There will be nine billion people in the world by 2050.

Food Growth Disconnection (03:29)

Chef Dan Barber believes that there is currently enough food produced to feed 12 billion people. He says 60% of food is distributed to animals that do not need it.

Culture of Eating (03:54)

Dan Barber believes that being "farm to table" means more than buying cream crops from local farms. It is important for consumers to purchase vegetables for a diverse diet in order for farmers to grow what is best for the land.

Fisherman's Dilemma (03:36)

Steven Savels explains to Johan Langenbick that half of the 25 tons of fish that he used to catch was bycatch, and thrown away. Most of the discarded seafood was unknown to consumers so there was no way to sell it.

Food Aromas (02:19)

Johan Langenbick and Bernhard Larouse founded the tech. startup, Foodpairing. They are seeking to create a database of all of the food ingredients in the world.

Innovative Dishes (03:26)

Johan Langenbick works with a chef and his database to create a new dish. Bernhard wants to learn about new ingredients that have never been paired together.

Credits: Digital Food (00:29)

Credits: Digital Food

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Digital Food


DVD (Chaptered) Price: $169.95
DVD + 3-Year Streaming Price: $254.93
3-Year Streaming Price: $169.95

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Description

Modern food production is largely dependent on fossil fuels. Now that we are beginning to reach the end of them, the main question remains: How will we feed a global population of 9 billion people in 2050? In the Netherlands, Belgium and Silicon Valley, numerous startups have sprung up that use smart technology, big data and new distribution systems to find solutions. This program explores tomorrow’s food, which not only needs to be sustainable, tasty and organic, but mainly nutritious and above all sufficient to feed the entire planet. Will the approach of this new generation of food startups help us to ensure the necessary quantity and quality of food in the future?

Length: 48 minutes

Item#: EDP111597

ISBN: 978-1-68272-673-0

Copyright date: ©2015

Closed Captioned

Performance Rights

Prices include public performance rights.

Not available to Home Video customers.

Only available in USA and Canada.


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