Can the U.S. farm-to-table movement inform anti-hunger programs in developing countries? This episode takes an international turn with renowned chef and restaurateur Floyd Cardoz (Bombay Bread Bar, Bombay Canteen, O Pedro) and World Food Programme (WFP) School Feeding Division Director Carmen Burbano for part one of a two-part conversation with host Billy Shore. Indian-born Cardoz says that while the focus on using local ingredients in the U.S. has created economic opportunities for small farmers and suppliers here, people in India still prefer imported food. His restaurants in India are teaching people that traditional, local ingredients can be cool. “If we sustain the community, we sustain the food source, food gets cheaper, more people eat,” he explains. Burbano discusses how WFP connects the demand created by its school feeding programs to smallholder farmer markets in many countries. “This has generated income and livelihood opportunities for millions of farmers, many of them women… and kids are automatically getting more nutritious food,” she notes.


In addition to farmers, Burbano discusses developing networks to disseminate nutrition information to pregnant women and young mothers. In Peru, which was battling a childhood anemia epidemic, WFP teamed up with the country’s chef community to create a cooking show (Cocinar con Causa) around better eating and cooking habits to fight anemia. “Chefs have a very important influence on how people choose to eat what they eat,” she says. In India, Cardoz is trying to overcome cultural barriers to teach his community to give back. “Indians believe in giving to the gods, but not so much giving to the community,” he says. He founded a culinary event that brings the community together to raise money for designated causes. “People do want to give, but they don’t know how,” he explains.


Join us for this important conversation about innovative solutions to international hunger issues.


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