Speaking at the 2007 EG conference, "renegade lunch lady" Ann Cooper talks about the coming revolution in the way kids eat at school — local, sustainable, seasonal and even educational food.

At the Taste3 conference, chef Dan Barber tells the story of a small farm in Spain that has found a humane way to produce foie gras. Raising his geese in a natural environment, farmer Eduardo Sousa embodies the kind of food production Barber believes in.

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.

Imagine an original recipe for every meal that takes into consideration dietary restrictions, personal preferences, and what is in your fridge at that moment? Meet Chef Watson, the world's first cognitive cooking application, and its head software engineer: Florian Pinel. Florian explores some of the implications for society once computers catch up with the culinary arts.

When Gastón Acurio started his now world-famous restaurant Astrid & Gastón in the 1990s, no one suspected that he would elevate the Peruvian home-cooking he grew up with to haute cuisine. Nearly thirty years and a storied career later, the chef wants the rest of us to embrace our culinary roots and transform the world with the meals we prepare each day. (In Spanish with English subtitles)

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?

Sharing powerful stories from his anti-obesity project in Huntington, West Virginia — and a shocking image of the sugar we eat — TED Prize winner Jamie Oliver makes the case for an all-out assault on our ignorance of food.

Reporter Jennifer 8. Lee talks about her hunt for the origins of familiar Chinese-American dishes — exploring the hidden spots where these two cultures have (so tastily) combined to form a new cuisine.

After Hurricane Maria hit Puerto Rico in 2017, chef José Andrés traveled to the devastated island with a simple idea: to feed the hungry. Millions of meals served later, Andrés shares the remarkable story of creating the world's biggest restaurant -- and the awesome power of letting people in need know that somebody cares about them.

We're heading for a world population of 10 billion people -- but what will we all eat? Lisa Dyson rediscovered an idea developed by NASA in the 1960s for deep-space travel, and it could be a key to reinventing how we grow food.

"Tipping Point" author Malcolm Gladwell gets inside the food industry's pursuit of the perfect spaghetti sauce — and makes a larger argument about the nature of choice and happiness.

In this fiery and funny talk, New York Times food writer Mark Bittman weighs in on what's wrong with the way we eat now (too much meat, too few plants; too much fast food, too little home cooking), and why it's putting the entire planet at risk.

Fresh food free of chemicals and pesticides is hard to come by in China: in 2016, the Chinese government revealed half a million food safety violations in just nine months. In the absence of safe, sustainable food sources, TED Fellow Matilda Ho launched China's first online farmers market, instituting a zero-tolerance test towards pesticides, antibiotics and hormones in food. She shares how she's growing her platform from the ground up and bringing local, organically grown food to the families that need it.