Video lectures

How to feed the whole world. The case for white bread

TED, Longbeach Californië, USA, 5 February 2009

Louise O. Fresco shows us why we should celebrate mass-produced, supermarket-style white bread. She says environmentally sound mass production will feed the world, yet leave a role for small bakeries and traditional methods.

A powerful thinker and globe-trotting advisor on sustainability, Louise Fresco says it's time to think of food as a topic of social and economic importance on par with oil -- that responsible agriculture and food consumption are crucial to world stability. (text: ted.com)

Video: ted.com (subtitle options in several languages)
Video: youtu.be

INTRODUCTION: REDESIGNING FOOD SYSTEMS FOR A 2050 WORLD
Innovative Food Production Systems

EAT, Stockholm, June 1, 2015

Presentation by Louise O. Fresco, President, The Executive Board of Wageningen UR during the 2015 EAT Food Forum

website eatforum.org

Video: youtube.com

Food, Scarcity and Abundance

KLSA, Stockholm, 28 januari 2013

Louise Fresco, Professor at the University of Amsterdam and member of the Montpellier Panel, gave a keynote speech Food, scarcity and abundance at the 200th Commemorative Meeting of the Royal Swedish Academy of Agriculture and Forestry on 28 January 2013.
(text: website Agriculture for Impact)

Högtidssammankomst 200 år: Sekreterarens tal. Högtidstalare Louise Fresco. Avslutning.
from KSLA on Vimeo

Lecture on this video starts at 16:42

download pdf: speech

The power of TED

TEDxAmsterdam, Amsterdam, 25 November 2011

Prof. Fresco started by wondering: “How on earth am I going to summarise it, I think we had such a marvelous combination of creative speakers, they can’t be summed up in one line.” Fresco discussed the learning curve of today’s conference – in these days of rich ideas, of emotion, moving bodies, spirits and compassion, what she picked is the versatilities of human nature. The way we humans manage to come up with new ideas, new technologies, new sounds, new ways of thinking and they all seem to match. (text: tedxamsterdam.com)

Video: tedxamsterdam.com

Video: youtu.be

Neither fish nor flesh

Netherlands Institute Saint Petersburg (NIP), Russia, 7 September 2011

No food has such a strong moral connotation as meat, or animal proteins. Today, in our secularized society, meat is the touchstone of politically correct behavior and presents major personal and social dilemmas.
Are we allowed to eat meat? And if so, what type of meat should it be? From cows grazing happily in flowery meadows, or a miniscule slice of wild deer? Is fish a better alternative? But are there still fish species that are not threatened with extinction, or are we doomed to raising fish in aquaculture with major environmental problems?
Perhaps we should convert collectively to a diet of artificial meat produced from soy bean, algae or insects. Others are convinced that only a vegetarian life style can rescue the planet, for the sake of our won health and the wellbeing of animals.
But if that really is the solution for a world where nearly half the population still consumes too little protein, remains to be seen. (text: nisp.ru)

Video: YouTube.com - Lecture
Video: YouTube.com - Discussion

The great success and and tragedy of agriculture

World Science Festival, New York, NY, USA, June 2010

The average person in Africa spends 70% of his income on food. Such was the case for most of the world up until the last few decades. Today, as a result of advances in agriculture and biotechnology, most of the western world spends significantly less than that—on the order of about 10% per capita. But are there potential downsides to this success? (text: wsf.tv/videos

Video: wsf.tv/videos

Eating animals in times of climate and food crisis

MO* lecture, Ghent, 13 January 2010

In the MO*lectures internationally renowned speakers raise urgent topics. Jonathan Safran Foer, known from novels such as Extremely Loud and Incredibly Close, throws a big rock in the pond of our food culture with his most recent book Eating animals. Is his radical treatment of our meat production and consumption a valid one? Author, agricultural sociologist and former Deputy Secretary-General of the FAO Louise Fresco views this question from her own experiences and insights. (text: www.deburen.eu)