For the past few years, TEDx Manhattan has been a day-long conference that brings together thinkers and problem solvers in the sustainable food world. This year’s conference is on Saturday, March 1 in New York City. Here’s the lineup of speakers and topics from the website.

  • Peggy Neu, President, The Monday Campaigns – “Meatless Monday: a simple idea goes global”
  • Michael Rozyne, Executive Director, Red Tomato – “Local food distribution, all that’s invisible to the eaters”
  • Megan Miller, Founder, Bitty Foods – “Crickets as protein source”
  • Andrew Gunther, Program Director, Animal Welfare Approved – “How big business had the right idea but went wrong”
  • Dr. Lance Price, Professor, George Washington University – “How antibiotic use in food animal production can negatively affect human health”
  • David Binkle, Director of Food Services, Los Angeles Unified School District – “Changing What Students Eat At School”
  • Matt Moore, Family Farmer, Artist, Activist, The Digital Farm Collective – “Social change artists and the food movement”
  • Regina Bernard-Carreno, Assistant Professor, Baruch College, CUNY – “Hunting for Food: Race, Class and Access in New York City”
  • Sunny Young, Director, Edufood Consulting – “School food in Mississippi”
  • Virginia Clarke, Executive Director, Sustainable Agriculture and Food Systems Funders – “Changing the way we give”
  • Alison Cayne, Owner, Havens Kitchen – “The food movement in historical context”
  • Nikki Silvestri, Executive Director, Green for All – “The complexity and rich experience of building true allies while working to create change”
  • Myra Goodman, Co-founder, Earthbound Farm – “In praise of big organic”
  • Saru Jayaraman, Co-Founder and Co-Director, Restaurant Opportunities Centers United (ROC United) – “Restaurant workers”
  • Clint Smith, Educator, Parkdale High School – “Resilience: Reframing the Narrative Around Our Students”
  • Chellie Pingree, Congresswoman, U.S. House of Representatives (Maine) – “Congress and a sustainable food system”
  • Tom Colicchio, Chef/Owner, Craft Restaurants; Head Judge “Top Chef,” Cookbook Author – “Vote food”
If it seems like that’s a lot of speakers for one day, remember that TED talks are usually no longer than 18 minutes long, often they are shorter. The speakers are energetic and engaging, and I can imagine that the day flies by quickly.

You can watch from home and even sign up for to receive a TEDx Manhattan email reminder to be sent the day before with webcast URL and other details. Or, you can join a viewing party in your region.

Robin Shreeves ( @rshreeves ) focuses on food from a family perspective from her home base in New Jersey.