July 17th, 2011
Episode 93 of 621 episodes
Sheila Dillon investigates how emergency foods are made for disasters, droughts and wars. Companies developing meals for the crisis in the Horn of Africa explain their latest work. Sheila also visits one of the biggest emergency food hubs in the world, The United Nations' World Food Programme base in Brindisi in Southern Italy. From one warehouse, food for hundreds of thousands of people can be stored and dispatched within a few hours of a crisis call coming in. In Rome teams of nutritionists are looking into the very latest foods that can be sent around the world for populations affected by drought, conflict and earthquakes. Producer: Dan Saladino.
Jessica Helfand and Michael Bierut explore how design works within complex organizations to shape decisions, ideas, products, and more. Guests include clients from many industries and designers in many fields. Recorded at the Yale School of Management.