Amanda Little
Journalist & Professor | The Future of Food & Sustainability
Little's reporting on the future of food and agriculture has appeared in The New York Times, Bloomberg, and The Washington Post.
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Amanda Little is a professor of journalism and science writing at Vanderbilt University. She is the author of the critically acclaimed book 'The Fate of Food: What We'll Eat in a Bigger, Hotter, Smarter World', which explores the innovations required to feed humanity in the face of climate change.
Little's reporting on the future of food and agriculture has appeared in The New York Times, Bloomberg, and The Washington Post. Her TED talk on food system resilience has been viewed over 1 million times, making her a leading voice on sustainable food production and consumption.
Climate change is becoming a problem you can taste
Climate change is becoming a problem you can taste
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