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What's my food been eating?

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Have you ever asked yourself 
this question?

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I ask myself.

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But I'll tell you why. 
I will take you through a journey,

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starting with this question:

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"Tell me what you eat,


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I'll tell you what you are."

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You've all heard this, right?

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I'm the little frog.

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I'm Laurent, I was born in Paris,

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and always passionate
about food,

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a "born foodie", as they say.

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And to me food is this 
environment of richness,

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of where I would go down
the street, every day

15
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to get the veggies, 
or the bread.

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And every weekend,


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Saturday after class,

18
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I would be sent to my grandma

19
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and she would cook

20
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the entire weekend,

21
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preparing for her 
13 brothers and sisters

22
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to come for lunch on Sunday.
It was a big gathering.

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And, we would go out

24
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to the market and pick a fish like this,

25
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generally this one.
That was her favorite fish.

26
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And her favorite dish
is Trout Amandine.

27
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So, this is the way you make it.
It is so simple, right?

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Pan roast some almonds,
you start to get the flavor

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and the smell of the almonds
in the room.

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Set them aside.


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Put your trout down.

32
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Pan roast it.


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Put the almonds back on top.

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Et voilà !
Bon appétit.

35
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So simple, right?

36
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I was a foodie, 
and really involved with food;

37
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I started writing guides
when I was in college.

38
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Many of them.
And I did the food review.

39
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I wrote reviews on
700 restaurants of Paris.

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Always going twice.
Always anonymous.

41
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And then I'm going back 
to this man,

42
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his name is Brillat-Savarin,
he was my mentor.

43
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Not just because he said that,

44
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but also because he wrote
"Physiologie du Goût"

45
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200 years ago.

46
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And that's a reference for chefs
around the world.

47
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It means "Physiology of Taste".

48
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Gastronomical meditation,

49
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transcendental meditations,

50
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dedicated to the
"gastronome Parisien".

51
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And what he really meant is,

52
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it's what you put in 
your stomach, of course.

53
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But also, 


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use your six senses

55
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when you start thinking
about food.

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First of all, look at it.

57
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Second, take the time,


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and smell the food.

59
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And that starts whetting
your appetite, right?

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The third thing is 
you are going to touch it.

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And that is very experiential.

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And now, listen.
Listen to the journey,

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what this food is telling you

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--where it's been,
where it's coming from.

65
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And then you can go, "Humph!"

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or, you can take the time.

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And taste it.


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And enjoy it.

69
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And you say,
"But, hold on--

70
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what is this 'transcendental' about?"

71
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Well, that's what he means.

72
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The food has to be fun, too.

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I studied food, and
I studied [the] marketing of food,

74
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at a large company called Beatrice Foods
that had great, great brands.

75
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And then years later,


76
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I ran this company based in Paris.

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This is a company that's
over 100 years old.

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It's been creating foods

79
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with 200 chefs
when I was there.

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I ran it for six years.

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We created thousands
of different products

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in every category
you can think of,

83
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from "haricot verts" to "foie gras".

84
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And then, the best part,


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every week we had tastings.

86
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And I would never miss them.

87
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So, the tasting goes like that,

88
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it is a blind tasting,

89
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and you try to understand

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really, what's in that food,
but where it's coming from.

91
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And when I ask the chef,
for example,

92
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we were tasting olive oil.

93
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Not dipping bread,
but just enjoying the olive oil itself,

94
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by the glass, smelling it.

95
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And they said,

96
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"You know the difference
between all these olive oils?"

97
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It's the 'terroir'--the soil,

98
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that's the difference.

99
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They have the same sun."

100
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So, I asked them, I said:

101
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"Well, tell me about the veal.

102
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Where is it [coming] from?

103
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And what has the veal been eating?"

104
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They said: "Well, the veal is 
'veau élevé sous la mère.'"

105
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That means, "under the mother".

106
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It was raised that way,


107
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and drank the milk of its mother.

108
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And the mother ate the grass
and the flowers.

109
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It sounds pretty normal, right?

110
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But then I said:

111
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"And this particular veal
you say is the best?

112
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Where is that one?"
They said:

113
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Well, it's about 3
hours from Paris, we can go..."

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I said, "I want to visit.
I want to see the place."

115
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So we went there.

116
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It's a slaughterhouse.

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And I said, "You know, it's ok.

118
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I want to see, I want to understand
and see what's special about the place.

119
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Now what was really special
about the place is at the end of the visit

120
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I asked the manager,
"What do you do with the carcasses

121
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and all the leftovers?"

122
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He said,
"Oh, we make fish pellets."

123
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"Fish what?"

124
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"Fish pellets."

125
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Have you ever heard of fish pellets?

126
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I didn't.
I said, "Well, where are these made?"

127
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"Two miles down there's a farm,

128
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that's where they make
them, there's a factory."

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I said, "Fish pellets, huh?

130
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Can I go? I would like to see this place."

131
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So we went,

132
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and it was a trout farm.

133
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A what?

134
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Yes. It was a trout farm.

135
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I was kind of shocked


136
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to see, you know,

137
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all these trouts in basins.

138
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And there were thousands of them.

139
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And guess what?


140
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That's all they ate.

141
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The system is very simple:

142
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They have hundreds of basins,

143
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millions of trouts,

144
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and they're fed automatically,
those fish pellets.

145
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But what really got to me,

146
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and got me really angry,

147
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is, you know, the smell of the place.

148
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It was terrible.


149
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It was not just the carcasses,

150
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it was the inside,
and everything else

151
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used to make these pellets.

152
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So, guess what?


153
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If you are what you eat,

154
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you also are what your food
has been eating, right?

155
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Think of it for a second.

156
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I mean, the result for me is,

157
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again, I was really angry,


158
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and disgusted.

159
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And the result of it is,


160
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I cannot eat trout anymore.

161
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There are several reasons why

162
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sometimes you cannot eat
something, of course.

163
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I would argue
in some ways, you're not

164
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just what you eat, you're 
what you don't eat.

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For all kinds of reasons--

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maybe because
you can't afford the food,

167
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maybe you are a celiac,
you have allergies.

168
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Sometimes you would love
to get your hands on the food,

169
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but unfortunately,
you live in a food desert.

170
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And what you have to do then,

171
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is get processed food instead.

172
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So, another reason could be

173
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your religion says:
"Thou shall not eat that."

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Or: "This is not food--hold on,

175
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it's a pet."

176
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Or, the same culture would argue
that maybe this is food,

177
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where another says,
"No, no, no, no--

178
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this is an endangered species,
it's not food, right?"

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In any case, I started wondering and said:

180
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"Ok, what can I do about this?

181
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What can we do collectively 
about this?"

182
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And that's when magic happens.

183
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Three years ago,

184
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I get this phone call from an old
friend from business school, who said:

185
00:07:03,122 --> 00:07:05,322
"You know, we have
this new program at Harvard,

186
00:07:05,322 --> 00:07:10,433
five schools are getting together
and building this new facility,

187
00:07:10,433 --> 00:07:15,293
the Advanced Leadership,
where fellows like you can build projects,

188
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bringing in the knowledge,

189
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bringing in the technology,

190
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and all the resources
of our schools at Harvard.

191
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So I said: "I can try that,

192
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let me speak to some of the faculty."

193
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This man changed my journey.

194
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And my life.

195
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Because what he did

196
00:07:33,309 --> 00:07:34,819
--this is Barry Bloom;

197
00:07:34,819 --> 00:07:38,489
he was the dean of the
Harvard School Of Public Health--

198
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and when I told him over lunch

199
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my story about the trout,

200
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he said: "You're damn right, 
they're not the same,

201
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between the farmed trout
and the wild trout.

202
00:07:48,259 --> 00:07:50,344
Incidentally, it's the other way."

203
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He said: "You know,
this is the wild trout, the smaller one.

204
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The farm--they make them bigger, faster."

205
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"But not only this," he said,

206
00:07:58,024 --> 00:08:01,424
"They look the same,
but the reality is

207
00:08:01,424 --> 00:08:04,964
there's more good stuff 
like omega 3 in the wild,

208
00:08:04,964 --> 00:08:07,894
and there's more bad stuff,
like antibiotics and toxins

209
00:08:07,894 --> 00:08:10,524
in the farmed one."
And he said:

210
00:08:10,524 --> 00:08:13,283
"You know, think about it; 
you're going to be here

211
00:08:13,283 --> 00:08:14,833
for a couple of years' study:

212
00:08:14,833 --> 00:08:17,573
Does obesity have anything
to do with this?

213
00:08:17,583 --> 00:08:20,053
Or tweaking our food like that?"

214
00:08:20,053 --> 00:08:22,113
So, that's what I did, I started looking.

215
00:08:22,113 --> 00:08:26,353
And this is what it looked like in 1985,
per the CDC.

216
00:08:26,353 --> 00:08:28,713
We already had these blue dots,

217
00:08:28,713 --> 00:08:32,133
10% obesity, 10% of the population.

218
00:08:32,133 --> 00:08:34,143
Just 5 years later,

219
00:08:34,143 --> 00:08:39,433
it spread out--10% across the country
going to 15%.

220
00:08:39,433 --> 00:08:40,923
So just ten years, right?

221
00:08:40,923 --> 00:08:45,393
1995, 15% is the dark blue.
And guess what?

222
00:08:45,393 --> 00:08:48,943
Five years later, they had to introduce
a new color, yellow,

223
00:08:48,943 --> 00:08:53,485
for 20% of the population
is obese; that's in 2000.

224
00:08:53,485 --> 00:08:55,955
5 years later, introducing red.

225
00:08:56,465 --> 00:09:00,465
Now it's 25% in those states,

226
00:09:00,465 --> 00:09:04,085
and just 5 years later again,
a new color, darker red,

227
00:09:04,085 --> 00:09:07,045
30%, that's in 2010.

228
00:09:07,704 --> 00:09:09,004
Wait, it's not over.

229
00:09:09,520 --> 00:09:11,520
Just one year later,

230
00:09:12,354 --> 00:09:16,064
35%, they had to introduce
a new color again.

231
00:09:16,067 --> 00:09:18,567
Guess what?
It's black.

232
00:09:18,847 --> 00:09:21,507
Now, it's pretty dramatic,
because when you look

233
00:09:21,507 --> 00:09:22,857
at the consequences,

234
00:09:22,857 --> 00:09:24,067
it's diabetes,

235
00:09:24,067 --> 00:09:25,997
cardiovascular disease,

236
00:09:25,997 --> 00:09:27,467
many kinds of cancers,

237
00:09:27,467 --> 00:09:29,497
it's everything we eat,

238
00:09:29,497 --> 00:09:31,517
everything we do with our food.

239
00:09:31,517 --> 00:09:35,057
And it goes on and on and on.

240
00:09:35,057 --> 00:09:38,117
And it's not just the list 
of diseases that are directly

241
00:09:38,117 --> 00:09:39,887
associated to what we eat,

242
00:09:39,887 --> 00:09:41,497
it's also the cost:

243
00:09:41,497 --> 00:09:43,567
$147 billion today.

244
00:09:44,370 --> 00:09:47,100
So, again, what can we do about it?

245
00:09:47,100 --> 00:09:48,900
There is massive confusion.

246
00:09:48,900 --> 00:09:51,680
How would I know
when I look at a burger like this,

247
00:09:51,680 --> 00:09:52,970
what's in it?

248
00:09:53,320 --> 00:09:56,190
Will a nutrition label tell me?

249
00:09:56,190 --> 00:09:58,690
I don't know how to read these.
Do you?

250
00:09:58,690 --> 00:09:59,840
I don't.

251
00:09:59,840 --> 00:10:00,930
Our kids don't.

252
00:10:00,930 --> 00:10:03,710
So, where is the good fat
and the bad fat?

253
00:10:03,840 --> 00:10:05,020
Any guess?

254
00:10:05,580 --> 00:10:07,720
There is one good fat on this picture,

255
00:10:07,720 --> 00:10:11,260
it happens to be unsaturated fatty acid.

256
00:10:11,530 --> 00:10:12,940
But how would you know this?

257
00:10:12,940 --> 00:10:16,370
I wish sat. fat and trans 
fat were just called 'bad fat'.

258
00:10:16,490 --> 00:10:18,460
That's what we should call them, right?

259
00:10:19,040 --> 00:10:21,890
So, let's look at the burger
a little closer

260
00:10:21,890 --> 00:10:24,840
because I want to take you 
through the journey.

261
00:10:24,840 --> 00:10:28,280
How would you build a burger, right?
Beef, lettuce, some onion,

262
00:10:28,280 --> 00:10:30,930
maybe pickles, cheese, some sauce,

263
00:10:30,930 --> 00:10:33,160
you put a bun on top, here's a burger.

264
00:10:33,160 --> 00:10:34,260
Et voilà.

265
00:10:34,260 --> 00:10:36,980
Now, a little salt and pepper, right?

266
00:10:36,980 --> 00:10:38,560
That's how you make it at home.

267
00:10:38,560 --> 00:10:39,920
I do, too.

268
00:10:39,920 --> 00:10:42,070
Except that processed burger,

269
00:10:42,070 --> 00:10:43,480
the one in the picture?

270
00:10:43,480 --> 00:10:46,190
Well, it looks more like this:
A sprinkle of this

271
00:10:46,190 --> 00:10:47,940
with high fructose syrup 
on top,

272
00:10:47,940 --> 00:10:49,730
and a sprinkle of that,
and more sugar

273
00:10:49,730 --> 00:10:51,050
and more seasoning

274
00:10:51,050 --> 00:10:53,430
and more [preservatives]
and more coloring

275
00:10:53,430 --> 00:10:55,720
and more flavoring 
and a sprinkle of this

276
00:10:55,720 --> 00:10:59,020
and this and that and this and more color.

277
00:10:59,020 --> 00:11:01,760
All the way down to monoglycerides.

278
00:11:02,210 --> 00:11:04,300
That burger, the chain burger,

279
00:11:04,300 --> 00:11:06,530
has 78 ingredients.

280
00:11:07,141 --> 00:11:08,311
I kid you not.

281
00:11:08,311 --> 00:11:11,121
So, what do we do about it?

282
00:11:11,242 --> 00:11:12,822
How do we tell our kids?

283
00:11:13,782 --> 00:11:16,132
How do we educate them about food?

284
00:11:16,132 --> 00:11:18,212
This is really hard, you know?

285
00:11:18,212 --> 00:11:20,772
I'll tell you what I did
with our kids,

286
00:11:20,772 --> 00:11:23,612
David and William,
on this picture.

287
00:11:23,612 --> 00:11:26,632
As soon as they could read,
I said: "Well, now you're big guys,

288
00:11:26,642 --> 00:11:30,212
you're going to come with us
to the supermarket; you can fill the cart

289
00:11:30,212 --> 00:11:32,392
with any kind of food you want,

290
00:11:32,965 --> 00:11:34,275
with one condition:

291
00:11:34,275 --> 00:11:38,135
You understand what the ingredients
say on the label on the back.

292
00:11:38,207 --> 00:11:40,827
So, that was the cart they filled.

293
00:11:40,827 --> 00:11:42,737
(laughter)

294
00:11:42,737 --> 00:11:44,077
I know, it was easy.

295
00:11:44,077 --> 00:11:46,927
It was kind of cruel.
My wife said: "No, you can't do that!"

296
00:11:46,927 --> 00:11:49,500
So they'd come, of course.
They're smart enough, right?

297
00:11:49,500 --> 00:11:52,502
They'd come and say: 
"Hey dad, what does 'monoglyceride' mean?"

298
00:11:52,502 --> 00:11:53,414
So now we know.

299
00:11:53,414 --> 00:11:54,827
"What is 'xanthan gum,'

300
00:11:54,827 --> 00:11:55,617
can you tell us?

301
00:11:55,617 --> 00:11:59,307
What is this 'emulsifier'?"
Ok, ok we'll change the rule, hold on.

302
00:11:59,537 --> 00:12:00,557
New rule:

303
00:12:00,557 --> 00:12:03,097
If it has more than 5 ingredients,

304
00:12:03,097 --> 00:12:05,227
probably not worth putting
in the cart.

305
00:12:05,227 --> 00:12:07,107
And I introduced a new, new rule:

306
00:12:07,107 --> 00:12:09,727
If it says 'modified'
on the package,

307
00:12:09,733 --> 00:12:11,243
'modified' anything,

308
00:12:11,243 --> 00:12:13,013
I don't want to hear about it.

309
00:12:13,013 --> 00:12:14,843
Because this is really bad stuff.

310
00:12:14,843 --> 00:12:17,353
Not modified food in our house, right?

311
00:12:17,590 --> 00:12:18,750
So that's what we did.

312
00:12:18,900 --> 00:12:21,030
Now, I'm coming back to the burger.

313
00:12:21,030 --> 00:12:22,890
but, my original question was:

314
00:12:22,890 --> 00:12:25,113
What has it been eating?

315
00:12:25,113 --> 00:12:26,903
What's that beef been eating?

316
00:12:26,903 --> 00:12:28,883
Has it been, like you would hope,

317
00:12:28,883 --> 00:12:30,823
the beef that you crave for,

318
00:12:30,823 --> 00:12:32,683
that good meat, where,

319
00:12:32,690 --> 00:12:36,220
it grazes on grass and flowers?

320
00:12:36,220 --> 00:12:38,170
Not quite, right?

321
00:12:38,170 --> 00:12:40,680
That's what the beef
is eating these days.

322
00:12:40,941 --> 00:12:42,631
And I am not kidding,

323
00:12:42,711 --> 00:12:46,041
it's eating corn because 
there is no grass there.

324
00:12:46,041 --> 00:12:49,371
There is no way for the beef 
to eat anything else but corn,

325
00:12:49,371 --> 00:12:52,071
or soy sometimes.
And is that normal?

326
00:12:52,071 --> 00:12:54,179
Well, let's look at the bun for a second.

327
00:12:54,179 --> 00:12:56,619
Now, you'd think the bun
is an easy one, right?

328
00:12:56,639 --> 00:12:57,799
It's bread.

329
00:12:57,799 --> 00:12:59,749
As a piece of bread,
we know that,

330
00:12:59,749 --> 00:13:01,599
4 ingredients, that's a winner.

331
00:13:01,741 --> 00:13:04,681
Ok: flour, yeast, salt and water.

332
00:13:04,806 --> 00:13:06,196
That's all you need, right?

333
00:13:06,196 --> 00:13:08,426
Except the bun from processed food,

334
00:13:08,426 --> 00:13:10,446
the one you buy at the supermarket,

335
00:13:10,446 --> 00:13:11,876
well, that's that kind of bun.

336
00:13:11,876 --> 00:13:14,396
Again, it has high fructose 
corn syrup, more sugar,

337
00:13:14,396 --> 00:13:15,906
more glucose and fructose,

338
00:13:15,906 --> 00:13:19,476
and all kinds of oils and [things]
that I don't even know.

339
00:13:19,476 --> 00:13:22,116
So, all the way down
to monoglycerides again,

340
00:13:22,116 --> 00:13:24,616
32 ingredients typically in the bun.

341
00:13:25,130 --> 00:13:27,020
This is a real bun, from a chain.

342
00:13:27,601 --> 00:13:29,031
And again, it's the corn.

343
00:13:29,251 --> 00:13:31,411
Why does it have so much sugar?

344
00:13:31,411 --> 00:13:34,261
What are we doing
with all this corn?

345
00:13:34,361 --> 00:13:35,941
I want to finish with the lettuce

346
00:13:35,941 --> 00:13:38,401
and take you again before 
we talk about technology,

347
00:13:38,401 --> 00:13:41,631
about the lettuce--what has it 
been eating, that lettuce?

348
00:13:41,631 --> 00:13:45,791
See, my kind of lettuce
--the kind I was raised with--is this one.

349
00:13:45,791 --> 00:13:48,201
That is Rue Mouffetard,
where I lived in Paris,

350
00:13:48,201 --> 00:13:50,271
and it has all kinds of lettuces,

351
00:13:50,271 --> 00:13:52,071
all kinds of flavors, right?

352
00:13:52,071 --> 00:13:54,121
And that's what the stand looks like.

353
00:13:54,121 --> 00:13:58,191
They all have different names:
from arugula to Romaine or Frisée.

354
00:13:58,191 --> 00:13:59,911
But this lettuce?

355
00:14:00,221 --> 00:14:01,991
Well, first of all it's very cold

356
00:14:01,991 --> 00:14:03,731
and then it's tasteless.

357
00:14:03,731 --> 00:14:05,661
That's why they call it
"Iceberg," right?

358
00:14:05,661 --> 00:14:06,971
(laughter)

359
00:14:06,971 --> 00:14:09,221
But seriously, what has it been eating?

360
00:14:09,221 --> 00:14:10,701
Is my question here.

361
00:14:10,701 --> 00:14:11,701
The soil.

362
00:14:11,701 --> 00:14:13,731
You think, "My salad eats soil,"

363
00:14:13,731 --> 00:14:15,001
just like my olive oil.

364
00:14:15,001 --> 00:14:16,781
It all comes back to the soil.

365
00:14:16,781 --> 00:14:18,481
And that's an easy one, right?

366
00:14:18,481 --> 00:14:21,311
Good soil, good water
--easy.

367
00:14:21,311 --> 00:14:23,001
Except--in our case,

368
00:14:23,001 --> 00:14:25,451
it has some of this and some of that,

369
00:14:25,451 --> 00:14:27,091
and a little bit of this and that.

370
00:14:27,091 --> 00:14:28,401
All these pollutants.

371
00:14:29,493 --> 00:14:31,283
So you kind of wonder again:

372
00:14:31,283 --> 00:14:32,423
What should we do?

373
00:14:32,423 --> 00:14:34,833
I went back to the 5 
schools working together.

374
00:14:34,833 --> 00:14:38,835
I was in the program for two years.
I got 11 students from those schools

375
00:14:38,835 --> 00:14:40,055
around a table,

376
00:14:40,055 --> 00:14:42,351
and said: 
"What can we do?"

377
00:14:42,351 --> 00:14:46,281
Imagine, if we could set a new standard

378
00:14:46,281 --> 00:14:48,521
for nutritional information

379
00:14:50,006 --> 00:14:52,016
in a place where,

380
00:14:52,016 --> 00:14:54,756
instead of having to read those labels,

381
00:14:54,756 --> 00:14:57,966
that our kids can't 
understand-but we can't either-

382
00:14:57,966 --> 00:14:59,866
we would have information
that is simple

383
00:14:59,866 --> 00:15:02,086
about the nutrients in the box,

384
00:15:02,086 --> 00:15:03,506
so that we would know

385
00:15:03,506 --> 00:15:07,016
how much sugar, how much salt,
how much bad fat

386
00:15:07,016 --> 00:15:08,536
there is in that box,

387
00:15:08,536 --> 00:15:10,296
whatever the kind of food it is.

388
00:15:10,296 --> 00:15:12,996
And the same would apply 
to any burger, any food,

389
00:15:12,996 --> 00:15:16,626
any pizza on the road,
so I know what's in it.

390
00:15:17,150 --> 00:15:18,630
Again, the nutrients.

391
00:15:18,630 --> 00:15:21,690
Imagine if you could know 
that from your TV show,

392
00:15:22,352 --> 00:15:24,192
or the recipe from your grandma,

393
00:15:24,192 --> 00:15:25,272
that apple pie,

394
00:15:25,643 --> 00:15:28,663
and know by entering 
the ingredients of the show

395
00:15:28,663 --> 00:15:29,623
or the recipe;

396
00:15:29,623 --> 00:15:32,783
well, how much bad fat, 
how much sugar is in that.

397
00:15:33,092 --> 00:15:35,262
"Well, we can do it," they said,
"That's easy.

398
00:15:35,262 --> 00:15:38,312
There's an app for that, we'll create it."
So that's what we did.

399
00:15:38,323 --> 00:15:40,173
We created an app, a new solution,

400
00:15:40,173 --> 00:15:43,593
a new standard to introduce nutrition

401
00:15:43,593 --> 00:15:44,823
in a simple way;

402
00:15:44,823 --> 00:15:46,253
in a way that's voiced-powered

403
00:15:46,253 --> 00:15:48,983
so now you can talk to your
phone and say "chicken breast"

404
00:15:48,983 --> 00:15:50,203
and you can read on it,

405
00:15:50,203 --> 00:15:53,493
the calories, the sugar, the salt,
the bad fat in that item,

406
00:15:53,493 --> 00:15:55,513
in a simple language,

407
00:15:55,513 --> 00:15:58,423
with a simple graphic,
a little battery.

408
00:15:58,423 --> 00:16:01,563
It is so simple;
it's first a very deep database,

409
00:16:01,563 --> 00:16:03,913
so it has every kind of 
food you can think of,

410
00:16:03,913 --> 00:16:05,983
from any kind of chain.
We had the help

411
00:16:05,983 --> 00:16:08,863
of 65 students help us work 
on this from all the schools

412
00:16:08,863 --> 00:16:09,843
in the area.

413
00:16:10,095 --> 00:16:12,485
And then, we created this solution

414
00:16:12,485 --> 00:16:13,615
that is so simple

415
00:16:13,615 --> 00:16:15,945
that because it's voice-powered

416
00:16:15,945 --> 00:16:17,335
and fun to use,

417
00:16:17,335 --> 00:16:20,315
you don't have to worry 
about a Nutrition Facts label anymore.

418
00:16:21,224 --> 00:16:24,014
I got an email from a 
young woman in Baton Rouge

419
00:16:24,014 --> 00:16:27,054
where I made a presentation 
on this just a few days ago

420
00:16:27,054 --> 00:16:28,854
and she said: "You know what?

421
00:16:28,854 --> 00:16:32,074
My little girl--here she is--Lydia.

422
00:16:32,074 --> 00:16:34,174
She first got very excited 
about the app

423
00:16:34,174 --> 00:16:35,224
because of the mike,

424
00:16:35,224 --> 00:16:37,654
and you could talk and get 
the information,

425
00:16:37,654 --> 00:16:42,014
but now she's using it seriously.
She says: 'Mom, look!

426
00:16:42,014 --> 00:16:44,796
There's so much bad fat
in your granola bar.'"

427
00:16:44,796 --> 00:16:46,516
(laughter)

428
00:16:46,516 --> 00:16:47,816
So my dream,

429
00:16:47,816 --> 00:16:50,186
is that we take this
to the next generation,

430
00:16:50,186 --> 00:16:52,246
because our kids understand this

431
00:16:52,246 --> 00:16:53,816
and they have the power


432
00:16:53,816 --> 00:16:55,996
and they know how to use the technology.

433
00:16:55,996 --> 00:16:59,606
We take it to the level where
we could even identify,

434
00:16:59,606 --> 00:17:02,166
one day, from a smelling phone

435
00:17:02,166 --> 00:17:05,596
that will talk to you, 
what is in my trout.

436
00:17:05,596 --> 00:17:07,256
The peptides, the molecules.

437
00:17:07,256 --> 00:17:10,316
We could identify 
which one is the good one,

438
00:17:10,316 --> 00:17:11,776
versus the bad one.

439
00:17:11,776 --> 00:17:14,636
What is in that trout? 
What has it been eating?

440
00:17:14,636 --> 00:17:15,855
I want to know.

441
00:17:16,265 --> 00:17:18,525
So:
What's my food been eating?

442
00:17:18,525 --> 00:17:21,048
Ask yourself again, and remember:

443
00:17:21,048 --> 00:17:22,721
We need to empower our kids

444
00:17:22,721 --> 00:17:24,715
to set this new standard

445
00:17:24,715 --> 00:17:26,895
so that we stand a chance

446
00:17:26,895 --> 00:17:29,185
to eradicate obesity.

447
00:17:29,185 --> 00:17:31,315
Together, we can do this.

448
00:17:31,315 --> 00:17:32,235
Thank you.

449
00:17:32,235 --> 00:17:35,155
(applause)