Food Tank had the opportunity to talk with Abby Maxman, President of Oxfam America about the right to food and lasting solutions to some of the world’s most pressing challenges, such as climate change and gender inequality.
A Nigerian research center spent over a decade perfecting fish smoking technology for fish producers, improving their livelihoods and protecting their catch from post-harvest loss.
Food Tank is highlighting 10 breweries around the world switching out barley and wheat for traditional grains that support celiacs and small farmers.
These farmers, photographed by world-renowned photographers, upend the dominant story that industrial agriculture—dependent on synthetic nitrogen fertilizer, pesticides, and drug cocktails in animal operations—is key to feeding a growing world population.
“Once the awareness grows over what happens in the system producing food, we can’t help but start asking questions,” says Aubrey. “Food is a political act once you open your eyes to all of the systems that influence food workers and food production.”
While #MeToo unveils a history of sexual assault and misconduct in restaurants, female foragers feel varying effects in their workplaces: outside, in the woods.
On Food Talk, Marion Nestle uncovers the common roots of food waste, nutrition myths, and overconsumption: “The root cause is overproduction in our food system.”
On World Food Day, the path to a sustainable food system includes a holistic framework to tackle decisions on public health, soil regeneration, and the environment.
Chefs across the globe are turning to an ancient practice for many of their ingredients: foraging the landscapes around them. By searching for herbs, fruits, roots, petals, and more from the wild, these chefs not only create fresh, flavorful dishes, but can also champion sustainable practices, indig