Calculating Your FoodPrint

Dr. Urvashi Rangan discusses the challenges that consumers face when trying to make sustainable food choices, the power that their food choices hold in shaping our food system, and how FoodPrints can help.

What Does It Take To Feed A City? Melbourne’s Foodprint

A lot of land, water, and energy are needed to feed a city like Melbourne, and a significant amount of food waste and greenhouse gas emissions are generated as a result.

The Seasonal Food Guide Helps Consumers Find In-Season Produce

A Seasonal Food Guide from FoodPrint is teaching the public about seasonal eating based on which produce is in season by location.

14 Latinx Food Change Makers

In recognition of National Latinx Heritage Month, Food Tank is celebrating the contributions of Latinx individuals across the food system.

6 Easy Ways to Stop Plastic Waste Today

With 30 million tons of plastic thrown away annually in the U.S. alone, plastic waste can feel hopeless—but it’s easier than it seems to make an impactful change.

Opinion | The University of Maryland’s Cool Food Pledge

The University of Maryland pledges to reduce 25 percent of food-based greenhouse gas emissions by 2030, adding curriculum on campus.

New Report Explores the Environmental Impact of Food Packaging

A new report says that we as consumers pursue healthy and sustainable eating habits, but still overlook the impact of food packaging on the environment.

Restaurants Are Helping to Drive Carbon Farming Practices

By donating a portion of each diner’s check, restaurants can help fund the implementation of carbon farming practices, which can be a key driver in the fight against climate change.

How OzHarvest Is Helping Australia Halve Its Food Waste by 2030

Australia’s plan to halve food waste by 2030 is a lofty goal, but the country’s biggest food rescue organization, OzHarvest, is working hard to make it happen.

11 Kitchen Hacks to Cut Down on Food Waste in the Tastiest Way

Use your food to its fullest potential. By using the often-forgotten peels, stems, leaves, and other parts of an ingredient, you can waste less and taste more. Food Tank gives 11 tips for maximizing what you buy at the grocery store.