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Culminating over a decade of research by dozens of experts, the TEEB for Agriculture & Food (TEEBAgriFood) Scientific and Economic Foundations report evaluates the impacts of the value chain, from farm to fork to disposal, including effects on livelihoods, the environment, and health.
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The New York University Langone Medical Center in New York City ditched deep fryers and hired professional chefs to rework menus to make the food more delicious and more healthful. Langone has also prioritized local foods, antibiotic-free chicken and fresh over frozen foods, when possible, Food Tank reported.
Worries over global food and water supply will dominate the World Food Summit in Copenhagen. The BBC’s Victoria Craig reports on how things are made worse with extreme temperatures around the globe – and why rising food prices and pressures on farmers are symptoms.
Millets and sorghum are rich in micronutrients and yet have been neglected from our diets for a long time, so it was necessary to think of new recipes to transform these Smart Foods into a savory menu. We managed to create some cool recipes, and at the same time communicate the benefits of Smart Food,” says M’Baye.
“Many of these foods we’re eating now … we may not be eating in the future,” Danielle Nierenberg president and founder of Food Tank, a nonprofit pushing for equitable changes in the food system, told EHN. “Some of these [crops] won’t be able to withstand high temperatures, flooding.”
Every second, 66 tonnes of food are either lost or thrown away, according to a recent report by the Boston Consulting Group. While this huge amount of food is lost between the farm and the table, the United Nations Food and Agriculture Organization says over ten percent of the world’s population are suffering from chronic undernourishment.
If women had the same access to resources as men, they could raise their current yields by 20 to 30 percent—this would lift as many as 150 million people out of hunger. So when considering the global food system crisis, women should be at the top of mind.
A third of all food produced worldwide is lost or wasted before it can be eaten, said Danielle Nierenberg, president of the U.S.-based research group Food Tank.
Kimbal Musk has called himself “the founding father of the modern food movement.”
Food is as important to a culture as language. It’s a tool for communication, a source of social engagement, the foundation for many religious practices, and a platform for human expression. And understanding the culture of food means understanding women’s role in food systems across the world.
52 million tons of food is thrown away annually by individual households, restaurants, groceries, and other places where consumers buy food; 10 million more tons are never harvested from farms, and one million more tons are lost in food processing.
No one person or organization will be able to fix this food system. Businesses, policymakers, farmers, and, of course, eaters have a responsibility to help protect natural resources, improve social equity, and create a more sustainable food system through more informed decisions and responsible consumption.
Can automation revolutionize the future of farming?
The future of food, consumer choice, sustainability and the connection farmers and ranchers have with consumers were all topics of discussion on the first day of the Animal Agriculture Alliance’s 2018 Stakeholders Summit.
Danielle Nierenberg, founder of the think tank Food Tank, travels the world meeting people who are revolutionizing the food system. In this interview, she shares some of these eye-opening experiences.
While the current system makes food cheaper and more accessible, the unaccounted for damage on both the environment and human health comes at a far greater cost down the line.
Gaining Ground convenes a group of experts to the table for a lively evening panel discussion focused on the connections between soil vitality, food, and hunger relief.
The Animal Agriculture Alliance’s annual Stakeholders Summit helps livestock producers prepare for the future.
The farm bill was central to several discussions at the Food Tank Summit yesterday in Washington, D.C. The theme of the summit, which draws hundreds of food system advocates from around the country, was how to cultivate the next generation of food leaders.
Danielle Nierenberg is on a mission to create an open dialogue among food industry stakeholders.
People generally waste too much food every day, but a global network of farmers, businesses and policymakers has a plan to change that.
In the food industry, one of the biggest thinker success stories has been Food Tank, a four-year-old think tank co-founded by Danielle Nierenberg.
Maria Rose Belding is a rising junior at American University and in between studying, doing homework and taking tests, she runs a non-profit that helps cut down food waste in 48 states.
Food and farming hasn’t gotten a lot of lip service in the climate change debate, but it should: globally, agriculture, forestry and other land-based industries are responsive for 24 percent of GHG emissions, far more than cars and trucks.
The one-hour workout aims to raise money for the nonprofit Food Tank through ticket sales and donations to promote efforts in New York City to reduce and/or eliminate food waste.
Celebrate the pioneers who define what healthy means now in our food culture, from farmers and chefs to policy wonks and tech entrepreneurs. Researcher and activist Danielle Nierenberg calls attention to the world’s most pressing food issues—hunger, obesity, nutrition…
The United States is in an agricultural bind. Farmers are retiring at alarming rates, profits are down, and starting a new small farm takes guts and money.
As the world was distracted by the news that the Energy Department’s climate office banned the use of the phrases “climate change”, “emissions reduction”, and “Paris Agreement”…
This may not be the way to settle a lawsuit with the new US president. José Andrés, the celebrity chef sued by US president Donald Trump after refusing to open a restaurant in his new Washington DC hotel, today called for people—foodies, in particular…