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Instead of tossing it, fisheries should capture the protein and fat left in water and use it to feed humans and animals a second time around.
Top pastry chefs throughout the city and Brooklyn will showcase their talents by creating original and innovative recipes for winter’s favorite sweet drink using different types of Valrhona chocolate, all while raising money for the non-profit, Food Tank.
The Rhode Island Food Center at the University of Rhode Island is hosting its third annual Food System Summit, at which hundreds of food system representatives will join with state and national food system leaders to identify ways to better support the state’s food economy.
Some eateries are offering “shut down specials,” including Java Joe’s Café in Michigan are offering free breakfast and lunch to furloughed federal workers during the second-longest shutdown in history.
While there’s still some debate over whether meat is good for our health, its impact on our environment is undeniable.
In a region where pork is king — it is the favored meat in most dishes — switching diets to a tasty vegetable substitute could be a major way to curb climate change, experts say.
A daylong conversation about how and what we eat brings together local leaders in the fields of food and agriculture at the inaugural Food Tank San Diego Summit.
Whether for its taste or otherwise, airplane food is wasted every day. In 2016, the International Air Transport Association estimated that airlines produced 5.2 million tons of waste, the Guardian reported.
Barber is one of many chefs who are willing to pay a premium for higher-quality produce, and he’s long been showcasing new and innovative breeds at his famed restaurants.
There wasn’t an empty seat in the 500-seat Tishman Auditorium at the New York University Law School’s Vanderbilt Hall for Food Tank’s Second Annual New York City Summit, Focusing On Food Loss And Food Waste.
Picture this: You reach for your trusty jar of nut butter only to realize that the “best by” date has come and gone. Do you give it a sniff and proceed as normal or throw it away assuming it has gone bad?
Food is one of those issues that gets everyone interested. We all eat it, love it, and unfortunately waste it. But that’s starting to change.
Questlove, Dan Barber, and more food industry thought leaders joined forces to talk food waste and sustainable agriculture at the Food Tank summit.
“I created an edible forest,” says Mr. Meyer. He planted a mix of fruit trees—cherry, peach and pear among them—and interspersed perennial flowering shrubs and fruit-producing plants, including blueberry bushes, that also help to feed birds, honeybees and butterflies.
The 2nd Annual NYC Food Tank Summit (SOLD OUT) aims to find high-impact solutions to food waste. Dan Barber, Dickie Brennan, J.J. Johnson, Tim Ma, Marion Nestle, Questlove, Roy Steiner, Rhea Suh, Ben Tinker, Haile Thomas, & more among all-star lineup on October 3.
I spoke to Danielle Nierenberg, editor of the book Nourished Planet, which includes ideas aimed at reducing hunger, obesity and food waste, as well as ways to promote more nutrient-dense crops.
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.
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.
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 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.
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…