The Center for Biological Diversity has launched a new campaign to encourage reduced meat consumption.
Save the Bees! What’s Threatening Pollinators and Why They Are Vital to Agriculture
Pollinators are responsible for much of the food we consume, but are experiencing sharp declines. The Xerces Society speaks with Food Tank about conservation.
Food Hero: Chip Taylor, Pollinator Protector Winner of the Growing Green Awards 2014
Chip Taylor has been awarded for his work as director of Monarch Watch, a program protecting monarch butterflies from extinction.
Extrusion Cooking Can Process Basic Ingredients and Improve Nutritional Content
Extrusion cooking, when applied to grains that form a large part of Africans’ diets, has the potential to create greater food security.
Climate-Smart Agriculture Success Stories
Explore some success stories of the U.N. Food and Agriculture Organization’s projects for climate-smart agriculture around the world.
The Need for Long-Term Drought Policy: From Crisis to Risk Management
There is a call for long-term risk management policy approaches in the context of the increasing severity and longevity of droughts worldwide.
Feeding America Steps In When Subsidized School Lunches Take a Holiday
Feeding America is working to provide food for children who lose access to free or reduced-price school meals over the summer.
10 Indigenous Foods You Should Start Eating Today
Is your diet too processed or lacking in nutrients? Try out some of these 10 indigenous foods from around the world!
Ugandan Pastoral Communities Push for the Conservation of Ankole Longhorn Cattle
Ugandan pastoral communities push to raise awareness of the cultural and environmental importance of the Ankole Longhorn cattle.
FoodLink is Making Food Banks Fresher
Feeding America’s FoodLink has become the first food bank turned food hub in the United States.
Climate-Smart Agriculture Hits the 21st Century
“Climate-smart” agriculture – agriculture that is productive, resilient, and part of the solution to the climate problem – must become the new paradigm.
Island Farmers Become Energy Producers
In 2007, Samso became the first 100 percent renewable energy powered island. Now, residents are moving towards organic agriculture and away from fossil fuels.
A Hint of Green in New Orleans’ French Eateries
A delicious handful of French restaurants are serving up locally-sourced, seasonally-fresh food to the New Orleans community.
AWARD: Improving the Role for Women in Agricultural Research
Women in Africa are becoming inspired to develop careers in agricultural development.
Six Key Recommendations for Family Farming in North America
This April representatives from 35 organizations around the world gathered in Québec City to participate in the Dialogue on Family Farming in North America.
Smallholders’ Access to Markets for Certified Sustainable Products-Interview with David Cuming
Food Tank interviews David Cuming,of SAMCERT on his views of the success and struggles of the certification project, coffee and cocoa growers, and ‘cupping’.
African Leaders Urge to Link Landscapes to People
One of the greatest challenges the world is facing today is how to feed the growing population, which is estimated to hit the nine billion mark by 2050.
Field Museum Restaurants, Garden Promote Sustainability
The Field Museum is home to two locally driven restaurants and a vegetable garden, designed to further the Chicago institution’s sustainability initiatives.
Envisioning the Future of Food, Without Overwhelming the Planet
Earlier this year, National Geographic began a series that explores how to feed a growing population, without overwhelming the planet.
Students and Co-op Bring Suspended Groceries to Community
Williams College students are partnering with a local co-op to provide groceries to financially unstable community members.
