Largest Seed Deposit in a Decade at Svalbard Global Seed Vault Celebrates Diversity

The seed count at the Svalbard Global Seed Vault mounted 1 million with contributions from the Cherokee Nation and more first-time donors.

Opinion | Ditch the Lawn, Save the Wild Bees

The Save the Bees movement should really be “Save the Flowers.” There are many more wild bee species than most people realize, says Deborah Hill.

Opinion | The Last Crop Before the Desert

Breeders from ICARDA are using a crop’s wild cousins to develop barley varieties that can survive on the fringes of the desert.

A New Global Foresight Tool Hopes to Predict the Future of Agriculture

IFPRI has created a new tool that encourages policymakers to use foresight analysis to predict policy implications that ensure a sustainable food system.

North Carolina Group Aims to Promote Local Food

Blue Ridge Women in Agriculture aims to cultivate a connection between local farming and the community with a grassroots, feminist spirit.

Supporting Organic Farms at the Market and the Bank

Raya Carr, Events Coordinator and Shepherdess at Mint Creek Farms, shares new ways that we as consumers and investors can support local organic farmers, and those who want to start their own farms.

Collective Power Can Help Us Buy Better Food, Says Jose Oliva

At a recent Food Tank Live event in Chicago, Dani had the chance to speak with Jose Oliva, campaign director of HEAL Food Alliance. Their mission is to use collective power to create food and farm systems that are healthy for the farmer, the consumer, and the economy.

11 Discussions Celebrating the Power of Sustainable Food Producers from Season Two of the Food Talk Podcast

From people honoring indigenous foodways to making nutrition policy more equitable, these episodes from season two of “Food Talk with Dani Nierenberg” feature some of the inspiring individuals working to improve our food system.

Supporting the Cerrado with Baru Nuts

Regenature, a Brazillian health foods importer and exporter, wants to regenerate the Cerrado by popularizing native baru nuts.

“Hungry” Explores Rene Redzepi’s Intoxicating Delight for Innovative Flavors

Jeff Gordinier talks about his experience following Rene Redzepi, chef of Noma, in his new book Hungry: exploring culinary innovation, personal growth, and more.