Food waste technologies are helping producers, transporters, and consumers mitigate the quantity of food wasted along all steps of the food system, resulting in increased savings and reduced hunger in local and global communities.
According to Keri Gans and Elisa Zied, consumers should include pasta as a part of a healthy, well-balanced diet that has a low impact on the environment.
International Bread Symposium brings together grain revolution leaders to discuss consumer trends, advances in technology and technique, and the socioeconomic factors that are shaping the bread business.
Whether they are combatting food waste, training the next generation of young farmers, or using media to capture the impacts of food production, these 20 food heroes are under 40 and actively shaking up today’s global and local food systems.
Byerlee, Falcon, and Naylor’s new book explores the oil crop revolution in the tropics, providing insight on its drivers, the impacts of its production, and a look into its future.
UCSB healthy diet study links diet change to greenhouse gas emissions reductions in U.S. food and health care systems.
Over one hundred restaurants have joined a Sanctuary Restaurant Movement in effort to create safe spaces free of hate and discrimination.
Justin Vandenbroeck and Fred Lake of Fleet Farming Oakland share their experience building a hyper-local food system powered by bike fleet and supported by community.
The rVSV-ZEBOV trial ebola vaccine proves 100-percent effective in a recent study in Guinea, launching it into an accelerated approval process that could serve as a model for future epidemic prevention.
Panera Bread is 100-percent additive free, marking the culmination of a many year process to eliminate its use of all artificial flavors, colors, sweeteners, and preservatives.