Mussels, cheeses, and biofuels. Permaculture and mini farms. Presidential chefs and scientists. Food Tank’s Spring reading list is a feast for the mind and stomach.
Check out how these 11 people and organizations are alleviating hunger, forging new attitudes about food, and partaking in vital research to better our relationship with food.
The Kitchen Community’s school learning gardens are rooted in hands-on teaching, sustainable school food, and applicable life skills. These oases are outdoor classrooms for communities with limited resources and a lack of green spaces.
In countries of East Africa, Send a Cow’s training experts share new ideas about gender equality and organic agriculture in order to bring balance and self-sufficiency to communities.
The Scottish couple that started Island Bakery Organics found little success selling their cookies on such a sparsely populated island, but the Isle of Mull provides more than enough in sustainable energy and local ingredients.
In a year, the Refettorio Ambrosiano saved more than 25 tons of food from being wasted. The sustainable soup kitchen continues to pursue a creative and sustainable model for redistributing food waste.
The soil and the streets of black communities hold a deep agricultural tradition that has been disappearing over the past 100 years. Getting back to the land would mean food security for communities that desperately need it.
Check out these latest and upcoming releases from farmers, biologists, and food leaders to inform and inspire a food revolution in 2017.
Land-grabbing and deforestation have destroyed much of the Mau Forest in Kenya. It is home to the Ogiek community, who have subsisted on the honey of native bees in the forest for hundreds of years.
The Mediterranean is well-known for its intoxicating cuisines of simple, fresh dishes. According to the Barilla Center for Food & Nutrition, this diet is a healthy and sustainable model for everyone. What’s its secret? A hearty dose of carbohydrates.