In honor of Earth Day, April 22nd, Food Tank is highlighting five high-impact actions each person can take to eat as if the planet mattered. Eating as if the planet matters means eating more healthful foods, wasting less food, helping reverse climate change, and reducing the rates of overfishing and
Agriculture is both a contributor and a potential solution to climate change. Tell Food Tank what ideas excite you!
His Royal Highness, Prince Charles, is using his platform to push world leaders—and world eaters—to respect, honor, value, and most importantly protect the world’s agricultural diversity.
While visiting the West African country of Senegal, Food Tank President, Danielle Nierenberg, reflects on U.S. President Trump’s infamous statement about “Haiti and African countries” and the damage the President has inflicted.
2017 was an exciting year for Food Tank, and we’re looking forward to more progress and sharing more interesting food and agriculture stories in 2018! Here’s a look at some of the organizations we think we’ll be talking more about.
Americans waste more than 165 million kilograms (364 million pounds) of food every day but two-thirds of residential food waste in the United States is edible. Meanwhile, 1 in 8 people in the U.S. do not have regular access to food.
Residents of New York City will waste 11 million pounds of food over Labor Day Weekend, while 1.4 million New Yorkers remain food insecure. Fortunately, there is enormous potential to recover that food, according to Food Tank and ReFED.
The type of food we choose to eat determines a large part of our personal carbon footprint. With a long shelf life, pasta helps reduce the amount of food that is thrown away by serving as a base for vegetables and other leftover foods that might otherwise go to waste. When combined with pulses, a
Passover Seder, a Jewish tradition taking place from April 10 to 18, 2017, is an opportunity for hosts and guests of the festivities to promote sustainable food practices.
The Inaugural Food Tank Summit in Boston is hosted in collaboration with the Friedman School of Nutrition Science and Policy at Tufts University and Oxfam