Creating a sustainable food system that contains fish is possible, but requires us to look beyond the fillet. Chef Josh Niland from the Australian restaurant Saint Peter talks about how it can be done.
Keeping gourmet meals from going into the trash not only feeds those in need, it can also improve environmental outcomes and help California reach its waste diversion goal by 2020.
By donating a portion of each diner’s check, restaurants can help fund the implementation of carbon farming practices, which can be a key driver in the fight against climate change.
When women farmers in Kenya and Burkina Faso have equal representation in the decision-making process surrounding land governance, food security improves and soils are managed more sustainably.
Australia’s plan to halve food waste by 2030 is a lofty goal, but the country’s biggest food rescue organization, OzHarvest, is working hard to make it happen.
Sweden’s simple and straightforward approach to dietary recommendations makes it easy for citizens to make informed choices about their impact on the environment and their health.
Aquaculture may be a key player in providing food security to a growing population, but if it isn’t done carefully, the environment on which it relies can pay the price.
By fixing the inefficient steps along the supply chain that lead to less available nutritious food, investments in Sub-Saharan Africa and parts of Asia can see better health outcomes.
A sustainable soap company is paving the way for using sustainable agricultural practices which can be used to build a better food system.