Elena Seeley
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Elena Seeley is Food Tank’s Content Director. She earned a BA in Biology from Grinnell College and an MA in Food Studies from New York University, where she focused on food policy and food-based social movements. Elena has worked with food justice nonprofit organizations, including WhyHunger and The People’s Seed, and is passionate about promoting stories to help build a more equitable and sustainable food system.

Food Tank Announces Additions to Board of Directors

Regina Anderson and Marc Zornes join Food Tank’s board.

“Squashing Superbugs” Calls for a Reduction in the Misuse of Antibiotics

Antibiotic resistance is emerging as one of the biggest threats to public health. During a recent event, co-hosted by Food Tank, experts argue there is still time to act.

Squashing Superbugs in the Livestock Industry

The fight against superbugs requires us to reconsider our use of antibiotics in livestock.

Reducing the Misuse of Antibiotics

The food system is contributing to antibiotic resistance. But we can change that.

Seventh Generation Wants to Show How Businesses Can Do Better

Through sustainability commitments, the certified B corporation is working to set an example for other companies.

U.N. Food Systems Champions on Scaling Agroecology

Members of the U.N. Food Systems Champions Network call for greater inclusivity, education, more communication across all sectors.

Startups Looking to Change the Snack Industry with Planet-Forward Options

A new program is helping startup companies expand their business and promote healthy and environmentally-friendly snacks for the future.

New Book, Uncommonly Good, Shares Recipes and a Story of Shared Dreams

The recently released book by Matthew Wexler and Tesha Buss tells the story of two friends’ efforts to bring the retreat center, Good Commons, to life.

Redirecting Private Sector Finance for a Sustainable Food System

Panelists discuss how private investment must change to support sustainability in the food system.

Celebrating Sustainable Food Rooted in Place and Tradition

A panel discussion featuring chefs from the United States and Latin America discuss the importance of a diet that works with the environment.

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