Emily Payne

Editor

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Emily is Food Tank’s Editor. She writes about food, agriculture, environment, and health — and the intersection of them all. Currently based in Denver, Colorado.

Meat Sector Solutions Must Be Inclusive: “Food Systems Touch All People”

A white paper focuses on a systems-based approach to promote a more sustainable meat sector.

The Post-COVID Hospitality Industry: “Crisis Creates Opportunities”

Challenges brought by the COVID-19 pandemic provided new opportunities for businesses to become more sustainable.

Finding the “Missing Piece of the Puzzle” for a Sustainable Hog Farmer

After joining a network of small farmers and ranchers, Shaun Miller found the resources he needed to build a sustainable farming business.

The Pandemic Transformed Contract Catering into a New Diverse Sector

The pandemic disrupted the food service industry. Some sectors learned to become more agile.

Lessons From a Young Farmer: “We Need to Be Open to Other Ways of Cultivating the Land”

Ty Schmidt hopes to inspire his peers to farm with future generations in mind.

On Sperfslage Farm, Success Means Preserving a Way of Living

Cousins Mark and Mikeal Sperfslage are working to promote sustainable livestock practices while narrowing the gap between eaters and farmers.

Advocating for Family Farmers: “Spend Just One Day with Me on the Farm”

Darby Knoll wants everyone to see the passion and care farmers show their animals and the land they tend.

Environmental Groups Back Rep. Andy Levin for Labor Secretary

Environmental groups announce their support for Rep. Andy Levin (D-Michigan) as President-Elect Joe Biden’s Labor Secretary, recognizing him as coalition builder and champion for the environment.

Bridging the Gap Between the Plant-Based Protein and Meat Industries

The meat and plant-based protein industries do not have to be opponents. Rather, each can learn lessons from the other to help reduce companies’ carbon footprint and develop healthier products.

Innovating for the Future of Plant-Based Protein

Through low-tech solutions and natural processes, food companies like Lightlife are developing plant-based proteins that are good for consumers and the planet.