Indigenous knowledge expert Chika Ezeanya-Esiobu’s TEDGlobal talk explores traditional African knowledge and practices used by modern farmers, with exceptional results.
The Harvard Law School Food Law and Policy Clinic has partnered with the Johns Hopkins Center for a Livable Future to update Good Laws, Good Food: Putting Local Food Policy to Work for Our Communities, a toolkit that educates, inspires, and empowers local food advocates.
New Orleans restaurateur and celebrity chef John Besh has resigned from the Besh Restaurant Group after allegations of sexual harassment across several of his restaurants.
The Foundation for New York’s Strongest is launching a micro-grant program to help reduce the 650,000 tons of food waste generated by businesses in New York City each year.
“If we want to continue to develop as a society, we need to be more resourceful and conscious of the resources we use and to use them in a more sustainable way,” says Justin Kamine, Co-Founder and Partner of KDC Ag.
These 14 athletes and dancers are working to reduce global hunger and obesity and advocating for a better, healthier food system.
Chef Tom Griffiths, Vice President of Campbell’s Culinary & Baking Institute, discusses his role and responsibilities leading more than 20 highly-trained chefs, bakers, and culinary professionals.
Keck School of Medicine of USC has partnered with L.A. Kitchen to provide a new hands-on culinary medicine course for medical students that addresses patients’ everyday nutrition challenges.
Anthony Bourdain partners with other chefs and food leaders to explore potential ways to help solve the food waste problem in his new documentary “WASTED! The Story of Food Waste.”
These 16 organizations are defending small-scale and indigenous fishers, improving commercial fishing and aquaculture practices, and educating chefs and consumers to build a better, more sustainable seafood system.