Katherine Walla
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Katherine Walla is a Research & Writing Fellow with Food Tank. She is currently a student at Georgetown University’s School of Foreign Service studying food justice and global hunger. Katherine has worked with nonprofit institutions and student organizations related to international affairs and social justice.

Less Efficiency and More Time: the Recipe for Better Bread

At The Bread Lab, breeders, PhD students, community members, bakers, chefs, millers, maltsters, and distillers come together to develop good grains and better bread.

To Protect the Planet, “We Need Significant Behavior Change” in Dietary Health

On Food Talk, Fabrice DeClerck plots out the changes needed in the food system to improve the planet’s wellbeing. The first step: improve dietary health.

IPM Empowers Farmers Not to Produce More, but Produce Better Mangoes

CORAF’s Project to Support the Regional Plan for the Control of Fruit Flies in West Africa developed a comprehensive integrated pest management package, empowering mango growers to grow fruit desired by the rest of the world.

“Wrinkled Food, Wrinkled People, No Waste!”

At L.A. Kitchen, Robert Egger moves past the typical food pantry idea to help sustainably prepare for the incoming wave of poorer people: older generations.

Show Respect and Care for Another by Feeding Them

Michel Nischan wants people to reconnect to and through healthy, organic, and sustainable food. His organization Wholesome Wave is inviting more people to the table.

Farming Mentorships Key to Cultivating Next Generation and Beyond

Niman Ranch farmer Steve Howe is continuing generations of pig raising, treating pigs humanely and with love.

On Rise and Root Farm, “We’re Rooted Into Food and Social Justice”

Karen Washington wants people to imagine a new face for American farmers: the workers on farms who produce the world’s food yet often face discrimination and food insecurity.

“Doing It Better” Is a Brennan Tradition in New Orleans

Food Tank’s first podcast features Dickie Brennan, a world-famous restaurateur, and his unique story combining traditional and modern techniques for elevating Creole food in New Orleans.

Climate Smart Agriculture Techniques Spread Beyond Senegal with New Regional Center

CERAAS earned Regional Center of Excellence recognition for its research on adapting dry cereals to drought conditions and its plans to expand into the rest of West and Central Africa.

Farming Sustainably “Is a Responsibility Not to Be Taken Lightly”

Adair Crowe describes his love for farming, his responsibility to promote sustainability, and his changing community around Crowe Family Farms.