“These guys are feeding the poor but their financing is very poor,” says Bonnie McClafferty, GAIN’s food value chain director. “They are pretty much falling through the cracks because they’re too small for all of the big lending and they’re too big for microfinance.”
Vital Farms offers ethical and environmentally-conscious eggs to consumers at over 10,000 retail locations across the country. They support a growing number of small and medium-sized farms who follow high standards of care for the animals and the environment.
While chefs have been a driving force improving school food for a long time, now they’re also stepping in to transform hospital kitchens, bringing with them expertise in healthy menu planning and fresh food sourcing.
Global Alliance for Improved Nutrition is aligning supply chains with human need, for a better food system between farmer and consumer.
From seed to table, a revolution in technology that prioritizes robotics and automation is on the cusp of transforming what the work required to produce, transport, sell, and serve food looks like.
While distributing food waste to the poor has long been used as a solution to food insecurity, the author of Big Hunger says the moral imperative around reducing waste has also contributed to the never-ending nature of both problems.
Advocates say there are many reasons turning citrus into saisons and sourdough into session IPAs could make a major contribution to both reducing and raising awareness of food waste.
The skin-care company is now investing a surprising amount of time and capital in projects that affect how people eat—from GMO labeling to promoting regenerative agriculture—putting themselves at the forefront of efforts to build a more sustainable food system.