Maddie Seibert
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Maddie is a former Research and Communications Intern for Food Tank and recently completed a Master of Global Affairs and Public Policy from the Schwarzman Scholars Program at Tsinghua University. She also holds Bachelor’s degrees in environmental science and international affairs from Northeastern University. When she is not researching, she can be found baking savory breads, training for her next marathon or curling up with a crossword.

The World Food Program Uses Innovation to Disrupt Hunger

The World Food Program’s high-tech, groundbreaking projects aim to identify and nurture radical solutions to hunger.

The World Food Program: Fighting Hunger With Blockchain

According to Robert Opp, Director of Innovation and Change Management at WFP, “The exciting part is that these innovations, often developed for more commercially attractive markets, have such potential to improve the lives of those who are furthest behind.”

Hugh Jackman Doesn't Get Just Any Coffee, He Gets His Fair Trade

“Coffee is a family business, and by family I also mean a community business, it relies on everybody.” Steingard explains, “Let’s affect not just the farmer and him or herself but also the family and the community.”

Treasure8 Aims to “Evolve” the Food System by Repurposing Food Waste

Based on Treasure Island in San Francisco, Treasure8 begins with leftover or ugly fruits and vegetables from farmers’ fields and unwanted produce from food processing facilities. “We can take these very large waste streams and we can upcycle them into safe, tasty, healthy products and ingredients that can work at large scale distribution.” Childs says.

Groundbreaking Report Analyzes Agricultural Policies Across 117 Countries

Over 45 years, the International Food Policy Research Institute (IFPRI) and the International Institute for Sustainable Development (IISD) tracked indicators in 117 countries to understand which policies benefitted agriculture and development. Now, their groundbreaking report has found that successful agricultural transformation in a country depends on the quantity and quality of land available, existing demographic pressures, and implementation of a mix of appropriate policies.

21 Chefs Bringing Foraged Ingredients to the Table

Chefs across the globe are turning to an ancient practice for many of their ingredients: foraging the landscapes around them. By searching for herbs, fruits, roots, petals, and more from the wild, these chefs not only create fresh, flavorful dishes, but can also champion sustainable practices, indigenous produce, and a sense of adventure.