Food Tank shared an opinion piece by Dr. Gurian-Sherman examining a GMO documentary. Here are several responses we received.
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.”
The recently released documentary “Food Evolution” fails at exploring the central issue of the safety of the most common genetically engineered (GE) crops. Any reasonable discussion about the science of GMOs and the products they were designed to use must include such debate.
“The care of the Earth is our most ancient and most worthy, and after all our most pleasing responsibility. To cherish what remains of it and to foster its renewal is our only hope,” wrote Berry.
Indonesia for Sale, an in-depth series on politicians, palm oil plantation companies, and deforestation in Indonesia, highlights the country’s current conflict over land.
Food Tank has curated 17 books to educate, inform, and inspire readers while the temperature cools. Whether you’re in the mood for a memoir, biography, history, or critical analysis, we hope these books will stimulate readers working toward a better food system for all. Happy harvest!
Food Tank has selected 20 cookbooks that reflect a growing and transforming food system.
Food Tank has compiled 17 books for food lovers of all kinds to enjoy the summer with some fresh reading materials. From issues like climate change and hunger, all the way to permaculture and the power of worms, this list features key voices and ideas in food today.
The Institute for Food and Development Policy, a nonprofit known as Food First, released a new book entitled Fertile Ground: Scaling Agroecology from the Ground Up, edited by Groundswell International Executive Director and co-founder Steve Brescia. Fertile Ground presents nine innovative case studi
A documentary film adapted from the book Hope’s Edge: The Next Diet for a Small Planet by Frances Moore Lappé and Anna Lappé launched on Kickstarter in May 2017. Fifteen years after the book’s original publication in 2002, Luis Medina, a graduate Food Studies student at New York University, ho