The food industry is taking the steps to monitor and report their environmentally and socially supportive choices—but not taking action to move the needle.
A Chicago nonprofit sells fresh fruits and vegetables from renovated buses to counteract the lack of full-service grocery stores in local neighborhoods. Well-priced and largely organic, the fresh produce can improve food flavor and nutrition.
A Detroit-based fast-casual vegan restaurant is bringing unique food combinations that are appealing to the masses and proving plants are tasty.
Food packaging provides a variety of conveniences, from extending the shelf life of products to on-the-go meals. But the waste from this packaging is polluting the environment and posing hazards human and animal life. Food Tank highlights 16 food and beverage companies tackling this problem through innovations in their packaging.
France became the first country to pass a national regulation specifically against food waste in 2016, prompting conversation in the United States: can we, or should we, implement a similar policy here?
Fish feed production is an example of how collaboration between public and private organizations can have positive effects while promoting self-sufficiency.
The FoodShot Prize gives support to the most innovative ideas for feeding 10 billion people by 2050 healthfully, sustainably, and equitably; this years’ winners focus on enhancing agronomy.
Food Tank President Danielle Nierenberg moderated a discussion on ways to create sustainability in the food system, consumer habits around snacking, and if businesses can be kind to the planet while still producing delicious foods.