The Charlie Cart Project is transforming food education in 47 states with hands-on programming and portable kitchens.
Chefs
From Farm to Table: Chefs Unite to Advocate for Healthy Soils and a Sustainable Future
By telling eaters the story behind their food, chefs can help others understand how their dietary choices impact the environment.
How Activist-Minded Chefs Can Drive Policy Change
Guided by support and training, chefs are pushing for better policies that will help themselves, their industry, and food systems as a whole.
H3irloom Food Group Educates to Honor Black Food Culture
Chefs David and Tonya Thomas are honoring the roots of Black food culture through sustainability and education.
Uplifting the Black Food Narrative
Chefs Tonya and David Thomas speak about their business H3irloom Food Group, uplifting the Black food narrative, and food education.
Hummustown Helps Refugees Find Stability in a New Home
The cooperative offers financial independence and stability for Syrian refugees and other vulnerable communities in Italy.
World Central Kitchen Documentary Shines a Spotlight on Chef José Andrés
A new documentary, We Feed People, shows the evolution of international food relief nonprofit, World Central Kitchen.
Preparing Chefs for the Modern Culinary Industry
In order to succeed in the modern culinary and hospitality industries, Chef Daryl Shular says chefs must have business skills, understand the science of cooking, and advocate for sustainability.
Food Tank’s Spring 2022 Book List
Food Tank is rounding up 20 titles that celebrate ancestral farming practices, document the importance of marine ecosystems, introduce readers to new recipes, and more.
Chef Marc Murphy Helps Feed Ukrainian Refugees Fleeing Violence
Working with World Central Kitchen, Chef Marc Murphy is working to support Ukrainian refugees fleeing violence.
Andrew Zimmern: “I Don’t Understand How Any Politician Can Be Against Feeding Hungry Children”
At the Future of Food @ SXSW Andrew Zimmern discusses the future of the restaurant industry, the need for greater collaboration, and why the best metaphor for the food system is a Mobius strip.
“Stand in Your Authority. And the Only Way You Can Do That Is to Know What You Know,” Says Toni Tipton-Martin
Toni Tipton-Martin discusses the contributions of historical Black culinary professionals, her latest cookbook, and importance of rigor and discipline to becoming who you are.
“Agriculture is where nature and culture meet,” says pioneering artist and chef Jim Denevan
Denevan’s creations are a practice in the ever-changing, temporal nature of life, as well as the interconnection of all eaters. Both his art and dinners emphasize the need for collaboration between eaters and the environment.
18 Inspiring Documentaries on Food and Agriculture
Check out some of Food Tank’s favorite recent food docs and docuseries.
19 Cookbooks for Food Justice and Sustainability
These books can help readers tackle food waste, learn about foraging, and find new recipes to help them through the weekdays.
Cook With Food Tank: Live Lively With This Plant-Based Recipe From Youth Health Advocate Haile Thomas
Haile Thomas, CEO of The HAPPY Organization and an internationally recognized youth health advocate, shares her recipe for roasted cauliflower with chimichurri sauce, a delicious plant-based meal from her cookbook Living Lively.
New Book Shows How To Build Resilient Restaurants
Recently released Ten Year Plan details the importance of having a long-term plan for restauranteurs to handle short-term crises.
India Revives its Traditions of Wild Foods
Consumption of wild foods, packed with micronutrients, is on the decline. But communities are working to re-introduce these native crops to eaters’ diets and preserve traditional knowledge.
Cook With Food Tank: Embrace the Season’s Bounty With This Risotto Recipe From ‘The Perennial Kitchen’
“Cooking is an act of showing up in the world, of caring for ourselves and for others,” writes Beth Dooley in The Perennial Kitchen, her new cookbook showcasing local, seasonal, sustainable recipes like this oat and squash risotto.
Spanish Chef Introduces a Seagrass Grain to Help Solve Climate Crisis
Spanish Chef, Ángel León investigates the culinary prospects of a seagrass grain, which he believes can help fight climate change.
