Food Tank is highlighting the Democratic presidential candidates still in the race and their visions for a brighter future for food and agriculture.
FANRPAN is introducing nutrition to youth by tapping into empathy and enabling youth to imagine what it could be like to be in the shoes of a comic book character who is trying to make healthier food choices.
Chef Amy Sins works to build a more food resilient New Orleans by strengthening its foodways and improving disaster preparedness efforts.
Chef Marion Ohlinger works with local farmers to incorporate native Appalachian crops into his dishes while paying homage to other cuisines.
Are we looking at the livestock industry’s GHG emissions holistically—and can a framework help turn livestock into a solution for climate change?
“FAO’s close review of what we know about food loss offers a reminder that there is no one-size-fits-all solution,” says Máximo Torero.
Creating a sustainable food system that contains fish is possible, but requires us to look beyond the fillet. Chef Josh Niland from the Australian restaurant Saint Peter talks about how it can be done.
Keeping gourmet meals from going into the trash not only feeds those in need, it can also improve environmental outcomes and help California reach its waste diversion goal by 2020.
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.
In a Washington Post book review, Danielle Nierenberg commends Amanda Little’s The Fate of Food for portraying the value of both tech and tradition in food.
Thee 21st Annual Niman Ranch Farmer Appreciation Weekend in Des Moines, IA gathered media, chefs, and nonprofits focusing on resilience for farmers.
Hollywood producer Jacob Pechenik and his wife, actress Zooey Deschanel, started The Farm Project and Lettuce Grow to bring people closer to farms—and place hydroponic farms in backyards across the country.
By donating a portion of each diner’s check, restaurants can help fund the implementation of carbon farming practices, which can be a key driver in the fight against climate change.
The Terraton Initiative is working with scientific research partners and industry leaders in order to reduce carbon emissions while promoting innovation.
When women farmers in Kenya and Burkina Faso have equal representation in the decision-making process surrounding land governance, food security improves and soils are managed more sustainably.
As extreme weather events become more frequent, agricultural systems must become more resilient. Our research has found that organic crops have the potential to produce yields up to 40 percent higher in times of inclement weather—like flooding or drought—than conventional systems.
He’eia is the second largest of about 40 fishponds left in the Hawaiian Islands, and this non-profit has worked to rebuild and preserve the traditional structure since 2001, looking at ancient foodways that could, if permitted and desired, feed the entire island.
U.N. Environment Programme report shows that land-use practices that store carbon could be key in the fight against climate change.
The Good Food Institute’s Bruce Friedrich talks about the options that may convince consumers to eat with the planet’s health in mind.
Dr. Bronner’s is working to reverse negative environmental and social impacts associated with global agribusinesses. Dr. Bronner’s soaps are known to have 18-in-One uses, one use is to promote constructive capitalist through fair trade, organic principles, regenerative agriculture, worker’s rights, and animal welfare.
