Devon Klatell of the Rockefeller Foundation talks about the important role philanthropic organizations play in the food systems—not only funding innovative solutions but connecting communities across the globe.
To leap forward into 2020, we’re highlighting 120 organizations with plans for a more sustainable food system in the next year.
Mark Bittman sits down with journalist Deena Shanker talk about the key to making good, affordable food without abusing the environment.
Beth Kowitt of Fortune and A.C. Gallo of Whole Foods discuss Whole Foods’ evolution from organic food supplier to a leader in fair trade, environmental protection, and more.
This World Soil Day, Food Tank is recognizing that healthy soil is important for more than just crops — soil can also trap carbon and combat climate change.
Sustainable diets are pivotal in global warming mitigation, but some actions can make our diet more sustainable, to the benefit of health and environment.
Pre-harvest sugar field burning poses a threat to health and personal belongings, in communities surrounding the Everglades Agricultural Area.
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.
