Climate Change

15 Organizations Creating Healthier Soil to Save the Planet

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.

Opinion | Sustainable Diets for the Future

Sustainable diets are pivotal in global warming mitigation, but some actions can make our diet more sustainable, to the benefit of health and environment.

Big Sugar in Florida Faces Lawsuit for Sugar Field Burning

Pre-harvest sugar field burning poses a threat to health and personal belongings, in communities surrounding the Everglades Agricultural Area.

Views For 2020: U.S. Democrat Presidential Candidates’ Plans in Food and Agriculture

Food Tank is highlighting the Democratic presidential candidates still in the race and their visions for a brighter future for food and agriculture.

Teaching Nutrition with Comics

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.

Louisiana Chef Working to Strengthen Food Relief Efforts

Chef Amy Sins works to build a more food resilient New Orleans by strengthening its foodways and improving disaster preparedness efforts.

The Chef Keeping Appalachian Food for Appalachians

Chef Marion Ohlinger works with local farmers to incorporate native Appalachian crops into his dishes while paying homage to other cuisines.

Opinion | Fixing Livestock Emissions Metrics

Are we looking at the livestock industry’s GHG emissions holistically—and can a framework help turn livestock into a solution for climate change?

Opinion | There Are Many Gains to Be Had from Reducing Food Losses

“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.

Meet the Chef Leading Australia’s Sustainable Seafood Scene

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.

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