In Augusta, Maine, fast-food restaurant employees are unionizing for better pay, adequate training, and sanitary work conditions for their crew and community.
When the COVID-19 public health emergency ends July 15, 2022, millions of U.S. college students will lose crucial food assistance programs like SNAP.
Chef and food advocate Tom Colicchio talks about the future of the hospitality industry and the changing culture of restaurants and explains why the issue of food waste is “low hanging fruit.”
Stakeholders of the food system have data to design sustainable solutions with the new 2021 FSI by Economist Impact.
The organization worked with some of their community’s most vulnerable members, providing food, social interaction, and a sense of security.
Online grocery sales in the United States are up by more than 200 percent since the onset of the COVID-19 pandemic.
The annual State of Food Security and Nutrition in the World report finds that food insecurity and malnutrition are steadily increasing despite efforts to reach zero hunger in 2030.