Green America’s Climate Victory Gardens campaign involves 8,200 gardens that collectively remove over 4,300 tons of carbon from the atmosphere each year.
COVID-19
Chef Suzy DeYoung Fights Food Waste and Hunger in Cincinnati
La Soupe has rescued over 2 million pounds of food and turned it into meals for those in need.
Dr. Mark Hyman Talks Food, COVID-19, and the Pegan Diet
Dr. Mark Hyman reveals how to optimally eat for personal and environmental health.
Reusable Tableware Could Resolve China’s Plastic Problem
This solution could decrease waste production by over 90 percent and environmental emissions and water consumption by over 66 percent.
Chefs Discuss Lasting Changes to Restaurants Thanks to COVID-19
Restaurant owners across the country already are mapping out how to include more outdoor dining at their businesses.
Million Gardens Movement Hopes to Build a Happier, Healthier World Through Home Gardening
A joint initiative by Modern Farmer and Big Green empowers one million American families to start their own home gardens.
Women Discuss the Power of Indigenous Foodways in James Beard Panel
Women activists talk about their role in preserving and elevating Indigenous foodways during a recent panel organized by the James Beard Foundation and First Nations Development Institute.
ReFED Launches New Roadmap, Digital Tools to Combat Food Waste
After data showed the amount of food waste in the U.S. was leveling off, ReFED created a suite of digital tools and data-driven solutions to make a larger impact on reducing waste.
The Common Market Partners with World Central Kitchen to Feed Texans
The Common Market is sourcing produce from farms that were able to harvest crops just before the winter storms hit.
COVID-19 Spurs Demand in the Frozen Food Industry
Supply chains are adapting to the growing demand for frozen foods that are shelf stable and nutritious.
New Report from One Fair Wage Finds Service Workers Are More Vulnerable During Pandemic
Tipped service workers are seeing a decline in tips and an increase in sexual harassment amid the pandemic, according to a new report.
Food (In)Security and Waste: Lessons from the Pandemic
COVID-19 has revealed weaknesses and contradictions in our food system, but also opens up opportunities to reduce waste, improve sustainability standards, and bring equity into supply chains.
Health Experts Agree that Reusable Coffee Cups are Safe During COVID
Health experts say that, with proper hygiene, it is safe for coffee shops to make drinks in customers’ reusable mugs.
Report Details Harmful Consequences of Prison Food Policies
Impact Justice’s new report detailing prison food policies and practices shows what message we are sending to people who are incarcerated through food.
Alabama Food Bank, Facing Funding Cuts, Finds Creative Solutions to Try to Meet Demand
Following the decision to cut a federal emergency food assistance program by the U.S. Department of Agriculture (USDA), the Community Food Bank of Central Alabama (CFBCA) is working to find new ways to feed the community. CFBCA, a leading food…
Mutual Aid: Chicago’s Love Fridge Fights Food Apartheid
As Chicago residents deal with with the economic downturn of COVID-19, the Love Fridge Chicago is bringing fully stocked refrigerators to neighborhoods struggling with food apartheid.
The Effects of U.S. Federal Payments on the Agriculture Sector
Farmers face challenges from trade wars, climate change, and COVID-19 but need more than federal payments to be sustainable long term.
Pandemic, Fresh Food Act Influencing Farm-to-School Efforts in West Virginia
West Virginia farmers and schools are adapting to the pandemic and learning lessons in local sourcing.
Food Banks Face Surging Demand This Holiday Season
Food banks face are facing a major surge in hunger this holiday season. Food Tank shares ways to help and food banks to support.
School Nutrition Directors Feed Communities Through the Pandemic
Innovative action from school nutrition directors makes school meals possible during the pandemic.
