The coronavirus pandemic has sparked not only a health crisis but also an economic crisis, which together pose a serious threat to food security, particularly in poorer countries.
Family Meal Sacramento continues serving 400-800 meals a day to at-risk families while employing chefs at more than 40 restaurants during COVID-19.
The new FEMA Empowering Essential Deliveries Act will ease restrictions on federal aid to help state governments enlist restaurants for emergency food preparation.
Chef and Restaurateur Tom Colicchio and CEO of Bowery Farming Irving Fain discuss vertical farming and the ways that a localized farming model can create community resilience.
La Scala Italian Restaurant switched from a World Central Kitchen model into a CSA program to support the community.
Teresa Romero, president of United Farm Workers, discusses food justice, fair pay, and the food system after COVID-19
Since meatpacking plants closed in response to COVID-19 outbreaks, hog farmers are trying to figure out what that means for them.
Some governments are calling for countries to close wet markets, but this may cause livelihoods to suffer.
More people in the United Kingdom are struggling to access food. Nourish Scotland’s online workshops help emergency food volunteers promote the dignity of those in need.
For the fifth straight year, chronic hunger increased worldwide. But supporting small-scale farmers and ecologically sound farming practices has the potential to nourish communities and the planet.