A three-year grant program established by the Chef Ann Foundation helps schools serve sustainable and scratch-cooked meals.
The Toolkit’s creators argue that the resource is needed to address various problems in society, including climate action and economic justice.
In order to succeed in the modern culinary and hospitality industries, Chef Daryl Shular says chefs must have business skills, understand the science of cooking, and advocate for sustainability.
Join Food Tank for a virtual evening event, exploring connections between sustainable growth and urban food systems in New York City.
To provide resources for consumers interested in learning the basics of food and farming, Rodale Institute launches a new free online course.
Haile Thomas, CEO of The HAPPY Organization and an internationally recognized youth health advocate, shares her recipe for roasted cauliflower with chimichurri sauce, a delicious plant-based meal from her cookbook Living Lively.
This season, Food Tank is highlighting 20 books that encourage young eaters to learn about where their food comes from and the culinary traditions that shape the world.
Food Tank highlights 30 organizations working to support rural youth and young farmers across the globe.