A new report by international network More and Better provides an overview of global investments in agriculture, stating that more investment in sustainable small-scale agriculture in needed.
The West and Central African Council for Agricultural Research and Development (CORAF) is Africa’s largest sub-regional research organization working to create long-term, sustainable improvements in agriculture and eliminate food insecurity in West Africa.
Spanning an array of topics, such as land and culinary justice, the rise of the organic food movement, and immigrant and transnational cuisine, Food Tank’s Winter Reading List will help fuel your passion for sustainable food.
The pending Monstanto-Bayer merger will increasingly limit farmers choices while increasing the price of required agricultural inputs. Congressional candidate Austin Frerick is out to right this wrong, restore competition within the market, and save family farms.
From seed to table, a revolution in technology that prioritizes robotics and automation is on the cusp of transforming what the work required to produce, transport, sell, and serve food looks like.
These 16 young entrepreneurs are at the forefront of reducing food loss and waste, increasing crop yields, improving market access, developing novel technologies, and increasing urban and sustainable farming practices across the globe.
The world’s largest chocolate company sets the standard for corporate sustainability in food, targeting 100-percent sustainably-sourced cocoa.
This year’s Future Policy Award, a joint initiative between the World Future Council and U.N. Convention on Combating Desertification, is honoring the world’s best policy solutions combating desertification and land degradation.
A new study by the University of Arizona Center for Regional Food Studies reveals that Tucson, Arizona, in one of the top U.S. cities and an international leader in conserving and providing access to food biodiversity.
A group of scientists won the 2017 Olam Prize for Innovation in Food Security for applying advanced breeding techniques to strains of primitive and modern wheat to develop a set of durum wheat varieties that can not only withstand constant 35 to 40 degree Celsius (95 to 104 degree Fahrenheit) heat,