The number of African-American women-owned businesses increased by 164 percent from 2007 to 2018. Not only does this provide a huge boost to the economy, it can create jobs in local communities.
Using the market for good, private compost haulers are closing the waste cycle and educating cities along the way.
2018 was a great year for Food Tank, but 2019 will be even better! Check out the 119 organizations we’re excited to grow alongside in the coming year.
Chef Ann Cooper still firmly believes that school lunches should be made from whole, fresh ingredients—and they should be delicious.
When the National Young Farmers Coalition (NYFC) surveyed more than 3,500 farmers under 40 in 2017, 60 percent of the farmer respondents were women. And in 2012, the USDA Census of Agriculture found that 14 percent of principal farm operators were women, a nearly 300 percent increase since 1978, when it began counting women as farmers.
“Coffee is a family business, and by family I also mean a community business, it relies on everybody.” Steingard explains, “Let’s affect not just the farmer and him or herself but also the family and the community.”
We will hear from more than 30 speakers and panelists from the food and agriculture world in the San Diego area and around the globe, including David Bronner, Ryland Engelhart, Jessica Greendeer, and many more! Journalists from NPR and NBC 7 will moderate the panel discussions between these diverse and engaging food leaders.
Marion Nestle sits down with Food Tank President Danielle Nierenberg to talk food activism and how every eater can start local to help build a better food system by voting with their dollars.
On Food Talk, Tony Hillery talks about how he started Harlem Grown after growing frustrated with the New York City school system: “I just got off the couch one day.”
Chefs across the globe are turning to an ancient practice for many of their ingredients: foraging the landscapes around them. By searching for herbs, fruits, roots, petals, and more from the wild, these chefs not only create fresh, flavorful dishes, but can also champion sustainable practices, indigenous produce, and a sense of adventure.