From empowering smallholder farmers in the developing world, to building food as medicine into the medical system, to re-imagining a more accessible and sustainable grocery store, these women are changing the way we eat around the world. Here are their stories.
Creating a sustainable food system that contains fish is possible, but requires us to look beyond the fillet. Chef Josh Niland from the Australian restaurant Saint Peter talks about how it can be done.
Keeping gourmet meals from going into the trash not only feeds those in need, it can also improve environmental outcomes and help California reach its waste diversion goal by 2020.
Food Tank celebrates the legacy of Luca Virginio, Chief Communication and External Relations Officer at Barilla Group and the Barilla Food & Nutrition Foundation Vice Chairman.
Through promoting the use of all parts of vegetables, Favela Orgânica is promoting a nutritious lifestyle for all parts of Rio de Janeiro.
Yonodesperdicio is the first web-mobile application in Spain for collaborative consumption to reduce household food waste.
Nonprofit Kheyti has designed an affordable greenhouse which allows farmers to grow seven times the amount of food using 90 percent less water, stabilize incomes, and build climate resilience.
Voting is now open for SXSW Panels including Food Tank’s panels featuring LGBTQ+ visibility, farmworker rights, and food in the 2020 election.
Australia’s plan to halve food waste by 2030 is a lofty goal, but the country’s biggest food rescue organization, OzHarvest, is working hard to make it happen.