Large institutions in New Orleans are not harnessing the value of local, farms in the region; a new analysis says procurement from these farms contributes to an equitable, resilient local food economy.
Congress introduced a new bill to create a unified food date label system across the United States to reduce consumer confusion and stop unnecessary food waste.
By donating a portion of each diner’s check, restaurants can help fund the implementation of carbon farming practices, which can be a key driver in the fight against climate change.
Community Servings delivers medically tailored meals to critically-ill patients with limited resources living in 21 communities in Massachusetts, while trying to address different social and food-related issues in the communities.
A new report from the NYC Council spells out solutions to give all New Yorkers equal access to food.
When women farmers in Kenya and Burkina Faso have equal representation in the decision-making process surrounding land governance, food security improves and soils are managed more sustainably.
Investigating outbreaks of Candida auris in different parts of the world stirs talks about the abuse of fungicides in crops and increased resistance to drugs in humans and fungi.
He’eia is the second largest of about 40 fishponds left in the Hawaiian Islands, and this non-profit has worked to rebuild and preserve the traditional structure since 2001, looking at ancient foodways that could, if permitted and desired, feed the entire island.
Project HEAL CEO Kristina Saffran talks about the key to fostering better relationships with food through closer relationships with peers.