Josef Schmidhuber on how economic research can build a more equitable and sustainable food system, Haddad on malnutrition and helping small businesses
Emeritus Advisor Rose Hayden-Smith on crisis gardening in the U.S.
Dr. Maureen Miruka discusses women and agriculture. Roger Thurow talks about global food insecurity amid American abundance
Roger Thurow’s inspiring essay and photo slideshow tell the story of a young Ethiopian man, Hagirso, highlighting the true costs of hunger and the lifelong impact of stunting.
LaDonna Sanders-Redmond exposes the social and agricultural justices present in the food system and offer ways, primarily through legislature, to improve these injustices.
In response to COVID-19, organizations across the U.S. are mobilizing volunteers and raising funds to ensure that Indigenous peoples have the food and supplies they need.
President and CEO of American Farmland Trust, John Piotti, talks small farmers and Senior Research Fellow at the International Food Policy Research Institute, Ruben Echeverria, talks global food policy during coronavirus
Stephen Ritz discuss how his organization is adapting to feed their community.
Faced with nation-wide closures in response to COVID-19, school authorities and partners are stepping up to feed the 30 million children depending on school food service each day.
Nate Mook talks restaurants serving meals to people in need during COVID-19.
The economic recession caused by COVID-19 has severe consequences, particularly for import-dependent countries. But, minimizing outright hunger in ways that avoid food insecurity and malnutrition will reduce the long-term scars.
On Food Talk Live, Dani speaks with nutritionist Maureen Muketha, the founder of Tule Vyema. In the city of Kiserian, Kenya, Tule Vyema teaches young women how to cultivate indigenous crops that can help them eat more nutritiously and be more food secure.
Food waste research organization ReFED is granting US$1 million during the month of May to save 10 million pounds of food—enough for 8.3 million meals. Their goal is to grant US$10 million total throughout the COVID-19 pandemic to create longer-lasting change.
The award-winning New Roots Fresh Stop Market (FSM) initiative uses pop-up markets and cooperative economics to bring fresh, healthy food to food insecure neighborhoods around Louisville.
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Brooklyn Borough President Eric Adams and FAO Liaison Office for North America Vimlendra Sharan talk about food policy during the pandemic.
Jeff Gordinier talks restaurant recovery, Leah Lizarondo talks Food Rescue Hero and the effect of food recovery in food insecure communities during COVID-19
COVID-19 threatens the health of supply chains and could cause four shocks to global food system. Governments must act to mitigate the potential negative impacts of the virus and protect the most vulnerable.
These 18 Muslim organizations we’re highlighting work all year everywhere in both rural and urban areas to ensure everybody has food to eat.
ICRISAT’s Smart Food initiative released a study that reveals a combination of millets and legumes that creates a complete, nutrient packed protein. This new combination has the potential to help countries with malnutrition.
Maximo Torero and Dr. Alan Greene, talk global supply chains, student lunch, and health concerns during COVID-19.
