The FLFPC board members give Food Tank insight into the accomplishments achieved and unique challenges that the FLFPC has faced in the last few years.
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.
Through promoting the use of all parts of vegetables, Favela Orgânica is promoting a nutritious lifestyle for all parts of Rio de Janeiro.
A Chicago nonprofit sells fresh fruits and vegetables from renovated buses to counteract the lack of full-service grocery stores in local neighborhoods. Well-priced and largely organic, the fresh produce can improve food flavor and nutrition.
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.